Gluten-free | Refined sugar-free | Dairy-free
Makes 1 pavlova nest to serve 4-6
Why it’s delicious
I love the flavour and zingy sensation of fresh passionfruit, and when combined with my sugar-free marshmallow-like pavlova that I have so rightly renamed a Mallova, it’s hard not to want to eat this entire amazing dessert all on your own.
Helpful hints and tips
Nothing can surpass the wonder of fresh passion fruit seeds and juice extracted from a fresh passion fruit, BUT if you are making this recipe outside of passionfruit season, you can substitute fresh passion fruit for passionfruit pulp, just make sure that the pulp has no added sugar or gluten.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you want to purchase my Zero as Sugar Pure Erythritol, which is 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 300 ml (10 fl oz) light coconut milk
- 100 ml (3.5 fl oz) fresh passion fruit juice and seeds
- 45 g (1.5 oz) Pure as Inulin Powder
- 35 g (1.2 oz) tapioca starch
- Pinch Himalayan salt
Mallova pavlova nest
- 3 large egg whites, at room temperature
- 35 g (1.2 oz) Pure as Inulin Powder
- 50 g (1.7 oz) Zero as Sugar Pure Erythritol
- ½ tsp cream of tartar
- ¼ tsp xanthan gum
- 1 tsp apple cider vinegar
- ½ tsp pure vanilla extract
- Fresh fruit to top the mallova like melon, blueberries, strawberries, raspberries, peaches or nectarines. Choose fruit in season, about 300 g (10.5 oz) in total of mixed fruit and slice very thinly
- 1 lemon, juiced
- Pure as Inulin Powder for dusting
- Make the curd by extracting 100 g ( 3.5 oz) passionfruit seeds and juice from whole fresh passionfruit by slicing the passionfruit in half and then, using a teaspoon, spooning the inside flesh and juice into a waiting bowl. Alternatively, you can use a jar of sugar-free passionfruit curd.
- Place the coconut milk, passion fruit seeds and juice into a metal bowl and whisk gently to combine. Place the bowl over a pot of gently simmering water. The base of the bowl should not be touching the water in the pot, so adjust the water level accordingly.
- Whisk together the inulin powder, tapioca, and salt in a separate bowl and then whisk the dry ingredients into the coconut milk.
- Cook the curd gently, stirring constantly until the mixture begins to thicken like the consistency of custard. This should take between 5-10 minutes. As soon as the mixture thickens, remove the bowl from the pot, stir well and allow the curd to cool completely.
- Make the mallova pavlova nest by preheating your oven on bake to 200C (390F) and line a large square baking sheet with nonstick baking paper.
- Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment, turn the mixer to medium-high and whip the egg whites until soft peaks form.
- Mix together the inulin, erythritol, cream of tartar and xanthan gum. Slowly spoon the powder mixture into the egg whites whilst the egg whites continue to whisk on medium to high. Whisk the egg whites for a total of 5 minutes.
- Stir in the vinegar and vanilla extract until just combined.
- Draw a circle on the baking paper about 20cm (8 inches) in diameter, and fill a piping bag fitted with a large plain nozzle with the pavlova mixture. Pipe out the mallova to cover the circle like a plate and then begin to pipe up around the edge of the circle to create a nest. You may need to reinforce the walls of the nest by doubling up the piping to make the walls strong.
- You don’t have to pipe the walls too high, a couple of inches or 10 cm will do for a good-sized nest. The walls need to hold up, or the mallova will collapse as it bakes, so this height works well.
- Place the nest in the middle of the oven, and with the oven door open, turn the oven temperature down to a low 110C (230F) and let the mallova bake for 45-60 minutes or when crisp on the top and well set.
- Remove the mallova from the oven and allow to cool on the baking sheet for 20 minutes. Carefully remove from the baking sheet with the baking paper intact before gently placing it onto a wire rack to cool completely.
- To serve, carefully peel the mallova from the baking paper and place it on a serving plate or cake stand. Spoon the cooled curd into the next and then top with the sliced fruit. Drizzle the fruit with a little lemon juice to prevent the fruit from going brown, and then dust the top of the mallova with inulin powder.
- Serve and eat within a few hours of plating for optimum freshness.