ForkwisePavlova
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3 egg whites
- 3 tbsp water
- 250 g (9 oz) caster sugar
- 1 pinch salt
- 5 ml (1 tsp) vinegar
- 5 ml (1 tsp) vanilla extract
- 1 tsp cornstarch (optional)
- Heavy cream
- Powdered sugar to taste
- Cut fruit and/or berries
Method
- Whip the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Whip until the mixture holds its shape and stands in sharp peaks.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Let cool.
- Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue.
- Arrange the fruit on top of the whipped cream layer. Serve immediately.
Video
Video by The Cooking Foodie, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Pavlova cake - Down under dessert by William Brawley (CC BY 2.0) · source
