Pavlova is a meringue-based dessert. Originating in either Australia or New Zealand in the early 20th century, it was named after the Russian ballerina Anna Pavlova. Taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. The confection is usually topped with fruit and whipped cream. (Wikipedia)

Spring of 2015 and the strawberries, since they are the fruit of the spring, kept smelling everywhere and that’s why I wanted to eat pavlova! It had only been half a year since I had been diagnosed with celiac disease and as I was working at the time, I didn’t have much time to experiment with cooking/baking. I only wanted to make successful recipes and certainly not complex or difficult ones. Back then, I considered making pavlova was more difficult than I discover later.

Talking to Hara Harito, I told her how much I would like to eat this dessert and she offered to make the recipe herself. The result was perfect! And very easy after all, as you will see in Hara Harito’s recipe below.


Yields12 ServingsDifficultyIntermediate

Prep Time15 minsCook Time1 hr 25 minsTotal Time1 hr 40 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

for meringues
 4 egg whites
 220 g gluten-free icing sugar
 1 tsp vanilla extract
 1 tsp gluten free corn starch or corn flour
 1 tsp gluten-free white vinegar
for whipped cream
 500 g whipping cream
 60 g gluten-free icing sugar
for light jam/sauce
 500 g fresh strawberries
 60 g granulated sugar
 a little water (depending on how juicy the strawberries are)

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Turn on the oven to 180°C/350°F to preheat.

2

Beat the egg whites in the mixer at low speed until they became firm. Then add the sugar and vanilla and beat again. Finally add the vinegar and the corn starch.

3

Lay a parchment paper in baking pan and with a spoon or a piping bag, form meringue bowls. I, like Hara Harito, made them with a spoon, because I was bored of washing the piping bag.

4

Lower the heat of the oven to 75°C/170°F and bake the meringues for about 85 Minutes.

5

In the meantime, wash the strawberries and cut them in half, leaving some very ripe ones which you will melt with a fork. Put the sugar, strawberries and a little water in a saucepan and heat them over a low heat until they set like a light strawberry jam/sauce. Put this jam/sauce in the fridge to cool down well.

6

Beat the whipping cream with the icing sugar to make a firm whipped cream.

7

Once meringues have cooled down, set up a plate, easily and quickly. Meringue first, then the whipped cream and the strawberry sauce on top.

Ingredients

for meringues
 4 egg whites
 220 g gluten-free icing sugar
 1 tsp vanilla extract
 1 tsp gluten free corn starch or corn flour
 1 tsp gluten-free white vinegar
for whipped cream
 500 g whipping cream
 60 g gluten-free icing sugar
for light jam/sauce
 500 g fresh strawberries
 60 g granulated sugar
 a little water (depending on how juicy the strawberries are)

Directions

1

Turn on the oven to 180°C/350°F to preheat.

2

Beat the egg whites in the mixer at low speed until they became firm. Then add the sugar and vanilla and beat again. Finally add the vinegar and the corn starch.

3

Lay a parchment paper in baking pan and with a spoon or a piping bag, form meringue bowls. I, like Hara Harito, made them with a spoon, because I was bored of washing the piping bag.

4

Lower the heat of the oven to 75°C/170°F and bake the meringues for about 85 Minutes.

5

In the meantime, wash the strawberries and cut them in half, leaving some very ripe ones which you will melt with a fork. Put the sugar, strawberries and a little water in a saucepan and heat them over a low heat until they set like a light strawberry jam/sauce. Put this jam/sauce in the fridge to cool down well.

6

Beat the whipping cream with the icing sugar to make a firm whipped cream.

7

Once meringues have cooled down, set up a plate, easily and quickly. Meringue first, then the whipped cream and the strawberry sauce on top.

Gluten Free Pavlova
  • Alternatively, you can use canned unpitted cherries (it’s the suggestion for winter when we can’t find fresh strawberries). For the sauce, add 2 tbsp. sugar and 6 tbsp. water.
  • In 2015, I’ve made individual pavlovas as you can see in the photo.
  • If you want to make it as a cake, then make two large rounds of meringue, and set it up as I described above, i.e. meringue, whipped cream, strawberry sauce and make another layer on top with meringue, whipped cream & strawberry sauce.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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