Air Fryer Pavlova
A light and crisp air fryer pavlova with a soft marshmallow-like centre, topped with whipped cream and fresh fruit. This compact version of the classic dessert is ideal when you want pavlova without heating a full-size oven.
Equipment
- baking paper
- electric mixer
- Mixing bowl
- spatula
Ingredients
- 400 g fresh fruit chopped
- 3 egg whites at room temperature
- 250 ml thickened cream
- ¾ cup caster sugar
- ½ teaspoon cornflour
- ½ teaspoon vanilla extract
- ½ teaspoon white wine vinegar
- 1 tablespoon icing sugar
Instructions
- Preheat the air fryer to 120°C. Line the air fryer basket or a suitable air fryer pan with a piece of baking paper cut to fit.
- Whisk the egg whites until stiff peaks form. Gradually whisk in the caster sugar, one spoonful at a time, until the mixture is thick and glossy.
- Whisk in the vanilla extract, vinegar and cornflour.
- Spoon the meringue onto the prepared baking paper, shaping it into a mound with a slight dip in the centre.
- Air fry for 20 minutes, then reduce the temperature to 100°C and air fry for another 35 minutes, or until the pavlova is crisp on the outside and set underneath.
- Switch off the air fryer and leave the pavlova inside to cool completely.
- Store the cooled pavlova in an airtight container for up to 1 day if not serving immediately.
- Whisk the icing sugar and thickened cream until soft peaks form. Spoon the cream over the pavlova and top with the chopped fresh fruit just before serving.
Notes & Wine Advice
Serving Advice
Top the pavlova only shortly before serving so the meringue stays crisp. Use a colourful mixture of fresh fruit such as strawberries, raspberries, kiwi fruit, mango or passion fruit. Serve as a Dessert with the whipped cream generously spooned into the centre.Air Fryer Advice
Air fryers can vary considerably in temperature and airflow. Check the pavlova towards the end of cooking without repeatedly opening the basket. The outside should feel dry and crisp while the centre remains softer.Cooling Advice
Leave the pavlova inside the switched-off air fryer until completely cool. Cooling it gradually helps reduce sudden temperature changes that can cause excessive cracking or collapse. Some cracking is completely normal for pavlova.Storage Advice
Store the undecorated pavlova in an airtight container at room temperature for up to 1 day. Once topped with cream and fruit, refrigerate leftovers and eat them as soon as possible because moisture will gradually soften the meringue.Wine Advice
A lightly sparkling Moscato d’Asti works particularly well with pavlova. Its gentle sweetness and fresh fruit character complement the meringue, whipped cream and fruit without making the dessert feel excessively rich.Nutrition values
Serving: 165 g | Calories: 315 kcal | koolhydraten: 42 g | Eiwitten: 4 g | Vet: 16 g | Verzadigd vet: 10 g | Natrium: 45 mg | Suiker: 39 g