Ariarne Titmus’ Go-To Pavlova Recipe
Contributor: Ariarne Titmus, Olympic Gold Medalist and GluteGuard ambassador
- Prep time: 20 minutes
- Cook time: 1 hour 15 minutes
- Makes: 10 servings approx.
“I love my Mum’s gluten free pavlova recipe, it’s her favourite and my go-to and always gets made on special occasions.” – Ariarne Titmus.
Ingredients
- 9 egg whites
- 2 ½ cups superfine caster sugar
- 1 ½ tsp white vinegar
- ½ tsp salt
- 1 tsp vanilla extract
- 3 ½ tbsp cornflour
Method
- Preheat the oven to 150 degrees Celsius and line a flat tray with baking paper.
- In a bowl of a stand mixer, whip egg whites until peaks start to form.
- Gradually add the sugar 3-4 tbsp at a time on high speed for about 10-12 mins or until soft glossy peaks have formed.
- Beat in the vanilla, vinegar, and salt.
- Sift in the cornflour and carefully fold through.
- Using a large spoon, dollop the meringue onto the tray forming a neat round. Remember it will slightly expand in the oven.
- Place the pavlova in the oven and immediately drop the temperature to 110 degrees Celsius.
- Bake for 1 hour and 15 minutes, or until a crust has formed.
- Turn off the oven. Place a wooden spoon in the oven door and close. Do not remove the pavlova until the oven has completely cooled. I leave it overnight to be safe.
- Top with whipped cream and fruit of your choice.
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