Gluten-free | Sugar-free | Dairy-free | Grain-free
Makes 1 pavlova to serve 8-10
Why it’s delicious
Whether you are making this for a special occasion, a special treat or simply for dessert, this recipe is a marvellous, healthy nod to the traditional, pillowy baked meringue.
Helpful hints and tips
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
To help maintain a sweet taste without adding refined sugar, I also use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which is 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
- 6 egg whites at room temperature
- 70 g (2.4 oz) Pure as Inulin Powder
- 70 g (2.4 oz) Zero as Sugar Pure Erythritol
- 1 tsp cream of tartar
- ½ tsp xanthan gum
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 can of coconut cream, left in the fridge for 12-24 hours
- 2 tbsp Pure as Inulin Powder
- A couple of punnets of fresh berries to serve
- A handful of fresh cherries to serve
- 1 tbsp Pure as Inulin Powder for dusting
- Preheat your oven on bake to 200C (390F) and line a large square baking sheet with non-stick baking paper.
- Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment, turn the mixer to medium-high, and whip the egg whites until soft peaks form.
- Mix together the inulin, zero as sugar, cream of tartar and xanthan gum. Slowly spoon the powder mixture into the egg whites whilst the egg whites continue to whisk on medium to high. Whisk the egg whites for a total of 5 minutes or until very glossy, and the sweeteners have dissolved. Stir in the vinegar and vanilla extract until just combined.
- Draw a large circle on the baking paper, and evenly spoon out the thick pavlova mixture with large dollops to create a wreath shape. The pavlova needs to join at each dollop to create a complete circle.
- Place in the middle of the oven, and with the oven door open, turn the oven temperature down to a low 110C (230F) and let the pavlova bake for 45-60 minutes or when crisp on the top and well set.
- Remove the pavlova from the oven and let it cool on the baking sheet for 20 minutes. Carefully remove the pavlova from the baking sheet with the baking paper intact before gently placing it onto a wire rack to cool completely.
- To serve, use 2 large spatulas and enlist the help of someone else to help you carefully transfer the pavlova wreath onto a large serving platter or board. If it does crack, fear not; you can always disguise the crack with whipped coconut cream.
- To make the whipped coconut cream, using a tablespoon, carefully spoon the thick cream from the top of the can, leaving the watery liquid in the can to use in curries and soups. Add 1 to 2 tablespoons of inulin powder to the cream and whisk until the cream thickens up.
- Spoon the whipped coconut cream onto the wreath and then artfully position the assorted berries and cherries. Dust with inulin powder and serve.
- This pavlova is best made and served within 24 hours of baking. It’s also best to decorate the pavlova just before you intend to serve.