Ready in 1.5 Hours | Serves 8


4 free-range eggs (whites only)

1½ cups Organic Golden Sugar

1 teaspoon Organic Corn Starch

1 teaspoon Organic Vinegar, White Wine

1 teaspoon Organic Vanilla Extract

½ cup Organic Coconut Chips

200g mascarpone

300ml cream

2 teaspoons Organic Icing Sugar

Organic Dried Wild Blueberries

Organic Coconut Smiles, Simply Toasted


Preheat the oven to 180ºC. Line a baking tray with non-stick baking paper.

Whisk the egg whites with the sugar for approximately 15 minutes, until stiff and glossy. Continue to whisk, adding in the corn starch, vinegar and vanilla, until fully combined. Fold in the coconut chips.

Spread the mixture onto the prepared baking tray and level the surface. Place in the oven and immediately reduce the temperature to 120°C. Bake for 1 hour until pale golden and crisp on top. Remove from the oven to cool, and then transfer to a serving dish.

Blend the mascarpone with the icing sugar until soft and smooth. Whip the cream then fold together with the mascarpone mixture. Spoon over the pavlova and decorate with blueberries and toasted coconut chips.



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