Core Recipe
Servings | 8
Preparation Time | 20 min
Cooking Time | 70 min
Level of Difficulty | Difficult

Our sweet meringue base is topped with a delicious mix of Caribbean-inspired fruits. Not a baker? Skip the pavlova and enjoy the wonderful fruit salad on its own.

2 sprays cooking spray
4 large egg white(s)
1/3 cup McNeil Nutritionals SPLENDA No Calorie Sweetener
1 tsp white wine vinegar
1 Tbsp water, boiling
1 medium pineapple, cubed
2 medium mango(es), cubed
1 medium papaya(s), cubed
2 Tbsp spearmint, cut into thin strips (about 8 large leaves)
1 medium lime(s), cut in half

Instructions


1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.
2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6- to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are very fragile. Handle very delicately.)
4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.
5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova. Yields 1 pavlova per serving.