{"id":29028,"date":"2025-12-20T09:00:00","date_gmt":"2025-12-20T08:00:00","guid":{"rendered":"https:\/\/sovegansofine.com\/?p=29028"},"modified":"2025-12-05T11:10:12","modified_gmt":"2025-12-05T10:10:12","slug":"pavlova-mit-kokos","status":"publish","type":"post","link":"https:\/\/sovegansofine.com\/de\/pavlova-mit-kokos\/","title":{"rendered":"Pavlova mit Kokos\u00a0"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Aktive Zubereitungszeit:<\/strong> \u00b160\u201370 Min&nbsp;<br><strong>Backzeit:<\/strong> 90 Min&nbsp;<br><strong>Ruhezeit:<\/strong> mindestens 6 Stunden, am besten \u00fcber Nacht&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zutaten<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Pavlova:<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">230 g Eiwei\u00df (\u00b17 Eiwei\u00df)&nbsp;<br>\u00bc TL Weinstein (optional)&nbsp;<br>\u215b TL Salz&nbsp;<br>310 g feiner Kristallzucker&nbsp;<br>2 TL Maisst\u00e4rke&nbsp;<br>1 TL Zitronensaft&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr die Kokos-Orangencreme:<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250 ml Schlagsahne&nbsp;<br>Abrieb von 1 Orange&nbsp;<br>115 g Mascarpone&nbsp;<br>2\u20133 EL So Vegan So Fein Wei\u00dfe Kokoscreme&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>F\u00fcr das Cranberry\u2013Granatapfel-Topping:<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">275 ml Wasser&nbsp;<br>250 g Zucker&nbsp;<br>170 g Cranberries&nbsp;<br>Kerne von 1 Granatapfel&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zur Dekoration:<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 Kandierte Cranberries&nbsp;<br>\u2022 Extra Granatapfelkerne&nbsp;<br>\u2022 Kokosraspel (optional)&nbsp;<br>\u2022 Minze&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zubereitung<\/strong>&nbsp;<\/p>\n\n\n\n<ol class=\"wp-block-list\" start=\"1\">\n<li>Den Ofen auf 110\u00b0C vorheizen. Ein Backblech mit Backpapier auslegen und einen Kreis von 20 cm daraufzeichnen. Papier umdrehen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"2\">\n<li>Sch\u00fcssel und Schneebesen mit Zitronensaft oder Essig entfetten.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"3\">\n<li>Eiwei\u00df mit Weinstein und Salz zu weichen Spitzen schlagen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"4\">\n<li>Zucker l\u00f6ffelweise hinzuf\u00fcgen (alle 30\u201360 Sekunden) und weiterschlagen, bis er vollst\u00e4ndig gel\u00f6st ist.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"5\">\n<li>So lange weiter schlagen, bis feste Spitzen entstehen (insgesamt \u00b125\u201335 Min).&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"6\">\n<li>Maisst\u00e4rke und Zitronensaft hinzuf\u00fcgen und weitere 30 Sek. schlagen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"7\">\n<li>Die Meringue auf den Kreis geben und zu einem Rand mit leichter Mulde in der Mitte formen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"8\">\n<li>Die Pavlova in den Ofen geben und 90 Min. backen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"9\">\n<li>Den Ofen ausschalten und die Pavlova mindestens 6 Stunden oder \u00fcber Nacht im geschlossenen Ofen ausk\u00fchlen lassen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"10\">\n<li>Sahne zu mittelsteifen Spitzen schlagen.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"11\">\n<li>Orangenabrieb, Mascarpone und <strong>Wei\u00dfe Kokoscreme<\/strong> einr\u00fchren und 30 Sek. mixen, bis alles glatt ist.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"12\">\n<li>Bis zum Servieren im K\u00fchlschrank aufbewahren.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"13\">\n<li>Die Kokos-Orangencreme in die Mitte der Pavlova geben.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"14\">\n<li>Mit kandierten Cranberries, Granatapfelkernen und Minze garnieren.&nbsp;<\/li>\n<\/ol>\n\n\n\n<ol class=\"wp-block-list\" start=\"15\">\n<li>Sofort servieren oder innerhalb von 1 Stunde, damit die Pavlova knusprig bleibt.&nbsp;<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tipps<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2022 F\u00fcr extra Kokosgeschmack etwas zus\u00e4tzliche <strong>Wei\u00dfe Kokoscreme<\/strong> als Swirl oben auf die Creme geben.&nbsp;<br>\u2022 F\u00fcr extra Crunch ger\u00f6stete Kokosflakes \u00fcber das Topping streuen.&nbsp;<br>\u2022 Die Pavlova kann am Vortag zubereitet werden, dabei Topping und Sahne bis zum Servieren separat aufbewahren.&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aktive Zubereitungszeit: \u00b160\u201370 Min&nbsp;Backzeit: 90 Min&nbsp;Ruhezeit: mindestens 6 Stunden, am besten \u00fcber Nacht&nbsp; Zutaten&nbsp; F\u00fcr die Pavlova:&nbsp; 230 g Eiwei\u00df (\u00b17 Eiwei\u00df)&nbsp;\u00bc TL Weinstein (optional)&nbsp;\u215b TL Salz&nbsp;310 g feiner Kristallzucker&nbsp;2 TL Maisst\u00e4rke&nbsp;1 TL Zitronensaft&nbsp; F\u00fcr die Kokos-Orangencreme:&nbsp; 250 ml Schlagsahne&nbsp;Abrieb von 1 Orange&nbsp;115 g Mascarpone&nbsp;2\u20133 EL So Vegan So Fein Wei\u00dfe Kokoscreme&nbsp; F\u00fcr das Cranberry\u2013Granatapfel-Topping:&nbsp; [&#8230;]<\/p>\n<p><a class=\"btn btn-dark understrap-read-more-link\" href=\"https:\/\/sovegansofine.com\/de\/pavlova-mit-kokos\/\">><\/a><\/p>\n","protected":false},"author":1,"featured_media":28954,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,18],"tags":[],"class_list":["post-29028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepten","category-rezepte"],"wpml_taal":"de","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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