- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours 15 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: Australian/New Zealand
- Course: Dessert
Ingredients
For the Pavlova
- 4 large egg whites (room temperature)
- 1 cup (200g) caster 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 fresh strawberries, sliced
- ½ cup blueberries
- 2 kiwi fruits, peeled and sliced
- Fresh mint leaves for garnish (optional)
Instructions
Step 1: Prepare the Egg Whites
Place the egg whites and a pinch of salt into a clean, grease-free mixing bowl. Beat with an electric mixer on medium speed until soft peaks begin to form.
Gradually add the caster sugar, one tablespoon at a time, beating continuously. Continue mixing for 8–10 minutes until the mixture becomes thick, glossy, and forms stiff peaks.
Add the cornstarch, vinegar, and vanilla extract. Gently fold everything together until fully combined.
Step 2: Shape the Pavlova
Cut a piece of parchment paper to fit the bottom of your air fryer basket.
Spoon the meringue onto the parchment paper and shape it into a circle about 6–7 inches wide. Create a slight indentation in the center to hold the whipped cream and fruit later.
Step 3: Air Fry the Pavlova
Preheat the air fryer to 250°F (120°C) for 3 minutes.
Carefully place the parchment paper with the meringue into the air fryer basket.
Cook for 50–55 minutes without opening the basket during cooking.
When cooking is complete, turn off the air fryer but leave the pavlova inside with the basket closed for another 60 minutes. This slow cooling helps prevent cracks.
Step 4: Prepare the Topping
While the pavlova cools, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Avoid overbeating the cream.
Step 5: Assemble
Carefully transfer the cooled pavlova to a serving plate.
Spread the whipped cream over the center.
Decorate generously with strawberries, blueberries, kiwi slices, and any additional fresh fruit you enjoy.
Finish with fresh mint leaves if desired.
Serve immediately for the best texture.
Tips for Success
- Make sure your mixing bowl is completely clean and free of grease.
- Use room-temperature egg whites for maximum volume.
- Add the sugar slowly to create a smooth, glossy meringue.
- Never open the air fryer while the pavlova is cooking.
- Cool the pavlova gradually inside the air fryer to reduce cracking.
- Assemble the dessert just before serving to keep the shell crisp.
Flavor Variations
Try different toppings to customize your pavlova:
- Mixed berries
- Mango and passion fruit
- Peaches and cherries
- Lemon curd with blueberries
- Chocolate shavings and raspberries
- Pistachios and pomegranate seeds
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 assembly, as the texture may become soft.
Frequently Asked Questions
Why did my pavlova crack?
Small cracks are completely normal. Cooling the pavlova slowly inside the air fryer helps reduce larger cracks.
Can I make it ahead?
Yes. Bake the pavlova one day ahead and store it in an airtight container. Add the whipped cream and fruit just before serving.
Can I use frozen fruit?
Fresh fruit gives the best appearance and texture. If using frozen fruit, thaw it completely and drain excess liquid before serving.
What air fryer temperature works best?
A low temperature of 250°F (120°C) produces the best crisp shell while keeping the center soft.
Serving Suggestions
Air Fryer Pavlova pairs wonderfully with:
- Fresh fruit salad
- Hot coffee
- Earl Grey tea
- Sparkling lemonade
- Vanilla ice cream
- Berry sauce
It makes a beautiful centerpiece for birthdays, baby showers, Easter celebrations, Christmas gatherings, or summer parties.
Nutrition Information (Per Serving)
- Calories: 245
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 35mg
- Sodium: 40mg
- Sugar: 32g
- Fiber: 1g
- Calcium: 25mg
- Iron: 0.5mg