Air-Fried Pavlova: A Dessert Revolution?

Pavlova, a dessert that is often baked in the oven, can also be made in an air fryer. The cooking time varies depending on the air fryer model, but it typically takes 15-20 minutes. The meringue-based dessert is made using egg whites, sugar, and flavourings such as lemon, vanilla, or vinegar. The mixture is whipped until stiff peaks form, then cooked in the air fryer at temperatures ranging from 120°C to 250°F. It is then filled with whipped cream and topped with fruit, chocolate, or other sweet treats.

Air fryer settings and timings

The cooking time for pavlova in an air fryer depends on the model of the air fryer. It usually takes around 90 minutes to 2 hours to bake a pavlova in an air fryer. However, some recipes suggest that 15 to 20 minutes is enough. This variation in cooking time could be due to differences in air fryer models and the size of the pavlova being made.

Some recipes suggest preheating the air fryer to 120°C and then baking the pavlova at this temperature for 20 minutes. After this initial period, the temperature is reduced to 95°C, and the pavlova is cooked for a further hour and 10 minutes (for a total cooking time of 2 hours).

Other recipes suggest a higher temperature setting of 250°F (around 121°C) for 15 to 20 minutes, or until the pavlova is set.

It is important to note that the pavlova should be left to cool in the air fryer basket after cooking. This can be done overnight or until it is needed. The pavlova should not be removed from the air fryer immediately after cooking, as it needs time to cool and set.

Ingredients and preparation

To make a pavlova in an air fryer, you will need the following ingredients:

• Eggs (fresh)
• Sugar (granulated or caster)
• A pinch of salt or a teaspoon of lemon juice
• Vanilla bean paste (optional)
• Cream
• Icing sugar (optional)
• Seasonal fresh fruit

Some recipes also suggest adding a small amount of vinegar and cornflour to the meringue mixture. If you want to decorate your pavlova with chocolate, you will need chocolate for this as well.

Preparation

Start by separating the eggs and placing the egg whites into a large, heatproof bowl. (You can save the egg yolks to make carbonara or curd.) Add a pinch of salt or a teaspoon of lemon juice to the egg whites, which will help them whip up. Add the sugar and, if using, the vinegar. Place the bowl over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Use a balloon whisk or an electric beater, hand mixer, or stand mixer to stir the mixture until the sugar has dissolved. You can check this by rubbing the mixture between your fingers—if it still feels gritty, continue whisking until it feels smooth.

Remove the bowl from the heat and, using an electric hand mixer or stand mixer, whisk the mixture on high speed until it forms stiff peaks. This can take 10 minutes or more, and the meringue should look glossy. If you want to be extra neat, you can draw a circle on a piece of baking parchment and place it in the bottom of your air fryer basket or tin before adding the mixture. Spray your air fryer basket or tin with cooking spray, add a sheet of parchment, then spray the parchment paper as well.

Spoon the meringue mixture into the air fryer liner, place it in the air fryer, and set the temperature to between 120°C and 250°C, depending on your air fryer model. Bake for 15 to 20 minutes, or until the pavlova is set. You can also bake for 20 minutes at 120°C, then reduce the heat to 95°C and continue to cook for another hour and 10 minutes.

When the pavlova is finished cooking, leave it to cool down in the air fryer before removing it. You can leave it in the basket overnight or until you are ready to serve it. Carefully place the pavlova on a cake stand or plate, fill it with softly whipped cream and lemon curd, and top with fresh berries or other fruit. You can also add chocolate shavings or paint the inside of the pavlova shell with melted chocolate before filling. Once the pavlova is filled, it must be served immediately, as the cream and fruit will cause the crisp shell to soften.

Cooking the meringue

To cook the meringue for your pavlova, start by separating the eggs and placing the egg whites into a large bowl. The number of egg whites you need will depend on the size of your air fryer and how many people you are serving. For a small pavlova (5-6 servings), you will need around 3-4 egg whites. For a larger air fryer, you may need more. It is important to use fresh eggs and not liquid egg whites for the best results.

Add a pinch of salt or a teaspoon of lemon juice to help the egg whites whip up. You can also add a little vanilla bean paste or vanilla extract for flavour. Use a stand mixer, an electric beater, or a hand mixer to whisk the egg whites until firm peaks form. This can take ten minutes or more, so be patient!

Once the egg whites are nice and frothy, slowly add in the sugar, one tablespoon at a time. You can use granulated sugar or caster sugar. Keep whisking until the meringue is thick, glossy, and holds stiff peaks. You can test this by stopping the mixer and lifting it out of the meringue. If the peaks at the end of the mixer are firm and do not flop over, your meringue is ready for the next step!

Now, you can add in the other ingredients to stabilize the meringue. Add a teaspoon of vinegar, a teaspoon of cornflour, and a teaspoon of vanilla. Beat until everything is well combined and you have a smooth, glossy meringue mixture.

Preheat your air fryer to between 120-250 degrees Fahrenheit. Line the air fryer basket with parchment paper and spray with cooking spray. This will help the meringue to not stick and make it easier to remove once it's cooked.

Spoon the meringue mixture into the prepared air fryer basket and spread it out evenly. Set the air fryer to bake at 120 degrees Celsius for 20 minutes, then reduce the heat to 95 degrees Celsius and continue cooking for another hour and 10 minutes (for a total cooking time of 2 hours).

When the pavlova is finished cooking, do not take it out immediately. Turn off the air fryer and leave the pavlova inside to cool completely. This will help prevent it from breaking or collapsing. Once it's completely cooled, you can carefully remove it from the air fryer and serve it as desired.

Cooling and removing the pavlova

Once the air fryer pavlova has been baking for 20 minutes at 120°C, reduce the heat to 95°C and continue to cook for another hour and 10 minutes. This two-hour total bake time is necessary for the pavlova to achieve its signature crisp outer shell and soft, airy, and fluffy marshmallow centre.

After baking, turn off the air fryer and leave the pavlova inside the basket to cool. It can stay in there overnight or until you are ready to serve it. Allowing the pavlova to cool inside the air fryer basket helps to prevent cracking, which occurs due to the expanding air during baking that collapses as the pavlova cools. A long cooling time will also help to dry out the meringue, giving it a chewier texture.

When you are ready to serve the pavlova, carefully remove the meringue shell from the air fryer and place it on a cake stand or plate. Fill the centre with softly whipped cream and lemon curd, and top with fresh berries. It is best to serve the pavlova immediately after filling, as the cream and fruit will cause the crisp shell to soften.

If you are making a pavlova in a conventional oven, it is also recommended to cool it in the oven to avoid cracking and to reduce the chance of it deflating.

Toppings and serving

Once your pavlova is baked and cooled, it's time to top and serve it. Carefully remove the meringue shell from the air fryer and place it on a cake stand or plate. Fill it with softly whipped cream, lemon curd, and a medley of fresh berries. You can also add raspberries and chocolate shavings for a unique twist. For a more decadent dessert, melt some chocolate and paint the inside of the cooled pavlova before filling.

When it comes to toppings, feel free to get creative and experiment with different flavors and textures. Fresh fruits such as blueberries, strawberries, and other seasonal berries pair perfectly with the creamy lemon curd and whipped cream. You can also add a sprinkle of pecans or other nuts for a crunchy element. If you're a chocolate lover, why not try making chocolate chip pavlova by adding chocolate chips to the meringue mixture or drizzling melted chocolate on top?

The beauty of pavlova is that it can be customized to suit your taste preferences. If you prefer a more tangy flavor, add some citrus zest to the whipped cream or top with candied orange peel. For a touch of herbal freshness, chop up some fresh mint leaves and sprinkle them on top. You can even add a dash of your favorite liqueur to the whipped cream for an adult twist.

Remember, once the pavlova is filled, it should be served immediately as the cream and toppings will cause the crisp shell to soften. This dessert is best enjoyed fresh, so gather your guests and dig in as soon as it's ready!

Frequently asked questions