Raspberry Pavlova with Orange Cream
A yummy low-carb twist on the Australian favourite. The crispy exterior and almost marshmallow-like consistency is topped with cream and fresh fruit, and it’s sure to please!
Equipment
- baking paper
Ingrediënten
For Pavlova
- 2 large egg whites
- ¼ teaspoon cream of tartar
- ½ cup powdered erythritol
- ½ teaspoon pulp-free orange juice
- ½ teaspoon vanilla extract
For Topping
- ⅓ cup thickened whipping cream
- 1 teaspoon fresh orange juice
- ¼ teaspoon orange zest
- 2 tablespoons powdered erythritol sweetener
- 1 cup fresh raspberries
Instructies
- Cut a piece of baking paper to the 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 a blender on high.
- Add cream of tartar, then add erythritol, 1 tablespoon at a time, until stiff peaks form.
- Add orange juice and vanilla and blend.
- Preheat air fryer at 110°C for 5 minutes.
- Spoon or pipe egg whites over parchment 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 sit 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:
- In a small bowl, whisk together whipping cream, orange juice, orange zest and erythritol until creamy.
- Fill pavlova with whipped cream and top with raspberries.
- Serve.
