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- Gluten-free Pavlova
Gluten-free Pavlova
Ingredients
Step by step process
Preparation
- 1
Preheat the oven to 120 °C and line a baking sheet with parchment paper - an essential first step for gluten-free Pavlova.
- 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, then 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.
- 5
Gently fold in the cornstarch and apple cider vinegar with a spatula.
- 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 dome.
- 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.
Finishing and Serving
- 8
Transfer the cooled base to a serving plate.
- 9
Whip the heavy cream with powdered sugar and vanilla to soft peaks.
- 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 whip from very clean egg whites in a completely dry bowl - any trace of fat or moisture will prevent the meringue from stiffening properly.
Choose fruit that is slightly tart and juicy - strawberries, raspberries, kiwi, or blueberries work beautifully. Avoid overripe fruit that may release too much liquid.
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