Pavlova

Pavlova is a light, delicious cake that can easily be made low FODMAP! It's naturally gluten free and can be adjusted to be lactose-free with just a few simple swaps. This recipe is inspired by Matprat (and others) and has been adapted to fit a low FODMAP diet.

The genius of pavlova? You use egg whites for the meringue base – and the yolks for the custard!

Meringue Base:

• 4 egg whites
• ¼ tsp salt
• 250 g sugar
• 2 tsp cornstarch
• 1 tsp white wine vinegar (helps achieve that perfect chewy texture)

Egg Custard:

• 4 egg yolks
• 300 ml lactose-free milk
• 50 ml sugar
• 1 tbsp cornstarch
• 3 gelatin sheets
• 300 ml lactose-free whipping cream

Topping:

Strawberries, raspberries, and/or blueberries – all delicious options!

Instructions for the Meringue:

Preheat the oven to 120°C (250°F), using top and bottom heat.

Beat egg whites slowly with salt until soft peaks form. Increase the speed until the bubbles are fine and smooth. When stiff peaks form, gradually add sugar while whisking. Beat until the mixture is glossy and all the sugar has dissolved. Don’t overmix – it can become grainy. Make sure your bowl is completely clean before use (use glass or stainless steel).

Sift in cornstarch and gently fold in white wine vinegar using a spatula.

Place parchment paper on a baking tray and draw a circle (24–26 cm) using a cake tin or plate as a guide. Spread the mixture into the circle, shaping it into a cake approx. 2.5 cm tall.

Bake for 1.5 hours on the bottom rack, until the outside is crisp. Turn off the oven and let the cake cool completely inside – preferably overnight with the oven door slightly ajar. Rapid temperatur changes can cause the cake to crack!

Instructions for the Custard:

In a saucepan, combine egg yolks, milk, sugar, and cornstarch. Cut the gelatin sheets into pieces and add them to the mixture.

Heat gently while stirring until the custard thickens. Once it has the consistency of thick vanilla sauce, remove from the heat and pour into a bowl. Cool completely. Whisk before use to remove lumps.

Whip the cream until stiff peaks form and fold it into the custard.

Final Assembly

Spread the egg custard over the meringue base and decorate with berries of your choice 🍓🫐

Enjoy!

Tips: Mini Pavlovas

You can also make individual servings! Just reduce the baking time accordingly.