Gluten Free Australian Pavlova

Pavlova is like a meringue on steroids.  A very popular Australian dish, I discovered this naturally gluten free dessert has a light and fluffy meringue shell and filled with a creamy rich center.  I love the balance of flavors and textures of the sweet crunchy merengue, the tart berries and the light cream.  

Serves 6–8.
4 eggwhites
1 cup (220g) sugar
3 teaspoons tapioca starch
1 teaspoon white vinegar
whipped cream and fresh fruit, to serve 

Heat: Preheat oven to 300°F.  Line an 18 cm round pie dish with non-stick baking paper. 

Mix: Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar, beating well until the mixture is glossy. Sift the tapioca starch over, add the vinegar and fold through. Transfer to fill the dish, spooning the mixture 4cm up the side to form a shell.  

Bake: Place in the oven, reduce the heat to 250°F and cook for 1 hour or until meringue is crisp. Turn the oven off and allow the meringue to cool in the oven. Use an electric mixer to whisk cream in a bowl until soft peaks form. Transfer pavlova to a serving plate. Fill the center of the shell and top with cream, berries and icing sugar.