To make the dessert just as indulgent yet sugar free, why not use choux pastry (made with rice flour in a gluten-free version) and top it with all of the traditional toppings for a sugar-free treat?
Ingredients (serves 12)
Base
To top
Method
Preheat oven to 220°C (200°C fan-forced) and line a large baking tray with baking paper.
In a large saucepan, melt butter or coconut oil and water over medium heat, bring to a simmer. Add flour and mix vigorously with a wooden spoon until a smooth dough ball forms. Place the dough in a large bowl of a stand mixer and set aside for 10 minutes for the dough to cool down. Turn the stand mixer on low speed and add eggs, one at a time. Continue to mix until the eggs are well incorporated and the dough thick and glossy. Turn the dough out onto the paper-lined baking tray and spread into a centimetre-thick circle.
Bake for 15 minutes, then reduce temperature to 180°C and bake for a further 15 minutes. Turn the oven off and open the door and leave the base in for a further 5 minutes. Transfer to a wire rack and leave to cool completely.
Whip cream with vanilla and stevia drops, if using, until stiff peaks. Transfer base to a serving platter and spread with whipped cream. Top with chopped fruit and serve immediately or store in the fridge, covered, for up to a day.
Words, recipes and photography: Martyna Angell.
Looking for more Christmas recipes to add to your feast? Grab the December 2016 edition to make all your Christmas foodie dreams come true.