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Easiest Fruit Pavlova Dessert (Dairy and Gluten Free) Recipe

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4.2 from 35 reviews

This easy-to-make Fruit Pavlova Dessert is a light and airy treat featuring a crispy meringue base topped with softly whipped cream and luscious roasted peaches and apricots. Perfectly dairy and gluten-free, this dessert combines a crunchy exterior with a soft, fruit-filled center for a refreshing and elegant finish to any meal.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Ingredients

Meringue

  • 4 egg whites (approx. 1/4 cup)
  • 1 cup sugar
  • 1/4 teaspoon cornstarch
  • 1/2 teaspoon cream of tartar or lemon juice

Whipped Cream

  • 1 1/2 cups whipping cream (whipped to soft peaks)

Roasted Fruit

  • 1/2 cup brown sugar
  • 2 peaches (cut into sixths)
  • 2 apricots (cut into sixths)
  • 1/4 teaspoon cinnamon
  • Juice of 1 lemon

Instructions

  1. To Make the Meringue: Preheat your oven to 225ºF (107ºC). In a stand mixer bowl fitted with a whisk attachment, combine 1/4 cup of sugar with the egg whites and whisk on the lowest speed for 2 minutes to start the meringue formation.
  2. Add More Sugar: Gradually add another 1/4 cup of sugar while increasing the mixer speed to medium, whisking for an additional minute to further stabilize the mixture.
  3. Whisk to Stiff Peaks: Add the remaining sugar along with cornstarch, cream of tartar (or lemon juice), and vanilla extract if desired. Whisk on medium-high speed until the mixture becomes smooth, thick, silky white, and forms stiff peaks that hold their shape firmly.
  4. Shape the Meringue: Spoon the meringue onto a baking sheet lined with parchment paper or a baking mat, shaping it into an 8-inch round with a well formed in the center for holding the toppings later.
  5. Bake the Meringue: Place the tray in the oven and bake at 225ºF for about 3 hours. After baking, turn off the oven and let the meringue cool completely inside to prevent cracks and maintain crispness.
  6. Roast the Peaches and Apricots: Increase the oven temperature to 350ºF (177ºC). In a small roasting pan, combine the brown sugar, peach and apricot slices, cinnamon, and lemon juice. Roast for 10-15 minutes until the fruit softens and the sugar melts into a syrupy glaze.
  7. Whip the Cream: When ready to serve, whip the cream to soft peaks to add lightness and volume for the pavlova topping.
  8. Assemble the Pavlova: Fill the cooled meringue base with the whipped cream, then spoon the roasted fruit over the top, allowing the sweet juices to cascade lightly down the sides for a beautiful and tasty presentation.

Notes

  • Make sure the mixing bowl and beaters are completely clean and free of any fat to achieve stiff egg whites.
  • Allow the meringue to cool slowly in the turned-off oven to prevent cracking and collapsing.
  • You can substitute the peaches and apricots with other stone fruits like nectarines or plums when in season.
  • This dessert is best served the same day it is assembled for optimal texture and freshness.
  • For a dairy-free version, substitute whipped cream with coconut cream whipped to soft peaks.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/easiest-fruit-pavlova-dessert-dairy-and-gluten-free-recipe/