Coconut-Lingonberry Pavlova Clouds

Directions

For the Pavlova Shells

1. Preheat the oven to 250 degrees F and line baking sheets with parchment paper
2. Whip the egg whites to soft peaks, gradually adding sugar and beating until glossy stiff peaks form
3. Fold in the vinegar, vanilla, and cornstarch. Then, transfer the mixture to a piping bag fitted with a large star tip
4. Pipe four large pavlova nests (about 3 ½ - 4 inches wide), and 6-10 smaller mini pavlovas around 1-2 inches wide
5. Bake for 60 minutes. Turn the oven off, crack the door, and let cool completely inside to prevent cracking

For the Sweetened Coconut Whipped Cream

1. Scoop only the solid portion of the coconut cream into a cold mixing bowl
2. Add the powdered sugar and vanilla. Whip just to soft peaks. Chill until assembly

For the Lingonberry-Cherry Wine Sauce

1. In a small saucepan, combine the lingonberries, cherries, syrup, and sauterne wine
2. Simmer gently for 5-8 minutes, then transfer to a blender or use an immersion blender to puree until smooth
3. Strain for a silky, pourable sauce with a vibrant red-purple color. Chill until ready to use

To Assemble

1. Place desired pavlovas on a large plate
2. Spoon a swirl of the lingonberry-cherry wine sauce onto the plate or underneath the pavlova
3. Pipe or dollop sweetened coconut cream into the center of each large pavlova
4. Top with fresh berries, fresh mint. and a drizzle of extra lingonberry-cherry wine sauce