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Home » Perfecting gluten-free pavlova

Perfecting gluten-free pavlova

Last Modified: July 6, 2020 Mary Leave a Comment

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pavlova

Obviously I haven’t quite left the high fat/sugar Christmas eating behind just yet as this year I’ve decided to perfect the art of pavlova making!!  Yum yum …..

I’m a little embarrassed to admit that I just can’t make a successful pavlova.  In 30-odd years of baking for some reason, I seem to have missed this essential piece of delight from my repertoire.

The reality is that pavlova is my dessert of choice.  Whenever a pav emerges in front of my eyes by heart beats a little faster and I feel overall warmth and happiness!  A good pav can take me to my happy place.  How powerful is that?

So perfecting the pav has become my one new years resolution!  My first attempt on Sunday kinda produced this flat, marshmellow-y centre with a broken top.  I think my eggs were a bit old and maybe I over-whipped.  I’ll be googling some more tips as I go.

As always, I just whacked some cream on top (with a bit of banana and nutmeg) and hid most of the crumbly disaster.  It tasted great!

How do you make pavlova gluten-free?  Just replace the one teaspoon of malt vinegar with another type of vinegar (I usually use white).  Easy peasy!

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I'm Mary Reyes, wife, mom, photographer. I love cooking and want to share some of my experiences in various kitchen subjects. I also provide well-researched, in-depth, and completely unbiased reviews of the most popular kitchen gadgets. I hope it helps you make better purchases and improve your kitchen experiences

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