Individual-sized pavlovas are a simple-yet-festive gluten-free dessert, and this recipe illustrates how easy they are to customize just the way you like them, with options for flavoring the meringue shell, the cream filling, and the fruit topping. Mix and match with the combinations shown here, or come up with some of your own!
To make raspberry powder, pulse freeze-dried raspberries in a food processor until they’re ground to a fine powder, then sift through a medium-mesh strainer to remove the seeds.
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What a fantastic meringue/pavlova recipe! I made it in Florida when the humidity was 90%, and it was great. Made about 11 meringue bases. I stored in zip locks, inside a Tupperware container, and they were good for several days. Served with whipped cream and sugared berries, and can't wait to try the other variations. Such a great dessert in that you can make ahead the meringues, and the rest is easy. My guests loved them.
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