TIP: It is important that you use a clean bowl to whisk your egg whites, otherwise they won’t whip up as well.
In a mixing bowl add the egg whites and whisk until they hold their shape - they should be stiff and not fall out if you tip the bowl upside down!
A tablespoon at a time, add in the sugar and keep whisking until stiff peaks are formed. When all the sugar is combined, test a bit of the mixture between your index finger and thumb. If you can’t feel any grains of sugar, then the meringue is ready.
Add the Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and stir through, giving a marbled effect.
Scoop the mixture onto the greaseproof paper. Cook in the oven for 1 hour. Turn the oven off and leave it in there to cool, for another hour or so.
FOR THE CREAM TOPPING:
While your pavlova is cooling, remove your coconut cream from the fridge and pour out any liquid.
In a separate bowl whip up the remaining solid coconut cream with the icing sugar and vanilla, this will act as the cream topping. Set aside until ready to assemble the pavlova.
FOR THE CHOCOLATE SAUCE:
In a saucepan melt the Lucy Bee Coconut Oil and the Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and stir together until the consistency of chocolate sauce.
Once the meringue has cooled, move onto a serving tray, spoon the coconut cream evenly over the top, cover with cherries and drizzle the chocolate sauce over the pavlova.
Tip: You can use any fruit like strawberries, raspberries and apricots. Keep your egg yolks and add them to your scrambled eggs in the morning or use in our mayonnaise recipe.