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  • 4 egg whites
  • 1 tsp lemon juice
  • 1/2 cup erythritol or allulose
  • 1 tsp vanilla extract
  • 1/2 tsp vinegar
  • 1 tsp xanthan gum


  • 3/4 cup whipping cream
  • 3 tbsp allulose
  • 1/2 tsp vanilla extract
  • 1 cup berries


Beat the egg whites in a bowl for 3 or 5 minutes until stiff peaks form.

Little by little, mix in the erythritol, xanthan gum, vinegar, and finish by adding lemon juice and vanilla extract.

Put the meringue in a pastry bag or directly in an oven tray with a baking sheet and make a tower 9 inches in diameter with a sunken center.

Put in the preheated oven at 210°F for one and a half hour. Allow to cool completely inside the oven.

For the whipped cream, leave it in the fridge overnight and beat until it forms peaks, add the allulose and vanilla extract.

Take the pavlova out of the oven, fill the sunken part with cream, decorate with berries, and voilà! What a beautiful dessert!


If you leave it for a shorter time in the oven, it will be too soft. The idea is to leave it at low temperature for a long time so it becomes hard (and also to prevent it from burning).
If your oven is too strong and it starts to brown, set the heat only to the lower part.