Fresh Berry Pavlova by Splenda®: A Symphony of Sweetness and Crisp Delight

There are certain desserts that, once tasted, etch themselves into your memory, reappearing in your mind’s eye on even the dreariest of days. For me, pavlova has always been one of those magical creations. I recall a summer afternoon, years ago, at a dear friend’s garden party. The air was thick with the scent of roses and the murmur of cheerful conversation. Then, out it came – a cloud-like meringue disc, impossibly white, crowned with a vibrant cascade of jewel-toned berries, glistening under a delicate dollop of cream. It wasn’t just a dessert; it was an edible masterpiece, a testament to lightness and ephemeral beauty. This recipe, adapted with Splenda® to offer a lighter, yet equally delightful, experience, captures that same spirit of celebration and pure, unadulterated joy.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes (plus cooling time)
• Servings: 8
• Yield: 1 (10-inch) Pavlova
• Dietary Type: Sugar-Free

Ingredients

For the Meringue:

• 6 egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• 1/2 cup Splenda® Granular, no-calorie sweetener (125 mL)
• 4 tablespoons water (60 mL)
• 1 teaspoon lemon juice (5 mL)
• 4 teaspoons cornstarch (20 mL)

For the Filling:

• 1/2 cup whipping cream (125 mL)
• 1 tablespoon Splenda® Granular, no-calorie sweetener (15 mL)
• Fresh berries or chopped fresh fruit (such as strawberries, blueberries, raspberries, kiwi, or mango)

For the Topping:

• 1 cup raspberries (250 mL)
• 1/4 cup water (60 mL)
• 1 tablespoon Splenda® Granular, no-calorie sweetener (15 mL)

Equipment Needed

• Electric mixer (stand mixer or hand mixer)
• Small stainless steel saucepan
• Sugar thermometer (optional, but helpful for precision)
• Baking sheet
• Parchment paper
• Rubber spatula
• Whisk
• Non-reactive saucepan (such as stainless steel)
• Fine-mesh sieve
• Serving platter

Instructions

Crafting the Meringue Cloud

1. Prepare your workstation: Preheat your oven to 225°F (109°C). Line a baking sheet with parchment paper. You can lightly draw a 10-inch (25 cm) circle on the parchment paper as a guide for shaping your meringue.
2. Whip the egg whites: In the clean, dry bowl of your electric mixer, combine the egg whites and cream of tartar. Begin to whip on a slow speed until the egg whites are foamy.
3. Create the Splenda® syrup: While the egg whites are whipping, in a small stainless steel saucepan, combine the Splenda® Granular, water, and lemon juice. Heat this mixture over medium heat until it reaches 175°F (88°C) on a sugar thermometer, or until the liquid has almost reduced and begins to appear “sticky.” Be careful not to let it boil vigorously or caramelize.
4. Incorporate the syrup: Once the egg whites reach the soft peak stage (they will hold a shape but the tips will curl over), slowly and gradually pour the hot Splenda® syrup in a thin, steady stream into the beating egg whites. Continue to beat as you pour.
5. Add the cornstarch and increase speed: Once all the syrup has been incorporated, add the cornstarch to the bowl. Turn your mixer to high speed and continue to beat the meringue until it is stiff and glossy. It should hold a firm shape and form sharp peaks. Be mindful not to over-mix at this stage, as it can cause the meringue to become dry and difficult to shape.
6. Shape and bake: Carefully spread the meringue onto the prepared parchment paper, either freehand or within your drawn circle, shaping it into a bowl-like form with a slight indentation in the center. This will create a beautiful structure to hold the filling.
7. Bake to perfection: Place the baking sheet in the preheated oven and bake for approximately 1 hour, or until the meringue has just begun to color to a very pale ivory. It should feel dry to the touch and sound hollow when tapped gently.
8. Cool completely: Once baked, turn off the oven but leave the oven door ajar (you can prop it open with a wooden spoon). Allow the meringue to cool completely inside the oven. This gradual cooling process is crucial for preventing cracks and ensuring a crisp exterior with a marshmallowy interior.

Whipping Up the Luscious Filling

1. Whip the cream: In a clean bowl, combine the whipping cream and the Splenda® Granular. Whip using a whisk or electric mixer until stiff peaks form.
2. Fold in the fruit: Gently fold the fresh berries or chopped fresh fruit into the whipped cream mixture. Be delicate to avoid bruising the fruit and to maintain the airy texture of the cream.

Simmering the Vibrant Raspberry Puree

1. Simmer the ingredients: In a non-reactive saucepan (such as stainless steel), combine the raspberries, water, and Splenda® Granular.
2. Cook until thickened: Simmer gently over medium-low heat until the mixture has thickened slightly, about 5-7 minutes.
3. Puree and strain: Carefully puree the cooked raspberry mixture using a blender or immersion blender until very smooth. For an exceptionally silky topping, strain the puree through a fine-mesh sieve to remove all seeds. Set aside to cool.

Assembling Your Masterpiece

1. Transfer the meringue: Once the meringue shell is completely cool, gently remove it from the parchment paper and place it on your chosen serving platter.
2. Fill with cream and fruit: Spoon the whipped cream and fruit mixture into the center indentation of the meringue shell.
3. Drizzle with passion: Drizzle the cooled raspberry puree artistically over the cream and fruit filling.

Expert Tips & Tricks

• Room Temperature Egg Whites: Ensure your egg whites are at room temperature. They whip up to a greater volume and stability than cold egg whites. You can achieve this by separating your eggs a few hours in advance and leaving them covered at room temperature.
• Cleanliness is Key: Any trace of fat or yolk in your mixing bowl or on your whisk can prevent the egg whites from whipping properly. Ensure everything is immaculately clean and dry.
• Humidity Hazard: Meringue is susceptible to humidity. Try to bake your pavlova on a dry day if possible. If it’s a very humid day, you might find the meringue takes longer to crisp up or becomes slightly sticky.
• The Sugar Thermometer: While not strictly essential, a sugar thermometer offers precision when heating the Splenda® syrup. Hitting the correct temperature ensures the sweetener is fully dissolved and the syrup has the right consistency.
• Cooling Strategy: The slow cooling process in a slightly ajar oven is vital. Rushing this step can lead to a cracked pavlova, which, while still delicious, won’t have that perfect, pristine appearance.
• Fruit Selection: Feel free to experiment with different combinations of fresh fruits. A mix of textures and colors, like sliced strawberries, blueberries, kiwi, and perhaps some passion fruit pulp, can elevate the visual appeal and flavor complexity.

Serving & Storage Suggestions

This Fresh Berry Pavlova by Splenda® is best served immediately after assembly. The crisp meringue shell will begin to soften once filled with the cream mixture, so it’s a dessert best enjoyed on the day it’s made.

Leftovers, if any, can be stored in the refrigerator. The meringue shell, if stored separately from the filling and topping, can retain some of its crispness for a day or two, but it’s unlikely to remain perfectly crisp. The cream filling and raspberry puree should be stored in airtight containers in the refrigerator. Assemble just before serving to preserve the integrity of the pavlova’s texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	77.5 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	5.7 g	8%
Saturated Fat	3.4 g	17%
Cholesterol	20.4 mg	6%
Sodium	47.3 mg	1%
Total Carbohydrate	3.7 g	1%
Dietary Fiber	1 g	4%
Sugars	0.9 g	3%
Protein	3.2 g	6%

(Nutritional values are approximate and can vary based on specific ingredients used.)

Variations & Substitutions

• Citrus Zest Twist: Add a teaspoon of finely grated lemon or lime zest to the meringue mixture for a subtle citrusy aroma and flavor.
• Chocolate Drizzle: For a decadent touch, melt a small amount of sugar-free dark chocolate and drizzle it over the finished pavlova.
• Other Fruit Purees: Experiment with purees of other berries like blackberries or mixed berries for the topping. A passion fruit or mango puree could also offer a delightful tropical twist.
• Nutty Crunch: For added texture, consider scattering a few toasted slivered almonds or chopped pistachios over the filling before serving.

FAQs (Frequently Asked Questions)

Q: Why is my meringue cracking?
A: Meringue can crack due to rapid cooling or over-baking. Ensure you cool it slowly in a slightly ajar oven and bake just until set, not overly browned.

Q: Can I make the meringue shell ahead of time?
A: Yes, the meringue shell can be baked and cooled completely one day in advance. Store it in an airtight container at room temperature until ready to assemble.

Q: What if I don’t have a sugar thermometer?
A: You can achieve a similar result by heating the Splenda® mixture until it reduces by about one-third and starts to form thick, sticky threads when a spoon is lifted from it.

Q: Can I use a different artificial sweetener?
A: While this recipe is specifically formulated for Splenda® Granular, other granular, heat-stable artificial sweeteners might work, but the texture and sweetness profile could vary. It’s best to follow the recipe as written for optimal results.

Q: My meringue seems a bit chewy inside. Is that normal?
A: Yes, a perfectly baked pavlova should have a crisp exterior and a soft, marshmallow-like interior. If it’s entirely hard and brittle, it might have been over-baked.

Final Thoughts

This Fresh Berry Pavlova by Splenda® is more than just a dessert; it’s an experience. It’s a testament to how lighter, sugar-free options can deliver all the elegance, delight, and satisfaction of their traditional counterparts. The airy crispness of the meringue, the sweet tang of the berries, and the delicate cream filling create a harmonious balance of textures and flavors. I encourage you to invite this beautiful creation to your next gathering, or simply enjoy it as a personal treat. It’s a reminder that culinary joy can be both sophisticated and accessible. Share your creations and your thoughts – I’d love to hear how this pavlova brings a little sparkle to your table.