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–+ servings
Pavlova cake with whipped cream and fruit.

The Easiest Fruit Pavlova Dessert- Dairy and Gluten Free

This gorgeous easy fruit pavlova is baked to crispy perfection and filled with cream then topped off with juicy roasted peaches and cream. The perfect summer dessert for any occasion.
4.43 from 7 votes
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Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 12 servings
Calories: 222kcal
Author: Deborah Rainford

Ingredients

  • 4 (4) egg whites, 120g approx ¼ cup
  • 1 cup (200 g) sugar
  • 1 /4 teaspoon cornstarch
  • ½ teaspoon cream of tartar or lemon juice
  • 1 ½ cups (357 g) whipping cream, whipped to soft peaks

For the peaches

  • ½ cup (110 g) brown sugar
  • 2 (2) peaches, cut into 6
  • 2 (2) apricots, cut into 6
  • ¼ teaspoon (0.25 teaspoon) cinnamon
  • 1 (1) lemon, juice only

Instructions

To make the meringue

  • Preheat the oven to 225ºF. Place a ¼ cup of the sugar and all the egg whites in the bowl of a stand mixer fitted with the whisk. Mix the meringue on the lowest setting for 2 minutes. Add another ¼ cup of sugar and turn the mixer to medium and whisk for a further minute.
    Add the remaining sugar, cornstarch, cream of tartar, and vanilla and whisk on medium-high until the mixture is completely smooth, thick, and silky white. Continue to whisk on medium-high until the meringue has stiff peaks.
  • Place the meringue on a baking tray lined with a sheet of baking paper or a baking mat. Using a spoon, gently start to make a well in the center. Starting in the middle and working your way out, until you have an 8-inch round meringue. Bake in the oven for about 3 hours.
  • When ready to serve, whip the cream and fill the pavlova. Place the roasted fruit on top and let the juices run down the side of the meringue.

For roasting the peaches

  • Preheat the oven to 350F. In a small roasting pan mix the brown sugar, peaches, apricots cinnamon and lemon juice. Roast in the oven for about 10-15 minutes. Until the sugar has melted and the peaches have softened. Remove from the oven and set aside while you make the meringue.

Notes

  • Use fresh egg whites.
  • Beat the egg whites until they form stiff peaks.
  • Add the sugar gradually, beating until the meringue mixture is stiff and glossy.
  • Bake the pavlova in a preheated oven at 225ºF for 1- 1.5 hours, or until the meringue peels away from the baking paper easily.
  • Let the pavlova cool completely (in the oven) before topping it with whipped cream and fruit.

Nutrition

Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 30mg | Potassium: 125mg | Sugar: 28g | Vitamin A: 630IU | Vitamin C: 7.2mg | Calcium: 31mg | Iron: 0.2mg
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