Pavlova

Gluten Free
Dairy Free
Popular
Health score
1%
Pavlova
80 min.
8
264kcal

Suggestions


Pavlova, a stunning meringue-based dessert, is a delightful tribute to the Australian ballet dancer Anna Pavlova. Renowned for its crisp exterior and soft, marshmallow-like interior, this dessert is not only a feast for the eyes but also a delightful treat for the taste buds. What makes this recipe even more appealing is that it is gluten-free and dairy-free, allowing everyone to indulge without worry!

This elegant dish is perfect for special occasions or simply to impress your family and friends after a hearty meal. With a preparation time of just 80 minutes, you can create a scrumptious dessert that serves up to eight people. Each serving consists of approximately 264 calories, making it an indulgent yet guilt-free treat.

The meringue forms the perfect canvas for an array of toppings, and whether you choose to dress it with a luscious berry sauce, lemon curd, or freshly whipped cream, the result is sure to be mouthwatering. The combination of sweet, tart, and creamy flavors creates a magnificent balance that will have your guests coming back for seconds.

So why not take a little time to make this beautiful Pavlova? It’s a popular dessert that promises not only to satisfy your sweet tooth but also to leave everyone in awe of your culinary skills. Enjoy the process of creating this masterpiece and preparing to share a slice of heaven with everyone you love!

Ingredients

  • 1.5 teaspoons vanilla extract pure
  • 0.5 teaspoon cream of tartar 
  • 1.5 tablespoons cornstarch 
  • 1.5 cups granulated sugar 
  • 0.8 cup egg whites room temperature (6 ounces, 6)
  • pinch salt 
  • pints poached berries fresh
  • 0.3 cup sugar 
  • servings whipped cream for topping

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • wire rack
  • blender

Directions

  1. Prep baking sheet, preheat oven:
  2. Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.
  3. Pour the vanilla extract and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
  4. Whip egg whites, cream of tartar (if using), salt, to soft peaks: In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip the egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
  5. Increase speed, slowly add sugar-cornstarch mixture, then vanilla. Whip to stiff peaks: Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.
  6. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.)
  7. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
  8. Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
  9. Place baking sheet in the 275°F oven. Reduce oven temperature to 250°F.
  10. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency.
  11. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
  12. Cool: Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
  13. Serve topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
  14. Sauce or Filling Directions
  15. If you want to make a berry sauce, heat a couple pints of fresh or frozen berries in a medium saucepan with about a quarter cup of sugar.
  16. Heat on medium heat, stirring once or twice, for about 5 to 10 minutes, depending on how much the berries are falling aprt.
  17. Remove from heat and let cool.

Nutrition Facts

Calories264kcal
Protein4.63%
Fat7.44%
Carbs87.93%

Properties

Glycemic Index
30.65
Glycemic Load
30.95
Inflammation Score
-3
Nutrition Score
4.1530434761358%

Flavonoids

Cyanidin
5.16mg
Petunidin
21.48mg
Delphinidin
25.54mg
Malvidin
58.73mg
Pelargonidin
0.02mg
Peonidin
0.56mg
Apigenin
0.01mg
Luteolin
2.13mg
Kaempferol
1.3mg
Myricetin
2.08mg
Quercetin
5.49mg

Nutrients percent of daily need

Calories:263.96kcal
13.2%
Fat:2.27g
3.49%
Saturated Fat:0.89g
5.58%
Carbohydrates:60.39g
20.13%
Net Carbohydrates:57.18g
20.79%
Sugar:54.4g
60.44%
Cholesterol:4.56mg
1.52%
Sodium:44.97mg
1.96%
Alcohol:0.26g
100%
Alcohol %:0.17%
100%
Protein:3.18g
6.35%
Vitamin K:19.51µg
18.58%
Fiber:3.21g
12.83%
Vitamin B2:0.16mg
9.22%
Manganese:0.18mg
9.05%
Selenium:5.06µg
7.24%
Vitamin E:0.61mg
4.04%
Vitamin B6:0.07mg
3.68%
Vitamin C:2.96mg
3.58%
Vitamin B3:0.65mg
3.23%
Potassium:111.87mg
3.2%
Vitamin B1:0.04mg
2.74%
Copper:0.05mg
2.46%
Folate:9.37µg
2.34%
Magnesium:9.22mg
2.3%
Phosphorus:22.02mg
2.2%
Vitamin B5:0.21mg
2.1%
Vitamin A:95.52IU
1.91%
Calcium:17.69mg
1.77%
Iron:0.26mg
1.47%