Make this show stopper for friends, so easy to make and low carb too! Crispy on the outside, gooey in the middle. Use the left over egg yolks to make low carb ice cream or custard.
Ingredients:
6 x egg whites
6 x tbsp of fiber sugar or sweetener of your choice
500 ml double cream, whipped
2 x cups of Strawberries, raspberries, blueberries, blackberries
Method: Number of Servings 12 / Prep Time 20 Minutes – Cook Time 1 Hour
1. Whisk the egg whites in a clean bowl with an electric whisk until soft peaks form
2. Continue whisking adding the sugar 1 tbsp at a time, the mixture should be stiff and have a glossy sheen when you are finished. Taste the mixture and add a little more sugar if you wish
3. If you are going to have a three tier pavlova put a third of the mixture onto a baking sheet lined with baking parchment or a silicon liner (if you use greaseproof paper make sure you lightly grease first using oil). Spread out the mixture to your desired shape, probably about 2 to 3 cms thick
4. Do the same with the rest of the mixture, depending on how may tiers you are having
5. Pre-heat the oven to 140C, fan 120C, gas mark 1 to 2, cook for approx. 1 hour until lightly browned. The meringue will be still soft at this stage so turn the oven off and leave in the oven until completely cooled (overnight is good)
6. Once cooled they can be stored in an airtight container for up to a week until you are ready to assemble with the cream and berries of your choice
Nutritional Information Per Serving (using Xylitol):
