We’ve substituted stevia for sugar in this classic-style pavlova, giving it a healthy twist without sacrificing flavor. Topped with fresh figs, strawberries, mint and yogurt, this refreshing dessert is perfect for warming weather.
Makes 12 mini pavlovas
Ingredients: For the pavlova
Ingredients: For the topping
- Preheat oven to 225°F.
- Using an electric mixer with the whisk attachment, whisk egg whites, forming soft peaks. Add in salt and stevia, and continue to whisk until stiff peaks form.
- Fold in vinegar and cornstarch, just until blended, do not over mix.
- Spoon pavlova mixture into a piping bag (your choice of pastry tip). Pipe onto a parchment lined cookie sheet into 12 mini rounds about ½-inch apart. Make a slight well in the center with the back of a spoon.
- Bake for 1 hour and 15 minutes on the middle rack. Turn oven off and let pavlovas sit in the oven for another 30 minutes.
- While pavlovas are baking, pour red wine and stevia into a medium saucepot and simmer over medium-high heat for 10 minutes or until wine has reduced by half and thickened.
- Fill pavlovas with yogurt, figs and strawberries, drizzle with wine, and garnish with fresh mint before serving.
Tip: Do not open the oven while the pavlovas are baking, this will cause some cracks.
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