A sweet sugar-free recipe for Pavlova with a fruity berry compote


For pavlova:
4 XL egg whites
5ml vanilla extract
7.5ml white wine vinegar
10ml cornflour
7 sachets Canderel Yellow

For compote:
350g frozen mixed berries
1 tbsp Canderel
½ tbsp lemon zest

For the cream:
250ml fresh cream
1 – 2 tbsp Canderel

For the chocolate drizzle:
85g slab Canderel Dark Chocolate

Fresh berries

How to
For the pavlova, preheat the oven to 120°C. Line a baking tray with baking paper. In a clean, dry bowl, beat the egg whites until stiff. Add four sachets Canderel Yellow and beat for a few seconds to combine. Gradually fold in the remaining three Canderel Yellow sachets, vanilla extract, vinegar and cornflour. Beat again until stiff peaks form.

Using a piping bag, or just spooning the mixture onto the baking paper, shape six pavlova ‘nests’. Place the baking tray on the lower rack in the oven. Gently rest a sheet of foil with the shiny side facing the pavlovas over the nests. Turn the oven down to 100°C and bake for 1 ½ hours. Turn oven off and wedge it open with a kitchen towel.

Leave pavlovas in oven to dry out completely for another 30 minutes. Remove from oven and cool on a wire rack. Store in an airtight container until ready to use.

For the compote, bring the berries to the boil, reduce heat and cook for about 10 minutes until the berries start to dissolve but still retain their shape. Remove from the heat, add Canderel Red and lemon zest and allow to cool.

Combine cream and Canderel (sweeten it according to your taste). Whip until stiff peaks form and refrigerate until needed. For the chocolate drizzle, melt the slab of Canderel Dark Chocolate over a bain-marie. Once melted, remove from heat and use immediately.

On a pretty serving tray or individual plates, arrange the pavlova nests. Spoon a dollop of whipped cream into each nest and top with a spoon full of berry compote. Arrange fresh berries on top and drizzle with melted chocolate. Serve immediately.

Recipe provided by Canderel.

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