Low FODMAP Slab Pavlova

If you’re looking for a stunning dessert that’s simple to prepare, light, and ideal for sharing, a slab pavlova is the answer. With its crisp meringue shell and soft, marshmallow-like centre, this pavlova is a classic that never goes out of style. Best of all, we’re keeping it low FODMAP so that everyone can enjoy this delightful treat!

Why a Slab Pavlova?

A slab pavlova (also known as a tray-bay pavlova) is an ideal choice for entertaining. Unlike the traditional round pavlova, which can sometimes be tricky to serve, a slab pavlova is made in a baking tray, making it perfect for scooping into bowls. It’s easy to customise with seasonal low FODMAP toppings, and you’ll be ready to serve a crowd with minimal fuss.

Ingredients You’ll Need

For a deliciously light and fluffy pavlova with low FODMAP ingredients, here’s what you’ll need:

5 egg whites
½ teaspoon cream of tartar
1 cup (220g) caster sugar
2 teaspoons gluten-free cornflour
whipped cream, to serve (optional)
70g sliced mango, to serve (optional)
raspberries, to serve (optional)
passionfruit, to serve (optional)

You might have noticed some typically high FODMAP ingredients in the ingredients above. Don’t worry, we haven’t made a mistake. It’s important to remember that it’s a low FODMAP diet, not a no FODMAP diet.

Many FODMAP-containing foods have low FODMAP serving sizes. Always check the Monash App for the latest information and serving sizes.

The serving sizes below are single serve green light portions at the time of publishing this recipe (31/10/24): Whipped Cream – 1/2 cup or 125ml

Mango – 1/5 cup or 40g

Raspberry – 1/3 cup or 58g

Passionfruit – 2 medium or 46g

Tips for Perfecting Your Low FODMAP Pavlova

• Choose FODMAP-Friendly Fruits: You don’t have to use the fruit suggested in the recipe. You can use your favourites, just make sure you stick to the low FODMAP serving size in the Monash FODMAP Diet App.
• Don’t Rush the Meringue: Adding sugar slowly and whisking thoroughly helps create a stable meringue. Ensure no egg yolks mix with the whites, as even a tiny bit can affect the meringue’s texture.
• Let it Cool Slowly: Cooling the pavlova in the oven helps it maintain structure and avoid large cracks.

Why This Slab Pavlova is a Crowd Favourite

A slab pavlova is not only visually impressive but also practical. It’s easier to make, simple to serve, and universally loved by adults and kids alike. Perfect for gatherings, it brings everyone together around a truly Australian classic with a fresh twist.

So, if you’re craving a dessert that looks stunning, tastes divine, and is low FODMAP-friendly, give this slab pavlova a go. Enjoy the sweet, fluffy indulgence without the worry – and watch it disappear in minutes!

Low FODMAP Slab Pavlova

Yield: 6

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

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Ingredients

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup (220g) caster sugar
• 2 teaspoons gluten-free cornflour
• whipped cream, to serve (optional), see note
• 70g sliced mango, to serve (optional), see note
• raspberries, to serve (optional), see note
• passionfruit, to serve (optional), see note

Instructions

1. Preheat oven to 170°C and line a 24x30cm Swiss roll pan with baking paper, allowing the sides to overhang.
2. Place egg whites and cream of tartar in a clean bowl and beat with an electric mixer until soft peaks form. Sprinkle with ½ of the sugar and beat until dissolved. Add remaining sugar and cornflour and beat until sugar is dissolved and mixture is thick and glossy.
3. Spread into prepared pan and bake for 90 minutes or until top of pavlova has started to brown. Switch off oven and open door. Leave pavlova to cool in the oven.
4. Top with whipped cream and low FODMAP fruit before serving.

Notes

You may have been surprised to see some FODMAP containing foods in the ingredient list for this recipe. It's always important to remember that it's a low FODMAP diet, not a no FODMAP diet. Many FODMAP-containing foods have low FODMAP serving sizes. Always check the Monash App for the latest information and serving sizes.

The serving sizes below are single serve green light portions at the time of publishing this recipe (31/10/24):

Whipped Cream - 1/2 cup or 125ml

Mango - 1/5 cup or 40g

Raspberry - 1/3 cup or 58g

Passionfruit - 2 medium or 46g

You can use any low FODMAP fruit to top this slab pavlova.