Pavlovas to me resembled the perfect dish for a great crisp and a bright fresh flavour. Not only do they taste fabulous, but all the ingredients come together to balance itself out.
4 large Egg Whites
1/2 cup Erythritol
1 tsp. Vanilla Extract
1 tsp. Fresh Lemon Juice
2 tsp. Xanthan Gum
1 cup heavy cream
85g Frozen Berries
18 Fresh Raspberries
1-2 Mint Leaves
Preheat oven to 300°F. Separate 4 eggs carefully and beat the egg whites until they’re foamy.
Add in erythritol a little at a time while beating. Mix until stiff peaks. Add in vanilla, lemon juice and xanthan gum; then fold together with a silicone spatula.
Line a baking sheet with parchment paper and use a pencil to outline a cup or bowl to guide you when spooning the pavlova mixture. This recipe makes 6 mini pavlovas about 5 inches in diameter.
Spoon the pavlova batter so that it’s roughly the size of each circle you’ve drawn. Using the back of a spoon, create a dip/well in the centre for the filling later.
Bake for an hour. The pavlovas should turn a crisp, golden brown.
While the pavlovas are cooling, prepare the filling. Measure out 85g of mixed frozen berries. Strawberries, blueberries and blackberries work well to make a beautiful purple colour.
Blend with a cup of heavy cream for about 3 minutes so the mixture is thick enough to spoon.
Spoon some of the frozen berry mixture into each pavlova and top with some fresh berries and mint!