Pavlova, the no-gluten delight


It’s the new snobbism of trendy tables and couture Parisiennes. The pavlova, an airy dessert by excellence « meringue + whipped cream + red fruit» pays homage to the famous Russian dancer. An ultra-light and delicate dessert, naturally!

For 4 individual pavlovas

Preparation: 30 min

Cooking: 1 h

Cooling down: 2 h


Preheat the oven to 180° C.

Prepare the meringue: in a salad bowl, beat the egg whites into snow peaks and the powdered sugar. Incorporate the lemon juice and the starch, mix delicately.

On a plaque covered with waxed cooking paper, form 4 meringue circles. Using the back of a spoon dipped in water, create a slight dos hollow at the centre of the meringues.

Lower the thermostat to 120 °C. Bake for 1 hour, turn off the oven, leave the door ajar and allow the meringue to dry for at least 2 hours.

In a stainless steel bowl, beat the cold cream into a firm chantilly, incorporate the glazed sugar and the mascarpone, very delicately.

Divide the chantilly on the pavlovas. Decorate them with fresh fruit and eventually add a topping.

This is a low calorie festive dessert with its red fruit, rich in anti-oxidants.

Photo credit: © Daniel METTOUDI / CEDUS

Styling: Lucie Dauchy

Also discover the strawberry tiramisu of Julie Andrieu and the recipe for pavlova with strawberries.

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For the meringue:

2 egg whites

110 g of powdered sugar

1 dash of lemon juice

1 tablespoon of corn starch

For the chantilly:

25 cl of liquid fleurette cream

2 tablespoons of mascarpone

2 tablespoons of glazed sugar

For the decor:

200 g of red fruit (raspberries, blueberries, gooseberries…)

10 cl of raspberry topping

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