Become a Sustainavore!

Eat for your health, the planet, and your values.

Become a Sustainavore!

Eat for your health, the planet, and your values.

Perfect Pavlova

I’m pretty much a one trick pony when it comes to dessert. Pavlova is basically just a large meringue with whipped cream and berries or kiwi on top, named after the Russian ballerina Anna Pavlova. I love making it because not many Americans are familiar with it (my New Zealand and British friends all tell this dessert is their favorite), it’s super simple to make and I’ve yet to meet someone who doesn’t love it. Folks are always “wowed.” The best part is, I usually have the ingredients on hand, so I can whip one up in no time. I often double it for family holidays. And this brings up another point – if you’ve been following me for any length of time, you know that I don’t post desserts. However, for holiday meals, I think this light and gluten free “cake” is a total winner. Why didn’t I use some sort of “paleo approved” sweetener? Because this is dessert! Using coconut crystals or some alternative sweetener doesn’t really make it healthier, and calling it “paleo” just tricks newbies into thinking this is somehow ok to eat on a regular basis. Give it a try and I know you’ll also decide to make Pavlova for all special occasion meals.


Perfect Pavlova
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 eggs (you'll only need the whites)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 teaspoons arrowroot starch
  • 1 pint heavy whipping cream
  • 1 quart strawberries, washed and sliced (you can also use blueberries, kiwi or any other soft fruit)
Instructions
  1. Preheat your oven to 300 degrees F
  2. Line a baking sheet with parchment paper
  3. In a large bowl, add the egg whites (make sure there isn't any yolk or the whites won't whip up)
  4. Beat the whites with a mixer until stiff but not dry
  5. Add the sugar, while beating, in a slow stream until well incorporated
  6. Fold in the vanilla, lemon juice and arrowroot starch
  7. Transfer into a circular shape onto the parchment paper, just a little smaller than a dinner plate
  8. Make a dish in the center with your spatula, so you've got a "crater" to plunk the whipped cream
  9. Bake for one hour
  10. Remove from oven and transfer parchment paper and pavlova to a wire rack to cool (about one hour or so)
  11. Whip the cream using a mixer
  12. When the meringue is cool, carefully remove the parchment paper and place on a large plate.
  13. Add the whipped cream to the center and spread around so that it "overflows" a bit.
  14. Top with strawberries (or fruit of your choice) and refrigerate until ready to serve.

 

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