sugar-free pavlova

sugar-free pavlova

It doesn't get any better than this sugar-free pavlova!

  • 2 hrs + drying
  • 6
  • Intermediate

INGREDIENTS

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

 

 

METHOD

  1. Preheat oven to 110°C. Line a baking tray with baking paper.
  2. Whip the egg whites and cream of tartar until stiff. Add the erythritol/xylitol in small batches
    while whisking.
  3. 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.
  4. 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: Jan, 2017


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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