STUFFED PAVLOVA WITH DESSERT GREMOLATA
STUFFED PAVLOVA WITH DESSERT GREMOLATA

STUFFED PAVLOVA WITH DESSERT GREMOLATA

Yield
2 portions
Portion Size
1 dessert
Ingredients: Measure:
Chopped fresh mint leaves
1/4 cup
Granular erythritol sweetener
1/4 cup
Grated orange zest
3-1/2 tbsp
Grated lime zest
3 tbsp
Lime juice
1 tsp
Ground cardamom
1/8 tsp
Egg whites
3/4 cup
Confectioners erythritol sweetener
1 cup
Vanilla extract
1/2 tsp
Cornstarch
1 tsp
Distilled white vinegar
1 tsp
6 tbsp
Grated lemon zest
1 tsp

Directions

  1. Combine mint, granular sweetener, orange zest, lime zest, lime juice and cardomom in a small bowl. Cover; refrigerate until service.

  2. Preheat oven to 250°F. Line baking sheet with parchment paper. Outline two 6-inch circles over the parchment paper.

  3. In the bowl of a stand mixer beat egg whites on high speed until frothy. Add confectioners sweetener, one tablespoon at a time and beat continuously on high for 4-5 minutes, until stiff peaks form.

  4. Add cornstarch, vanilla and vinegar. Beat to incorporate.

  5. Spoon batter into the circles on the parchment paper. Gently shape them with a rubber spatula.

  6. Make a small well in the center of each round. Smooth out the sides and top of the pavlovas. Bake for 55-60 minutes, until the outside is crisp and golden-brown in color.

  7. Allow to cool for 15 minutes before transfering to cooling rack to cool completely. Once cool, fill the well with Reddi Wip, and top with dessert gremolata and lemon zest. Serve immediately.

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