If you are cooking for friends or family, this dessert is a real showstopper. I’ve found this recipe at BBC Food Blog. Not only is it gluten-free, it looks amazing and tastes even better! Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova (her bio at wikipedia) and there are lots of different ways to make one. For me, the combination of sweet, juicy pineapple and warming ginger is a match made in heaven. Some people worry about making meringues but, providing you take your time and don’t panic, they’re actually pretty easy. This is a time-consuming dessert so ,make sure you make it the night before or early on the day you want to serve it.
Ingredients – Serves 8:
- 4 large egg whites
- 8 ounces white caster sugar – use stevia powder is preferred
- 1 teaspoon ground ginger
- 1 teaspoon corn flour
- 1 teaspoon white wine vinegar
- ½ large pineapple, peeled, cored and cut into 4-5 wedges
- 6 balls stem ginger in syrup, roughly chopped
- 3 tablespoons ginger syrup, plus extra to drizzle
- 1 pint double cream
- 1 tablespoon icing sugar, plus extra for dusting
- Handful mint leaves, shredded
Preheat your oven to 150C/130C fan/gas 2. Put the egg whites in a large, clean bowl and whisk until they form stiff peaks. Use an electric hand whisk for ease. Keep whisking and add the sugar, one tablespoon at a time. Continue until the mixture is thick and shiny. Continue whisking while you add the ginger, corn flour and, finally, the vinegar.
Draw an 8-inch circle on a piece of baking paper and then put it on a large baking tray. Pour out the meringue mixture to cover the circle. Make a dip in the middle and ensure the sides are higher.
Run a spatula or palette knife up the edges at regular intervals to create pleasing ridges. Bake in the oven for one hour and then leave in the oven with the door closed for eight hours and the Pavlova is completely cool.
Meanwhile, heat a griddle pan over a medium-high. Coat the pineapple wedges with the ginger syrup and cook for two minutes until slightly charred and the pineapple is softened. Allow to cool completely and then cut into chunks. If required, the pineapple can be prepared a day earlier and chilled. If you do this, allow the pineapple to reach room temperature before you put your Pavlova together.
The Pavlova base can be made up to two days before serving, and stored in an airtight container. Top with cream and pineapple just prior to serving.
When it’s time to serve, blitz the stem ginger with two tablespoons of the syrup in a small bowl to make a chunky paste. Pour in the cream and icing sugar and whisk for form soft peaks. Spoon the mixture into the center of the meringue. Garnish with the pineapple, drizzle with a little ginger syrup, and scatter the mint over the top. Dust with icing sugar and serve.
More information about this recipe like nutrition information can be found the original recipe source here.
More gluten-free desserts, meals, dinner, and delicious recipes for your kids. All my favorite gluten-free recipes organised here.