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: January, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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