Gluten-free & Dairy-free Pavlova

Ingredients

Pavlova base:

4 egg whites
1 C castor/superfine sugar
2 tsp cornflour
1 tsp white vinegar
1/4 tsp vanilla extract

Whipped coconut cream:

1 can coconut milk, refrigerated overnight
1/4 C maple syrup
1 tsp vanilla extract

Fruit topping:

This can be any fruit. Favourites are often strawberries, raspberries, blueberries, passionfruit, pomegranate or kiwi fruit.
1 tsp icing-sugar and fresh mint leaves to decorate

Method

Base:

Pre-heat an oven to 110°C/230°F
Line a baking tray with baking paper
Combine the cornflour, white vinegar and vanilla extract in a small cup and set aside
Whisk the egg whites with an electric beater until soft peaks form
While the beater is running, gradually add the sugar and beat until the meringue is glossy
Then pour in the cornflour mixture and mix until combined
Pour and spoon the meringue onto the baking tray and spread out to a large circle (about the size of a dinner plate)
Place the tray into the oven and cook for 80 mins
Once complete, turn off the oven and leave the pavlova in the oven with the door closed to cool

Whipped coconut cream:

Remove the can of coconut milk from the fridge and separate the cream from the liquid (discard the liquid)
Place the coconut cream, maple syrup and vanilla extract into a bowl and use an electric beater to whip the coconut cream (about 5 mins)
Then place the bowl into the fridge to chill

Assembly:

Once the base is cool and the cream chilled, place the base on a large serving platter
Top with the whipped coconut cream and then add the fruit and mint leaves
Sift a little of the icing sugar over the pavlova and serve