Soft marshmallow encased in crisp and delicate meringue and topped with whipped cream and strawberries. If you grew up in Australia or New Zealand, you’ll know exactly what I’m talking about. Pavlova is one of those iconic desserts which I can’t decide is super easy or notoriously difficult to master. I think it’s best to accept that it will come out of the oven cracked and decorating it is the best to smother it in whipped cream to make it look amazing.

This recipe is actually perfect if you have food sensitivity. Its naturally gluten free and can easily be adapted to low FODMAP or dairy free by using lactose free cream or coconut cream for the topping. I’ve gone one step further with this one by adding our favourite prebiotic fibre supplement, Kfibre to the whipped cream.

  • Prep time: 1 hour
  • Cooking time: 1½ hours
  • Serves: 6


Print recipe


You will need:

  • 4 egg whites
  • 1 cup caster sugar
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp cornflour
  • 300ml lactose free whipping cream
  • 1 tbsp Kfibre
  • 350g (12oz) sliced strawberries
  • Mint leaves to garnish


Make it:

  1. Heat oven to 180°C (350° Fahrenheit)
  2. Beat egg whites, gradually adding sugar 1 tbsp at a time until thick and glossy and all sugar has dissolved, about 10 minutes. In a small bowl combine vanilla, vinegar and cornflour. Add to the meringue mixture and beat on high for a further 5 minutes. Line a baking tray with parchment paper and spoon the meringue onto the parchment paper in the shape of a circle. Smooth the sides and top. Place the pavlova in the oven and turn down to 100°C (200° Fahrenheit). Bake pavlova for 1 hour. Turn the oven offand open the door slightly. Leave pavlova in the oven until cold or overnight. Carefully lift the pavlova onto a serving plate
  3. In a large bowl beat cream and Kfibre until stiff peaks form. Spoon the whipped cream onto the pavlova and decorate with sliced strawberries and mint leaves.


Dairy free: Replace cream with the solids from 2 refrigerated cans of coconut cream (discard the liquid).

Gluten Free: Use gluten free cornflour

By Joanna Baker (APD | RN)