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Air fryer pavlova

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

What if we told you that you can make a pavlova without needing to heat up the kitchen with your oven? Well, with this easy air fryer recipe, you can whip up a fluffy meringue base without spending hours cooking!

8 Ingredients


  • 4 egg whites

  • 215g (1 cup) caster sugar

  • 1 tsp cornflour

  • 1 tsp white vinegar

  • 1 tsp vanilla extract

  • Whipped cream to serve

  • Raspberries, to serve

  • Cadbury Caramilk chocolate, peeled into curls, to serve

4 Method Steps


  • Step 1

    Use electric beaters to whisk the egg whites

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    (4 egg whites) in a clean, dry bowl until firm peaks form. Add the sugar (215g (1 cup) caster sugar), 1 tbsp at a time, whisking constantly until the mixture is thick and glossy. Add the cornflour (1 tsp cornflour), vinegar (1 tsp white vinegar) and vanilla (1 tsp vanilla extract) and beat until just combined.


  • Step 2

    Tear two 38cm sheets of baking paper. Spoon the mixture onto one sheet of baking paper. Use the back of a spoon to shape the meringue into an 18cm disc. Make an indent in the centre. Place the remaining piece of baking paper into the air fryer basket. Carefully lift the baking paper with the meringue into the basket, placing the paper at right angles to the first piece.

  • Step 3

    Air fry at 120°C for 30 minutes. Remove the air fryer drawer. Set the pavlova aside in the basket for 20 minutes to cool slightly before transferring to a wire rack (with the baking paper) to cool completely.

  • Step 4

    Use a large palette knife to carefully transfer the pavlova to a serving plate. Top with whipped cream (Whipped cream to serve), raspberries (Raspberries, to serve) and Caramilk (Cadbury Caramilk chocolate, peeled into curls, to serve). Dust with icing sugar to serve.
Tell us what you think of this recipe!

Recipe Notes

The paper may blow onto the meringue and stick a little, but after cooling just gently peel it away.

We used a 7 litre air fryer for this recipe.

Image by Tracy Rutherford

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