Name: LCHF Eton Mess
Prep time: 330 min
Total time: 330 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3 eggs large, whites only at room temperature; 2.5 ml vinegar malt, apple cider; 80 ml xylitol castor sugar; 10 ml cocoa powder; Food colouring red gel; 1 cup strawberries sliced; 125 ml xylitol; 125 ml water; 1/2 cup blueberries; 125 ml raspberries; 5 ml lemon juice; 5 ml vanilla essence; 375 ml cream; 15 ml xylitol; 1 cup yoghurt double cream; 1 cup mixed berries fresh; fresh mint to garnish

Recipe Disclaimer

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Ingredients (17)

MERINGUES:

3	eggs — large, whites only at room temperature
2.5 ml	vinegar — malt, apple cider
80 ml	xylitol — castor sugar
10 ml	cocoa powder
	Food colouring — red gel

BERRY SAUCE:

1 cup	strawberries — sliced
125 ml	xylitol
125 ml	water
1/2 cup	blueberries
125 ml	raspberries
5 ml	lemon juice
5 ml	vanilla — essence

EXTRA:

375 ml	cream
15 ml	xylitol
1 cup	yoghurt — double cream
1 cup	mixed berries — fresh
	fresh mint — to garnish

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Method:

For the meringues, pre heat the oven to 140°C and line a baking tray with baking paper. Using an electric whisk, whip the egg whites for 2 minutes. Combine the xylitol with the cocoa powder and add it a spoonful at a time while continuously whisking the eggs until stiff and glossy. Whisk in a drop or two of red gel food colouring, if you prefer a bit of extra colour. Meringues can be kept plain white as well. Spoon 8 large dollops of the meringue on to the tray and bake for 3 hours. Turn the heat up to 160°C and bake for a further 2 hours. Turn the oven off and leave the meringues in the oven until

For the berry sauce, combine everything in a saucepan over medium heat and simmer for 10-12 minutes until syrupy. Allow to cool.

Whip the cream until soft peaks form. Add in the xylitol and whip until stiff. Fold in the yoghurt. Break the cooled meringues into bite size chunks. Fold the cooled berry sauce, fresh berries and meringue pieces into the cream mixture for a rippled effect. Spoon into serving glasses and garnish with mint.

TIP:

Some supermarkets now stock Xylitol in castor sugar form. If you cannot find it then simply give regular xylitol granules a quick whizz in the food processor for 30 seconds to make it finer in texture.

Gel food colouring can be found at specialized baking stores.

Reprinted with the permission of Illanique van Aswegen.

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