Pavlova dessert! Gluten, corn, wheat and dairy free!

When I was a kid my favorite dessert was a New Zealand dish that my Gran made called Pavlova. It is essentially a large meringue pie with a tart fruit topping – yum!
After some experimenting and substituting, I came up with a pretty good DF, GF, CF and WF pavlova version that Kim can eat!
It is super easy to make and also a great kid friendly recipe that is fun and easy for kids to make.


What you need:

4 egg whites at room temperature.
1/2 teaspoon cream of tartar.
1/2 tablespoon arrowroot starch (or cornstartch if you don’t need GF.)
1 cup of sugar (castor sugar or other really fine sugar dissolves best.)
1/2 teaspoon vanilla essence (regular vanilla if you don’t need GF.)
2 Kiwi fruit and 2 strawberries, sliced (passion fruit is great too if you can get it.)

What you do:

Pre-heat oven to 225°F
With whisk attachment, beat egg whites, cream of tartar and starch until foamy.
Beat in sugar, a little at a time.
Beat in the vanilla essence.
Continue beating until eggs are super stiff with firm peaks (SSFP.)
Test that the sugar is fully dissolved by rubbing between fingers; it should be smooth.
Cover baking sheet with tin foil.
Pour mixture onto baking sheet.
Flatten and shape to desired diameter and indent the center slightly (for the fruit topping.)
Bake 1 1/2 hours.
Turn oven off and leave the pavlova, with door closed for at least another hour.

How you serve it:

Fill indentation with Kiwi fruit and strawberry slices.

You can keep the pavlova in a cool spot or in the fridge but be sure the container is fully air tight.
I think it tastes best after a night in the fridge…




  1. I have come to rely on as my first stop when looking for information on photography, beekeeping and urban chicken farming. I’ll now add New Zealand desserts to that list.

    You should have your own cable network…TLC! (The Lawler Channel)

  2. That looks great! And sounds really good, too.