Pre-make the meringue. Pre heat the oven to 180º C. Line a baking tray with baking paper.
Beat the egg whites until you get fluffy firm peaks. Keep whisking and start to add the Natvia or sweetener a tablespoon at a time, the pinch of salt and the vanilla paste to get a thicker texture. This can take around 8 – 10 minutes or 2-3 in a Thermomix.
You can leave the meringues all white or add a few drops of food colouring. At Christmas time, I like to make red and green meringues. Don’t add any more than 3 drops. It waters the meringue mix down too much.
Place the meringue mix onto the baking tray with either a teaspoon or a cake icing tool.
Bake them for 30 minutes or until slightly golden on top. Cool and store in an airtight container until you’re ready to assembly the dessert.
* The meringue can be made two days before.
ASSEMBLY ON THE DAY
Break meringues with hands and arrange on a large plate, individual bowls or a large decorative glass bowl.
Measure out approximately 500grams of the berries. Lightly squash or mash between your fingers – don’t overdo it, just a gentle massage. Add 1 tsp of sweetener, the vanilla bean paste and balsamic, stir, then leave aside to macerate.
Add 1 tsp of vanilla paste to the cream and 1 TB of sweetener. Whip until soft peaks form and then gently fold the Greek yogurt into the cream.
Gently fold in the macerated berry mixture. Then very gently fold in the smashed meringue pieces, adding a little dark chocolate as you go. Top with a few remaining berries and grated dark chocolate. Alternatively, drizzle with a THM chocolate sauce or melted Skinny Chocolate.
See an on plan chocolate sauce here at Low Carb Yum or here at Wonderfully Made and Dearly Loved or Natvia Chocolate Topping.
Serve and enjoy! It is crunchy & chewy, cold,sweet, creamy, slightly tart and just downright delicious.