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Pavlova

A delicate pavlova with a crispy, airy meringue, filled with a vanilla and balsamic strawberry coulis, and topped with an irresistible almond, fig, and apricot crunch.🌸This gluten-free dessert balances sweetness and acidity in every bite, offering contrasting textures and a sophisticated finish.🍓

Created by:
1 hr 40 mins
Easy
8 SERVERS

Nutrition per serving

Energy

308 kcal

Fat

15 g

Saturates

9.6 g

Carbs

41 g

Sugars

38 g

Fiber

1.3 g

Protein

3.7 g

Salt

45 mg

Nutrition per serving

Energy

308 kcal

Fat

15 g

Saturates

9.6 g

Carbs

41 g

Sugars

38 g

Fiber

1.3 g

Protein

3.7 g

Salt

45 mg
0%

PREP TIME

70 mins

0%

COOK TIME

20 mins

0%

TOTAL TIME

1 hr 40 mins

Ingredients

For the meringue

For the filling

Method

  1. Meringue:

    1. Beat the egg whites with an electric mixer until soft peaks form.
    2. Gradually add the sugar, one spoonful at a time, continuing to beat until the meringue is stiff and glossy.
    3. Gently fold in the cornstarch and apple cider vinegar.
    4. Shape the meringue on parchment paper into a circle, leaving a hollow in the center.
    5. Bake at 145 °C (293 °F) for 1 hour and 15 minutes. Turn off the oven and let the meringue cool inside.

    Filling:

    1. Wash and quarter the strawberries. Place them in a saucepan with sugar, balsamic vinegar, and vanilla paste. Cook lightly until the sugar dissolves. Reduce the liquid if necessary to make a syrup.

    Assembly:

    1. Fill the cooled meringue with whipped vegan cream. Top with the strawberries and decorate with chopped figs, dried apricots, chopped almonds, and fresh mint leaves. Drizzle with the strawberry syrup.

Tips

Do not open the oven while the meringue is baking, as sudden temperature changes may cause it to collapse. Let the meringue cool inside the oven with the door slightly ajar to prevent thermal shock and maintain its crisp texture. Prepare the strawberry coulis and almond crunch at the last moment to preserve freshness and contrast. Assemble the pavlova just before serving to prevent the filling from softening the meringue.

Ingredients

For the meringue

For the filling

Method

  1. Meringue:

    1. Beat the egg whites with an electric mixer until soft peaks form.
    2. Gradually add the sugar, one spoonful at a time, continuing to beat until the meringue is stiff and glossy.
    3. Gently fold in the cornstarch and apple cider vinegar.
    4. Shape the meringue on parchment paper into a circle, leaving a hollow in the center.
    5. Bake at 145 °C (293 °F) for 1 hour and 15 minutes. Turn off the oven and let the meringue cool inside.

    Filling:

    1. Wash and quarter the strawberries. Place them in a saucepan with sugar, balsamic vinegar, and vanilla paste. Cook lightly until the sugar dissolves. Reduce the liquid if necessary to make a syrup.

    Assembly:

    1. Fill the cooled meringue with whipped vegan cream. Top with the strawberries and decorate with chopped figs, dried apricots, chopped almonds, and fresh mint leaves. Drizzle with the strawberry syrup.

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Copyright © 2025International Nut & Dried Fruit Council. All rights reserved.
VISIT INC WEBSITE   | CONTACT   |   WHO WE ARE   |   LEGAL
Facebook Instagram Youtube Tiktok