Posted by If you’re looking for a dessert that is both impressive and delicious, making a Pavlova in your air fryer is a game-changer. This delicate meringue-based dessert, crispy on the outside and soft on the inside, is perfect for special occasions like Mother’s Day, birthdays, or dinner parties. While Pavlovas can seem intimidating, this air fryer method simplifies the process and ensures perfect results every time. Here’s a step-by-step guide to help you make a flawless Pavlova using your air fryer.
Ingredients Overview
For the Pavlova:
- Egg Whites: You’ll need three large eggs, and it’s important to use only the whites. Egg whites provide the structure for the meringue. Cold eggs are easier to separate, so try to separate them right after taking them out of the fridge.
- Sugar: Either caster sugar or regular granulated sugar works here. Sugar is crucial as it sweetens the meringue and helps stabilize it.
- Lemon Juice: Just a teaspoon of lemon juice is used to help the egg whites stabilize and whip up to firm peaks. It also gives a slight tang that balances the sweetness.
- Vanilla Bean Paste or Extract: This adds flavor and depth to the Pavlova.
For the Whipped Cream:
- Heavy or Double Cream: The rich, luscious texture of heavy cream makes it ideal for topping your Pavlova.
- Powdered Sugar (Icing Sugar): This sugar is finer than granulated sugar, so it easily blends into the cream without adding any grittiness.
- Vanilla Bean Paste: Vanilla bean paste enhances the flavor of the whipped cream, adding an elegant touch.
For the Filling:
- Curd (Optional): You can add two tablespoons of lemon or orange curd if you want a citrusy zing. This is optional but adds a wonderful flavor contrast.
- Fresh Berries: A mix of strawberries, raspberries, and blueberries gives the Pavlova a vibrant, fresh finish. Use about 1 cup (150-180g) of berries.
Step 1: Preparing the Pavlova Base
Separate the Eggs: Start by separating the egg whites from the yolks. Carefully crack each egg and pass the yolk between the shell halves, allowing the whites to drop into a clean bowl. Make sure no yolk gets into the whites because even the smallest amount can prevent the meringue from whipping properly.
Dissolving the Sugar: Once you have the egg whites in a mixing bowl, add the sugar and lemon juice. Next, set up a double boiler by placing the bowl over a pot of simmering water. Stir the egg white mixture using a balloon whisk until the sugar dissolves completely. The key here is to heat the mixture gently without cooking the egg whites. To check if the sugar has dissolved, rub a small amount of the mixture between your fingers—if it still feels grainy, continue whisking.
Step 2: Whipping the Meringue
After the sugar has fully dissolved, remove the bowl from the heat and dry its bottom. Attach it to your stand mixer (you can also use a hand mixer) with the whisk attachment. Begin whisking the egg whites on high speed. This process may take around 10 minutes, so be patient. The goal is to whip the egg whites until they form stiff, glossy peaks. You’ll know they’re ready when you lift the whisk, and the peaks stand tall without falling over.
Step 3: Shaping the Pavlova
Prepare the Air Fryer Basket: Place a liner or piece of parchment paper into the bottom of your air fryer basket. This will prevent the meringue from sticking. Now, transfer the whipped meringue into a piping bag fitted with a large star tip.
Forming the Pavlova: Pipe a ring of meringue onto the liner, starting from the center and spiraling outward. Once the base is formed, pipe more meringue along the edges to build up the sides, creating a bowl-like shape. This will give you a hollow in the center where you’ll later place the cream and berries.
Step 4: Air Frying the Pavlova
First Bake: Preheat your air fryer to 120°C (250°F). Place the Pavlova in the basket and bake for 20 minutes. The initial higher temperature helps to set the meringue and form the crispy outer shell.
Second Bake: After 20 minutes, reduce the temperature to 95°C (200°F) and continue baking for an additional 1 hour and 10 minutes. This low and slow cooking method allows the Pavlova to dry out and become light and airy without browning.
Cooling the Pavlova: Once the bake time is up, turn off the air fryer but leave the Pavlova inside to cool. You can leave it in the air fryer overnight, which ensures that it cools gradually without cracking.
Step 5: Making the Whipped Cream
While the Pavlova is cooling, you can prepare the whipped cream. In the bowl of your stand mixer (or using a hand mixer), combine the heavy cream, powdered sugar, and vanilla bean paste. Whisk on medium-low speed until the cream forms soft peaks. Be careful not to overwhip, as this can cause the cream to become grainy.
Step 6: Assembling and Serving the Pavlova
Once your Pavlova has cooled, carefully remove it from the air fryer and place it on a serving plate or cake stand. Fill the center with the whipped cream. If you’re using lemon or orange curd, spread it over the cream before adding the fresh berries. Finally, top the Pavlova with a medley of strawberries, raspberries, and blueberries for a burst of color and flavor.
Serve the Pavlova immediately, as it’s best enjoyed fresh. The combination of the crunchy meringue, soft whipped cream, and tangy berries creates a beautiful dessert that will impress your guests.
Tips for Perfect Pavlova:
- Avoid Egg Yolks in the Whites: Even a small amount of yolk in the whites will prevent the meringue from whipping to stiff peaks. Use cold eggs for easier separation.
- Spotlessly Clean Mixing Bowl: Any traces of grease or fat in the mixing bowl can also prevent the meringue from forming stiff peaks. Make sure your bowl and whisk are completely clean and dry.
- Be Patient When Whipping: It can take 10 minutes or more for the egg whites to whip into stiff peaks, so don’t rush the process. Properly whipped meringue will result in a perfect Pavlova with a crunchy exterior and soft, marshmallow-like interior.
- Store Leftovers: If you have any leftover Pavlova, store it in an airtight container in the fridge. The meringue will soften slightly over time, but it will still be delicious.
Air Fryer Vanilla Berry Pavlova
Total Time: 2 hours 20 minutes
Prep Time: 20 minutes
Cook Time: 2 hours
Cooling Time: 1 hour
Ingredients:
- For the Pavlova:
- 3 large egg whites
- 1 cup (200g) sugar (caster or granulated)
- 1 tsp lemon juice
- 1 tsp vanilla bean paste or extract
- For the Whipped Cream:
- 1 cup (230ml) heavy or double cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla bean paste
- For Filling:
- 2 tbsp lemon or orange curd (optional)
- 1 cup (150-180g) fresh berries (strawberries, raspberries, blueberries)
Instructions:
- Make the Pavlova:
- Separate the egg whites and add them to a mixing bowl.
- Dissolve sugar and lemon juice over simmering water.
- Whisk until stiff peaks form.
- Pipe the meringue in your air fryer basket and bake at 120°C for 20 minutes, then 95°C for 1 hour 10 minutes.
- Make the Whipped Cream:
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble:
- Fill the cooled meringue with whipped cream, curd (optional), and top with fresh berries.
Nutrition Facts (Per Serving):
- Calories: 543 kcal
- Carbohydrates: 73g
- Protein: 7g
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 207mg
- Sugar: 71g
