Pavlova_with_Chambord_Cream_and_Fresh_Berries.jpg

Pavlova with Chambord Cream and Fresh Berries

Pavlova with Chambord Cream and Fresh Berries Recipe
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 1 c. fresh organic raspberries
  • 1 c. fresh organic blackberries
  • ¼ c. Chambord liquor
  • 1 c. organic erythritol
  • 6 large organic egg whites
  • ¼ tsp. arrowroot
  • 1 tsp. organic vanilla extract
  • ¼ c. organic cocoa
  • 2 c. organic heavy whipping cream
  • 1 medium organic kiwi, halved and sliced
  • ½ tsp. cream of tartar
Instructions
  1. Preheat oven to 250 degrees F.
  2. Line a baking sheet with unbleached parchment paper. Draw a 10 inch circle on parchment.
  3. In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed with an electric mixer until foamy. Gradually beat in ¾ cup erythritol, 1 Tbsp at a time. Fold in vinegar and vanilla extract.
  4. In a small bowl, combine cocoa and arrowroot; sift.
  5. Gently fold cocoa mixture into egg white mixture.
  6. Spoon mixture onto circle drawn on parchment paper.
  7. Bake for 1-1.5 hours - meringue should be barely golden. Turn oven off.
  8. Prepare chambord cream. In a medium bowl, beat cream at medium speed with an electric mixer until slightly thickened. Gradually add remaining erythritol, beating until stiff peaks form. Stir in Chambord.
  9. Cover and chill.
  10. Spread Chambord Cream over center of meringue. Top with fruit. Serve immediately.
 

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Nutrient Information Per Batch

2026.71 kcal Calories, 454.4 mg Calcium, 70.11 g Carbohydrate, 652.12 mg Cholesterol, 181.31 g Total Fat, 25.06 g Fiber, 5.56 mg Iron, 238.49 mg Magnesium 1906.6 mg Potassium, 39.94 g Protein,46.15 mcg Selenium, 522.18 mg Sodium, 23.46 g Sugars, 4.09 mg Zinc, 111.43g Saturated fat, 0 trans Fat, 52.03 g Monounsaturated fats, 7.72 g Polyunsaturated fats, 7413.2 IU Vitamin A, 0.31 mg Vitamin B6, 0.18 mcg Vitamin B12, 135.77 mg Vitamin C, 247.52 IU Vitamin D, 7.25 Vitamin E, 84.73 mcg Vitamin K, 115.27 mcg Folate,0.22 mg Vitamin B1(Thiamin),1.82 mg Vitamin B3(Niacin),1.57 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 441.5 mcg Lutein and Zeaxanthin, 2.75 g ALA, 0 g EPA, 0 gDHA,589.19 mg Phosphorous, 2.77 mg Manganese, 19.68 mcg Alpha carotene, 581.89 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Yeast
  • No Soy
  • No Poultry
  • No Tubers
  • No Peanuts
  • No Grains
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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