Pavlovas are the perfect gluten-free dessert. No flour necessary. My healthy recipe makeover uses low-glycemic coconut palm sugar and a lower fat ‘whipped cream’ topping so you can indulge without feeling too guilty.
I love the way the meringue is crisp on the outside, soft on the inside, and melts in your mouth. Bite after luscious bite.
If you need a good make-ahead dessert, this is it. Make the pavlova bases the night before and leave them in the oven with the door cracked. Top them with whipped cream and fresh, juicy berries just before serving.
There are a couple tricks to making a successful meringue:
- Meringue isn’t a great idea on really humid days – it’ll pull humidity from the air and get soft.
- Make sure your bowl is clean with no traces of fat before whipping your egg whites. Wipe the inside of the bowl with a little white vinegar to cut the fat if necessary.
- Over-whipped egg whites are no good so watch carefully. They can go from perfectly whipped to dry and dull in seconds.
I made them a few times – the first time the oven temperature was too low. The second time it was too humid. I knew better but I did it anyway. And the third time they were just right.
Blog Redesign Coming Soon…
Just a heads up – my new blog design should have been done ages ago but I had so many things going on that I couldn’t find the time or energy to finish it up. Well, the end is near. I’ll share a sneak-peek soon.
You’re going to love the new organization. It’s going to be so easy to find exactly what you’re looking for.
Serves: 4 individual desserts
- 4 large or extra large egg whites
- ½ cup powdered coconut palm sugar *see below*
- ½ teaspoon instant decaffeinated coffee
- ¼ cup cocoa powder, sifted
- ¼ cup heavy whipping cream
- ½ cup Greek yogurt
- 5 drops of liquid vanilla stevia, or to taste
- 4 – 8 strawberries depending on the size, sliced
- 12 blackberries
- Preheat the oven to 300 degress F. Line a sheet tray with parchment paper. Turn the parchment paper over. Draw or trace 4 (4-inch) circles on the paper. (I traced the lid to my tea jar.) Turn the paper back over so the ink doesn’t come in contact with your food.
- Beat the egg whites on medium speed to soft peaks, or when the tips curl when the beaters are lifted out of the egg whites. Add the powdered palm sugar one tablespoon at a time while still beating the whites. Add the instant coffee. Beat the whites to stiff peaks, or when the tips stand straight up. Fold in the cocoa powder in two to three additions, taking care not to deflate the whites.
- Divide the chocolate egg mixture between the four circles, then use the back of a spoon to spread out the meringue making it lower in the center than on the edges. Put the tray into the oven and immediately decrease the oven temperature to 250 degrees F. Bake for 1 hour – 1 hour and 15 minutes, or until meringue is set on the outside. Turn the oven off and leave the door closed for an hour. Remove from oven and if necessary, let cool completely. Carefully remove from parchment paper.
- Whip the heavy cream to stiff peaks. Stir ¼ of the whipped cream directly into the Greek yogurt. Fold the remaining whipped cream into the Greek yogurt, adding in the vanilla stevia to taste.
- Top each pavlova with ¼ of the whipped cream and ¼ of the berries just before serving.