Low-Carb Marshmallow Nests with Strawberry Cream (Gluten Free, Sugar Free)

1. Purée the strawberries and mix them with the beaten egg yolks in a heatproof bowl.
2. Heat the mixture over a water bath on low heat.
3. Add the sweetener and stir until the cream thickens.
4. Then melt the butter and add it to the mixture.
5. Homogenise the cream well and leave it in the fridge to set.
6. Meanwhile prepare the meringue nests. Put the egg whites, xylitol, vanilla and citric acid in a completely dry bowl.
7. Whip with a whisk or mixer to stiff peaks (snow). It is important that the whisk is also completely dry.
8. Transfer the fluffy whites into a piping bag and form the nests onto a tray lined with baking paper. Start with a solid spiral for the base and add 2 more rows of the meringue mixture for the walls of the nest.
9. Heat the oven to 100°C and dry the meringues for about an hour.
10. Fill the cooled nests with strawberry cream just before serving. You can decorate with a little mint, whose flavour perfectly complements the sweets.

Approximate nutritional value per 100 g: energy 128 kcal, net carbs 4 g, fat 8.5 g, protein 4 g.