Pavlova cake with blueberries

Preheat the oven to 150 °C.

Whisk the room temperature egg whites (3 pcs) until soft peaks form, gradually adding erythritol (150 g).

Continue whisking until the mixture is fluffy and glossy and forms stiff peaks on the whisk. Then add lemon juice (1 tbsp) or vinegar and continue whisking for another minute.

Reduce the oven temperature to 130 °C.

Spread the meringue mixture onto a silicone mat shaped like a basket with a diameter of 12–15 cm.

Bake the meringue for about 60 minutes at 130 °C.

At the end of baking, turn off the oven and leave the door slightly ajar for the meringue to cool completely.

Carefully remove the cooled meringue from the mat and transfer it to a serving plate.

You can use a mascarpone cream with a sweetener as a filling. Its recipe is attached below.

Spread the cream on the meringue base and decorate with blueberries (125 g).