I’ve been really excited to try my hand at a sugar free pavlova and I finally got around to it for my birthday in January. Wanting the best results and understanding that a lot of artificial and natural sweeteners can have a bitter after taste I decided to invest in the Natvia Bakers 100% Natural Sugar. I used the word invest because it cost me $20 for the 700g pack but it was well worth it.
All I did was tweak the pavlova recipe form Taste.com.au and it turned out beautifully.
The best thing was that I actually got to blow out the candles on a birthday cake that I could enjoy!
- 6 egg whites
- 1/2 cup Natvia baking sugar
- 2 tsp corn flour
- 1 tsp white vinegar
- 1/2 tsp vanilla essence
Preheat oven to 120°C. Line an oven tray with foil. Brush with melted butter and dust with cornflour, shaking off excess. Mark a 24cm-diameter circle on foil
Use an electric mixer to whisk egg whites in a clean dry bowl until soft peaks form. Gradually add Natvia baking sugar, 1 tablespoon at a time, beating well after each addition, until meringue is thick and glossy and sugar dissolved. Rub a little meringue between fingers. If still “gritty” with sugar, continue to whisk until sugar dissolves. Add cornflour, vinegar and vanilla and whisk until just combined. Spoon meringue onto the foil, using the marked circle as a guide. Smooth sides and top of pavlova. Use a small spatula to forms little peaks around edge of pavlova. Bake in oven for 1 1/2 hours or until pavlova is dry to the touch. Turn off oven. Leave pavlova in oven with the door ajar to cool completely. When completely cold, transfer to serving plate or store in an airtight container until required
Use an electric mixer to whisk the cream in a medium bowl until firm peaks form. Spoon cream onto the top of pavlova and decorate pavlova with a mix of low carb fruit like Strawberries, Raspberries, Blackberries and Blueberries – to lift the flavour for a summer theme add some fresh mint to the berries