Fresh Berry Pavlova by SPLENDA®
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Ingredients
Meringue
| 6 | egg whites | | 1/8 tsp. | cream of tartar, (1 mL) | | 1/2 cup | SPLENDA® No Calorie Sweetener, Granulated, (125 mL) | | 4 tbsp. | water, (60 mL) | | 1 tsp. | lemon juice, (5 mL) | | 1-1/3 tbsp. | cornstarch, (20 mL) |
Filling
| 1/2 cup | Whipping cream, (125 mL) | | 1 tbsp. | SPLENDA® No Calorie Sweetener, Granulated, (15 mL) | | Fresh berries/chopped fresh fruit |
Topping
| 1 cup | raspberries, (250 mL) | | 1/4 cup | water, (60 mL) | | 1 tbsp. | SPLENDA® No Calorie Sweetener, Granulated, (15 mL) |
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Instructions
Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
Meanwhile, combine SPLENDA® Granulated sugar, 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.
Servings: One 10 inch pavlova or 8 servings
Canadian Living Test Kitchen
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