Fresh Berry Pavlova Recipe

Meringue:

Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.

Meanwhile, combine SPLENDA® Granulated, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look ’sticky’.

Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage.

Add cornstarch, and turn mixer to high.

Continue to mix until egg whites are stiff. Do not over-mix!

On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.

Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.

 
Filling:

Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.

 
Topping:

Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick.

Puree well and strain through a fine sieve to remove seeds.

 
Assembly:

Gently remove baked meringue, and place on serving platter.

Spoon cream-fruit mixture into centre. 
Drizzle with raspberry puree.

Ingredients

  • 6 egg whites
  • 1/8 tsp (1/2 mL) cream of tartar
  • 1/2 cup (125 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 4 tbsp (60 mL) water
  • 1 tsp (5 mL) lemon juice
  • 4 tsp (20 mL) cornstarch
  • 1/2 cup (125 mL) Whipping cream
  • 1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated
  • Fresh berries/chopped fresh fruit
  • 1 cup (250 mL) raspberries
  • 1/4 cup (60 mL) water
  • 1 tbsp (15 mL) SPLENDA® No Calorie Sweetener, Granulated

Nutrition information

per serving
Total Fat 6.00g
Saturated Fat 3.50g
Sodium 0.50mg
Total Carbohydrates 10.0g
Fibre 1.00g
Protein 4.00g

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