Gluten Free Red, White and Blue Pavlova Recipe

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by Carol Kicinski on July 3, 2009

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Gluten Free Red, White and Blue Pavlova Recipe

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


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


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 1½ 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.


This Gluten Free Red, White and Blue Pavlova recipe serves 6

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 28 comments… read them below or add one }

Sue July 3, 2009 at 4:54 pm

THAT is completely spectacular and that is exactly what I'm making too! Except I'm using an interesting recipe of Nigella's.

Have a great one!


Jennifer July 3, 2009 at 5:38 pm

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


Amy Green July 3, 2009 at 7:21 pm

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 July 3, 2009 at 8:53 pm

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


toni July 3, 2009 at 10:05 pm

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


Cynthia July 4, 2009 at 1:58 am

Happy 4th to you and the family!


Peter G July 4, 2009 at 2:56 am

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


oneordinaryday July 4, 2009 at 10:34 am

Just gorgeous.


Nancy C July 4, 2009 at 12:18 pm

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 July 4, 2009 at 12:21 pm

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.


Lisa Curcio July 4, 2009 at 2:23 pm

Wow! That looks amazing!

I just added it to my 4th of July post on my kids blog

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


Ninette July 4, 2009 at 9:20 pm

Wow, this looks fantastic!


Jackie @ July 4, 2009 at 11:47 pm

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


Lauren July 5, 2009 at 12:39 am

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


gfe--gluten free easily July 5, 2009 at 1:57 pm

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

Happy 4th!


thewholegang July 5, 2009 at 2:06 pm

This looks amazing!


Ninette July 6, 2009 at 5:13 am

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 July 6, 2009 at 1:09 pm

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 July 6, 2009 at 11:27 pm

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 July 10, 2009 at 5:28 am

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:


Jackie July 10, 2009 at 5:11 pm

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 July 11, 2009 at 6:04 pm

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 July 12, 2009 at 4:49 pm

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 July 13, 2009 at 1:24 pm

This is so elegent and beautiful!

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


BLEUBIRD July 17, 2009 at 3:17 pm

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.



Theresa July 19, 2009 at 10:09 pm

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 July 22, 2009 at 11:00 am

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


Ashley July 31, 2009 at 11:47 am

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


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