Air Fryer Pavlova.

A dessert recipe for an Australian/New Zealand style pavlova made in an air fryer, featuring a meringue base topped with whipped cream and fresh berries.

Ingredients

• 3 Large Egg Whites (room temperature, completely separated from yolks)
• 3/4 cup Superfine Sugar (Caster sugar)
• 1 tsp Cornstarch
• 1/2 tsp White Vinegar or Lemon Juice
• 1/2 tsp Pure Vanilla Extract
• 1 cup Heavy Whipping Cream (chilled)
• 1 tbsp Powdered Sugar
• 1 cup Fresh Berries (strawberries, blueberries, raspberries, or passion fruit)
• Fresh Mint Leaves (for garnish)

Instructions

1. Place a fitted parchment paper liner into the bottom of your air fryer basket. Set the air fryer to 250°F (120°C).
2. Add the room-temperature egg whites to a clean, grease-free bowl. Beat on medium speed until soft peaks form (about 2 to 3 minutes).
3. Increase the mixer speed to high. Add the superfine sugar one tablespoon at a time, beating continuously for about 30 seconds between additions. Continue whipping until the meringue is glossy, stiff, and the sugar crystals have completely dissolved.
4. Sprinkle the cornstarch, white vinegar, and vanilla extract over the meringue. Using a silicone spatula, gently fold the ingredients into the meringue until just combined.
5. Spoon the meringue onto the parchment paper in your air fryer basket. Shape it into a round mound (about 6 inches in diameter). Create a slight indentation in the center to hold the cream and fruit later, making gentle upward swirls along the sides.
6. Slide the basket into the air fryer. Cook at 250°F for 25 minutes on Bake mode. Do not open the basket during cooking to prevent temperature drops.
7. Once the timer goes off, turn off the air fryer and leave the basket closed for 15 to 20 minutes to allow the pavlova to cool down slowly without cracking. Carefully remove the basket and let the pavlova cool completely on a wire rack.
8. In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Dollop the whipped cream into the center of the cooled pavlova shell, top with fresh berries, and garnish with fresh mint leaves. Serve immediately.

Notes

Keep It Weighted: The circulating fan in an air fryer can cause light parchment paper to lift. Ensure your meringue base covers enough surface area to anchor the parchment paper down securely. Superfine Sugar is Key: Fine caster sugar dissolves quickly into egg whites. If you only have standard granulated sugar, pulse it in a blender or food processor for a few seconds before using. Avoid Moisture: Ensure all utensils and bowls are completely dry before beating egg whites, as any trace of water or oil will prevent the whites from whipping properly.