Gluten Free Red, White and Blue Pavlova Recipe

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by Carol Kicinski on July 3, 2009

There are a lot of things to love about Australia; the spectacular Sydney Harbor, the Great Barrier Reef, those fabulous Australians and Pavlova.

Pavlova is a dessert every gluten-free cook should have in their dessert repertoire. It is naturally gluten-free, easy to make and utterly delicious.

I decided to make an all American Pavlova for this Fourth of July. Decked out in red, white and blue this native Australian can become a new American classic.

I ask you – is white a color? I am going to say no and submit this photo to this month’s Click Event hosted monthly by jugalbandi. The theme this month – bi-color. Assuming white is not a color then red & blue are bi-colored! Maybe I should have called this red and blue pavloa but then that would not be very patriotic of me now would it?

Happy Fourth of July!

Gluten Free Red, White and Blue Pavlova Recipe

Ingredients

4 large egg whites, room temperature
Pinch of Kosher or sea salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup cold heavy whipping cream
1 tablespoon powdered sugar
1 12 ounce package frozen raspberries, thawed
1 teaspoon balsamic vinegar (optional)
½ pint fresh raspberries
1 pint fresh blueberries

Directions

Preheat oven to 180 degrees.

Draw a 9 inch circle on one side of a piece of parchment paper using a cake or pie pan as a guide. Flip the parchment over so the circle is on the reverse side and place on a sheet pan.

Beat egg whites with salt in a large mixing bowl until they start to firm up, about 1 minute. With the mixer going slowly add the sugar and continue to beat until it forms firm, shiny peaks, about 2 minutes.

Sift the cornstarch onto the egg whites and add the vinegar and vanilla. Fold lightly with a spatula. Pile the egg white mixture onto the parchment paper in the center of the circle and gently smooth the mixture to fill the circle starting from the middle and working out in all directions until you have a round disk.

Bake for 1 ½ hours and then turn off the oven and let cool completely in the oven.

Beat heavy whipping cream with powdered sugar until it forms soft peaks. Do not over beat.

Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve if you do not like the seeds.

When the Pavlova is completely cooled, peel off the parchment paper and place on plate or serving platter. Spread whipped cream evenly over the Pavlova leaving about ½ inch border of meringue then ring the whipped cream with the raspberries and fill the center with the blueberries.

Spoon the raspberry sauce over and serve.

Servings

Serves 6 gluten free people.

Need a quick meal?

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

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Categories:    Dessert
  • Sue

    THAT is completely spectacular and that is exactly what I'm making too! Except I'm using an interesting recipe of Nigella's.
    http://www.msnbc.msn.com/
    id/31686109/ns/today_food_and
    _wine-today_food_recipe/

    Have a great one!

  • Jennifer

    Darn, I need another towel to wipe the drool off my chin–thins looks so great and colorful-Happy 4th!

  • Amy Green

    Absolutely stunning. I am sure it tastes as good as it looks, too. I love all meringue variations. Not only is is naturally gluten-free but they're easy to make sugar-free too.

  • Jennifer

    BEAUTIFUL!!!!!! I love this idea for a great gluten free treat!! So patriotic! :)

  • toni

    One doesn't have to have celiac to drool over that Pavlova!!

  • Cynthia

    Happy 4th to you and the family!

  • Peter G

    Absolutely glorious Carol! Well done…this will be perfect for the forthcoming 4th of July celebrations!

  • oneordinaryday

    Just gorgeous.

  • Nancy C

    You know, of course, they were created in honour of Anna Pavlova, a great ballerina who died in the first half 20th c.
    Nancy c

  • Nancy C

    oh, and, by the way, I made some for me and my weight-watching friends one year for our parish retreat. I used Splenda, brought some berries and low-fat, sugar-free vanilla yogurt to put on top. THE MEN ATE THEM ALL and asked for more for the next potluck!
    go figure!
    you can make them as individual servings and it's great buffet dessert.
    N

  • Lisa Curcio

    Wow! That looks amazing!

    I just added it to my 4th of July post on my kids blog http://activitypagesforkidswithcreativeminds.blogspot.com/2009/07/free-4th-of-july-coloring-pages.html

    We are waiting on some tests for my oldest to see if he has celiac.

  • Ninette

    Wow, this looks fantastic!

  • Jackie @ PhamFatale.com

    This is a delicious looking eat. What a great idea! We had beautiful fireworks in our area. Happy 4th!

  • Lauren

    What a beautiful gluten-free dessert! Thanks for sharing. Hope you had a happy 4th!

  • gfe–gluten free easily

    Wow, that is gorgeous, Carol! That would set off a different kind of fireworks … little taste explosions! ;-)

    Happy 4th!
    Shirley

  • thewholegang

    This looks amazing!

  • Ninette

    Thanks for your comment on my blog. I've added you to my favorite blog list. I'm supposed to be staying away from gluten, so I could benefit from your inspiration!

  • thisgirlsjourney

    Though I feel unpatriotic to say it, that looks so much better than the Kiwi version with kiwifruit on the top (there is a bit of a battle between Aussie and NZ about who invented the Pavlova).

  • stela

    gluten free Bookand Gluten Free Cookbook with Gluten Free Recipes for a Gluten Free Diet Guidelines, Recipes for Celiac Disease and Coeliac Disease, Celiac Sprue and Non Tropical Sprue Diet, Cookbook for Endemic Sprue and Gluten Enteropathy, Recipes for Guten Sensitive Enteropathy and Gluten Intolerance.

  • amateureater

    Hello! That's an absolutely wonderful cake you've made there. I hope it's alright that I borrow a picture (linked and credited, of course) for a post about 4th of July desserts on my blog. If you'd rather I remove it, please let me know.

    Here's the entry if you want to take a look: http://eatingforamateurs.blogspot.com/2009/07/americans-make-desserts.html

  • Jackie @PhamFatale.com

    Absolutely love the way your presentation. I tried to replicate your dessert but it didn't look as good as yours. Still yummy though! (I used fresh raspberries, they're in season!)

  • Johanna

    your pav looks fantastic – my mum often makes pavlova for the gluten free in our family – I love how you get the red white and blue in

  • Daily Spud

    I love me some pavlova and that, Carol, is nothing short of stunning! It's enough to make me want to get on a plane and jet in for a slice of the action :)

  • Dana aka Gluten Free In Cleveland

    This is so elegent and beautiful!

    I have the worst luck with mereuinge but this makes me want to try it again! Yum!

  • BLEUBIRD

    OMG! i have been wanting your chili recipe. YES!!! so glad you posted it. i enjoyed our talk today. oh and p.s. the photo of the chili…beautiful.

    xo.

  • Theresa

    Yummy! It's a traditional Kiwi Christmas dessert [was actually made in New Zealand first... yup, it's been proven.] and it's making my dull winter day feel much brighter. Thanks for posting!

    I make it heaps at home and the trick is to make it overnight so there is no need to open the oven door until it is completely cooled.

  • bee

    what a gorgeous piece of work!! thank you for your entry. .

  • Ashley

    What a delicious pavlova! I may have to cook one up tonight! :)

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