Our Towering Low FODMAP Fruit Pavlova is a showstopper of a dessert that will truly thrill each and every person who is lucky enough to partake. It features crispy, chewy, sweet walnut-studded meringue, layered with lightly sweetened whipped cream, and whiskey soaked strawberries, blackberries, clementines and pomegranate seeds for a truly elegant dessert.
For the Meringue: Position racks in upper and lower third of oven. Preheat oven to 225°F (110°C). Line two half-sheet baking pans with parchment paper. Trace an 8-inch (20 cm) circle, a 7-inch (17 cm), a 6-inch (15 cm), a 5-inch (12 cm) and then also a 4-inch (10 cm) circle between the two pans (use image above to help). Flip papers over.
For the Toppings: Right before serving (or within 30 minutes) whisk the whiskey and 1 tablespoon of sugar together in the bottom of a large non-reactive bowl. Add the strawberries, clementines, pomegranate seeds and blackberries and fold everything together very gently and allow to stand while you whip the cream.
FODMAP Information
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.