Chocolate Pavlova with Coffee Crema
Crema is traditionally made with carb-filled buttermilk. Here, the flavour is mimicked with a touch of sour cream
Equipment
- baking paper
Ingrediënten
For Pavlova
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered erythritol sweetener
- ¾ tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
For Topping
- ¼ cup thickened whipping cream
- 2 tablespoons powdered erythritol sweetener
- ¾ tablespoon sour cream
- 1 teaspoon instant espresso powder
- 28 grams dark chocolate
Instructies
- Cut a piece of baking paper to size of a grill pan.
- Draw a 15cm circle on paper.
- Flip paper, ink side down, onto grill pan.
- Set aside.
To make Pavlova:
- In a medium metal bowl, beat egg whites with an immersion blender on high.
- Add cream of tartar, then add erythritol, 1 tablespoon at a time, and blend until stiff peaks form.
- Fold in cocoa powder and espresso powder.
- Blend in apple cider vinegar and vanilla.
- Preheat air fryer at 110°C for 5 minutes.
- Spoon or pipe egg whites over baking paper circle, creating higher edges around perimeter, like a pie crust.
- There should be a divot in the centre.
- Add grill pan to air fryer and cook for 60 minutes.
- Turn off heat, and let pavlova stay in air fryer for an additional 30 minutes.
- Remove grill pan from air fryer and gently peel off baking paper from bottom of pavlova.
- Transfer to a large plate.
To make Topping:
- Whisk together whipping cream and erythritol in a small bowl.
- Fold in sour cream and espresso powder.
- Fill pavlova with whipped cream.
- Using a vegetable peeler, shave chocolate into curls over pavlova and serve.
