Easter Lemon Pavlova
This lemon curd pavlova is topped with mini-mounds of meringue and chocolate eggs; a fantastic finis...
4 whole eggs
4 egg yolks
2 tsp vanilla extract
1 tsp ACV or lime juice
3 Tbs coconut oil
1/2 cup shredded coconut
3 Tbs MCT
100 g butter (room temp)
1/2 cup cacao
1 tsp honey
1/2 cup toasted pecans (toppings)
Throw all the ingredients into a blender and blitz for 10-20 seconds or until mixture is lump-free.
Remove from the blender and place in a freezer-safe container and store in the freezer for a minimum of 90 mins.
Remove from the freezer 5-10 minutes before serving.
Top with some toasted nuts.
Credits: Scott Gooding - Reconditioned.me
Photo Credits: Scott Gooding Project