Gluten Free Salted Chocolate And Strawberry Pavlova

8 Ingredients

Number of servings

1tablespoons cornflour
250grams strawberries, halved or sliced
1teaspoons white wine vinegar
3/4 cup pure cream
150grams gluten-free dark chocolate, roughly chopped
6 egg whites
1 1/2 cup caster sugar
1 1/2teaspoons sea salt flakes

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 100°C. Draw a 20cm circle on baking paper and place on a baking tray.

Step 2 of 5

Beat egg whites and a pinch of salt with an electric beater until soft peaks form. Gradually add sugar, 1 tbs at a time, beating well after each addition until sugar has dissolved and mixture is well combined. Meringue should be glossy and thick. Add cornflour and vinegar and beat until combined.

Step 3 of 5

Spoon meringue into circle on tray and using a palette knife or spatula, shape sides of meringue and level the top. Bake for 11/2 hours or until meringue feels crisp. Turn oven off and leave pavlova to cool in oven with door ajar.

Step 4 of 5

Place cream into a saucepan over a medium heat and bring just to a simmer. Remove from heat and add gluten free dark chocolate. Stand for 5 minutes. Stir until chocolate is melted and smooth. Stand for 10 minutes or until ganache thickens slightly.

Step 5 of 5

Spoon chocolate ganache over top of pavlova. Top with strawberries and sprinkle with sea salt flakes. Serve immediately. Note: While every care has been taken to ensure this recipe is gluten-free, always check labels as ingredients differ from brand to brand.