This gluten free Pavlova recipe is one of my favorite desserts. The best part is that it’s gluten free because Pavlova is usually gluten free, so no substitutions are needed! It’s simple to make, and everyone will love the fluffy base paired with fruit and cream.
Why We Love This Dessert
What You'll Find on This Page
I’m not a fancy baker, and Pavlova isn’t fancy to make. But it sure tastes fancy! The light fluffy texture makes it perfect as a spring dessert, although it’s delicious any time of year.
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How to Make Gluten Free Pavlova
To make Pavlova, start by heating your oven to 325F (around 160C).
Beat 6 egg whites to a fluff. Add half a cup of sugar, 1 teaspoon of vinegar, and 1 teaspoon of corn starch.
Place a sheet of parchment paper on a baking sheet.
Arrange the egg white mixture in a circle on the parchment paper
Place in the oven, and turn the heat down to 250F (120C).
Bake at 250F (120C) for 1 hour, then turn off the oven but leave in the oven to set for around 30 minutes.
Beat one cup of cream, then add 1/3 cup of plain greek yogurt. The yogurt keeps the cream from falling. Vanilla yogurt also works, if you want a sweeter dessert.
Once the egg white part of this dessert has cooled, add the whipped cream and then berries of your choice.
Share and enjoy!
Download Our Pavlova Recipe
Pavlova Recipe
Naturally gluten free, Pavlova is a delicious, light dessert that is guaranteed to be a hit.
Ingredients
- 6 egg whites
- 1/2 cup sugar
- 1 tsp vinegar
- 1 tsp corn starch
- 1 cup whipping cream
- 1/3 cup plain greek yogurt
- 1/4 cup sugar (for whipped cream) - optional
- Fresh berries
Instructions
- Heat the oven to 325F.
- Beat 6 egg whites to a fluff.
- Add 1/2 cup of sugar, 1 tsp vinegar, and 1 tsp corn starch.
- Place a sheet of parchment paper on a baking sheet.
- Arrange the egg white mixture in a circle on the parchment paper.
- Place in oven, and turn the heat down to 250F.
- Bake for 1 hour, then turn off the oven but leave in the oven to set (around 30 minutes).
- Beat one cup of cream, then add 1/3 cup of plain greek yogurt (and 1/4 cup sugar if you want it sweeter). The yogurt keeps the cream from falling. Vanilla yogurt also works, if you want a sweeter dessert (with or without the 1/4 cup sugar, depending on desired sweetness).
- Once the egg white part of this dessert has cooled, add the whipped cream and then berries.
- Share and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 177Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 53mgCarbohydrates: 16gFiber: 1gSugar: 15gProtein: 5g
More Dessert Recipes to Try
Have you ever made Pavlova? What are your favorite dessert recipes?
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MaryAnne is a craft loving educator, musician, photographer, and writer who lives in Silicon Valley with her husband Mike and their four children.
I can just imagine the jokes people would make right now with the expense of eggs about making pavlova, but I agree it is delicious and totally worth making.
lol fair point; not the best timing to post this I guess. It’s worth using the eggs for this!