1cupsweetened whipped pure creamwhipped with 1 teaspoon vanilla extract and 1-2 tablespoons stevia blend
1-1½cupsberries of choice such as raspberries, strawberries, blueberries
Mint leaves or basil leaves for garnishoptional
Make the Pavlova
Preheat your oven to 150 C/ 302 F fan forced.
Draw either a round shape of a wreath shape on a piece of quality baking paper. The round shape is about 20 cm/ 8" in diameter. The wreaths outer circle is about 25 cm/10 " in diameter. Turn the paper upside down and spray or wipe oil onto the baking paper to prevent sticking.
Wipe out a large mixing bowl with paper towel dipped in vinegar.
Add the egg whites and cream of tartar to the mixing bowl. Whisk on high until the egg whites become firm and form peaks.
Slowly add the powdered erythritol, 1 tablespoon at a time to the whipped egg whites, whisking in well before adding the next tablespoon.
Finally add the vanilla extract and continue to whisk the meringue mixture until it becomes glossy, which usually takes about 3-5 minutes. Once the mixture is shiny and glossy, stop beating or risk over mixing your meringue.
Spoon the meringue out onto your baking paper and shape using a knife or a spatula. Create little peaks with the edge of your knife/spatula if desired or leave smooth.
Turn the oven down to 100 C/ 212 F fan forced.
Bake your round pavlova for 90 minutes or your wreath for about 60 minutes or until crisp and dry. Turn the oven off after appropriate time and open the oven door slightly. Leave your pavlova in the oven until it has completely cooled before removing.
Low carb pavlovas are best eaten as soon as possible as they will soften.
Top with fresh whipped cream and decorate with berries and leaves if desired. Drizzle with a berry coulis if desired.
To Create a Berry Coulis
Place the berries, water and sweetener in a saucepan and bring to a boil and then turn down to a simmer for about 5 minutes. The berries will break down quite quickly and the mixture can burn, so make sure you stir it fairly regularly. Remove from heat and mash any larger chunks with a fork if required. Allow it to cool before serving it on top of your pavlova
If you wish to strain the coulis to get rid of the seeds, wait until it cools down but this is optional. Note that if you use strawberries they break down more slowly, so it is better to chop them into smaller pieces before cooking them. You can also process your coulis to get a smoother sauce. I find this works particularly well with a strawberry coulis.
Erythritol can be switched for about 1/3 cup of a stevia or monk fruit blend but ensure it has been powdered. You can increase the number of egg whites up to 7 for a larger yield. The amount of cream of tartar specified will hold this many egg whites.