“Paleo-Perfected Manjar Pavlova with Fresh Berry Compote: A Chilean Culinary Masterpiece”

Allergens

Eggs, Almonds, Coconuts

Ingredients

• 4 large egg whites, room temperature
• 1 cup almond flour, sifted
• 2 tbsp coconut flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated monk fruit sweetener
• 1 tsp pure vanilla extract
• 2 tbsp unsweetened cocoa powder
• 1/4 cup manjar (dulce de leche), sugar
• free
• 2 cups mixed fresh berries, hulled and halved
• 1/4 cup lemon juice, freshly squeezed
• 2 tbsp coconut oil, melted
• Fresh mint leaves, for garnish

Instructions

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk egg whites until stiff peaks form. Gradually add monk fruit sweetener and vanilla extract, mixing well.
3. Gently fold in almond flour, coconut flour, baking powder, and salt. Carefully spread mixture onto the lined baking sheet, creating a 7 inch circle.
4. Bake for 25 minutes, then reduce heat to 200°F (95°C) and bake for an additional 30 minutes or until pavlova is crisp but not browned. Turn off the oven and let it cool inside with the door ajar.
5. In a saucepan over medium heat, combine manjar, cocoa powder, and lemon juice. Stir until smooth and slightly thickened. Remove from heat and set aside to cool.
6. Toss fresh berries in a bowl with lemon juice and half of the cooled manjar mixture. Reserve the remaining manjar for garnish.
7. Once pavlova has cooled, carefully remove it from the parchment paper and place on a serving plate. Drizzle melted coconut oil over the top and sides of the pavlova.
8. Spoon the mixed berries with manjar on top of the pavlova, creating a visually appealing design. Garnish with fresh mint leaves.
9. Serve immediately and enjoy this culinary masterpiece!

Chef’s Insight

For a more intense chocolate flavor, use dark cocoa powder instead of unsweetened.

Notes

For best results, use fresh manjar and high-quality mixed berries.