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    Home » Recipes » Gluten Free Dessert

    Holiday Pavlova

    Published: Dec 18, 2023 · Modified: Dec 7, 2024 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    My Holiday Pavlova glistens with red and green fruit to make a sparkling presentation at any party. It has a crisp meringue crust and a soft marshmallowy center. Topped with whipped cream and fresh fruit this dessert is naturally gluten free and can become your go to dessert year round.

    A rectangular Holiday Pavlova filled with cream and fresh strawberries, raspberries and kiwi fruit. this gluten free recipe

    Gluten free cooks need to have a handful of naturally gluten free dessert recipes so click that link if you don't have one. You've got lots of options so I'm sure you'll find a few favourites.

    Jump to:
    • Ingredients for Pavlova
    • Pavlova vs Meringue
    • Instructions For Making Meringue
    • Substitutions
    • Get The Tools
    • Holiday Pavlova

    Ingredients for Pavlova

    Pavlova can be made as a large cake or as individual servings. Vary the filling with any seasonal fruit and it is truly a year round dessert.

    • egg whites
    • cream of tartar
    • sugar
    • cornstarch
    • white vinegar
    • vanilla
    • whipping cream
    • fresh fruit
    • Optional - icing sugar for dusting

    See recipe card for exact amounts.

    Pavlova vs Meringue

    Pavlova is a dessert made with a meringue base. It was named after the Russian ballerina, Anna Pavlova, who toured Australia and New Zealand in the 1920's. The actual origin of the dessert is widely disputed but it became popular and is now considered the national dessert in bothAustralia and New Zealand.

    Once you've mastered the basic technique for making meringue you can make all kinds of desserts with it and from meringue cookies to an impressive layer cake. Vary the shape and size of the meringue and using different fillings (try homemade lemon curd) for a completely different dessert.

    Instructions For Making Meringue

    A meringue dessert is made from whipped egg whites, sugar (either granulated or icing sugar), an acid (cream of tartar and/or vinegar) and a binding agent (cornstarch or corn flour). When baked the meringue develops a crisp crust with a soft, light inside.

    Meringue is easy to make but there are a few tips you should know. Follow these and you will make a successful meringue the first time you try it!

    • Eggs are easiest to separate when cold, but should be at room temperature for at least 30 minutes before beating
    • Stainless steel or glass bowls work best for beating egg whites, avoid plastic bowls
    • The bowl, beaters and spatula should be clean, dry and grease-free
    • Any yolk, even a tiny fleck, will affect the ability of the egg white to increase in volume. If you have a bit of yolk in with the whites remove it all or start over.
    • Humidity prevents egg whites from expanding so recipes often suggest not making meringue on high humidity days. I live in a dry climate so have never had this problem but now you know.

    Substitutions

    Cream of tartar is one of those rarely used ingredients that apparently never expires. Everyone I know either has a box that is older than their children, or they don't have it.

    Most recipes calling for cream of tartar also call for baking soda. Together they act as a leavener. Try this substitute if you don't want to buy cream of tartar.

    Cream of Tartar Substitute: Use 2 teaspoon of baking powder to replace 1 tsp cream of tartar & ½ teaspoon baking soda.

    If you bought the cream of tartar then plan to use it again making these Cinnamon Snickerdoodles.

    Get The Tools

    You need the most basic kitchen tools to make meringues and pavlova.

    • Everyday home cooks appreciate the help of a hand mixer or a stand mixer for beating egg whites. If you're a chef in training feel free to use a balloon whisk and a copper bowl to beat those egg whites by hand!
    • To make meringues in any shape you want simply draw the shape onto parchment then turn the paper over onto a baking sheet. Spread or pipe the meringue following the lines you drew. Bake as directed.
    A rectangular Holiday Pavlova filled with cream and topped with strawberries, raspberries and kiwi fruit.

    Holiday Pavlova

    Holiday Pavlova has a crisp meringue crust and a soft marshmallowy center. Adding red and green fruit will make this dessert sparkle on any holiday table.
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    Course: Dessert
    Cuisine: Australian
    Keyword: pavlova
    Cook Time: 1 hour hour
    Servings: 12 people
    Calories: 163kcal
    Author: Cinde Little

    Ingredients

    MERINGUE BASE

    • 4 egg whites, room temperature
    • ¼ teaspoon salt
    • ¼ teaspoon cream of tartar
    • 1 cup sugar
    • 4 teaspoon cornstarch
    • 2 teaspoon white vinegar

    PAVLOVA FILLING

    • 1 teaspoon vanilla
    • 1 cup whipping cream, whipped
    • 2-3 cups chopped fresh fruit
    • GARNISH - icing sugar for dusting
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    Instructions

    • Preheat oven to 275°F.

    PREPARE PAN

    • Cover baking pan with parchment paper. Using a pencil draw a circle, square or rectangle on the paper to make a meringue that will fit the serving dish you choose. Flip the paper over so the pencil is on the underside.

    MAKE MERINGUE

    • Beat egg whites, salt and cream of tartar together in a bowl until the whites hold stiff peaks.
    • Add sugar, a few tablespoons at a time, beating until mixture is stiff and glossy.
    • Beat in the cornstarch then the vinegar.
    • Spread meringue mixture onto the shape you have drawn to make a base.
    • Fill piping bag or zipper bag with some of the meringue mixture and pipe an edge all around the base. Repeat to get the height you desire refilling the piping bag as needed.
    • Pipe any remaining meringue into small shapes and bake with larger meringue base.
    • Bake in preheated oven for 60-65 minutes or until meringue is firm and slightly browned.
    • Turn off oven and allow to cool completely in the oven with the door ajar.

    MAKE FILLING

    • In electric mixer whip cream to soft peaks. Add vanilla and beat until stiff.
    • Just before serving fill the meringue with whipped cream.
    • Top with fruit of your choice. Dust with icing sugar if desired and serve.

    Notes

    Topping your pavlova with red and green fruit will make any holiday table sparkle!

    Nutrition

    Nutrition Facts
    Holiday Pavlova
    Amount per Serving
    Calories
    163
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    5
    g
    31
    %
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    22
    mg
    7
    %
    Sodium
     
    73
    mg
    3
    %
    Potassium
     
    81
    mg
    2
    %
    Carbohydrates
     
    24
    g
    8
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    22
    g
    24
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    411
    IU
    8
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    16
    mg
    2
    %
    Iron
     
    0.2
    mg
    1
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

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