Pavlova Recipe

5 from 1 vote

This summer pavlova is the perfect naturally gluten free dessert! A squishy meringue topped with sweet whipped cream and summer berries. So easy to make and a real show-stopper!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: australian

Keyword: meringue, pavlova

Servings: portions

Author: Sarah Howells

Ingredients

For the meringue:

4 egg whites
250 g caster sugar
0.5 tsp white wine vinegar
1 tbsp cornflour (corn starch)

For the topping:

300 ml double cream
2 tbsp icing sugar
Fresh berries (I used strawberries, blueberries and raspberries)
Passionfruit
Mint leaves (chopped)

Metric - US Customary

Instructions

To make the meringue:

Preheat the oven to 150C / Fan 130 / Gas Mark 2. Cut a sheet of baking paper lay it down on a baking tray. Draw around a large plate or bowl that you can use as a template for your meringue wreath.
Separate the eggs, being careful not to get any yolk in with the whites. Add the egg whites to a large bowl and whisk with an electric whisk until they form stiff peaks. You should be able to tip the bowl upside down and they won't move!
Add the sugar to the egg white mixture, one dessert spoon at a time, while still whisking at a slightly slower speed. The mixture will thicken and become glossy as you do this.
Add the white wine vinegar and cornflour and whisk for a further 30 seconds. Using two spoons, 'dollop' the meringue mixture onto the baking paper into a circular shape, with higher edges so it forms a sort of 'bowl' in the middle. Use the circle on the baking paper as a template.
Place in the oven and bake for 1 hour, then turn off the oven and leave it to cool completely WITHOUT opening the oven door. Letting it cool slowly like this stops the meringue from cracking and crumbling!

To make the pavlova:

Once the oven is completely cool, remove the meringue and very carefully lift it onto your serving plate.
Add the double cream and icing sugar to a large bowl and whisk for a couple of minutes until it thickens to soft peaks. You want it to be spreadable but not too stiff.
Either carefully spoon the whipped cream into the 'well' of the pavlova meringue, or use a piping bag to make it a bit more fancy.
Arrange the berries on top of the whipped cream then drizzle with the passionfruit and some chopped mint leaves.

Notes

Storing: This pavlova should really be served straight away, or the cream will start to soften the meringue. Any leftovers will keep for a couple of days in the fridge but be aware the meringue may go a bit squidgy overnight.
To Make Ahead: If you do want to get ahead, you can make the meringue a day or two in advance and store in an airtight container at room temperature. You can also whip the cream up 24 hours in advance and keep in the fridge. Construct the pavlova just before serving.
Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how this Pavlova recipe should look at each stage.
Like this Recipe? It would mean SO much to me if you could leave a 5* review and a little comment about this Pavlova recipe. I'd love to know how you enjoyed yours or what toppings you chose, and any reviews REALLY help support my website. So thank you! xx

Nutrition