A light summer dessert from Australia, this recipe finishes a meringue shell — made by whipping egg whites stiff with sugar and slowly drying them in the air fryer at low heat — with cream and seasonal fruit.
Whip the egg whites with the lemon juice, adding the sugar gradually, for 10 minutes until stiff and glossy.
Spread the whipped mixture onto parchment paper in the air fryer basket, shaping it into a bowl with raised edges.
Set the air fryer to 100°C and dry the meringue slowly for 90 minutes at low heat. If you don't have an air fryer, you can dry it the same way in an oven preheated to 100°C with the door slightly ajar.
Fill the cooled meringue bowl with whipped cream and arrange the sliced strawberries and kiwi on top.
Important: dry the meringue slowly at low heat, or the outside cracks while the inside stays sticky. If you don't have an air fryer, you can dry it in an oven preheated to 100°C with the door slightly ajar for 100 minutes. Allergens: contains egg and dairy (cream).
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