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Ingredients
- 2 large egg whites
- 1 teaspoon cornstarch
- 1 teaspoon raspberry vinegar
- 1/2 cup light brown sugar, lump free
- 2 tablespoons red currant jelly
- 2 tablespoons unsweetened orange juice
- 3/4 cup low fat mascarpone cheese
- 1 cup fresh berries, I use raspberries
- Mint leaves to decorate, optional
Details
Servings 4
Preparation
Step 1
Line cookie sheet with baking parchment. Whisk egg whites until very stiff and dry. Gently fold in cornstarch and vinegar.
Gradually whisk in sugar a spoonful at a time until the mixture is thick and glossy. Divide mixture into 4 portions and spoon onto prepared cookie sheet. Smooth into a 4 inch circle (space 4 circles well apart). Bake in oven preheated to 300 degrees for 40-45 minutes or until lightly browned and crisp. Remove from oven and let cool on cookie sheet.
Place red currant jelly and orange juice in small saucepan. Heat stirring constantly until melted. Let cool 10 minutes.
Using a spatula, carefully remove pavlova from parchment and transfer to serving plates. Top with mascarpone and fruit. Glaze the fruit with red currant jelly and orange glaze. Decorate with leaves if using.
Per serving:
155 calories, 34g sugar, 5g protein, 35g carbs, 0.2g fat, 0g sat fat
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