The device that can do to all – yes, unbelievably you can bake pavlova in the air fryer! This recipe is made using the Swiss meringue method: it’s worth heating the egg whites and sugar to create a perfect crisp shell and soft mallow centre
This recipe makes a large pavlova, but if you have a smaller air fryer you can pipe individual mini ones, or make meringue kisses! You can bake the shell up to 5 days in advance – just keep it sealed in a large food bag so it’s completely airtight.
All it then takes is 5 minutes to whip up some cream and prep the topping and you have an impressive pudding, so it’s a great one to make ahead if you’re entertaining.
Serves 6–8
Ingredients
For the meringue
• 3 egg whites, at room temperature
• 150g white caster sugar
• ¾ tsp white vinegar
• 50g white chocolate
For the topping
• 100g double cream
• 2 tsp icing sugar (optional)
• 1 tsp vanilla extract
• About 150g mixed fruits or berries of your choice
Method
1 Start by making the meringue. Put the egg whites into a heatproof bowl. Add the sugar and vinegar and set the bowl over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water.
2 Use a balloon whisk and beat the egg whites and sugar to encourage the sugar to dissolve. This will take a few minutes – use your fingertips to check the consistency. If the mixture feels gritty, then continue to cook and whisk over the pan. When ready, the mixture should feel warm and slippery/silky smooth between your fingertips.
3 Remove the bowl from the heat and use an electric hand mixer to whisk on high speed until the meringue holds firm peaks – this can take 10 minutes or more. The meringue should be stiff and glossy.
4 If you want to be super neat, draw a 20cm (8in) circle on a piece of parchment paper (subject to the size of your air fryer) and place the paper in the air fryer basket. Fit a piping bag with a 1cm star tip (Wilton 1m) and fill the bag with the meringue. Hold the piping bag over the paper at a 45-degree angle and pipe a ring of meringue around the outer pencil line, using a spiral motion to create a rope effect, then fill in towards the centre. Then go back around the outer edge in a swirly style to create the height (alternatively, you can spoon the meringue into the lined basket in one mound, then spread it out and create a well in the centre, lifting the spoon on and off the top of the meringue ring to create little peaks). If you have an oven-style air fryer, do this on a baking sheet and slide it in.
5 Preheat the air fryer to 120°C. Bake for 30 minutes, then reduce the temperature to 100°C and bake for a further 50 minutes–1 hour. Turn off the heat and leave in the air fryer to cool completely. If making ahead, melt the chocolate and paint the inside of the cooled pavlova and allow to set, then store until needed.
6 When ready to fill, put the cream, icing sugar, if using, and vanilla in a bowl and whisk until the cream holds soft peaks. Fill the meringue with the cream, top with the fruit and serve immediately.
Adaptations
Substitute the double cream for whippable dairy-free plant-based cream and use dairy-free chocolate
TIP
Line the cooked pavlova with 50g melted white chocolate (or your preferred chocolate) if you want it to stay crisper for longer. This will stop the cream dissolving the meringue. It’s best to leave filling the meringue with cream and fruit until just before serving.
Recipe courtesy of Juliet Sear, extracted from Air Fryer Baking Magic.
