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Summer berry pavlova with stevia

This showstopper pavlova will turn heads not only because it is delicious but when people realise it has reduced calories with less sugar than a regular recipe. Light, fresh and creamy with summer berries- give it a go!

Ingredients

  • 40g Truvia
  • 1 tsp. corn flour
  • 50g caster
  • 4 large egg whites
  • 1 tsp. white wine vinegar
  • 1 tsp. vanilla extract
  • 150g crème fraiche
  • 150g double cream
  • 150g raspberries
  • 100g strawberries (halved)
  • 50g blueberries
  • 40g pomegranate seeds

Directions

  1. Preheat oven to 150 oC – Line a large baking sheet with baking paper.
  2. In a bowl combine the corn flour, 10g Truvia, 15g of sugar and 80ml water. Microwave for 30 seconds until thickened.
  3. With an electric mixer beat the egg whites and vinegar in a large bowl until foamy (2 minutes), slowly add in the remaining Truvia and sugar 1 Tbsp. at a time, beating until fully mixed. Gradually add in the corn flour mixture and beat until the whites are stiff and glossy (2-3 minutes). Add in the vanilla extract and beat for a further minute.
  4. Spread the meringue onto the prepared baking sheet, into an 8” circle. Create a slight depression in the centre for the cream and fruit. Place in the oven and immediately reduce the oven temperature to 115 oC.
  5. Bake for 1 hour and 30 minutes. Turn off the oven and let the meringue cool completely in the oven. Allow to cool overnight, do not open the door at any time
  6. Just before serving beat the cream until thickened, add in the crème fraiche and mix, spoon this mixture onto the cooled meringue and decorate with the berries and pomegranate seeds.

Keep in fridge and consume within 7 days