90 g egg whites
75 g allulose *
½ teaspoon white vinegar
Prepare fruits and set aside.
Make a template by drawing two circles on a parchment paper to resemble a wreath (optional).
Preheat oven to 225°F. Line your baking sheet with prepared template or blank parchment paper. Prepare meringue ingredients.
Put the egg whites in a clean mixing bowl and whisk until soft peaks.
Whisking at high speed, gradually add allulose, a little at a time, until stiff and glossy.
Stir in vinegar.
Dab a dot of meringue in each of the four corners of the parchment paper to keep in place.
Spoon the meringue onto the ring (or free hand). Make a shallow trench in the meringue. This will serve as a well for the cream and fruits to sit in.
Bake for 30 minutes. After which, turn oven off and leave the meringue inside until cool and dry (almost tacky) to the touch.
Meanwhile, add cream and allulose to a bowl. Whip until fluffy.
Add vanilla bean paste. Whip and refrigerate until ready to use.
To assemble, spoon chilled cream onto the trench. Arrange fruits and decorate with mint leaves (or rosemary). Dust with powdered erythritol. Cut into wedges and serve.