Yield: 9-inch pavlova
Preheat oven to 250 degrees F. Draw a 9-inch circle on parchment paper. Place parchment paper ink-side down on baking sheet. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Mix on low speed until frothy like beer. Increase speed to medium and continue to whip to soft peaks.
With the mixer running on medium speed, add sugar 1 tablespoon at a time. Once all the sugar has been added, increase to medium-high speed. Whip until stiff peaks. Scrape bowl as needed to ensure thorough mixing. Add lemon juice and vanilla. Mix until combined. Add in sifted cornstarch. Fold in using a sturdy spatula.
Spoon meringue onto prepared parchment paper. Using the back of a spoon to spread meringue, slightly building up the edges of the circle. Bake for 90 minutes, undisturbed. Do not open the oven door during baking.
Turn off oven and allow meringue to sit in the oven for another hour undisturbed. Remove from oven and allow to cool to room temperature on wire rack.
Chill canned coconut cream in the fridge for at least 6 hours, overnight or longer is best. When removing canned coconut cream from fridge, do not shake or agitate.
Before whipping coconut cream, place a large mixing bowl in the fridge or freezer until chilled.
Open canned coconut cream and scoop out hardened cream, leaving any liquid at the bottom of the can. Discard liquid, or chill and use later for smoothies, coffee, etc. Place coconut cream in chilled bowl.
Using a handheld mixer, whip coconut cream until smooth. Add sifted powdered sugar and matcha powder. Continue to mix until incorporated. Keep chill until ready to use.
In a medium bowl, toss together nectarine slices, brown sugar, lemon juice, and pinch of salt.
Spread matcha coconut whipped cream over cooled pavlova. Spoon nectarines on top. Serve and enjoy immediately.
It is much easier to separate cold eggs. After separating whites, allow to come to room temperature before using.
pavlova recipe adapted from Better Homes and Gardens May 2016 issue