Pavlova is a light and airy dessert originating in Australia or New Zealand and named after the Russian ballerina Anna Pavlova (12 Feb 1881-23 Jan 1931). It consists of a meringue body filled with whipped cream and fruit. This recipe uses raspberry compote and lemon curd. The sweet-tart flavor is perfect with the cream and light meringue.
On the Ingredients
- Eggs are one of the true superfoods of the world. They are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
- Lemons are high in vitamin C, which helps boost immune function. It’s also high in antioxidants. They may also help with heart health, and help prevent anemia and kidney stones. (Read more on the health benefits.)
- Raspberries are a fruit in the rose family. They are very popular and grown across North America and Northern Europe. Raspberries are a great source of fiber, vitamin C, manganese, vitamin K, vitamin E, B vitamins, iron, magnesium, phosphorus, potassium, and copper. They’re also packed with antioxidants and are low on the glycemic index. (Read more about raspberries.)
- Swerve powdered sweetener is a powdered sugar alternative made from erythritol, a naturally occurring sugar alcohol found in corn. Its glycemic index is 0, so it’s a safe sugar alternative for people with diabetes. It has 6% of the calories of table sugar but retains 70% of the sweetness. There is no aftertaste. Unlike other sugar alcohols, it is mainly absorbed into the bloodstream, preventing it from causing digestive troubles. Unlike xylitol, it is not poisonous to dogs. (Read more about erythritol.)
Raspberry Lemon Pavlova Hearts (Keto)
4-6
servings30
minutes1
hour45
minutes4
hours6
hours15
minutesPavlova is a light and airy dessert originating in Australia or New Zealand and named after the Russian ballerina Anna Pavlova (12 Feb 1881-23 Jan 1931). It consists of a meringue body filled with whipped cream and fruit. This recipe uses raspberry compote and lemon curd. The sweet-tart flavor is perfect with the cream and light meringue.
Ingredients
- Pavlova Ingredients
6 large egg whites (room temp)
3/4 cup monkfruit sweetener
1/2 tbsp lemon juice
1/2 tbsp vanilla extract
2 tsp potato starch or cornstarch
- Raspberry Compote Ingredients
10oz frozen raspberries
1/2 cup monkfruit sweetener
- Lemon Curd Ingredients
5 egg yolks (use the yolks from the pavlovas, plus one more)
zest of 2 lemons
1/2 cup lemon juice
1/2 cup Swerve powdered sweetener
1 tsp vanilla extract
pinch of salt
1/2 cup butter (cut into curbs)
- Whipped Cream Ingredients
1 1/2 cups heavy cream
1 tsp vanilla extract
2 tbsp monkfruit sweetener
Directions
- Preheat oven to 200° F.
- When you’re separating your eggs, be very careful not to get any yolk in them at all. We recommend using a small bowl to separate the whites one at a time before adding them to the main bowl.
- Using a standing mixer or handheld beater, beat the egg whites until they are foamy and turning opaque. Begin adding the sweetener, a tablespoon at a time, while beating at medium speed. Continue to beat until stiff, shiny peaks form.
- Remove the bowl from the mixer and add the vanilla and lemon juice, gently folding them in with a rubber spatula. Sift the potato starch over the meringue and gently fold to incorporate.
- Line a cookie sheet with parchment paper. Scoop about a cup of meringue onto the parchment and use a spoon to shape it into a heart shape, about 3” wide. Use a clean spoon to make a heart-shaped depression in the center, where the lemon and raspberry will sit.
- Continue the process until you’ve used all the meringue; you should have 4-6 pavlovas.
- Bake the pavlovas in the oven for 1 hour and 15 minutes, then turn off the heat and let leave them to cool completely inside the oven. This will take 3-4 hours.
- In the meantime, make the compote and lemon curd, so they have time to cool as well.
- Place the frozen raspberries in a saucepan and turn the heat to medium-low. When the berries have thawed, add the sweetener and continue to simmer for about 10 minutes until the compote reduces to a thin jam.
- Remove from the heat and let it cool to room temperature.
- Fill a large saucepan 1/3 of the way with water and bring it to a simmer. In a heatproof bowl that fits on top of the pot, combine the egg yolks, lemon zest and juice, Swerve, vanilla, and salt. Set the bowl on top of the simmering pot and stir constantly with a whisk as the curd thickens.
- When it reaches the consistency of mayonnaise, remove the bowl from the heat and set it on a damp towel while doing your best to keep stirring the curd, so it doesn’t break. Add the cubes of butter and stir them in as they slowly melt.
- Once the butter is incorporated, remove the curd to a smaller bowl and let it cool to room temperature.
- Once the pavlovas are done cooling and so is the compote and curd, make the whipped cream by beating the ingredients together until fluffy.
- Use a spatula to carefully remove the pavlova from the parchment paper and transfer them to plates. Spoon a layer of lemon curd into the heart depression and smooth to fill to the edges. Spoon the raspberry compote on top of the lemon to make a red heart. Place a dollop of whipped cream on top and serve!
