Goji, Blueberry and Golden Berry Anzac Pavlovas

anzacMakes 6 mini pavlovas


4 egg whites (room temp)

1/2 cup natvia powder sweetener

1/2 tsp vanilla extract

1 tsp lemon juice

1 tsp rice flour

1 batch sugar free lemon curd

1/4 cup Morlife blueberries

1/4 cup Morlife goji berries

1/4 cup morlife golden berries

1/4 cup Morlife blueberries


Beat the egg whites until soft peaks form. Add the Natvia, a couple of tablespoons at a time, blending well after each addition until glossy and stiff.

Beat in the vanilla extract, then sprinkle the rice flour and lemon juice over the top and whip until it holds it’s shape.

Spread or pipe the meringue onto parchment paper to make six circles about 4 – 5 inches in diameter. Make sure there is a dent in the middle for the filling. Bake in a preheated 250 degree (F) oven for 30 minutes. Turn the oven off and leave the meringues in for another 30 minutes or until firm and (hopefully!) crisp on the outside. Once cooled, the meringues can be stored in an air tight container for up to a couple of days.

Don’t assemble the pavlovas until right before serving or they’ll get soft from the lemon curd. When ready to serve, fill the centers of the meringues with about 3 Tbl of lemon curd. Then top with berries and serve immediately.golden berries

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