This delicious dish is a light and airy meringue cake that is crisp on the outside and moist on the inside. Topped with whipped cream and seasonal fresh fruit, this gluten-free dessert is perfect for a hot Down Under Christmas day. Kiwifruit, strawberries, passion fruit and raspberries are common fruits for topping your pavlova.
Course Dessert
Cuisine Australia / New Zealand
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Servings 8servings
Calories 112kcal
Author Stephanie Stiavetti
Ingredients
4largeegg whites
1/4teaspooncream of tartar
1cupcaster sugar
4teaspooncornstarch
2teaspoonvinegar
1teaspoonvanilla extract
Seasonal fruits for topping
Whipped cream for topping
Instructions
Preheat oven to 250°F (121°C)
Put the egg whites and cream of tartar into a clean bowl and beat until the mixture forms stiff peaks but is not dry.
Gradually beat in three quarters of the sugar, about 2 tablespoonfuls at a time, beating well after each addition. Fold in the remaining sugar. The mixture should be thick and glossy.
Sift in the cornstarch and add the vinegar and vanilla. Beat on a low speed only to combine.
Line a baking sheet with parchment paper. Fit a pastry bag with a large round tip and pipe the meringue into a filled 6-inch circle.
Bake for 90 minutes and then turn off the oven and allow the pavlova to cool completely with the door closed.
Serve piled with whipped cream and seasonal fruits.
Notes
Nutritional analysis does not include fresh fruit or whipped cream.