Pavlova pastry with mandarin
Egg white makes the shell light and airy, while mandarin adds a little vitamin C and fresh acidity. Cream cheese gives the filling a denser texture and helps the dessert hold its shape after chilling. The result is a pastry that is crisp outside, tender inside, and moderate in net carbs per serving.
Preparing the meringue
Heat the oven to 150°C. Beat egg white (99 g) with a mixer to soft peaks, then gradually add erythritol (150 g) and continue beating until the mixture becomes dense and glossy.
Add lemon (15 g), cream of tartar (1 g), and vanilla (2 g), then beat for about 1 more minute. Lower the oven temperature to 130°C.
Pipe or spoon the meringue onto a silicone mat or good baking paper, shaping 6 small nests. Bake for about 60 minutes until the outside is dry while the center stays tender. Switch the oven off and let the shells cool with the door slightly open.
Preparing the cream
Beat cream cheese (250 g) with erythritol (10 g) and vanilla (2 g) until smooth.
Decoration
Fill the cooled shells with cream and top them with mandarin segments (150 g) and mint (2 g). Serve at once or chill for 20-30 minutes before serving.
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