4 servings

4 egg whites

8 tbsp stevia powder

1 tbsp of instant coffee (or to taste) dissolved in 2-3 drops of water

500 ml almond milk

2 tsp vanilla essence or to taste

2 yolks

4 tbsp stevia powder or to taste

½ tsp xanthan gum (2 gr)

Preheat the oven to 350º F. Grease a small baking dish with a little coconut oil. Prepare 4 dessert glasses on a tray.

In a bowl beat the egg whites until stiff. When firm add the stevia little by little to the meringue while beating. Add the cold coffee and continue beating for another minute. Pour the meringue into the baking dish and bake for about 25 to 30 minutes. The meringue rises and forms a crust. Remove from oven and cool on a cooling rack.

In a pot over medium heat add the milk and vanilla. Heat, taking care that it does not boil and stir with a wooden spoon. Remove from heat.

In a medium bowl, beat with the hand mixer, the yolks together with the stevia until well combined. Now add the hot milk in the form of a thread over the yolks and continue beating until the mixture is combined.

Now return this mixture to the pot and heat slowly over low heat for about 5 minutes. (do not boil because it curdle). Then remove from heat and let cool. When is completely cool sprinkle xanthan gum while beating with a hand beater. Then strain and refrigerate.

Pour the cream into the glasses and on top add a tablespoon of meringue to each one. Can be served at room temperature or refrigerate to cool.

Per serving 130 g app

Cal: 86.5 P: 5.7 F: 4.5 Cb: 3.8