Written by Chetna Makan


Coeliac Awareness Week: Mixed berries and pistachio mini pavlova

What better way to mark Coeliac Awareness Week, than to ask GBBO 2014 semi-finalist Chetna Makan to share one of her delightful gluten-free recipes. Prepare to spontaneously lick your lips.

more pavlovasFor 2016, Coeliac Awareness Week (15-21 May) is having a big push to improve diagnosis. Given it’s estimated that a whopping half a million people in the UK are currently living with coeliac disease (a common digestive condition where a person has an adverse reaction to gluten, in case you didn’t know) without a diagnosis, this sounds like a very good idea to us.

What we also thought would be a lovely idea – and more immediately gratifying for the tastebuds – would be to suggest a treatsville gluten-free recipe to suitably celebrate the sentiment.

So we asked Great British Bake Off semi-finalist Chetna Makan – who has just brought out a splendid debut cookbook – and she came up with this rather cracking creation.

Pavlova is such a refreshing and light gluten-free dessert. In this recipe I am using fresh summer berries. As the season is changing you can find all sorts of berries available for baking. And the pistachio in the meringue gives it a great flavour to balance the whole thing.


3 large egg whites
150g golden caster sugar
1 tsp cornflour
½ tsp vanilla bean paste
1 tsp cider vinegar
50g pistachio nuts, roughly chopped
200ml double cream
1 tbsp golden caster sugar
Handful of strawberries, raspberries and blueberries

fruit pavlovaMethod

Preheat the oven to 140°C and line a baking tray with baking parchment.

In a clean bowl whisk the egg whites to soft peaks. Slowly add the sugar, whisking the whole time. The egg mixture should be shiny and thick.

In a small bowl combine the cornflour, vanilla bean paste, cider vinegar and add to the egg mix and give it a quick whisk. Add the chopped pistachios next and fold them all in.

Spoon the mixture into little nests on the prepared tray. Shape it into small circles and swirl the edges. Bake for 1 hour until crisp.

Turn the oven off and leave the mini pavlovas to cool with the oven door open. This can be prepared the day before.

When you are ready to serve, whisk the cream and sugar to soft peaks.

Spoon the cream over the pavlovas. Scatter the berries on top and sprinkle on some icing sugar, if you like. Once assembled, serve straight away, as the cream softens the meringue.


The Cardamom Trail: Chetna Bakes with Flavours of the East, published by Mitchell Beazley, is out now. RRP UK £20; available from octopusbooks.co.uk

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Written by Chetna Makan

I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan