A sheet pan or ‘slab’ pavlova is simple to make and serves a crowd. It's a great gluten-free option and can be customized with seasonal fruits.
Course Dessert
Cuisine British
Keyword Gluten-free
Essential Ingredient Eggs
Prep Time 20 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 12people
Ingredients
8egg whitesroom temperature
1/4teaspooncream of tartar
1pinchfine sea salt
1 1/2cupsgranulated sugar
1Tablespooncornstarch
1Tablespoonlemon juicefreshly squeezed
3cupswhipping creamchilled
1teaspoonpure vanilla extract
1/2cupPowdered sugar
3-4 cupsseasonal fresh fruit
Instructions
Preheat the oven to 275°F. Line a rimmed sheet pan with parchment paper.
In the impeccably clean bowl of a stand mixer fitted with the clean and dry whisk, whip the egg whites, cream of tartar and salt until frothy and white. About 1 minute.
SLOWLY sprinkle in the granulated sugar, a few tablespoons at a time. Beat to stiff peaks. The mixture should be glossy and luscious with a shine to it.
Stir together the cornstarch with lemon juice in a small bowl to make a paste. Fold into the beaten egg whites.
Spread the meringue on the sheet pan in a large rectangle approximately 11x16 inches. Heap it about 2 inches high around the edges, using a rubber spatula to sculpt.
Place on the middle rack of the oven. Bake for approximately 1h and 30 minutes, without opening the oven door. Then turn off oven and let cool completely. At this point the pavlova base can be frozen in an airtight container.
To serve: top with soft, sweetened whipped cream and decorate with seasonal fresh fruit. Enjoy!
Notes
Safety Notes - if you prefer marshmallow-y pavlova, cook the meringues a little less, BUT make sure the interior is cooked to 80 degrees Celsius (176F). Take the temperature with an instant read probe thermometer.