Gluten and dairy-free green and gold pavlova

This gluten and dairy-free green and gold pavlova is Adam Liaw’s Australian love letter to those who cannot eat gluten or dairy. Finished with a light dusting of matcha on top, this pav will be enjoyed by all regardless of dietary requirements.

• serves

  8

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Mid

Stream free On Demand

The Five Star Dinner

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 300 ml coconut yoghurt
• Powdered green tea, to dust
• Mixed green and yellow fruit (mango, green kiwifruit, golden kiwifruit, green grapes, pineapple, yellow peach), to serve
• 170 g passionfruit pulp (tinned or fresh)

For the pavlova base

• 6 egg whites
• 450 g icing sugar mixture
• 1 tsp cornflour
• ¼ tsp cream of tartar
• A pinch of salt

Resting time: 2 hours

Instructions

1. Preheat the oven to 110˚C. Combine the ingredients for the pavlova base in the bowl of a stand mixer with the whisk attachment fitted, then beat on high speed for 5-8 minutes or until a glossy, stiff meringue forms.
   
2. Line a baking tray with baking paper. When the meringue is ready, spoon it onto the baking paper into a 20 cm circle shape (if you keep adding meringue to the centre and pushing it down it will form an attractive natural edge to the pavlova).
   
3. Bake the pavlova for 90 minutes, then turn off the oven, wedging the door open very slightly with a wooden spoon and allowing the pavlova to cool in the oven for 2 hours. Remove the pavlova base from the oven and allow to cool completely on the kitchen bench before using.
   
4. When ready to serve, spoon the coconut yoghurt over the pavlova base and dust with green tea powder. Top with mixed yellow and green fruit, passionfruit pulp and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Five Star Dinner

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G