James
This recipe makes one large pavlova that serves 8–10 people. It follows the same general low-temperature approach used in tested air-fryer pavlova recipes, with whipped egg whites, gradual sugar addition, gentle cooking, and slow cooling.
Preparation Time
- Prep: 25 minutes
- Cook: 80–95 minutes
- Cooling: 1–2 hours
- Total: About 3 hours
Ingredients
For the Pavlova Base
- 4 large egg whites, at room temperature
- 220 g caster sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- Pinch of salt
For the Vanilla Cream
- 300 ml cold heavy whipping cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
Fruit Topping
- Fresh strawberries, sliced
- Blueberries
- Raspberries
- Kiwi slices
- Passion fruit pulp (optional)
- Fresh mint leaves (optional)
Equipment
- Air fryer
- Electric mixer
- Large clean bowl
- Rubber spatula
- Baking parchment
- Small round cake pan or air-fryer-safe baking pan
- Cooling rack
Step 1 – Prepare Everything
Separate the eggs carefully, ensuring no yolk gets into the whites. Let the egg whites reach room temperature for about 20–30 minutes. Clean the mixing bowl thoroughly because even a tiny amount of grease can stop the egg whites from whipping properly.
Cut a sheet of baking parchment to fit inside your air-fryer basket or baking pan.
Step 2 – Make the Meringue
Add the egg whites and a pinch of salt to the bowl.
Beat on medium speed until soft peaks form.
Increase to high speed and begin adding the caster sugar one tablespoon at a time. Wait about 15–20 seconds before adding the next spoonful.
Continue beating until:
- The mixture becomes thick.
- The sugar has dissolved.
- The meringue looks glossy.
- Stiff peaks stand upright.
Rub a little mixture between your fingers. If it feels grainy, continue beating until smooth.
Add:
- Vanilla extract
- Cornflour
- White vinegar
Fold gently with a spatula until evenly combined.
Step 3 – Shape the Pavlova
Transfer the mixture onto the prepared parchment.
Shape it into a round mound about 18–20 cm wide.
Create a shallow well in the centre using the back of a spoon. This space will later hold the whipped cream and fruit.
Smooth or swirl the outside with the spoon for an attractive finish.
Step 4 – Air Fry
Preheat the air fryer if recommended by the manufacturer.
Set the temperature to about 120°C.
Cook for around 20 minutes.
Reduce the temperature to 100°C and continue cooking for another 60–75 minutes, depending on your air fryer and the size of the pavlova.
Avoid opening the basket too often because sudden temperature changes may cause cracks.
The pavlova is ready when:
- The outside feels dry.
- The shell is crisp.
- The colour remains pale with very little browning.
Cooking times vary between air-fryer models, so check near the end rather than relying only on the clock.
Step 5 – Cool Slowly
Turn the air fryer off.
Leave the pavlova inside with the basket slightly open or according to your appliance’s cooling method.
Allow it to cool completely for at least one hour.
Slow cooling greatly reduces the chance of collapsing or cracking.
Step 6 – Make the Vanilla Cream
Pour the cold whipping cream into a chilled bowl.
Add:
- Icing sugar
- Vanilla extract
Beat until soft peaks form.
Avoid overbeating because the cream can become grainy.
Step 7 – Assemble
Carefully transfer the cooled pavlova onto a serving plate.
Spread or spoon the whipped vanilla cream into the centre.
Arrange the fruit attractively over the cream.
Finish with mint leaves if desired.
Serve immediately for the best contrast between the crisp shell and soft centre.
Helpful Tips
- Room-temperature egg whites usually whip better than cold ones.
- Add sugar slowly for a stable, glossy meringue.
- Never rush the cooling process.
- Store the baked shell in an airtight container for up to one day before decorating.
- Add the cream and fruit only just before serving to keep the shell crisp.
- Fresh seasonal fruit generally gives the best flavour and appearance.
Optional Flavour Variations
You can customise the pavlova by adding:
- Lemon zest to the cream.
- Orange zest for a citrus note.
- Toasted sliced almonds.
- White chocolate shavings.
- Fresh mango slices.
- Roasted peaches.
- Mixed berries with a light dusting of icing sugar.
- A drizzle of berry sauce or passion fruit pulp.
- Crushed pistachios for extra texture.
The finished dessert should have:
- A crisp, delicate outer shell.
- A marshmallow-soft centre.
- Light vanilla-scented whipped cream.
- Bright, fresh fruit for sweetness and acidity.
- A balance of crunchy, creamy, and juicy textures in every bite.
