Air Fryer Classic Berry Pavlova

Equipment

• Air Fryer (Basket or oven style)
• Parchment Paper (Cut to fit your air fryer basket)
• Stand Mixer or Handheld Electric Mixer
• Mixing Bowl (Glass, copper, or stainless steel preferred)
• Rubber Spatula
• Offset Spatula or Spoon (For shaping)

Ingredients

For the Meringue Shell:

• 2 large Egg Whites (at room temperature)
• ½ cup (100g) Caster Sugar (or fine granulated sugar)
• ½ tsp Cornstarch (binds moisture for that soft, marshmallowy center)
• ½ tsp White Vinegar or Lemon Juice (stabilizes the egg whites)
• ½ tsp Pure Vanilla Extract

For the Topping:

• ½ cup Heavy Whipping Cream (cold)
• 1 tbsp Powdered Sugar (optional, for sweetness)
• ½ tsp Vanilla Extract
• 1 cup Mixed Fresh Berries (strawberries sliced, raspberries, blueberries, or blackberries)
• Fresh Mint Leaves & Powdered Sugar (for garnish)

Instructions

Step 1: Prep & Sanitize Equipment

1. Ensure your mixing bowl and whisk attachments are completely clean and oil-free. Any trace of fat or grease will prevent the egg whites from whipping to maximum volume.

Step 2: Whip the Egg Whites (Medium-High Intensity)

1. Separate your egg whites while cold, then let them come to room temperature (about 20 minutes).
2. Add egg whites to your bowl and whip on medium speed until soft peaks form (about 2 minutes).
3. Slowly add the caster sugar one tablespoon at a time while continuing to whip on medium-high speed . Do not rush this process; taking 3–4 minutes to add the sugar ensures it dissolves completely into the meringue.
4. Continue whipping until stiff, glossy peaks form and the sugar grains have completely dissolved (test by rubbing a small amount of meringue between your thumb and index finger).

Step 3: Fold in Stabilizers (Gentle Intensity)

1. Sprinkle the cornstarch, vinegar (or lemon juice), and vanilla extract over the stiff meringue.
2. Using a rubber spatula, gently fold the ingredients into the meringue using wide, slow sweeping motions. Be careful not to deflate the air you just whipped into the whites.

Step 4: Shape the Pavlovas

1. Cut a circle or square of parchment paper to line the bottom of your air fryer basket.
2. Dollop half of the meringue mixture onto one side of the parchment and the remaining half on the other side (or make one slightly larger single pavlova if basket space is tight).
3. Using the back of a spoon or an offset spatula, shape into round mounds (about 4 inches wide). Create a shallow well or crater in the top center of each mound—this holds the whipped cream and berries later!

Step 5: Air Fry the Meringue (Low Intensity / Gentle Heat)

1. Preheat your air fryer to 200°F (93°C) for 3 minutes.
2. Place the parchment with shaped pavlovas carefully into the basket.
3. Air Fry at 200°F (93°C) for 25 minutes. Pro Tip: Keep the air circulation low if your model allows. Do not open the basket during the cooking cycle to prevent sudden heat drops!
4. Once the cooking timer finishes, turn off the air fryer and leave the basket closed for an additional 20–30 minutes to allow the pavlovas to cool slowly without cracking.

Step 6: Whip the Cream & Assemble

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft-to-medium peaks form.
2. Gently transfer the cooled meringue shells to serving plates.
3. Spoon generous dollops of whipped cream into the center cavity of each pavlova shell.
4. Top generously with fresh mixed berries, garnish with mint leaves, and light dust with powdered sugar. Serve immediately!

Nutrition

Calories: 310 kcal — · Protein: 4 g 8% · Fat: 12 g 15% · Carbohydrates: 48 g 17% Dietary · Saturated Fat: 7.5 g 38% · Fiber: 3 g 11% · Sugar: 42 g — · Sodium: 65 mg 3%