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Baking

Egg-free pavlova with summer berries

Serves: 10
Time to make: 1 hr 40 mins , plus 2 hours - overnight cooling time
( Hands-on time: 30 mins )
Total cost: $ 14.60 / $ 1.46 per serve

(at time of publication)


Egg-free pavlova with summer berries
  • Ingredients

  • Nutrition Info.(per serve)


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Variations

Make it vegan: Use vegan yoghurt and check cream of tartar, xanthan and vanilla are vegan.

HFG tip

  • For our desserts we normally set a limit on free sugars. But pavlova and meringue are always going to be higher in free sugars, there’s no way around it. So, keep that in mind and save these for a special occasion.
  • If you would normally use ¾ of a 300ml bottle of cream, whipped, as your pavlova topping, you’d have a whopping 11g sat fat per serve. Slash the saturated fat by using a low-fat Icelandic yoghurt or a low-fat thick Greek-style yoghurt.
  • Xanthan gum can be found in the gluten-free section of most supermarkets.
  • Keep leftover chickpeas in the fridge to use in a salad or hummus later.
  • Meringues will spread and be flatter than egg pavlova but are still delicious and stackable. Assembled pav needs to be eaten within a couple of hours.
  • Humidity can affect results. If it crumbles, turn your pav into an Eton mess by layering broken meringue, fruit and yoghurt in a decorative glass.

Photographer: Mark O'Meara
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