Sugar-free pavlova

Method

1. 1
   Make sure the bowl and beaters are completely grease-free. Whisk the egg whites with an electric mixer on medium speed until frothy. Then add the powdered erythritol, one spoonful at a time, while continuing to whisk. The mixture should become white, thick and glossy.
2. 2
   When the mixture is almost stiff, add the lemon juice and whisk it in briefly. Only add the vanilla once the egg whites are really stiff, and whisk it in very briefly.
3. 3
   Mix the xanthan gum and cornflour together. Sift this over the whipped egg whites to prevent lumps, then gently fold it through the mixture.
4. 4
   Place a sheet of baking paper on a baking tray. Using a rubber spatula, spoon the mixture into the centre of the baking paper. Shape it into a low, round disc. Gently smooth the surface without pressing down. Use the back of the spatula or a spoon to make a slight hollow in the centre.
5. 5
   Preheat the oven to 100 °C fan. Bake the pavlova for 100–120 minutes. Then switch off the oven and leave the pavlova to cool in the oven for at least 1 hour, with the door slightly ajar.
6. 6
   Whisk the double cream with erythritol and vanilla until stiff peaks form. Spoon or pipe the cream on top of the pavlova just before serving. Finish with fresh fruit.