The classic Australian dessert done healthy! Enjoy the country's favourite summer treat guilt-free knowing that this Pavlova is sugar free and yet will absolutely be enjoyed by all friends and family.
Ingredients
4 egg whites 140g
3/4 cup Lakanto Monkfruit Classic Sweetener (blended to powder)
1 tbsp cornflour
1 tsp vanilla essence
2 tsp white vinegar
1 cup double cream
4 tbsp Lakanto Monkfruit Classic Sweetener
8 strawberries
Orange zest
Method
Preheat the oven to 100°C fan forced.
Whisk the egg whites until they lightly peak then add the sweetener, cornflour and vanilla.
Continue to whisk until thick and holds a stiff peak.
Place a sheet of grease-proof paper on to a non-stick baking tray. Then place a cake ring onto the paper and pipe or spoon the mixture into the ring.
Remove the ring and place the mixture into the oven and bake for approx. 45-55 minutes until firm on the outside.
Remove from the oven and allow to cool completely over 4 hours or overnight.
Whip the cream and sweetener together and pipe over the middle of the pavlova and top with fruit.
