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Air fryer pavlova

One air-fryer pavlova

Air fryer pavlova

Name: Air fryer pavlova
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 3 egg whites (freeze the yolks for another recipe); 185g caster sugar; ½ tsp vanilla extract; ½ tsp white wine vinegar; ½ tsp cornflour; 400g seasonal fruit chopped into bite-sized pieces; 1 tbsp icing sugar; 250ml double cream

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 1 hr and 35 mins

A star rating of 3.9 out of 5.13 ratingsRate

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Make pavlova with the help of your trusty air-fryer. Top with whipped cream and seasonal fruits for the ultimate summer dessert to feed a crowd

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 egg whites

(freeze the yolks for another recipe)
185g caster sugar
½ tsp vanilla extract
½ tsp white wine vinegar
½ tsp cornflour
400g seasonal fruit

chopped into bite-sized pieces
1 tbsp icing sugar
250ml double cream

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Nutrition: Per serving (8)

kcal292
fat17g
saturates10g
carbs32g
sugars32g
fibre2g
protein2g
salt0.1g

Method

step 1

Heat the air-fryer to 120C. Line the air-fryer basket or an air-fryer baking tin with baking parchment. Cut into a circle to fit neatly.
step 2

Whisk the egg whites until they form stiff peaks, then whisk in the sugar, a spoonful at a time, until each spoonful is combined and the meringue looks glossy. Whisk in the vanilla, vinegar and cornflour, then spoon out onto the parchment and create a mound of meringue with a dip in the centre to hold the filling later. (You can also pipe the meringue.) Bake for 20 mins.
step 3

Reduce the temperature to 100C. Bake for a further 1 hr-1 hr 15 mins until the meringue is crisp on the outside (check the bottom as well). Turn off the air-fryer, leaving the pavlova inside to cool completely. Carefully lift out the meringue and put on a platter or plate. Will keep in an airtight container for a day.
step 4

Before serving, combine the fruit with the icing sugar and leave to macerate for at least 20 mins. Whip the cream to soft peaks, then pile on top of the meringue. Top with the fruit and drizzle over any juice.

Recipe from Good Food magazine, June 2024

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A star rating of 3.9 out of 5.13 ratings

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