Fresh Berry Pavlova

Fresh Berry Pavlova Author: Canadian Living Credits: Fresh Berry Pavlova

  • Portion size 8 servings
  • Credits : SPLENDA®


  • 1/2 cup whipping cream
  • 1 tablespoon Splenda® No Calorie Sweetener, Granular
  • 1/2 cup fresh raspberry
  • 1/2 cup fresh strawberry
  • 1/2 cup fresh blueberry
  • 1/2 cup fresh blackberry
  • 6 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup Splenda® No Calorie Sweetener, Granular
  • 4 tablespoons water
  • 1 teaspoon lemon juice
  • 4 teaspoons cornstarch
  • 1 cup raspberry
  • 1/4 cup water
  • 1 tablespoon Splenda® No Calorie Sweetener, Granular


Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.

Meanwhile, combine SPLENDA® Granulated, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky". Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!

On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.

Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.

Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.

Topping: Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.

Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.

Nutritional facts Per serving: about

  • Sodium 50 mg
  • Protein 4 g
  • Calories 100.0
  • Total fat 6 g
  • Cholesterol 20 mg
  • Saturated fat 3.5 g
  • Total carbohydrate 10 g
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Fresh Berry Pavlova