I dearly love to eat… who’s with me? I am so excited to share with you this excellent recipe for The BEST Gluten-Free Fresh Berry Pavlova. I promise you are going to love it and it’s a show-stopper that is easy to make!
This recipe is gluten-free, keto, nut-free, and sugar-free and can be made dairy-free using coconut creme instead of whipping cream.
The BEST Gluten-Free Fresh Berry Pavlova
Serves 8
Ingredients
Meringue
3 large egg whites
pinch of salt
1/2 teaspoon cream of tartar
1 cup maple sugar or swerve
1 tablespoon arrowroot
Topping
1 1/2 cups heavy or whipping cream
1/4 cup confectioners Swerve
1 teaspoon gluten-free vanilla extract
2 cups fresh strawberries, blueberries, blackberries and raspberries
DIRECTIONS
Preheat the oven to 200 degrees. Using parchment paper, trace a 9″ round circle on it using a plate for your guide. Flip the parchment paper over onto a baking sheet. You should be able to see the circle outline through the paper.
In a large mixing bowl, beat the egg whites with the salt and the cream of tartar on medium until soft peaks form.
Gently pour the maple sugar or Swerve and arrowroot into the whites with the mixer running. The egg white mixture will turn glossy. Beat for about 1 more minute.
With a rubber spatula spread the meringue on the parchment inside the circle mounding the outside edges higher.
Bake for 1 hour in the preheated oven, then turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight.
When serving, combine the heavy cream with the confectioners’ Swerve and mix until thickened. Add the vanilla. Scoop the whipped cream into the center of the cooled pavlova and top with fresh berries!
Keep it in the refrigerator
ENJOY!
Blessings,
