- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 15 minutes
- Servings: 6
- Difficulty: Intermediate
Ingredients
For the Pavlova
- 4 large egg whites, at room temperature
- 1 cup (200g) 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
- 1 teaspoon vanilla extract
- 1 cup strawberries, sliced
- ½ cup blueberries
- ½ cup raspberries
- Fresh mint leaves for garnish (optional)
Instructions
Step 1: Prepare the Meringue
Place the egg whites and salt into a clean mixing bowl. Beat with an electric mixer on medium speed until soft peaks form.
Gradually add the superfine sugar, one tablespoon at a time, beating continuously. Continue mixing for 8–10 minutes until the mixture becomes glossy and forms stiff peaks.
Gently fold in the cornstarch, vinegar, and vanilla extract without overmixing.
Step 2: Shape the Pavlova
Cut a piece of parchment paper to fit your air fryer basket.
Spoon the meringue onto the parchment, shaping it into a 6-inch round. Use the back of a spoon to create a shallow well in the center for the whipped cream.
Step 3: Air Fry the Pavlova
Preheat the air fryer to 250°F (120°C) for 3 minutes.
Carefully place the parchment with the meringue into the basket.
Cook for 50–55 minutes at 250°F (120°C).
Avoid opening the basket during cooking, as sudden temperature changes may cause the pavlova to crack.
Step 4: Cool Completely
Once cooking is finished, switch off the air fryer but leave the pavlova inside with the basket closed for 1 hour. This gradual cooling helps prevent collapse and creates the perfect crisp shell.
Step 5: Prepare the Topping
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Spread the whipped cream into the cooled pavlova’s center and decorate generously with fresh strawberries, blueberries, raspberries, and mint leaves.
Serve immediately for the best texture.
Recipe Tips
- Make sure the mixing bowl is completely clean and grease-free.
- Room-temperature egg whites whip faster and produce greater volume.
- Add sugar slowly to create a stable meringue.
- Never skip the cooling period inside the air fryer.
- Decorate just before serving to keep the shell crisp.
Recipe Variations
- Top with mango, kiwi, and passion fruit for a tropical version.
- Add lemon curd beneath the whipped cream for a tangy twist.
- Drizzle with melted dark chocolate for extra richness.
- Sprinkle toasted almonds or pistachios for added crunch.
- Use mascarpone instead of whipped cream for a richer filling.
Storage
The plain baked pavlova can be stored in an airtight container at room temperature for up to 2 days.
Once topped with whipped cream and fruit, it should be refrigerated and enjoyed within 24 hours.
Freezing is not recommended after decorating.
Equipment Needed
- Air fryer
- Electric hand mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Parchment paper
Recipe Notes
Cooking times may vary slightly depending on the air fryer model. If your appliance runs hotter than average, reduce the cooking time by a few minutes while monitoring the meringue’s color. The finished pavlova should remain pale with only a slight golden tint.
Cracks are completely normal and add to the dessert’s rustic charm. The contrast between the crisp exterior and soft marshmallow-like center is what makes pavlova so special.
Nutrition Information (Per Serving)
- Calories: 295
- Carbohydrates: 41g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 45mg
- Potassium: 110mg
- Fiber: 2g
- Sugar: 38g
- Vitamin C: 18mg
- Calcium: 35mg
- Iron: 0.4mg