A classic Australian favourite - this dessert is light, fresh and best served with fruit and cream.
Prep Time:
|
10 minutes
|
Cook Time:
|
60 minutes
|
Makes:
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750g
|
Serves
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8-10
|
Difficulty Level
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medium
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INGREDIENTS
- 4 egg whites 140g
- ¾ cup Lakanto Monkfruit Sweetener Classic (blended into a powder)
- 1 tbsp cornflour
- 2 tsp white vinegar
- 1 tsp vanilla essence
- 1 cup double cream
- 4 tbsp Lakanto Monkfruit Sweetener Classic
- 8 strawberries
- grated orange
METHOD
- Preheat the oven to 100c fan forced.
- Whisk the egg whites until they lightly peak then add the sweetener and cornflour and vanilla.
- Continue to whisk until thick and holds a stiff peak.
- Using a non-stick baking tray with grease proof paper place a Cake ring and pipe or spoon the mixture into the ring then remove the ring.
- Next place the mixture into the oven and bake for approx. 45-55minutes until firm on the outside.
- Remove from the oven and allow to cool.
- Whip the cream and sweetener together and when the pavlova has cooled pipe over the middle of the pavlova and top with fruit. Serve.
RSLA0360*
Approx. Nutritional Information Per Serve 75g Energy 615 kJ (147 Cal) Protein 2.3g Total Fat 13.8g Saturated Fat 8.9g Carbohydrate 2.3g Fibre 0.2g Sugar 0.9g Sodium 38mg
