When I was asked to bring dessert to an Independence Day barbeque, I got really excited, because I haven’t made a red, white and blue dessert before. Finally, now was my chance! I searched Pinterest boards and blogs but there were a few things stopping me from whipping up some of those spectacular examples:
- There’s nothing more American than apple pie, so guess what was popular… apples – yeah, no thanks. I’d like to be functional this weekend.
- A flag cake – I don’t have a rectangular cake tin and a round flag would look silly.
- A bundt cake, covered with white icing and filled with strawberries and raspberries – one of my rules is to never experiment when you’re serving it to someone else.
What could I make that was tried and tested, as well as red, white and blue? A Pavlova, of course. I hope Americans forgive me for using an Aussie dessert.
Using my never-fail (famous last words?) Pavlova recipe, I covered it with whipped coconut cream and berries for an Aussie-fied 4th of July dessert offering.
- Castor sugar is 1:1 fructose and glucose, so is low FODMAP. However, too much of any sugar can set some people off, so watch your portion sizes. If you have SIBO, I would steer clear of this dessert.
- I have attempted a glucose/dextrose Pav before and it was a complete flop. I guess the way dextrose crystallises differs too much from sucrose.
- Egg whites are low FODMAP; I use 50 g (large) eggs.
- You can use either potato starch or corn starch, both are low FODMAP. Corn is a grain, so if you use corn starch it will no longer be grain free.
- Vanilla extract is low FODMAP, just beware additives that might change this.
- White wine vinegar is low FODMAP in 1 tsp. servings.
- Coconut cream is low FODMAP in half cup serving sizes. Refrigeration causes the fat and water content to separate, giving you an even richer, creamier and more whippable topping.
- Strawberries and blueberries are low FODMAP fruits.
- 4 egg whites
- 1 pinch table salt
- 250 g castor sugar
- 2 tsp. corn starch or 1 tsp. potato starch
- 1 tsp. white or white wine vinegar
- 1 tsp. pure vanilla extract
- 400 ml of full cream coconut, refrigerated
- Red and blue berries, to top. I used strawberries and blueberries.
Let your eggs sit for 30 minutes at room temp to take the chill off, unless you’re working in a warmer environment, in which case I find colder eggs hold stiff peaks better. Separate the egg whites and yolks, store the yolks for use at another time. Preheat your oven to 180 C/350 F.
Beat the egg whites and pinch of salt on a low-medium speed for 1 minute, then on a high speed for 3-4 minutes, until they are fluffy. While maintaining a med-high speed, slowly add in the castor sugar until it’s combined, then turn the speed up to maximum for a further minute.
Lift the beaters out of the batter – does the peak formed retain its shape? If yes, add in the starch, white wine vinegar and vanilla extract and mix through on a medium speed for 30 seconds.
Spread the mixture out on a baking sheet covered with baking paper, so that it forms a circle with a 20 cm diameter.
Place it into the oven on the bottom tray and turn the heat down to 150 C/300 F. Bake for 30 minutes, before turning the heat down to 120 C/250 F and baking for a further 45 minutes. Alternatively, if you don’t want to play around with temperatures, you could bake it at 120 C/250 F for 2 hours. When the time is up, let it cool for 15 minutes with the oven door cracked open, before removing it to the bench. I was in a hurry and took mine out too soon, so it cracked and collapsed a little. No worries, though, as we’re covering it with whipped coconut cream, so no one will be the wiser… unless they read this.
I used Oh She Glows’ instructions on whipping coconut cream. I’ll let you head over there to view her step-by-step photo tutorial but I have to tell you that you need to refrigerate the tin overnight (this is important, as I have done this with a tin refrigerated for only 4 hours and it hadn’t separated enough).
Smother the Pav with whipped coconut cream (or normal whipped cream) and top with blueberries and strawberries (or other blue and red berries) for a patriotic looking 4th of July dessert that is crispy on the outside and marshmallowy soft on the inside.
Now to wait until after dinner to devour it. *Twiddles thumbs.*