|3||eggs — large, whites only at room temperature|
|2.5 ml||vinegar — malt, apple cider|
|80 ml||xylitol — castor sugar|
|10 ml||cocoa powder|
|Robertson's food colouring — red gel|
|1 cup||strawberries — sliced|
|5 ml||lemon juice|
|5 ml||vanilla — essence|
|1 cup||yoghurt — double cream|
|1 cup||mixed berries — fresh|
|fresh mint — to garnish|
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.
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.