This is incredible! We've never had anything quite like it. The texture is almost indescribable. It's light, creamy, fluffy - a fruity, not-to-sweet tropical cloud we never want to leave. This pavlova is almost as good as an island retreat; it's a paradise of its own!
Difficulty: 2 / 5
Step 1 - Preheat oven to 250*F. With a pencil, trace a large circle on a piece of parchment paper, about 8-9” circumference, or in 6 3” circles for individual pavlovas. Flip sheet over on a sheet pan and set aside. Place oven rack in the center of the oven.
Step 2 - In a stand mixer, whisk egg whites (at room temperature) until stiff peak stage (when whisk is removed from egg whites, a stiff peak will hold its shape upright), after about 6-7 minutes of whisking on medium-high. Begin whisking again at medium-high, add vanilla bean paste, and gradually add in sugar until meringue is glossy. Fold in Coconut Balsamic and cornstarch evenly. Spread out meringue within drawn circles and leave an indent in the center, or pipe walls around perimeter of base. Bake for 1 hour or until exterior of pavlova is crisp, yet slightly gooey inside. Then let cool for at least 2 hours or overnight.
Step 3 - About an hour before serving, combine all berries and fruit in a bowl with sugar and Alfoos Mango Balsamic and let macerate for at least an hour, stirring occasionally. In a small bowl, stir together jam and pineapple balsamic to thin it out just a bit. When pavlova is ready to serve, whisk whipping cream for 5-6 minutes, until fully whipped. Fold in Pineapple Balsamic Vinegar. Top each pavlova with Coco Passion Jam mixture, whipping cream, then macerated fruits.