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Guest Damo

Pavlova - Best Dessert Ever

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Guest Damo

I can't believe that nothing on Pavlova has been posted here before (at least it looks that way by doing a search). For those of you who are yet to see the light, Pavlova is a traditional Australian dessert which is a cake-sized meringue with a crispy shell but with a moist, fluffy, and sweet inside. It's really easy to make with minimal preperation time (10 mins), no weird/ left-field ingredients like gums and stuff, and no substitute ingredients - this is it in its original form.

  • 4 large egg whites
  • 1 cup sugar (preferably caster, but who cares if it's the regular kind - it's all sweet)
  • 2 teaspoons cornflour (ok, I'm new at this coeliac thing so forgive me if this isn't allowed. I don't think it would make much difference if you left it out or used a different flour)
  • 1/2 teaspoon vanilla essence
  • 1 teaspoon vinegar

Beat egg whites with a mechanical beater of some sort (don't go old-school manual beating or your arms will fall off) until very stiff. Very gradually add the sugar while still beating. Don't rush this stage - it should take about 5 mins to put it all in. At this stage the mixture should be like shaving cream (only yummier...)

Then put in the cornflour, vanilla and vinegar and give it just enough of a beating to mix that stuff through. Put some baking paper on an oven tray and spoon the mixture onto it in the shape of a circle 20-30cms in diameter (8-12 inches for the yanks and others living in the past... just kidding).

Put it in an oven preheated at 200C (390F) and then turn the temperature down to 125C (255F) and bake undisturbed (really, no opening the over door and peeking or it might screw up) for 1 hour and 20 minutes. These temperatures are for a fan-forced oven so if yours is conventional, I think you increase both temperatures by about 10-20C (18-36F). When it's finished cooking, take it out of the oven and let it cool on the bench for a bit before putting it in the fridge. It might break up a bit on top as it cools but don't worry, you're not a failure - this is normal.

Come serving time, cover the top of it with whipped cream (optional, but encouraged) and fruits of the season eg. cut up strawberries, kiwi fruit, berries, banana etc. Pop some birthday candles on top if the occassion calls for it.

One Pavlova will serve 4 male teenagers or 12 weight-conscious people.

Don't just read this and think, "Oo, sounds yummy but I'll stick to my salty brick cake". PRINT THIS PAGE, INVITE THE NON-COELIACS OVER, AND SHOW THEM THAT YOU CAN INDEED HAVE FUN!!!!

Please note that Pavlova is not an inferior cake substitute; cake is an inferior Pavlova substitute. Oh my gosh... so yummy...

Bake it now, thank me later :)

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(8-12 inches for the yanks and others living in the past... just kidding). :lol:

I'll give it a try. I'm always looking for things to take to functions. Have you tried or had success with making the meringue a day ahead and then filling it the next day? I had actually come across a recipie for a similar dessert on my quest for regular dessert recipies that are gluten free.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

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Guest Damo

Yeah I've found it's still great the next day. A pavlova in my house has never lasted any longer than a day before being eaten so I'm not sure how long it keeps for. I have found that the shell loses its crisp slightly if left uncovered in a fridge so just seal 'er up in a container and it should all be good.

If for a function, put the cream on just before if made the day before (so the top's still crispy), but if it's for home, put the cream on the day before cos I've found the cream takes on some flavour and it's even yummier.

Even before I found out I had coeliacs Pavlova was my favourite thing.

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My mother in law makes that too..it is sooo good.

Also, Nigella has a recipe for a chocolate one, click on this to get there:Nigella Recipe

I hoped that worked! :)


Gluten free since Sept. 2006

Improved on gluten free diet

Enterolab results confirmed suspicions on Jan. 29th 2007

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This stuff is heavenly!! I had never even heard of pavlova before this post, thank you! :)

I am definitely going to try the chocolate one next, the picture of it has me drooling.


~ Jenn

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Okay, that's it! I am moving to Australia! :angry:

First, the Thunder from Down Under at Outback Steakhouse, and now this Pavlova! You Aussies sure know how to do dessert!!!! :lol:;)

Boy, are we ever ripped off here in Canada!

Thanks for sharing!

Karen


Karen

positive bloodwork, positive biopsy

Celiac, collagenous colitis, hypothyroidism

endometriosis (at age 20)

spinal stenosis (early 20's)

Biopsy August 2006 confirmed complete villous atrophy despite being gluten-free for years and bloodwork within range showing compliance with diet. Doctor has confirmed diagnosis of Refractory Celiac Sprue.

Endoscopy also showed numerous stomach ulcers, have started taking Losec.

Mother to Eileen 13 yrs

Rhiannon 8 yrs

Daniel & Connor 6 yr twin boys......

"Joyfulness keeps the heart and face young. A good laugh makes us better friends with ourselves and everybody around us."

Orison Swett Marden

Laughter is the shortest distance between two people.

-- Victor Borge

"An optimist laughs to forget. A pessimist forgets to laugh."

Tom Nansbury

"Doctor to patient: I have good news and bad news. The good news is that you are not a hypochondriac."

Unknown

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Okay, that's it! I am moving to Australia! :angry:

First, the Thunder from Down Under at Outback Steakhouse, and now this Pavlova! You Aussies sure know how to do dessert!!!! :lol:;)

Boy, are we ever ripped off here in Canada!

Thanks for sharing!

Karen

How about a gluten-free nanaimo bar? Do you have a recipe?


DD: gluten-free/casein-free, soy lite, corn lite

Me: Vegan

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I believe cream of tartar can be used instead of corn starch when making meringue. At least that's what I recall using whenever I've made it.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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Pavlova is delicious! I last had it years ago when my sister in law made it. She served it on a bed of crushed strawberries--yum :P


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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What makes this different than a meringue? How does the inside stay fluffy when a meringue gets crispy all the way through? I've always wanted to make a pavlova but then I think about how I don't like meringue cookies and wonder if it's worth it. The pictures of Pavlovas that I"ve seen sure are pretty though

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Guest Damo

Oh don't worry, it's definately worth it. Even if you find that pavlova isn't for you, you will not have wasted much time or ingredients on it. But even then it won't go to waste as it will bring satisfied smiles to most-likely everyone else at the dinner table.

I'm glad you're all having success with this recipe. I'd like to try the chocolate one too however chocolate doesn't last in my house long enough for it to become an ingredient.

*Sigh* My endoscopy's tomorrow so I just had what was probably my last beer. At $26 a six-pack for gluten-free beer, I think I'll stick to scotch... (and pavlova!)

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*Sigh* My endoscopy's tomorrow so I just had what was probably my last beer. At $26 a six-pack for gluten-free beer, I think I'll stick to scotch... (and pavlova!)

Check this out- I live in Wisconsin so I can get this beer locally, but it looks like it may be distributed elsewhere or shipped- it is very good and costs about the same a a good high end microbrew- certainly not $26/six pack.

http://www.newgrist.com/index.asp


Marcia-

Diagnosed Celiac based on equivocal results on blood seriology tests, did not have a biopsy due to already eating gluten free (I didn't know any better at the time to keep eating gluten until all tests could be done).

Diagnosis came 3 months after the birth of my first child at age 31 (I believe childbirth was my trigger).

Gluten Free since 8/06

Genetic testing revealed:

I have one copy of DQ2 (DQA1 05/DQB1 02)

Son- 3 years old, so far not showing any signs of digestive issues and does eat gluten- fingers crossed!

Second baby born after I have been gluten free for 2 1/2 years- a healthy boy weighing in at 9 pounds at birth!

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I had pavlova years ago when I traveled to New Zealand--fabulous!! Thanks for the reminder--I will make one post haste.

Give Anheiser-Busch's new gluten-free beer called Redbridge a try--it is now starting to be stocked in regular grocery stores (although admittedly, I've only found it at Sprouts so far--but ask your grocer about stocking it). It's not bad, and it's only $7.99/six pack. Another gluten-free beer I've tried is Bardstale's Dragon's Gold--VERY good. I've found it at Whole Foods Market, but unfortunately it's pricey: $12.99/six pack.

Susanna


Diagnosed in March 2006 by blood test and biopsy. Eleven year old son diagnosed in May 2006. Both gluten-free since diagnosis.

The Susanna (Flagstaff, AZ)

"I GOTTA have more cowbell!."

--The legendary Bruce Dickenson

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This sound like the ones my grandmother used to make and she called them schamtortes. My all time favorite as well. Like Patti mentioned, strawberry season is around the corner.

She also used cream or tarter.


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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This is probably a really stupid question, BUT is cornflour just cornstarch??? This sounds like the stuff my grandma used to make. It was fabulous except I could never get my grandmother's recipe to turn out correctly. She was notorious for leaving out one ingredient so no one could copy her recipes and have them turn out as good as hers. The recipe that I have of hers does not include the cornflour... could this be the secret ingredient we have been searching for all these years???? I can't wait to try it... Just need to know if cornflour is cornstarch!!! Thanks!!!!


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I just assumed that cornflour == cornstarch, that's what I used when I made it and it turned out great! :)

thanks... I cannot wait to try it!!! We may begin a new "OLD" family tradition at holidays!!!!


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? What is cream of tarter? I know it in the stores, I know to cook with it, but what is it...a form of corn starch?


Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

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? What is cream of tarter? I know it in the stores, I know to cook with it, but what is it...a form of corn starch?

Found a really good (lengthy) description of cream of tartar at

http://www.ochef.com/933.htm

The short technical answer is "Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking."

Debbie


Gluten free since July 97

corn free since Jan 98

Never diagnosed by a Doctor

Symptoms cleared on gluten-free diet

Mom and one sister are also gluten-free

One sister with type I diabetes (diagnosed at age 10)

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