Name: Gluten-free Pavlova
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 portions
Ingredients: 1 pc egg; 55 g caster sugar; 2 g cornstarch; 0.25 teaspoon apple cider vinegar; 0.25 pinch salt; 62.5 ml whipping cream; 2 g powdered sugar; 75 g fresh fruit; 0.25 teaspoon vanilla; mint

Step by step process

Preparation

1
Preheat the oven to 120 °C and line a baking sheet with parchment paper.
2
Separate the whites from four eggs into a clean, dry bowl and leave them at room temperature for at least 10 minutes.
3
Wash the fresh fruit and, if needed, cut it into smaller pieces. set aside.

Baking the Base

4
Begin whipping the egg whites with a pinch of salt until soft and foamy, then add the granulated sugar a spoonful at a time, continuing to beat until the meringue is very stiff, glossy, and forms peaks.
TIP:
Use a clean, dry bowl and room-temperature egg whites. Beat slowly, then increase the speed until the foam is glossy and holds stiff peaks. Add the sugar gradually, ideal for pavlova, meringues, and light sponge cakes.
5
Gently fold in the cornstarch and apple cider vinegar with a spatula.
TIP:
At the end of whipping, add only a small amount of cornstarch and a drop of acid (e.g., apple cider vinegar). This will reduce weeping and improve the shape, gloss, and firmness of the meringue for Pavlova and other meringue desserts.
6
On the baking sheet, shape the egg-white mixture into a circle about 18-20 cm in diameter, pulling the edges up to form a slight well.
7
Place in the preheated oven and bake for 90 minutes, then turn the oven off, do not open it, and let the base cool in the oven for at least 1 hour, ideally longer.
TIP:
After baking, leave the meringue base in the oven with the door closed and the light off for at least 1 hour. A dry environment will reduce cracking and help create a crispy edge. The technique can also be used for other meringue desserts.

Finishing and Serving

8
Transfer the cooled base to a serving plate.
9
Whip the whipping cream with powdered sugar and vanilla until soft peaks form.
10
Spread the whipped cream over the base, top with fresh fruit, and optionally garnish with mint.
11
Serve immediately, or store the Pavlova chilled and consume as soon as possible to maintain freshness.

More tips:

Always whisk the base using very clean egg whites and a completely dry bowl - any traces of fat or water will weaken the meringue's structure.

Choose slightly tart, juicy fruit - traditionally strawberries, raspberries, kiwi, or blueberries. Avoid overripe fruit that may release too much juice.

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