Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Difficulty: Moderate
Ingredients
For the Pavlova
- 4 large egg whites, room temperature
- 1 cup caster (superfine) sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup mixed fresh berries
- 1 kiwi, sliced
- Fresh mint leaves for garnish (optional)
Instructions
Step 1: Prepare the Air Fryer
Line the air fryer basket with parchment paper cut to fit the base. Make sure there is enough room around the edges for proper airflow. Preheat the air fryer to 250°F (120°C) for about 3 minutes.
Step 2: Make the Meringue
In a clean, grease-free mixing bowl, beat the egg whites with the salt using an electric mixer on medium speed until soft peaks form.
Gradually add the caster sugar one tablespoon at a time while continuing to beat. This process should take about 8–10 minutes. The mixture should become thick, glossy, and hold stiff peaks.
Fold in the cornstarch, vinegar, and vanilla extract gently using a spatula.
Step 3: Shape the Pavlova
Spoon the meringue onto the prepared parchment paper. Shape it into a circle about 7 inches wide, creating a slight well in the center for the toppings.
Smooth the edges using the back of a spoon.
Step 4: Air Fry
Carefully place the basket into the air fryer.
Cook at 250°F (120°C) for 40–45 minutes until the outside is dry and lightly colored.
Avoid opening the air fryer during cooking, as sudden temperature changes may cause cracking.
Step 5: Cool Completely
Turn off the air fryer once cooking is complete.
Leave the pavlova inside the closed air fryer for about 45 minutes to cool gradually. This helps prevent collapse and keeps the center soft.
Step 6: Prepare the Topping
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Spread the whipped cream over the cooled pavlova.
Arrange the fresh berries and kiwi on top. Garnish with fresh mint if desired.
Step 7: Serve
Slice carefully using a sharp knife and serve immediately for the best texture and flavor.
Recipe Tips
- Use room-temperature egg whites for maximum volume.
- Ensure your mixing bowl is completely clean and grease-free.
- Add sugar slowly to create a stable meringue.
- Do not overwhip the egg whites after stiff peaks form.
- Cool the pavlova gradually inside the air fryer.
- Assemble with cream and fruit just before serving to maintain the crisp shell.
Storage
Store the plain pavlova in an airtight container at room temperature for up to 2 days.
Once topped with whipped cream and fruit, refrigerate and enjoy within 24 hours.
Freezing is not recommended after decorating.
Variations
- Top with mango and passion fruit for a tropical version.
- Add lemon curd beneath the whipped cream for a citrus twist.
- Use chocolate shavings for a richer dessert.
- Decorate with roasted pistachios for extra crunch.
- Try strawberries and blueberries for a patriotic presentation.
Nutrition Information (Per Serving)
- Calories: 235
- Protein: 4 g
- Carbohydrates: 33 g
- Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 35 mg
- Sodium: 45 mg
- Sugar: 30 g
- Fiber: 1 g
- Calcium: 30 mg
- Potassium: 120 mg
- Vitamin C: 18 mg
- Iron: 0.4 mg