Seasonal fresh fruits (like berries, kiwis, or passionfruit)
Optional: 1 Tbsp chopped nuts or seeds (e.g., almonds or chia seeds) for crunch
Directions
Preheat the Oven: Preheat your oven to 120°C. Line a baking sheet with parchment paper and draw a circle about 20cm (8 inches) in diameter as a guide.
Whip the Egg Whites: In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form. Gradually increase the speed while adding the honey one tablespoon at a time, whisking well after each addition.
Stabilize the Mixture: Add the apple cider vinegar and arrowroot powder to the egg whites. Continue to whisk until stiff, glossy peaks form. This may take 7–10 minutes.
Shape the Pavlova: Spoon the meringue mixture onto the prepared parchment paper, using the circle as a guide. Shape it into a dome with slightly higher edges to hold the toppings.
Bake Low and Slow: Bake the pavlova for 1.5 hours. Turn off the oven and allow the pavlova to cool completely inside the oven with the door slightly ajar (this prevents cracks).
Assemble the Pavlova: Once the pavlova has cooled, spread the coconut yogurt evenly over the top. Add fresh fruits and drizzle with raw honey. Sprinkle with nuts or seeds if desired.
