What does an Aussie take to a 4th of July BBQ?

Fourth of July Pavlova

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.

Notes:

  1. 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.
  2. 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.
  3. Egg whites are low FODMAP; I use 50 g (large) eggs.
  4. 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.
  5. Vanilla extract is low FODMAP, just beware additives that might change this.
  6. White wine vinegar is low FODMAP in 1 tsp. servings.
  7. 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.
  8. Strawberries and blueberries are low FODMAP fruits.

Pavlova

Pavlova

  • 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

Toppings

  • 400 ml of full cream coconut, refrigerated
  • Red and blue berries, to top. I used strawberries and blueberries.

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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.

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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 thatΒ 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).

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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.*

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One thought on “What does an Aussie take to a 4th of July BBQ?

  1. All I can say is THANK YOU. Since being diagnosed with fructose malabsorption and coeliacs I have craved a slice a pav and have been to scared to try eating it. Not anymore …. A small piece is better than no piece.. Thanks love this site and your recipes
    Nicole

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