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Peach Passionfruit & Strawberry Pavlova – Gluten free Dessert Spectacular!

I love baking and offered to make something for my friend Simon’s BBQ as he had lots to do including building the BBQ.  There were 2 vegetarians  and 1 gluten free guest coming. “No problem, I will make my pavlova, a perfect summer dessert that everyone can eat”. My twist on meringue is to use golden caster sugar as it makes a pale golden meringue, a hint of toffee flavour with a slightly soft, melt in the mouth texture. You can substitute for white caster (superfine) sugar for a more traditional white meringue. Heat the oven to 150 degrees Celsius (300 F).

Meringue Ingredients

Meringue Ingredients

Meringue Ingredients

  1. 4 large egg whites ( at room temperature)
  2. 225g (8oz) golden caster (superfine) sugar
  3. 2 level teaspoons cornflour (cornstarch)
  4. 1/4 teaspoon cream of tartar
  5. 1 teaspoon vanilla extract

Preparation

  1. Mix the sugar and cornflour in a bowl
  2. Put the egg whites and cream of tartar into a large mixing bowl
  3. Whisk until the mixture forms in stiff glossy peaks
  4. Start adding the sugar/cornflour mixture a tablespoon at a time whisking each time until added
  5. Whisk in the vanilla, the meringue will be firm and glossy
Get whisking!

Get whisking!

6. Line 2 flat baking trays with baking paper, I use a tiny dab of meringue mixture at each corner to hold paper in place

7. Spoon the meringue into 2 round discs about 20 cm (8 inch) diameter

 

 

Meringues on baking paper ready for the oven

Meringues on baking paper ready for the oven

 

I got a bit fancy and piped meringue for the top disc.

8. Turn the oven down to 140 C (275 F) and bake for 45- 60 minutes, swap the baking sheets half way through to get an even bake if on 2 shelves in the oven. They are ready when the top feels firm and the meringue comes away from the baking paper when a spatula is slipped underneath.

 

Meringue top ready for assembly

Meringue top ready for assembly

 

Meringue base ready for assembly

Meringue base ready for assembly

 

 

 

 

Pavlova Assembly

3 medium peaches sliced, small punnet strawberries washed

3 passionfruit, halved and insides removed

275 ml (10 fl oz) double (heavy) cream

Whisk the cream, add 2 passionfruit. Spread a layer on the bottom meringue and sandwich the top meringue. Spread the remaining cream on the top. Add sliced peaches,strawberries and remaining passionfruit. Simon’s BBQ crew approved and the pavlova was a hit,  gluten free and delicious.

A Kiwi dessert with no kiwifruit but I hope Anna (Pavlova) would be proud.

8 Comments

    • Hi thanks I wanted to create something summery for my friend’s BBQ and love the combination of fruits as raspberries are slightly tart, passion fruit floral, & peaches sweet & juicy that offset the sweetness of the meringue

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  1. daylight3

    I responded to lindsey a couple of times but no reply back.  What address should I send it to? 

    Linda

    Sent from Samsung Mobile

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    • Hi Linda thanks your comments are getting through. I have checked out your recommended Tuscan food blog, great recipes. Thanks for your support

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    • Hi Linda sorry this is the right address I was away for a few weeks. Please check out the Cake & Bake Show on 2-4 October at Excel , Custom House tube as there will be lots of cake decorators and you should be able to find a suitable icing class. Please let me know & good luck.

      Like

  2. Shelley

    Looks delicious! This would definitely be a hit with the 3 coeliacs in my family (2 sons and 1 husband!). Have you got any more gluten free recipes?

    Like

    • simsalb

      Check out some of our previous recipes, I am sure some of the salads will work for you too!

      Like

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