Low FODMAP Mixed Berry Slab Pavolva
Behold our Low FODMAP Mixed Berry Slab Pavolva! A vision of beauty and one bite will make you swoon with the contrasts of textures and flavors. It begins with a giant freeform slab of meringue baked on a sheet pan, which can be made ahead. Low FODMAP amounts of blackberries and raspberries are cooked into a thick, glossy sauce. Three kinds of fresh berries are scattered about on top along with a tangy whipped yogurt cream. The yogurt tempers the sweetness of the meringue. This is the perfect summer party dessert. BTW some folks call this a “slablova” and you can too, if you are so inclined.
Ingredients:
Meringue Slab:
- 4 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup (198 g) sugar; use superfine if you have it
- 1 teaspoon vanilla extract
Berry Sauce:
- 1 ¼ cup (163 g) fresh blackberries
- 1 ¼ cup (157 g) fresh raspberries
- ½ cup (120 ml) plus 2 teaspoons water, divided
- 1/3 cup (65 g) sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon cornstarch
Fruit & Cream Toppings:
- 1 cup (255 g) thick, plain lactose-free yogurt, such as Siggi’s, chilled
- ¾ cup (180 ml) lactose-free heavy cream, chilled
- 2 tablespoons confectioners’ sugar; optional
- ¼ cup (40 g) fresh blueberries
- 12 blackberries
- 4 strawberries, hulled and sliced
Preparation:
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For the Meringue Slab: Position racks middle of oven. Preheat oven to 225°F (110°C). Line a half-sheet baking pan with parchment paper; set aside. Find a very large flat platter that will accommodate your oval slab, which will be about 12-inches by 9-inches (30.5 cm by 23 cm) large but you also need to factor in a border to hold in all the lovely messiness.
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In a clean, grease-free bowl whip egg whites with balloon whip attachment of stand mixer or use an electric beater on low speed until frothy. Add cream of tartar and keep beating until soft peaks begin to form. Add sugar gradually and beat until meringue is stiff and glossy, which will take several minutes. If you test it between your fingertips, there should be no grittiness. Beat in vanilla.
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Scoop meringue onto the parchment and use the back of a spoon or a large offset spatula to create a slab in an oval shape about 12-inches by 9-inches 30.5 cm by 23 cm) in shape.
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Bake for 2 hours, then check the meringue slab. It should be crisp and dry. Remove from oven and cool on a rack. Once cooled, the slab may be stored in an airtight container at room temperature for up to 3 days. (You would need a large, wide, flat container, so plan ahead if you want to do this or simply keep it the pan and wrap it up well with plastic wrap and foil.)
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For the Berry Sauce: Place the blackberries, raspberries, ½ cup (120 ml) of water, sugar and lemon juice in a nonreactive saucepan and mash the berries a bit with a potato masher. Cook over medium heat, bringing to a simmer, and continue to simmer for about 2 to 3 minutes or until the sauce begins to thicken a little. Meanwhile whisk together the cornstarch and remaining 2 teaspoons of water to make a slurry. Add the cornstarch slurry to the simmering sauce and continue to simmer, whisking often, for a couple more minutes or until the sauce is thick and glossy. Remove from heat and cool. Sauce may be refrigerated in an airtight container for up to 3 days. It might thicken upon storage in which case you need to whisk in water to think it out to its original consistency before assembling your trifle.
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For Assembly: Place your slab on platter. Gently press down on the top with the flat part of your palms to create some cracks to make serving easier. Whip the yogurt, cream and sugar with an electric mixer, until firm almost stiff, peaks form. Make sure that your sauce is thick but fluid. Dollop some of the sauce here and there (I use a soup spoon), then spread the cream all over the slab, leaving a border. You can use the images to help guide you. Drizzle the remaining sauce as you like and scatter the blueberries, blackberries and strawberries over the slab. Your slab pavlova is ready to serve or may be refrigerated for an hour or 2 but it will begin to lose its fresh look.
Notes:
Tips
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Blackberries: Blackberries have been lab tested by both Monash University and FODMAP Friendly. The Monash lab results state that 1 small berry at 4g is Green Light low FODMAP. FODMAP Friendly has lab tested blackberries and gives them a “Pass” at 1 cup (150 g).
- Blueberries: Blueberries have also been lab tested by both Monash University and FODMAP Friendly. FODMAP Friendly gives them a “Pass” at 1 cup or 150 g. Monash states that a Green Light low FODMAP serving is a heaping ¼ cup or 40 g. In their tests the fruit jumped to Moderate FODMAP levels quickly at 1/3 cup or 50 g.
- Eggs: Eggs are high in protein and do not contain carbohydrates, according to Monash University.
- Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
- Strawberries: This popular berry has been lab tested by both Monash University and FODMAP Friendly. Monash lab testing reports that no FODMAPs were detected in strawberries. They suggest 10 medium berries (150 g) as a serving. FODMAP Friendly gives strawberries a “pass” and pegs 10 medium berries at (140 g).
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is 1/4 cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP. Regular granulated white sugar is sucrose, which is a disaccharide made up of equal parts glucose and fructose. Sucrose is broken down and absorbed efficiently in the small intestine.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.