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.
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.
For the Berry Sauce: Place the blackberries, 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.
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.
Our recipes are based on Monash University and FODMAP Friendly science.
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.