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Pavlova covered in lactose free raspberry curd and lots of red berries against a black backdrop

Pavlova with lactose free raspberry curd and berries

Gluten free, grain free, nut free, FODMAP friendly
5 from 2
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Cuisine Food Intolerance Friendly
Servings 8 people

Ingredients
  

For the pavlova:

  • 6 large egg whites
  • 330 g caster sugar (1 1/2 cups Australian)
  • 1/2 teaspoon lemon juice or white vinegar
  • 1 tablespoon gluten free cornflour

For the raspberry curd:

  • 6 large egg yolks (leftover from the pavlova)
  • 200 g raspberries fresh or frozen (see notes)
  • 125 ml 1/2 cup melted coconut oil (measured after melting)
  • 1/2 cup (110g) caster sugar
  • 4-5 tablespoons fresh lemon juice
  • Pinch of fine salt

To finish:

  • 250 ml lactose free full cream or coconut yoghurt
  • Or really: whatever you want
  • berries of your choice (FODMAP friendly servings if need be)

Instructions
 

To make the pavlova:

  • Preheat the oven to 150C/300F. Lightly grease a round baking tray and line it with baking paper. The grease will stop the paper slipping around as you try to shape your pav.
  • Clean all your utensils scrupulously with hot water and dish soap. Rinse them thoroughly to rid them of all soap residue. Either allow to dry on their own (not touching anything) or dry them thoroughly with a clean, dry tea towel.
  • Separate the egg whites and yolks in two clean, dry bowls. Add each egg white straight into the mixer so you don’t accidentally contaminate it with egg yolk.
  • Once you’ve got all your egg whites in the mixer, use the balloon whisk attachment to whisk them for 3 minutes on a medium speed (I use speed 3-4 on my KitchenAid). I found that if I stopped whisking the egg whites just before I thought they were at soft peaks, my meringue was less likely to leak sugar.
  • So, just before soft peaks, start adding the caster sugar, one tablespoon at a time. I set a timer for 20 second intervals, but you don’t have to be that rigid.
  • Tablespoon by tablespoon, incorporate all of the sugar. It should take you around 10 or so minutes. During this time, it should start to become shiny and thickened.
  • Once you have incorporated all the sugar, continue beating on a low-medium speed until you can rub a bit of meringue between your fingers without feeling any sugar granules. For me, this took around 10-15 additional minutes, but it might take less for you.
  • Once you can no longer feel any sugar granules, add your lemon juice or vinegar and beat just to combine. Then add the cornflour and do the same – just a few spins of the mixer to combine it all.
  • Use a clean silicon or offset spatula to pour the mixture onto the baking sheet. Shape it however you fancy, keeping in mind that taller pavlovas are more prone to collapse (and have more chewiness in the centre).
  • Place the pavlova into the oven and turn the heat down to 120C/250F. Cook for 1 hour and 30 minutes, or until the pav can be lifted off the baking paper with no issue. Once ready, allow it to cool in the oven with the door closed – the gentle cooling helps prevent it from cracking.

To make the raspberry curd:

  • Combine the ingredients for the curd in a small metal bowl over a small saucepan, 1/4 filled with water. Gently mix it with a fork over a gentle heat, squishing berries against the side as you mix. This will release their flavour and colour.
  • Allow the curd to cook for around 10 minutes, or until it coats the back of a spoon. It might not be super thick, but it will thicken up in the fridge. As mentioned in the notes, this is best done the night before (as is the pavlova).
  • Push the curd through a fine sieve to remove the raspberry seeds and store in an airtight container.

To finish the pavlova:

  • Once the pavlova has cooled in the oven (ideally overnight) you’re ready to go. Immediately before serving, top it with cream or coconut yoghurt, the raspberry curd and whatever berries you fancy. Only top it immediately prior to serving, otherwise the wet ingredients will begin to dissolve the crunchy shell.
  • Don’t make more than a day in advance and store it in an airtight container – not the fridge.

Notes

FODMAP UPDATE

Monash have recently introduced a threshold for strawberries, which is !rude! They used to be 'eat according to appetite' whereas now a FODMAP friendly serving is 65g. If you have previously eaten large quantities strawberries with no issues, then you don't need to change anything. If they have given you issues, I recommend sticking to smaller amounts of berries. 
Keyword lactose free, lactose free raspberry curd
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