Gluten Free Red, White & Blue Pavlova

Gluten Free Red, White and Blue Pavlova Recipe

There are a lot of things to love about Australia; the spectacular Sydney Harbor, the Great Barrier Reef, those fabulous Australians, and Pavlova.

Pavlova is a dessert every gluten-free cook should have in their dessert repertoire. It is naturally gluten-free, easy to make, and utterly delicious.

I decided to make an all-American Pavlova for this Fourth of July. Decked out in red, white, and blue, this dessert with roots in Australia and New Zealand can become a new American classic. I made this dessert into mini servings so that you can serve them to guests for your 4th of July barbecue.

To make a good Pavlova, you need to start with good-quality eggs. I use Nature’s Yoke pasture-raised, free-range eggs. I also use organic berries, organic sugar, and pure vanilla extract (as always! I never use the imitation stuff).

Happy Fourth of July!

Gluten Free Red, White & Blue Pavlova Recipe


3.60 from 10 votes
Gluten Free Red, White & Blue Pavlova
Print Recipe

Gluten-Free Red, White & Blue Pavlovas

Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: American, Australian/New Zealand
Servings: 6 servings
Calories: 386kcal
Author: Gluten Free & More


  • 4 large egg whites , room temperature
  • Pinch of kosher or fine sea salt
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 2 teaspoons gluten-free cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 (12-ounce/340-gram) package frozen raspberries, thawed
  • 1 teaspoon balsamic vinegar (optional)
  • ½ pint fresh raspberries
  • 1 pint fresh blueberries
  • Mint sprigs , for garnish


  • Preheat the oven to 200°F. Line two baking sheets with parchment paper or silicone baking mats.
  • In the bowl of an electric mixer, fitted with a whisk attachment, beat the egg whites, salt, and vinegar until they start to foam, about 1 minute. With the mixer running slowly, add the sugar and continue to beat until it forms firm, shiny peaks, about 4-5 minutes. Sift the cornstarch onto the egg whites, add the vanilla, and beat in.
  • Divide the mixture into 6 equal dollops. With the back of a spoon, create a well in the center of each dollop.
  • Bake for 1½ hours and then turn off the oven and let cool completely in the oven.
  • Beat the heavy whipping cream with the powdered sugar until it forms soft peaks. Do not over beat.
  • Put thawed frozen raspberries and balsamic vinegar (if using) in a blender and blend until smooth. Strain through a sieve.
  • When the meringues are completely cooled, peel off the parchment paper and place on a plate or serving platter. Spoon or pipe the cream into the meringues. Top with berries, drizzle with raspberry sauce, garnish with mint sprigs, and serve.


Nutrition Facts
Gluten-Free Red, White & Blue Pavlovas
Amount Per Serving
Calories 386 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 54mg18%
Sodium 50mg2%
Potassium 268mg8%
Carbohydrates 60g20%
Fiber 8g32%
Sugar 48g53%
Protein 4g8%
Vitamin A 655IU13%
Vitamin C 33.1mg40%
Calcium 55mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Australian Blueberries Fourth of July Holiday Meringue Pavlova Raspberries Summer
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  1. Sue
    July 3, 2009

    THAT is completely spectacular and that is exactly what I'm making too! Except I'm using an interesting recipe of Nigella's.

    Have a great one!

  2. Jennifer
    July 3, 2009

    Darn, I need another towel to wipe the drool off my chin–thins looks so great and colorful-Happy 4th!

  3. Amy Green
    July 3, 2009

    Absolutely stunning. I am sure it tastes as good as it looks, too. I love all meringue variations. Not only is is naturally gluten-free but they're easy to make sugar-free too.

  4. Jennifer
    July 3, 2009

    BEAUTIFUL!!!!!! I love this idea for a great gluten free treat!! So patriotic! :)

  5. toni
    July 3, 2009

    One doesn't have to have celiac to drool over that Pavlova!!

  6. Cynthia
    July 4, 2009

    Happy 4th to you and the family!

  7. Peter G
    July 4, 2009

    Absolutely glorious Carol! Well done…this will be perfect for the forthcoming 4th of July celebrations!

  8. oneordinaryday
    July 4, 2009

    Just gorgeous.

  9. Nancy C
    July 4, 2009

    You know, of course, they were created in honour of Anna Pavlova, a great ballerina who died in the first half 20th c.
    Nancy c

  10. Nancy C
    July 4, 2009

    oh, and, by the way, I made some for me and my weight-watching friends one year for our parish retreat. I used Splenda, brought some berries and low-fat, sugar-free vanilla yogurt to put on top. THE MEN ATE THEM ALL and asked for more for the next potluck!
    go figure!
    you can make them as individual servings and it's great buffet dessert.

  11. Lisa Curcio
    July 4, 2009

    Wow! That looks amazing!

    I just added it to my 4th of July post on my kids blog

    We are waiting on some tests for my oldest to see if he has celiac.

  12. Ninette
    July 4, 2009

    Wow, this looks fantastic!

  13. Jackie @
    July 4, 2009

    This is a delicious looking eat. What a great idea! We had beautiful fireworks in our area. Happy 4th!

  14. Lauren
    July 5, 2009

    What a beautiful gluten-free dessert! Thanks for sharing. Hope you had a happy 4th!

  15. gfe--gluten free easily
    July 5, 2009

    Wow, that is gorgeous, Carol! That would set off a different kind of fireworks … little taste explosions! ;-)

    Happy 4th!

  16. thewholegang
    July 5, 2009

    This looks amazing!

  17. Ninette
    July 6, 2009

    Thanks for your comment on my blog. I've added you to my favorite blog list. I'm supposed to be staying away from gluten, so I could benefit from your inspiration!

  18. thisgirlsjourney
    July 6, 2009

    Though I feel unpatriotic to say it, that looks so much better than the Kiwi version with kiwifruit on the top (there is a bit of a battle between Aussie and NZ about who invented the Pavlova).

  19. stela
    July 6, 2009

    gluten free Bookand Gluten Free Cookbook with Gluten Free Recipes for a Gluten Free Diet Guidelines, Recipes for Celiac Disease and Coeliac Disease, Celiac Sprue and Non Tropical Sprue Diet, Cookbook for Endemic Sprue and Gluten Enteropathy, Recipes for Guten Sensitive Enteropathy and Gluten Intolerance.

  20. amateureater
    July 10, 2009

    Hello! That's an absolutely wonderful cake you've made there. I hope it's alright that I borrow a picture (linked and credited, of course) for a post about 4th of July desserts on my blog. If you'd rather I remove it, please let me know.

    Here's the entry if you want to take a look:

  21. Jackie
    July 10, 2009

    Absolutely love the way your presentation. I tried to replicate your dessert but it didn't look as good as yours. Still yummy though! (I used fresh raspberries, they're in season!)

  22. Johanna
    July 11, 2009

    your pav looks fantastic – my mum often makes pavlova for the gluten free in our family – I love how you get the red white and blue in

  23. Daily Spud
    July 12, 2009

    I love me some pavlova and that, Carol, is nothing short of stunning! It's enough to make me want to get on a plane and jet in for a slice of the action :)

  24. Dana aka Gluten Free In Cleveland
    July 13, 2009

    This is so elegent and beautiful!

    I have the worst luck with mereuinge but this makes me want to try it again! Yum!

    July 17, 2009

    OMG! i have been wanting your chili recipe. YES!!! so glad you posted it. i enjoyed our talk today. oh and p.s. the photo of the chili…beautiful.


  26. Theresa
    July 19, 2009

    Yummy! It's a traditional Kiwi Christmas dessert [was actually made in New Zealand first… yup, it's been proven.] and it's making my dull winter day feel much brighter. Thanks for posting!

    I make it heaps at home and the trick is to make it overnight so there is no need to open the oven door until it is completely cooled.

  27. bee
    July 22, 2009

    what a gorgeous piece of work!! thank you for your entry. .

  28. Ashley
    July 31, 2009

    What a delicious pavlova! I may have to cook one up tonight! :)

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  32. ellen
    June 30, 2019

    Can this be made using coconut creme?

    1. Gluten Free & More
      July 1, 2019

      Hi Ellen,

      Yes, you can use coconut cream. I recommend refrigerating the can for 24 hours, then just scoop out the solidified part and whip that up. This recipe gives instructions for whipped coconut cream, if you haven’t made it before.


  33. Nancy
    July 1, 2021

    My daughter is allergic to corn and most grains. Is there a good substitute for the cornstarch for a recipe like this? Could you use arrowroot, or cassava?

    1. Gluten Free & More
      July 2, 2021

      Hi Nancy,

      You can actually leave it out altogether and it will still come out great. Sometimes I add cornstarch to my pavlovas and sometimes not, so no big deal if you take it out!

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