Home Recipes Snacks Melon Pavlova Melon Pavlova Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 30 min Cooking 2 h Refrigeration 0 min Freezing 0 min 10 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Desserts Thematics Dinner party Gifts Fruity Melon Pavlova Meringue-Style Fruity Cake For the entire BPT team, this melon pavlova is a true work of art. It is so beautiful with its dazzling white and various orange shades that we could look at it tirelessly. Just as sublime in reality as it is in picture! Do you enjoy art? Surprisingly, we realized while making this pavlova cake that art is indeed all around us. With only a few basic ingredients, we can create such an extraordinary dessert. A must-try! SIMPLY DELICIOUS: Got leftover cantaloupe cubes? Make a refreshing cantaloupe slush! Ingredients Metric system Imperial system Pavlova Egg whites - 4 4 To discover! Cream of tartar - A pinch 1 mL To discover! Granulated sugar - 1 cup 250 mL To discover! Cornstarch - 2 tablespoons 30 mL To discover! White vinegar - 1 teaspoon 5 mL To discover! Coconut extract - 1 teaspoon 5 mL To discover! Pavlova toppings 2% M.F. vanilla Greek yogurt - ¾ cup 175 mL To discover! Coconut milk (the solid part) - 1 teaspoon 5 mL To discover! Dried coconut flakes - To taste To taste To discover! Various melons (canary, cantaloupe, honeydew, watermelon) - To taste To taste To discover! Papaya - To taste To taste To discover! Preparation Switch to cook mode Pavlova cake mold Step 1 Preheat the oven to 175 °F (80 °C). Step 2 Draw a 8″ (20 cm) circle on a piece of parchment paper. Pavlova Step 3 Mix the egg whites with the cream of tartar. Whip until you get soft peaks. Then, slowly incorporate the sugar while beating at high speed. Step 4 Whip until you get firm peaks, then add the cornstarch, vinegar, and coconut extract. Step 5 Spread out the meringue on the parchment paper. The edges should be thicker and higher so that the center is hollow (for the toppings). Step 6 Bake in the oven for 2 hours, turn off the oven and let cool completely. Step 7 Finally, assemble the pavlova 30 minutes before serving. Pavlova toppings Step 8 In a large bowl, mix together the yogurt, coconut milk fat, and dried coconut flakes. Step 9 Place in the center of the meringue. Step 10 Using a melon baller, make about thirty melon balls and add them on top of the yogurt mix. Step 11 Finally, garnish with mint leaves and serve. Like it? Share it!