Here is my Holiday Pavlova. This famous dessert is named after the Russian ballet dancer Anna Pavlova and is considered to be the national dish of Australia and New Zealand. It is naturally gluten free so is an obvious choice for everyone cooking gluten free.
Once you master the basic technique for meringue this dessert can be varied by shape, size, filling and topping. Homemade lemon curd is my personal favourite filling. These variations make this a year-round dessert perfect for any special occasion.
For a festive look I filled this Pavlova with unsweetened, whipped cream and topped it with fresh fruit. I most often like to serve fruits and vegetables that are in season but during the holidays I can’t resist the red and green theme. Here I chose strawberries, raspberries and kiwi fruit with a dusting of icing sugar for a final touch.
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!
Since this dessert is naturally gluten free it seems like a good dessert to have in your repertoire. Have you tried to make pavlova? Did it turn out? Tell me in the comments below your pavlova story.
|4 egg whites, room temperature|
|¼ tsp salt|
|¼ tsp cream of tartar|
|1 cup sugar|
|4 tsp cornstarch|
|2 tsp white vinegar|
|1 tsp vanilla extract|
|1 cup whipping cream, chilled|
|2-3 cups chopped fruit of your choice|
|GARNISH - icing sugar for dusting|
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