Topped with fresh strawberries and whipped coconut cream, this Dairy-Free Pavlova is the perfect gluten-free dessert for spring! Make it ahead of time for celebrations, holidays, and more. Dairy and gluten-free!
Mini Pavlova With Strawberries
Typically made in Australia or New Zealand, pavlovas are a meringue-based dessert named after the famous Russian ballerina, Anna Pavlova. They’re made with a base of egg whites and caster sugar (ultra fine sugar). Known for its crisp crust with a light and fluffy inside, traditionally topped with fruit and whipped cream, this is the perfect dessert for every occasion and is naturally gluten-free!
This recipe was first taught to me by an Aussie! Then, I learned it again from my father-in-law who is from New Zealand. So, after all this training from those who know the dessert best, I decided to make my own version. What turned out is an irresistible dessert you’re going to want to make again and again!
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Egg whites – These need to be at room temperature, and make sure not to get any yolk in the whites.
- Superfine sugar – Called caster sugar, or you can make your own by adding regular white sugar to a food processor and processing it until a super fine consistency.
- Cornstarch – I added starch to help it stay firm at a higher altitude. Traditional recipes do not have this, but I highly recommend including it to ensure the recipe withstands the air pressure in the states!
- Vinegar – Use a distilled white vinegar because you want a neutral flavor.
- Vanilla extract – Use good quality vanilla extract and not imitation vanilla.
Basic Pavlova Baking Tips
I know pavlova can look super intimidating, but it’s actually pretty simple to make! Even better, it’s sure to impress your guests. Some important tips to create the perfect mini pavlova include:
- Taking your time to avoid over whipping your meringue!
- Using room temperature egg whites.
- Be sure to measure the liquid of the 6 large egg whites (to 250 ml) to ensure the perfect light meringue whip!
If you’re looking for even more tips, this article from Donna Hays (my idol) has incredible scientifically-backed tricks to help ease your nerves about this recipe.
How to Make Dairy-Free Pavlova
- Start by preheating the oven to 300°F (or 150°C). Next, add room-temperature egg whites to the bowl of a stand mixer or an electric mixer. Whisk at a medium to high speed until stiff peaks form. This should take about 2-3 minutes.
- Once you have the peaks, gradually add the sugar to the egg whites 1 tablespoon at a time. After every tablespoon, let the batter whisk together with the sugar for 20 seconds. Then, add 1 tablespoon of sugar, and repeat the steps until all of the sugar has been added. It takes 7-8 minutes to fully incorporate all of the sugar into the egg whites, they should look stiff and glossy by the end (below left).
- Next, scrape down the sides of the bowl, and add the vinegar, corn starch, and vanilla. Use your mixer set on medium to high speed to mix the ingredients for another 2 minutes or until it is glossy and well-combined (above right).
- Then, spoon 6-7 rounds of meringue batter (about 3 to 4 inches round) onto a large baking tray lined with non-stick baking paper or a silicone mat. Then use the back of a spoon to make a crevice in the center of each meringue.
- Add the pavlovas to the oven and immediately reduce the oven temperature to 250°F (or 125°C). Bake the meringues for 45 minutes to 1 hour. They should look slightly golden when done and have formed a bit of a crust on the outside. To finish, turn off the oven and let the meringue cool in the oven for 1 hour up to overnight. Whatever you do, do not open the oven until that hour is up! A slow cool will prevent collapsing of your pavlova.
Pro Tip: Baking times vary depending on the size of the meringue. Since we are baking mini pavlovas the meringue batter should bake quicker. Even then, do not open the oven until that hour is up. You want to avoid the mini pavlovas from collapsing.
Common Questions
Yes, I made a dairy-free option of this pavlova by swapping out the whipped cream with my coconut whip recipe! Super easy. Note: Coconut whip is a bit heavier than regular whipped cream, so be mindful of how much you put on each pavlova. You don’t want them to collapse after baking.
Caster sugar (also known as castor sugar) can be difficult to find in the states unless you order it. For a DIY method, I like to grind granulated sugar in a blender or food processor until ultra fine in texture. However, you can also look for Baker’s sugar like this one in your local grocery store.
Unfortunately, while I’ve tried time and time again (and will likely keep testing recipes), I have not been able to nail the fluffy texture of a traditional pavlova. It just isn’t the same.
Yes and no. The meringue portion of this pavlova can be made 1-2 days ahead of time, but the pavlova itself should be made the day it is served. If you want to make the meringue ahead of time, be sure to carefully place it in an airtight container or wrap it with clingfilm. Just be warned that a shift in humidity may cause your meringue to flatten or deflate a bit.
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Dairy-Free Dessert Recipes
Dairy-Free Mini Pavlova Recipe
- Total Time: 2 hours 20 minutes
- Yield: 7 1x
- Diet: Gluten Free
Description
A dairy-free pavlova with strawberries is the perfect gluten-free dessert! A light baked meringue cake topped with coconut whipped cream and seasonal produce.
Ingredients
For the Pavlovas
- 6 large egg whites (225 milliliters) at room temperature.*
- 1 cup superfine sugar (caster sugar). Adjust to preferred sweetness (220-250 grams).**
- 1 tablespoon cornstarch (see notes)***
- 1–½ teaspoon white vinegar
- ½ teaspoon vanilla extract (optional)
For the Toppings:
- 13 ounces canned chilled coconut cream for coconut whip.
- 2 Tablespoons powdered sugar or sugar substitute
- ½ teaspoon vanilla extract
- ½ cup to ⅔ cup sliced strawberries and any additional fruit of choice
- Optional honey or maple syrup to drizzle
- Optional mint leaves to garnish
Instructions
For the Pavlovas:
- Preheat the oven to 300F (150°C ). Line a large baking tray with non-stick baking sheets or use a silicone mat. Set aside.
- In a bowl of a stand mixer or electric mixer, add the egg whites and whisk on medium high speed until stiff peaks form. About 2-3 minutes.
- Gradually add the sugar 1 tablespoon at a time, letting the batter whisk together with the sugar for 20 seconds before adding more. Repeat until all the sugar has been added. It takes 7-8 minutes to fully incorporate all of your sugar into the egg whites, and they should look stiff and glossy by the end.
- Scrape down the sides of the bowl with a rubber spatula. Add the vinegar, cornstarch, and vanilla. Place back on medium to medium-high speed for 2 minutes or until glossy and combined.
- Spoon six to seven 3-4 inch rounds of meringue onto the large baking tray. Use the back of a spoon to make a small crevice in the center of each meringue.
- Reduce the oven temperature to 250°F (120 C) and place the meringues in the oven to bake for 45 minutes up to an hour (or until slightly golden). Baking times vary depending on the size of the meringue. Since we are baking mini pavlovas, the meringue batter should bake quicker.
- Turn off the oven and let the meringues cool in the oven for 1 hour. Do not open the door until 1 hour is up. End result should create a dry and crisp crust for each meringue. While the pavlovas are cooling, make your whip topping.
For the Topping:
- Place chilled coconut cream in a cold bowl of a stand mixer or electric mixer.
- Add the powdered sugar and vanilla, then whip until stiff peaks form, about 2-3 minutes. Coconut whip frosting is heavier than whipped cream and could cause pavlovas to crack a bit.
- Once the cream is spreadable, gently spread the whipped cream on top of each pavlova.
- Top with sliced strawberries and any additional fruit of choice. Optional honey to drizzle.
- Store extra whip cream covered tightly in the refrigerator for up to 24 hours.
Notes
As much as I would love it to, and I keep trying, this recipe will not work with a sugar-free fine sugar.
*Due to various egg sizes, it’s best to measure the liquid of the egg whites.
**To make your own caster sugar, grind granulated sugar in a blender or food processor until ultra fine.
***High Altitude Tip: While traditionally a pavlova would include cornflour or no starch at all, because I’m baking at a high altitude the cornstarch will help the egg whites to stay firm. I also reduced the sugar by ¼ cup.
Make-ahead tip – The meringue batter can be made beforehand and stored in an airtight container in the fridge. Do not bake until ready to serve.
- Prep Time: 20 minutes
- Rest Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
Nutrition
- Serving Size: 1 pavlova with topping
- Calories: 235
- Sugar: 30.2 g
- Sodium: 55.5 mg
- Fat: 10.8 g
- Saturated Fat: 6.9 g
- Carbohydrates: 33.6 g
- Fiber: 0.2 g
- Protein: 4 g
- Cholesterol: 33.7 mg
As an avid baker for unrestricted diets for years, I am not well established in making sugar free or gluten free desserts. While searching for the perfect desserts to serve yesterday to satisfy both, I came upon this recipe for the most delicious Pavlova I have ever had. I followed the recipe exactly and got 11 servings! Thank you, thank you, thank you!
I’m so glad! Thanks for the feedback Pam! What toppings did you add?
Hi Lindsay! Quick question for you. I understand that you added cornstarch because you’re cooking at high altitude — and I notice that the cornstarch is part of the recipe you shared. You mention that you also decreased the caster sugar by 1/4C because of altitude… and I am wondering if the the 1 cup of sugar in the shared recipe is 1 cup AFTER you reduced the amount or 1 cup BEFORE you reduced it?!? In other words, if I am not cooking at high altitude, do I use 1 cup or do I use 3/4 cup? THANKS!
Hi Jill! Either should be fine. If you’re using castor sugar. I reduced to 3/4 c just for less sweet taste. Does that make sense?
Yes, and thanks for your reply! I thought the sugar adjustment was an altitude thing. Now I understand that you decreased the sugar for a different reason altogether!
Oh my goodness, this pavlova is one of the best recipes that I have found, and the strawberry just puts it over the top! amazing!
I’m so glad! Thanks for feedback Sommer!
These disappeared soon after making them. They were so good!
I can’t believe how easy this was to make!! So pretty too!