mrs.heather.hicks Over Easter 2019 we crowded around the new dessert I had discovered from a potluck the year before; a deceptively easy recipe for how grand it seemed. the Pavlova sat unassuming, and yet I waited anxiously to try it for the first time. Topped with my some of my favorite fruit and whip cream, not only was this a beautiful treat but also met the growing demands of my family’s dietary restrictions.
This egg-based meringue is naturally gluten free, and easily made dairy free by substituting the traditional whip cream for the coconut whip cream from Trader Joes. After the first bite back those many years ago, this has become my standard crowd-pleaser dessert for special occasions. You can make it in a giant cake to share, or (as pictured below) as individual portions for a party. Either way you slice it (pun!!) it is a clear winner in our house.
Ingredients
- 4 egg whites at room temp
- 1 cup sugar
- 1 tsp white vinegar
- 1 tsp vanilla
- ½ tbls corn cornstarch
- Pinch of salt
- Fruit of choice
- Whip Cream
Directions
- Preheat oven to 250.
- Beat eggs with a standing mixer until they form soft peaks.
- Gradually add sugar, beating constantly. Continue beating until mixture forms stiff peaks.
- Fold in vinegar, vanilla and corn starch.
- Mound onto cookie sheet as a large cake or as individual portions. Using a spoon, press down in the center to make space for fruit once they are baked.
- Bake 1.5 hours.
- Turn off oven and allow to dry in cooling oven.
- Once fully cooled, and right before serving, fill the center with whip cream and top with fruit for choice. I prefer kiwi, strawberry and blueberries as pictured above, but whatever your favorites are should work as well!
- Enjoy!