Low FODMAP pavlova with strawberries and passion fruit

Name: Low FODMAP pavlova with strawberries and passion fruit
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 4 egg whites; 220g caster sugar; 1 tsp cornflour; 1 tsp white wine vinegar; 1 tsp vanilla extract; 300ml lactose free double cream; 300g strawberries, hulled and sliced; 3 passion fruits, pulp

A crisp meringue shell with a marshmallow middle, piled with lactose free cream, strawberries and passion fruit.

Time1 hr 30 plus cooling
LevelMedium
Costabout £0.68 a head
Oven140°C (120°C fan)

8 servings

Ingredients

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4egg whites
220 gcaster sugar
1 tspcornflour
1 tspwhite wine vinegar
1 tspvanilla extract
300 mllactose free double cream
300 gstrawberrieshulled and sliced
3passion fruitspulp

Method

1
Heat the oven to 140°C (120°C fan). Draw a 20cm circle on baking paper and turn the paper over onto a tray.
2
Whisk the egg whites to stiff peaks. Add the sugar a spoonful at a time, whisking well between each, until thick and glossy.
10 min
3
Fold in the cornflour, vinegar and vanilla.
4
Pile onto the circle, making a shallow dip in the middle. Reduce the oven to 120°C (100°C fan) and bake for 1 hour 15 minutes.
75 min
5
Turn the oven off and leave the pavlova inside to cool completely, ideally for 2 hours.
6
Whip the cream to soft peaks. Spoon into the dip, then top with the strawberries and passion fruit.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.