Pavlova

Posted on | by Free-From Heaven
Pavlova is a perfect dessert for special occasions. The meringue ring should be crunchy on the outside and soft and fluffy on the inside, but should stay snowy white and not browned. You’ll know to take it out of the oven when cracks start to form on the surface.

Pavlova

 

 

This delicious dessert was created (and named) in honor of the Russian prima ballerina Anna Pavlova, who in the 1920s toured Australia and New Zealand. In fact, the question of whether the pavlova originated in Australia or New Zealand has been a matter of debate between the two nations for many years.

 

The Gluten-Free CookbookRecipe taken from The Gluten-Free Cookbook.

Photography by Infraordinario Studio for Dalcò Edizioni S.r.l. Courtesy of Phaidon.
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Pavlova

Pavlova is a perfect dessert for special occasions. The meringue ring should be crunchy on the outside and soft and fluffy on the inside, but should stay snowy white and not browned. You’ll know to take it out of the oven when cracks start to form on the surface. 

Course afternoon tea, Dessert
Cuisine American, british, Italian, Russian
Keyword Berries, meringue, pavlova
Prep Time 20 minutes
Cook Time 2 minutes
Servings 4
Author The Gluten-Free Cookbook

Ingredients

  • 6 free-range egg whites at room temperature
  • a pinch of salt
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • 250 g caster sugar plus 2 tbsp
  • 1 tbsp apple cider vinegar or white wine vinegar 
  • 335 ml double cream
  • Favourite fresh fruits: blueberries, kiwi (peeled and sliced), strawberries (halved), raspberries 

Instructions

  1. Preheat the oven to 245°C/Gas Mark 9.

  2. In a bowl, with an electric mixer, whip the egg whites with the salt to stiff peaks. Continuing to whip, add the vanilla, cornflour, and 250g caster sugar, 1 tablespoon at a time, then whip in the vinegar.

  3. Draw an 8in (20cm) circle on a sheet of parchment paper (trace around a cake tin).

  4. Set the parchment paper drawing-side down (it should show through the paper) on a baking sheet. Spread the meringue just inside the circle, gently pushing into the middle of the mixture to make a depression into the centre and a higher border all around. 

  5. Transfer the baking sheet to the oven and immediately reduce the oven temperature to 110°C/Gas Mark 1/4. Bake for 2 hours. Turn off the oven, prop the oven door ajar, and let the meringue cool in the oven. 

  6. In a bowl, with an electric mixer, whip the cream with the remaining 2 tablespoons sugar to firm peaks. 

  7. Top the meringue with the whipped cream and decorate with fresh fruit. Serve immediately.