YOU Gluten Free - - Bakes & Treats -

For this easy pavlova you don’t bake a meringue shell – sim­ply brown mounds of meringue di­rectly on plates and pile on grilled fruit.

6-8 por­tions

Prepa­ra­tion time: 10 min­utes Cook­ing time: 7-10 min­utes Grilling time: 3-5 min­utes (pavlo­vas), about 15 min­utes (fruit)


375 ml (1½ c) cas­tor sugar 1 ml (¼ t) cream of tar­tar 80 ml (¹⁄3 c) wa­ter pinch of salt 3 egg whites 5 ml (1 t) vanilla essence


3 guavas, 2 ap­ples, 1 pineap­ple and 1 or­ange, cut into pieces and sliced but not peeled brown sugar few fresh bananas (op­tional)


230 g cream cheese or cot­tage cheese 1 can (115 g) granadilla pulp 30 ml (2 T) cas­tor sugar 5 ml (1 t) le­mon juice

1 Pre­heat the oven grill.

2 Pavlova Put all the in­gre­di­ents in a glass bowl and place over a saucepan of boiling wa­ter, tak­ing care the bot­tom of the bowl doesn’t touch the wa­ter. Whisk over the boiling wa­ter for 7-10 min­utes or un­til the meringue is thick and shiny. Set aside to cool slightly.

3 Spoon mounds of the meringue on oven­proof plates, spread­ing slightly with a fork. Grill un­til lightly browned (or use a blow­torch).

4 Fruit Ar­range all the fruit ex­cept the bananas (if us­ing) in an oven­proof dish, sprin­kle sugar over and grill for about 15 min­utes un­til lightly browned.

5 Cheese fill­ing Lightly mix the cream cheese or cot­tage cheese and granadilla pulp (re­serve a lit­tle pulp for driz­zling on top). Add the cas­tor sugar and le­mon juice.

6 Just be­fore serv­ing, spoon a lit­tle of the cheese mix­ture on the meringue plates. Ar­range the grilled fruit and bananas (if us­ing) on top and driz­zle the re­main­ing granadilla pulp over.

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