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Pavlova Cake

Delightful Pavlova Cake: Your Go-To Gluten-Free Dessert

Pavlova Cake is a light and airy gluten-free dessert that features a beautifully baked meringue topped with cream and vibrant berries.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Cooling Time 1 hour
Total Time 4 hours
Servings: 8 slices
Course: Desserts
Cuisine: Australian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 large Egg Whites Fresh, whole eggs bring the best stability when whipped.
  • 1 cup Superfine Sugar Ensures sweetness and structure; pulse granulated sugar if needed.
  • 1 teaspoon Cream of Tartar Acts as a stabilizer; substitute with lemon juice or vinegar.
  • 1 tablespoon Cornstarch Helps maintain texture and prevents collapse in your meringue.
  • 1 teaspoon Vanilla Extract Adds delightful flavor to elevate the meringue.
  • a pinch Salt Enhances overall sweetness.
For the Whipped Cream Topping
  • 1 cup Heavy Cream Use very cold cream to achieve fluffy peaks.
  • 2 tablespoons Powdered Sugar Sweetens your whipped cream perfectly, adjusting to taste.
For the Fruit Topping
  • 1 cup Fresh Berries (e.g., strawberries, raspberries) Adds color, flavor, and freshness.
  • a few Mint Optional garnish for an extra pop of color and flavor.

Equipment

  • Mixing bowl
  • electric mixer
  • baking tray
  • parchment paper

Method
 

Step-by-Step Instructions for Pavlova Cake
  1. Preheat your oven to 195°F (90°C) and line the baking tray with parchment paper.
  2. Add room-temperature egg whites to a mixing bowl and whisk until foamy (about 2-3 mins).
  3. Add cream of tartar to the foamy egg whites and whisk until thickened (about 1 min).
  4. Slowly add superfine sugar one tablespoon at a time while whisking on high speed for 5-6 minutes.
  5. Stop whisking when stiff peaks form and the meringue is glossy.
  6. Gently mix in vanilla extract and salt. Carefully fold in cornstarch using a spatula.
  7. Spread the meringue into an 8-inch wide circle on the baking tray, creating a dip in the center.
  8. Bake in the preheated oven for 2½ hours, checking for dryness after 2 hours.
  9. Turn off the oven and leave the door slightly ajar to cool the Pavlova for at least 1 hour.
  10. Whip heavy cream with powdered sugar until soft peaks form and add a splash of vanilla.
  11. Once cooled, spoon whipped cream over the Pavlova and top with fresh berries and mint.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Ensure your mixing bowls and whisks are completely clean and fat-free for the best results. Use superfine sugar for optimal meringue texture.

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