Blueberry, peach and coconut pavlova recipe
Our delicious blueberry, peach and coconut pavlova recipe will be a smash hit at a summer party
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Cooking tools:
- Stand mixer
- Blender
- Food processor
- Griddle
- Fine-mesh sieve
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Airtight container
- Freezer
- Mixing bowl
- Whisk
- Measuring spoon
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Plate
- Plastic wrap
- Spoon
- Spatula
Ingredients
- 4 peaches, stoned and cut into wedges
- 1 tbsp flavourless oil, such as vegetable or sunflower oil
- 50g blueberries
- 3 tbsp coconut flakes, toasted
- 4 large egg whites
- 225g caster sugar
- 1 tsp vanilla extract
- 2 tsp cornflour
- 1 tsp white wine vinegar
- 2 ripe peaches, halved and stoned
- 2 tsp icing sugar
- 1 tbsp lemon juice
- 100g blueberries
- 50g caster sugar
- 2 tbsp lemon juice
- ½ tsp vanilla extract
- 300ml whipping cream
- 150ml coconut yogurt
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