Mmm Australian Pavlova

I was first introduced to pavlova at a party in Melbourne. Imagine whipped cream cuddled in a large meringue shell that is crispy on the outside with a soft marshmallow-like center topped with kiwi and passion fruit seeds. Wow!

In my search to make this a GF, DF dessert, I tried a variety of low glycemic sugars - agave and coconut but could not get the results perfect. I was able to get good results lessening the sugar by a third yet still get the firm glossy stiff consistency for the shell. Less sugar, same yummy results.

I have tried replacing the whipped cream with soy cream, a cream made by blending a block of firm tofu with agave. It was pretty good however, the best results were from using the product "Mimic Creme" (see my earlier blog on this delicious whipped cream alternative) made with cashews and almond oil. You can try either depending on your allergies with nice results. The key to this is the meringue shell. Here is the perfect recipe for you to try:

Pavlova
4 egg whites, room temperature
2/3 cup sugar (Baker's Sugar gives nice results)
1/2 Tbsp cornstarch
1 tsp vinegar
1/2 tsp vanilla
1 cup Mimic Creme
Fruit of your choice - kiwis, bananas, strawberries, blueberries, rasberries - wash well

Preheat oven to 280.
Line a baking tray with parchment paper.
Beat egg whites until soft peaks form.
Slowly add in sugar, one tablespoon at a time. Beat till still glossy peaks form. Your meringue should be stiff enough to form.
Sprinkle vinegar, cornstarch and vanilla over meringue and fold with a spatula.
Spread the meringue on the baking sheet. Shape into a large circle with an indented center similar to making a bowl. This center or well will allow your cream to sit in the middle.
Bake for about an hour until the meringue is light brown.
Turn off oven and leave door slightly ajar and let meringue cool. As it cools it may crack slightly.
When ready to serve, remove from oven, place on a plate
Whip Mimic Creme for about 3 minutes.
 Fill meringue with cream and top with fruit.
Serve immediately.
Note: Do not assemble till ready to eat or the meringue will get soggy.