Classic Gluten Free Pavlova
The truly iconic Australian dessert, who doesn’t love a good Pavlova! This perfectly crisp and chewy Gluten Free Pavlova is just like your grandmother used to make!
Servings Prep Time
8big serves 25minutes
Cook Time Passive Time
1hour 1hour
Servings Prep Time
8big serves 25minutes
Cook Time Passive Time
1hour 1hour
Ingredients
Optional Extras
To Decorate
Instructions
  1. Preheat oven to 120 degrees Celsius. Line a large tray with baking paper and using a plate or cake tin, trace a 25cm circle onto the paper. Turn the paper upside (so the pen marks are underneath) and set aside.
  2. Before we do anything, let’s prep! The key to a great pavlova is the little steps we do before we start. Grab a piece of paper towel and dab a section with white vinegar. Run that vinegar cloth over the inside of your stand mixer bowl that you’ll be using to beat your egg whites. Also give the whisk attachment a wipe too. This gives us a good clean base!
  3. Now crack your eggs and separate your egg whites in a bowl and set them aside to come to room temperature. Cold eggs are easier to separate, but room temp egg whites beat better and fluff up faster!
  4. Once you’re ready, pop your now room temp egg whites into the bowl of your stand mixer and straight onto high. Beat for a couple of minutes until they begin to form white peaks.
  5. Add your caster sugar in approximately 1 tbsp at a time and continue whisking. Be sure that each addition is whisked in thoroughly before adding more.
  6. Once all the sugar is well incorporated ( you should be able to take a little bit of meringue between your fore finger and thumb and rub them together. You shouldn’t feel any sugar crystals!) and you have glossy white stiff peaks, add your vinegar and cornflour. It’s best to fold these in by hand so as not to over beat at this stage.
  7. Scoop your luscious white folds onto the prepared tray, staying within the circle you drew earlier. Pile them into a mountain or smooth them out, the choice is yours! Pop the tray straight into your warm(ish) oven for 1 hour.
  8. Once the hour is up, your meringue should have crisped up and crackled around the edges, however the middle will be perfectly marshmallowy. Now simply turn the oven off, crack the door open a little and walk away. Allow your pavlova to cool off completely (at least another hour) before serving.
  9. Serve with clouds of whipped cream and piles of whatever fruit is in season. Since I’m serving this for Australia Day this year, I’ll be serving mine with fresh blueberries, raspberries and strawberries! Check out the notes below for other serving suggestions!
Recipe Notes
  • If you won’t be serving your pavlova straight away and instead want to store it overnight, I find the best place for it to be is back in the (turned off) oven on a tray. Don’t put them in the fridge and I find storing in a Tupperware container tends to make them weep!
  • Remember, always decorate a pavlova just before serving! They don’t last long otherwise.
  • To create a gorgeous Chocolate Pavlova, simply add 2 Tbsp of sifted Cocoa Powder and 1 tsp Vanilla Extract in with the cornflour and fold together. Bake as usual!
  • Or why not make Mini Pavlova’s instead! Then each guest can decorate their own however they like!