Making the low carb Pavlova

Firstly, preheat the oven to 150 degrees Celsius. Ensure that the mixing bowl and mixer are completely grease-free and clean.

Separate the eggs and beat the egg whites until stiff. When separating the eggs, make sure no trace of egg yolk gets into the egg whites. If necessary, you can also buy ready-to-use liquid egg whites to be certain, although I prefer fresh eggs.

While mixing, gradually add the Steviala Frost one tablespoon at a time at medium speed. Only add the next tablespoon when the Frost is completely mixed with the egg white. Once all the Steviala Frost has been added, increase the mixer speed to the highest setting and mix for another 2 minutes until the Frost is fully incorporated into the egg white.

Next, add the cornstarch, apple cider vinegar, and vanilla extract, and mix for another 1 minute. The egg white mixture should hold its shape even when the mixing bowl is turned upside down.

Spread the batter onto a baking tray lined with baking paper. You can either make one large low carb Pavlova or two smaller ones that can be stacked on top of each other. Place the baking tray in the oven and reduce the temperature to 120 degrees Celsius. If you made one large Pavlova, it should dry in the oven for 2 hours. For two smaller ones, 1 hour is sufficient. Afterward, turn off the oven and let the low carb Pavlova cool completely without opening the oven door!

Meanwhile, whip the cream with the mascarpone cheese and Steviala Frost Vanilla, and slice the strawberries. Once the low carb Pavlova has cooled completely, decorate it with the whipped cream and sliced strawberries (and optionally stack them if you made two smaller Pavlovas).