Passionfruit Pavlova

Step 1:

Line a baking sheet with baking paper. Using a dinner plate as a template, draw a circle (± 20 cm) on the paper.

Step 2:

Place the egg whites in a large bowl and beat or whisk until glossy and stiff, taking care not to over-beat.

Add 2 Tbsp xylitol powder, 1 tablespoon at a time, beating well after each addition, until firm. Gently fold in the Maizena and vanilla extract.

Scoop the beaten meringue onto the centre of the circle, swirling it with a spoon to build up an edge. (Use a drop or two of meringue to hold the paper in place.) 

Step 3:

Place in a preheated oven at 150°C and bake for about 60 minutes, until the meringue is dry and the base sounds hollow when tapped. (Take care not to let the meringue get too dark; if necessary, turn off the oven after 50 minutes.)

Place the meringue on a wire rack to cool, then remove the baking paper and place on a serving platter.

Step 4:

Place the cream in a bowl and beat or whisk until stiff peaks form. Combine the yoghurt and the remaining 2 Tbsp xylitol powder in a small bowl and fold into the cream. Spoon the cream over the meringue and drizzle with passionfruit pulp.

Garnish with lemon zest and serve immediately.

*Serves 4*

To ensure the meringue rises, use xylitol powder, not granules. (Granules make the egg white collapse.)

Recipe provided by Nicci Robertson in her book THRIVE: Healthy recipes that break the diet rules.