Pavlova Meringue Cake: Naturally Gluten-Free

For the Meringue

• 2 cups fine sugar (or granulated sugar processed briefly in a food processor)
• 2 tablespoons cornstarch (or potato starch)
• 2 teaspoons white vinegar
• 2 1/2 teaspoons pure vanilla extract
• 8 egg whites, at room temperature

Topping Options

• Bavarian cream: Use a prepared gluten-free Bavarian or pastry cream, chilled overnight.
• Sweetened whipped cream: Use your preferred recipe for sweetened whipped cream (regular or dairy-free).
• Yogurt whipped topping: 1 cup heavy cream and 1/2 cup plain gluten-free yogurt, whipped together until stiff peaks form.

Fruit

• Strawberries, halved
• Kiwi, peeled and sliced (or berries, optional)

To Make the Meringue

1. Preheat the oven to 350°F (177°C).
2. In a small bowl whisk together the cornstarch, vinegar, and vanilla extract; set aside.
3. In a clean mixer bowl, combine the sugar and egg whites. Beat on low just until the sugar dissolves, then increase to high and beat until soft peaks form.
4. Slowly add the cornstarch mixture and continue beating on high until very stiff, glossy peaks form, about 4–6 minutes total.
5. Line a baking sheet with parchment paper. Place a 9-inch round plate on the parchment, trace the circle with a pencil, then flip the parchment so the pencil mark is underneath.
6. Spoon the meringue onto the center of the traced circle and spread with a rubber spatula to fill the circle, smoothing the top and sides. You may create decorative peaks if you like; they may brown slightly during baking but this is fine if you plan to cover the sides with cream.
7. Put the baking sheet in the oven, immediately reduce the temperature to 215°F (102°C), and bake for 1 hour 15 minutes. The initial higher heat helps set the meringue structure before the low-and-slow drying phase.
8. Turn the oven off and leave the meringue inside to cool slowly for 3–4 hours (or overnight). Slow cooling prevents cracking and makes the pavlova easier to handle.
9. Carefully remove the parchment from the bottom of the pavlova. Use a pizza peel or two large spatulas to transfer the meringue to a serving plate.

To Make the Yogurt Whipped Topping

1. Chill a metal mixing bowl if possible. Beat the heavy cream and yogurt on high until stiff peaks form.
2. Spread the whipped mixture over the cooled pavlova, smoothing or creating soft peaks with a spatula.
3. Top with halved strawberries, sliced kiwi, or a selection of fresh berries. Slice and serve immediately—pavlova is best the same day it’s dressed.