Join My Newsletter!

Kiwi Pavlova with Lemon Cream

Kiwi Pavlova with Lemon Cream

From the pages of The “I Love My Air Fryer” Gluten-Free Recipe Book, this pavlova is everything! I experimented with different times and temperatures, but finally landed on the perfect combination. Crisp on the outside and fluffy in the middle, this dessert is elegant and tasty. Because this is from my gluten-free book, there is sugar in this recipe; however, if you are following a paleo/keto/low-carb diet, I would suggest using a granular erythritol as a substitute.
If you’ve never had pavlova, make this recipe right now. Noted for its crispy exterior and
marshmallowy interior, this beautiful meringue-like dessert was named after Russian ballerina, Anna Pavlova. Topped with cream and fresh fruit, this lovely dessert is sure to please.
Excerpted from The “I Love My Air Fryer” Gluten-Free Recipe Book by Michelle Fagone. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

Thanks for installing the Bottom of every post plugin by Corey Salzano. Contact me if you need custom WordPress plugins or website design.

Ingredients

  • • Pavlova:
  • • 2 large egg whites
  • • 1/4 teaspoon cornstarch
  • • 1/2 cup granulated sugar
  • • 1/2 teaspoon lemon juice
  • • 1/2 teaspoon vanilla extract
  • • Topping:
  • • 1/3 cup heavy whipping cream
  • • 1 teaspoon lemon juice
  • • 1/4 teaspoon lemon zest
  • • 2 tablespoons granulated sugar
  • • 2 medium kiwis, peeled and sliced

Directions

1. To make Pavlova: Cut a piece of parchment to size of grill pan. Draw a 6" circle on paper. Flip paper, ink side down, onto grill pan. You should be able to see circle outline through paper. Set aside.
2. In a large metal bowl, set an electric mixer to high speed and beat egg whites. Still beating, add cornstarch. Add sugar, 1 tablespoon at a time, until stiff peaks form in mixture. Add lemon juice and vanilla and beat until combined.
3. Preheat air fryer at 225°F for 5 minutes.
4. Spoon or pipe egg white mixture over parchment paper circle, creating higher edges around perimeter (like a short piecrust). There should be an indention in center.
5. Add grill pan to air fryer basket and cook 60 minutes.
6. Once done, turn off heat and leave grill pan with pavlova in air fryer an additional 30 minutes.
7. Remove grill pan from air fryer and gently peel off parchment paper from bottom of pavlova. Transfer pavlova to a large plate.
8. To make Topping: In a medium bowl, whisk together whipping cream, lemon juice , lemon zest, and sugar until creamy. Fill pavlova“crust” with whipped cream mixture and top with kiwi slices. Serve.

Ingredients

  • Pavlova:
  • 2 large egg whites
  • 1/4 teaspoon cornstarch
  • 1/2 cup granulated sugar
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • Topping:
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon juice
  • 1/4 teaspoon lemon zest
  • 2 tablespoons granulated sugar
  • 2 medium kiwis, peeled and sliced

Directions

1. To make Pavlova: Cut a piece of parchment to size of grill pan. Draw a 6" circle on paper. Flip paper, ink side down, onto grill pan. You should be able to see circle outline through paper. Set aside.
2. In a large metal bowl, set an electric mixer to high speed and beat egg whites. Still beating, add cornstarch. Add sugar, 1 tablespoon at a time, until stiff peaks form in mixture. Add lemon juice and vanilla and beat until combined.
3. Preheat air fryer at 225°F for 5 minutes.
4. Spoon or pipe egg white mixture over parchment paper circle, creating higher edges around perimeter (like a short piecrust). There should be an indention in center.
5. Add grill pan to air fryer basket and cook 60 minutes.
6. Once done, turn off heat and leave grill pan with pavlova in air fryer an additional 30 minutes.
7. Remove grill pan from air fryer and gently peel off parchment paper from bottom of pavlova. Transfer pavlova to a large plate.
8. To make Topping: In a medium bowl, whisk together whipping cream, lemon juice , lemon zest, and sugar until creamy. Fill pavlova“crust” with whipped cream mixture and top with kiwi slices. Serve.