Country: Australia

This is massive huge and way too much for one family.  It also looks amazing and should totally be admired by friends and family 😁

Country – Australian 🇦🇺

Paleo – The closest you can get to Paleo in this is organic granulated sugar, at least make it quality sugar. Tapioca Flour can be substituted for cornstarch so use that. As for the fruit, a mix fruit option is normal. Think all berries: strawberries, blueberries, raspberries, and blackberries. It is pictured with only one because of low

FODMAP. If you don’t have stomachache issues, add whatever fruit and sauce color you want.

FODMAP – No issues ✅ I always play it safe with my fruit and never mix them. Pick one.

Macros – Cut this into 8 slices at the very least, but consider 10 or even 12. The macros are all carbs and some fat. 

Servings – 8 to 12

Ingredients
For the meringue
– 6 large egg whites 
– 1 ½ cups of sugar, divided
– 2 teaspoons of cornstarch or tapioca flour
– 1 teaspoon of vanilla extract
– A pinch of sea salt
– A tad bit of lemon juice 

For the topping
– 4 cups of fresh berries of choice
– 3 egg yolks
– 1 ½ cups of coconut cream
– ¼ cup sugar
– 2 teaspoons of cornstarch or tapioca flour
– Food coloring of choice to match the berries

Servings & Steps

Steps – An hour before cooking, set the eggs out to get to room temperature.  
– When you’re ready to get started, separate the egg whites and the yolks. 

For the meringue
1-Preheat the oven to 250°. Using a baking sheet, line it with parchment paper.
2-Using a medium size mixing bowl with a hand beater or a Kitchen Aid, beat the egg whites on medium speed until they get foamy.
3-Add ingredients in small parts to mix as you go. Add ½ cup of sugar with the salt and mix for 3 minutes. Add ½ cup of sugar and mix for 3 minutes and then add the last ½ cup and mix for 3 minutes or until it can hold a stiff peak. 
4-Add the tad bit of lemon juice, the vanilla extract and the cornstarch and mix until combined.
5-Using a large spatula, spread the mixture on the lined baking sheet into a large circle.  Then make a little shallow bowl like in the middle to hold the fruit later.
6-Cook for 1 ½ hours then turn off the oven but leave the meringue inside and do not open the oven door for 3 hours. Then pull it out and set it aside until ready to serve. 

For the topping
7-Using a medium size bowl and a whisk, beat the yolks and the cornstarch. 
8-Using a medium size saucepan, add the coconut cream and sugar. Using medium heat, bring it to just under a boil until the sugar is dissolved. Then slowly pour it into the bowl with the yolks whisking it the whole time. When that’s fully mixed, pour it all back into the saucepan, add the food coloring, and cook over medium heat for a minute.
9-Using a medium size bowl, pour the sauce into it, cover with plastic and let it cool for a minimum of an hour. 

For serving the dessert
10-Using a large serving dish, place the meringue on it.  Add fresh berries of choice on top and then pour the sauce over the meringue. 

Helpful hints – This is a wow stopper and pure sugar, so plan ahead.  Invite enough people over to finish this in one night.  Although it is edible the next day even with the cream, it is not as good, but because it’s sugar you’ll end up eating it anyway. Save yourself and keep the sugar cheat to one day and one serving.

Nutrition Facts

Macros are for 12 servings
Calories-276
Protein-4
Carbohydrates-38
Fat-12

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