Gluten Free Cappuccino Pavlova

Pavlova is a very simple dessert to make. It is crisp on the outside and chewy marshmallow-like on the inside. Add some whipped topping and berries if you wish, and a spectacular dessert is ready. In this recipe, I used chocolate chips and hazelnut flour in the meringue and topped with stunning cappuccino frosting. The best part is, there is no refined sugar in this baby! Impress your guests or indulge with your family in this scrumptious gluten free dessert


3 egg whites, room temperature
½ cup raw turbinado sugar
1 tsp. tapioca starch
1 tsp. pure vanilla extract
2 Tbsp. hazelnut or almond flour (I used hazelnut)
¾ cup GF minnie chocolate chips
2 cups whipping cream, divided
2 Tbsp. raw turbinado sugar
1 Tbsp. espresso powder or freeze-dried coffee crystals
Toppings; fresh berries and pure cocoa powder (optional)


Preheat oven to 225 F with the rack in the center of the oven. Line a large baking sheet with parchment paper
Using an electric mixer beat egg whites, turbinado sugar, tapioca starch and vanilla on high speed until stiff peaks form. About 10 minutes
Gently fold in hazelnut flour and chocolate chips until well blended
Pile onto a prepared baking sheet, in 6 circles about 3-inch in diameter and indent the center to allow room for the filling
Bake for 1 hour 20 minutes, or until the outside is firm but not browned. Remove from the oven and cool completely. Store at room temperature in an airtight container up to 4 days
Mix 2 tablespoons of whipping cream with turbinado sugar and coffee. Set aside for 15 minutes. Add balance of whipping cream and beat until soft peaks form. Refrigerate until you are ready to fill the pavlovas
To serve, fill the meringue with cappuccino frosting and sprinkle with cocoa. If you wish you can also add fresh berries. The pavlova will keep up to an hour at room temperature once you add the topping

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