Berry Pavlova
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.[1] It is a meringue with a crispy crust and soft, light inner.
1/2 tablespoon cornstarch
1 cup Nature Sweet sugar replacer
1 teaspoon vanilla
1 teaspoon white vinegar
Pinch of salt
4 large egg whites
Preheat oven to 250°F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.
Blend the cornstarch with the sugar in a small bowl. Mix the vanilla and vinegar in a small cup.
Whip the egg whites with the salt, in a large bowl of a heavy-duty mixer, fitted with the whisk attachment – slowly increasing speed until soft peaks start to become visible, and the egg whites become silky with bubbles are very small and uniform – this takes 2 to 3 minutes.
Increase speed to medium-high, slowly adding the sugar-cornstarch mixture. When blended, dribble in the vanilla vinegar. Increase speed and whip about 4 to 5 minutes, until meringue is very thick and glossy and stiff peaks form when the whisk is lifted.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center to create a slight well in the center of the meringue to place the whipped cream and fruit.
Bake for 75 minutes or until the outside is dry and very pale cream in color. Check on meringue about 30 minutes into the baking time and if it appears to be browning or cracking, reduce oven temperature 25 degrees. At the end of baking time, turn off the oven, leave the door open slightly, and let the meringue cool completely while inside the oven.
The outside of the meringue will feel firm to the touch, but as it cools it will crack a bit and you will be able to see that the inside is soft like marshmallow cream.
The meringue can be made in advance but must be stored in an airtight container. If you are traveling with this dessert to a holiday dinner, take the components separately to assemble on site just before serving. Once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften from the moisture of the cream and fruit.
Whipped Cream
1 cup heavy whipping cream
2 tablespoons Splenda
1 teaspoon pure vanilla extract
Whip the cream in a clean bowl using an electric beater. As it thickens gradually add the sugar and then the vanilla, beating until firm peaks form.
Assembly
To assemble your spectacular Pavlova place the meringue disk on a platter. Spread the top completely with the sweetened whipped cream. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately.
Serves 10
Calories 219,
fat 5g,
carbs 12g,
protein 3g
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.[1] It is a meringue with a crispy crust and soft, light inner.
A Pavlova should be crisp on the outside and like a soft marshmallow inside. The meringue is sweet but with the layers of whipped cream and freshly sliced fruit, it is very well balanced. Since this dessert is flourless and butterless, it is a light spring or summer dessert. If you use potato starch instead of cornstarch it is Passover friendly.
This is actually quite simple to make - please read the entire recipe through and see that you are making a big puffed crisp marshmallow disc that you are topping with whipped cream and berries!
Baked crisp meringue cake
Splenda sweetened whipped cream
1 pint of your favorite berries, either whole if you use raspberries or blackberries, or sliced if you use strawberries
Meringue CakeThis is actually quite simple to make - please read the entire recipe through and see that you are making a big puffed crisp marshmallow disc that you are topping with whipped cream and berries!
Baked crisp meringue cake
Splenda sweetened whipped cream
1 pint of your favorite berries, either whole if you use raspberries or blackberries, or sliced if you use strawberries
1/2 tablespoon cornstarch
1 cup Nature Sweet sugar replacer
1 teaspoon vanilla
1 teaspoon white vinegar
Pinch of salt
4 large egg whites
Preheat oven to 250°F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.
Blend the cornstarch with the sugar in a small bowl. Mix the vanilla and vinegar in a small cup.
Whip the egg whites with the salt, in a large bowl of a heavy-duty mixer, fitted with the whisk attachment – slowly increasing speed until soft peaks start to become visible, and the egg whites become silky with bubbles are very small and uniform – this takes 2 to 3 minutes.
Increase speed to medium-high, slowly adding the sugar-cornstarch mixture. When blended, dribble in the vanilla vinegar. Increase speed and whip about 4 to 5 minutes, until meringue is very thick and glossy and stiff peaks form when the whisk is lifted.
Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center to create a slight well in the center of the meringue to place the whipped cream and fruit.
Bake for 75 minutes or until the outside is dry and very pale cream in color. Check on meringue about 30 minutes into the baking time and if it appears to be browning or cracking, reduce oven temperature 25 degrees. At the end of baking time, turn off the oven, leave the door open slightly, and let the meringue cool completely while inside the oven.
The outside of the meringue will feel firm to the touch, but as it cools it will crack a bit and you will be able to see that the inside is soft like marshmallow cream.
The meringue can be made in advance but must be stored in an airtight container. If you are traveling with this dessert to a holiday dinner, take the components separately to assemble on site just before serving. Once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften from the moisture of the cream and fruit.
Whipped Cream
1 cup heavy whipping cream
2 tablespoons Splenda
1 teaspoon pure vanilla extract
Whip the cream in a clean bowl using an electric beater. As it thickens gradually add the sugar and then the vanilla, beating until firm peaks form.
Assembly
To assemble your spectacular Pavlova place the meringue disk on a platter. Spread the top completely with the sweetened whipped cream. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately.
Serves 10
Calories 219,
fat 5g,
carbs 12g,
protein 3g
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