It doesn't get any better than this sugar-free pavlova!
- 2 hrs + drying
FOR THE PAVLOVA
- 6 egg whites
- pinch cream of tartar
- 180g erythritol/xylitol
FOR THE FILLING
- 375ml cream
- 30ml erythritol/xylitol
- 10ml vanilla essence
- 4 nectarines, quartered
- Preheat oven to 110°C. Line a baking tray with baking paper.
- Whip the egg whites and cream of tartar until stiff. Add the erythritol/xylitol in small batches
- Place the meringue mixture on the prepared baking tray and make a well in the centre. Bake for 1½ hours or until set. Switch off the oven and leave to dry out for another hour.
- For the filling, whip the cream, erythritol/xylitol and vanilla until stiff peaks. Dollop the cream
on top of the pavlova. Top with nectarines.
Note: Erythritol is a sugar alcohol that is extracted from plants. In reasonable amounts, it doesn’t cause digestive problems or diarrhoea, like many other alcohol sugars, for example sorbitol.
FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE OF CRPHOTOGRAPHIC.CO.ZA
Magazine issue date: January, 2017