Pavlovas are a popular summer and Christmas dessert. However, I find the process of making fluffy meringue base too involved for a last minute dessert and I find it a touch too sweet. My solution? I use choux pastry and serve the ‘pavs’ layered in a similar fashion to a Pav – with all the traditional toppings of fluffy vanilla whipped cream and choice of fruit, it’s a quick quick to make and fun to serve sugar-free alternative. Real simple – the recipe comes from The Wholesome Cook book.
There are a few things that, here in Australia, are quite synonymous with Christmas: seafood – most likely prawns (here is a recipe idea for a delicious lemon myrtle prawn dipping sauce), baked ham with a generous glaze of some sort and a dessert that more often than not is a sweet, fluffy pavlova, layered with whipped cream and the season’s ripe fruit: mango, cherries and passionfruit.
My version which comes from The Wholesome Cook book and has been featured over on I quit sugar is made using choux pastry as a base – these can be made both gluten- and dairy-free. Serve puffs with whipped dairy or coconut cream and your choice of diced fresh fruit tableside. Real simple and festive still.
On that note, I wanted to wish you a happy and safe Christmas as you take the time out to spend with your closest family and friends. Have a great time, enjoy the festivities and see you in the new year!
For more healthy living inspiration check out my debut cookbook, The Wholesome Cook, featuring 180 refined sugar-free recipes all with gluten-free options. Plus detailed additive-free shopping guides, wholefood kitchen tips and my take on sugar, fat, gluten and legumes, soy and dairy.