About
This light dessert will hit your sweet tooth. Cripsy, chewy meringue cake is topped with lightly sweetened whipped cream and topped with sweet and tart strawberries. A little dusting of powdered sugar takes it over the top! The meringue is baked for two hours and then allowed the cool overnight in the oven before topping with whipped cream.
Ingredients
- 4 large raw egg, white
- ½ cup the ultimate icing sugar replacement by swerve
- ½ teaspoon distilled white vinegar
- 1 teaspoon coconut flour
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- 5 extra large – 1 5/8" diameter strawberries
Instructions
- Preheat an oven to 200 F. Line a baking sheet with parchment paper and lightly spray the parchment paper with non-stick cooking spray. Then in a large mixing bowl or the bowl of a stand mixer, add in the egg whites and a pinch of kosher salt. Whip the egg whites until foamy. Then slowly add in ½ cup Swerve confectioner’s sugar.
- Continue whipping the eggs until the sugar has dissolved, are glossy and have formed a stiff peak.
- Fold in 1 teaspoon of coconut flour and ½ teaspoon of white vinegar.
- Spread the meringue on the parchment lined baking sheet into a circle that is about 7” in diameter.
- Bake in the oven for 2 hours. Then turn off the oven and allow the meringue to cool overnight in the oven. The next day, gently peel the meringue off the paper. Then whip the heavy cream and 2 tablespoons of Swerve confectioner’s sugar and vanilla extract until stiff peaks form.
- Spoon onto the pavlova and spread it evenly.
- Top with quartered strawberries and a small dusting of confectioner’s sugar.
Nutrition Facts
- Servings: 8
- Calories: 98.0kcal/410.2kJ (per serving)
- Fat: 8.2g (per serving)
- Carbs: 11.2g (per serving)
- Protein: 2.6g (per serving)
