A sumptuous dessert named after ballerina Anna Matveyevna Pavlova, made with meringue, whipped cream and berries. The recipe dates back to the 1920s, when the ballerina toured Australia and New Zealand.
I, on the other hand, offer you the keto version, so you can touch the beautiful without going off course)
Basically, Pavlova’s cake recipe is just whites and sugar, so why don’t we replace sugar with sweetener? That’s what we’ll do)
In this recipe, I use tartar, which helps the whipped whites hold their shape in the oven.
Cooking time 90 minutes.
Portion Quantity 6
Ingredients :
Egg Whites C0 6 pieces
Erythritol 120g
Vinegar 1 tsp.
Tartar 1 tsp.
Xanthan gum 1/4 tsp.
Whipping cream 300 ml
Vanilla flavoring to taste
Blueberry to taste
Step 1
Turn the oven on to 200 C.
Separate the egg whites and beat until stiff.
Step 2
Slowly add the sweetener and continue beating on low speed. Then, add the vinegar, tartar, gum, and flavoring and whisk for another 1 minute.
Step 3
Line a baking tray with parchment and spread out the mixture.
Reduce the temperature to 100 C and put the future cake in the oven for 1.5 hours.
When the time is up, open the oven and allow to cool to room temperature
Step 4
Whip the cream, spread it on the cake and garnish with blueberries.
Bon appetit!
Energy Value per Serving
Calories from fat 135
Calories 257
Fats: 15g
Carbohydrates: 4 g
Fiber: 0 g
Digestible carbohydrates: 4 g
Protein: 5 g
