Try a healthier spin on this classic Aussie favourite with the low sugar alternative ingredient: Monkfruit sweetener. You'll be the hero of the party with this delicious dessert!
4 egg whites 140g
3/4 cup Lakanto Monkfruit Classic Sweetener (blended to powder)
1 tablespoon cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
1 cup double cream
4 tablespoon Lakanto Monkfruit Classic Sweetener
Preheat the oven to 100c fan forced.
Whisk the egg whites until they lightly peak then add the sweetener and cornflour and vanilla.
Continue to whisk until thick and holds a stiff peak.
Using a non-stick baking tray with grease proof paper place a Cake ring and pipe or spoon the mixture into the ring then remove the ring.
Next place the mixture into the oven and bake for approx. 45-55minutes until firm on the outside.
Remove from the oven and allow to cool.
Whip the cream and sweetener together and when the pavlova has cooled pipe over the middle of the pavlova and top with fruit. Serve.
Recipe from Taste.com