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Christmas Pavlova

Christmas just isn’t the same without a Pavlova! We’ve turned everyone’s favourite holiday treat sugar-free so you can enjoy Christmas guilt-free! Topped with a beautiful cherry sauce and finished with more fresh cherries, this crowd-pleaser will ensure everyone has a very cherry Christmas!

  • Serves: 8
  • Prep: 25 minutes
  • Cook: 1 1/2 hours

INGREDIENTS

  • 5 egg whites
  • 1-2 tsp egg white powder
  • 6 Tbs Natvia, food processor
  • 1 tsp vanilla
  • ¼ tsp cream of tartar
  • pinch of salt

 

Cherry sauce

  • 1 cup cherries, pitted
  • 1 tbs Natvia
  • 1 tbs water
  • ¼ tsp xanthum gum
  • 1 cup cherries

METHOD

  1. Preheat the oven to 110C. Place rack on the lowest.
  2. Place the Natvia in a food processor and blitz until powder.
  3. In the bowl of a stand mixer Beat together the egg white and egg white powder until fluffy.
  4. Slowly beat in the Natvia and remaining ingredients until the mixture becomes glossy and stiff peaks form
  5. Bake in the oven on the bottom shelf for 1 hour and 15 -20 minutes. Leave in the oven with the door open to cool completely.
  6. Make the cherry sauce by placing the cherries, Natvia and water in saucepan and bring to a simmer. Simmer for 10 minutes until soft. Mash with a potato masher and then pass through a sieve to get a smooth sauce. Sprinkle with xanthum gum and whisk until combined and smooth. Refrigerate
  7. Decorate the cooled pavlova with whipped cream and drizzle over the sauce and cherries
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  • Reviews

    Comments

    1. Jan Beaumont says:

      Egg white powder is nearly $40 to buy in NZ. for 1-2 teaspoons in this recipe? Is it absolutely necessary and where can you buy it in smaller amounts?

      1. Patrick Catanzariti says:

        Hi Jan.

        Using the egg white powder helps to further stabilise the cake however in its place you can add an extra egg white.

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