I’ve had a small dilemma in my kitchen for the last year. Pavlova is my absolute favorite dessert, and I’ve wanted to bring you a recipe with less-processed ingredients. I’ve tested pavlova recipes using sweeteners like raw honey, maple syrup, coconut sugar, etc., but no matter what I tried, I couldn’t get a pavlova with the same crispy exterior texture as one made with granulated cane sugar!
I’m not perfect, and I don’t want to give the impression that I think I am. Even though I use organic, nutrient-dense ingredients when I cook at home, I sometimes enjoy a glass of wine, french fries, or some ice cream made at an ice cream parlor. In this case, I’ve decided that a pavlova simply needs organic cane sugar.
The good news is, I was able to swap out the cornstarch with arrowroot and reduce the sugar significantly without it affecting the end product. Most pavlova recipes call for 1 – 1 1/2 cups of sugar, but I reduced it to 1/2 cup. This ends up equaling about 2 1/2 teaspoons of sugar per serving. For most people, that’s not too bad for a special occasion dessert!
So, here’s a recipe using a bit of non-GMO cane sugar. Call it a “last resort” – it’s not really the end of the world – but I think it’s ok to whip this pavlova out for a special occasion…like Mother’s Day!
Also, I used raw cream, but feel free to swap it out for some whipped coconut cream. And feel free to use any berries you like or to top it off with a few mint leaves for the finishing touch.