Ingredients:

  • 6 large Egg Whites, room temperature
  • 1 cup Granulated Monk Fruit Sweetener (Allulose blend)
  • 1 tsp Cream of Tartar
  • 1 tbsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1.5 cups Heavy Whipping Cream, cold
  • 2 tbsp Powdered Erythritol
  • 0.5 tsp Vanilla Bean Paste
  • 1 cup fresh Strawberries, sliced
  • 0.5 cup fresh Raspberries
  • 0.25 cup fresh Blueberries

Instructions:

  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. Ensure the mixing bowl and whisk attachment are completely free of grease.
  2. Place room temperature egg whites and cream of tartar into a stand mixer. Beat on medium speed until soft peaks form.
  3. Increase speed to medium-high and gradually add the granulated monk fruit sweetener one tablespoon at a time. Continue beating until the mixture is glossy and forms stiff, upright peaks.
  4. Gently fold in the vanilla extract and white vinegar using a silicone spatula, being careful not to deflate the volume.
  5. Spoon the meringue onto the parchment paper, forming an 8-inch disc. Create a slight indentation in the center to hold the toppings later.
  6. Place in the oven and immediately reduce the temperature to 250°F (120°C). Bake for 90 minutes. Do not open the oven door.
  7. Turn off the oven and let the pavlova cool completely inside for at least 3 hours to prevent cracking.
  8. In a chilled bowl, whip the heavy cream, powdered erythritol, and vanilla bean paste until stiff peaks form.
  9. Spread the whipped cream over the cooled meringue and garnish with sliced strawberries, raspberries, and blueberries.