Tillie Doyle
If you're looking for a quick, easy, and elegant dessert, then air-fryer pavlova is the way to go. This delicious gluten-free dessert, popular in Australia and New Zealand, is a crisp meringue topped with whipped cream and fresh fruit. The air fryer significantly reduces cooking time compared to a conventional oven, so you can have this beautiful dessert ready in no time. In this article, we'll guide you through the simple steps to make the perfect air-fryer pavlova, from preparing the meringue base to creating a show-stopping dessert that's sure to impress.
| Characteristics | Values |
|---|---|
| Temperature | 120°C for 20 minutes, then 95°C for 1 hour and 10 minutes, or 100°C for 1 hour to 1 hour and 15 minutes. |
| Cooking Time | 15-20 minutes, or 18-20 minutes, or 90 minutes to 2 hours. |
| Preparation | Separate eggs and place egg whites in a bowl. Add sugar, lemon juice, cornflour, vinegar, and vanilla essence. Beat until firm peaks form. |
| Lining | Line the air fryer basket with parchment paper or silicone. |
| Cooling | Leave the pavlova to cool in the basket, then transfer to a plate or cake stand. |
| Serving | Top with whipped cream, berries, chocolate shavings, lemon curd, or seasonal fruit. |
| Storage | Store in an airtight container for up to 48 hours, or 1 day, or 3 days in the fridge. |
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What You'll Learn
Preparing the meringue mixture
To prepare the meringue mixture, you will need egg whites and sugar. For best results, use fresh eggs and not liquid egg whites. You can use granulated sugar or caster sugar. A pinch of salt or a teaspoon of lemon juice will help the egg whites whip up, and you can also add a little vanilla bean paste.
Separate the eggs and place the egg whites into a large mixing bowl. You can store the egg yolks to make carbonara or curd. Use an electric beater, hand mixer, or stand mixer to beat the egg whites until soft peaks form. You should be able to move the bowl around without the egg whites moving before you move on to the next step.
While still beating the eggs, slowly sprinkle in the sugar. You can add a spoonful at a time, until each spoonful is combined and the meringue looks glossy. This can take ten minutes or more. You can also add a little lemon juice and place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn't touch the water. Use a balloon whisk to stir the egg whites and sugar to encourage the sugar to dissolve. Feel between your fingers to check whether the sugar has dissolved. If the mixture feels gritty, continue to cook and stir over the double boiler.
Once you have finished adding the sugar, beat in the cornflour, vinegar, and vanilla essence. The mixture should now be thick and glossy.
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Cooking the pavlova
Preparing the Meringue
Start by separating the eggs, placing the whites into a large mixing bowl, and storing the yolks for another recipe. For the best results, use fresh, cold eggs as they are easier to separate, and ensure that no yolk gets mixed in with the whites, as this will prevent the meringue from whipping. 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 essence for flavour. Using an electric beater, hand mixer, or stand mixer, beat the egg whites on a high setting until stiff peaks form. You will know they are ready when you can turn the bowl upside down without the egg whites moving.
Adding the Sugar
With the mixer still running, slowly add in the sugar, a spoonful at a time. You can use granulated sugar, caster sugar, or superfine sugar. Continue mixing until all the sugar has been incorporated and the meringue looks thick and glossy. This can take ten minutes or more. To test if the sugar has dissolved, rub a small amount of the mixture between your fingers; if it feels gritty, continue mixing until it feels smooth.
Final Mixture
Once the sugar has been fully incorporated, beat in the cornflour, vinegar, and any additional flavourings such as vanilla. The mixture is now ready to be cooked.
Air Frying
Preheat your air fryer to between 120°C and 260°C, depending on your model. It is important to note that the cooking time and temperature will vary depending on the size and model of your air fryer, so adjust accordingly. Line the air fryer basket with parchment paper to prevent sticking and make removal easier. Some recipes suggest spraying the basket and paper with cooking spray to ensure nothing sticks. Spoon the pavlova mixture onto the parchment paper, shaping it into a round cake or individual pavlovas. If you are making a large pavlova, it will need to cook for around 2 hours. Smaller pavlovas will take between 15 and 20 minutes. The pavlova is ready when the exterior is crisp and pale, and the interior is soft and marshmallow-like.
Cooling and Serving
Turn off the air fryer and allow the pavlova to cool completely inside the basket. This can be left overnight if needed. Once cool, carefully lift the pavlova out and place it on a platter or plate. Top with softly whipped cream, lemon curd, and a medley of fresh berries or seasonal fruit. The pavlova should be served immediately after adding the toppings, as the crisp shell will begin to soften.
Storage
If you have any pavlova left over, it can be stored in an airtight container in the fridge for up to 3 days. However, it is best served fresh, as the meringue will start to soften over time.
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Removing the pavlova from the air fryer
When removing the pavlova from the air fryer, it is important to be very careful to avoid breaking the meringue. First, turn off the air fryer and open the drawer or door. Then, carefully lift the pavlova out by the edges of the parchment paper and place it on a platter or plate. Allow the pavlova to cool completely before serving. This will take about 5 minutes.
Once the pavlova has cooled, you can fill it with softly whipped cream, lemon curd, and fresh berries or seasonal fruit. It is important to note that the pavlova should be served immediately after filling, as the cream and fruit will cause the crisp shell to soften.
If you are not planning to serve the pavlova immediately, you can store the unfilled pavlova in an airtight container for up to 48 hours. It is best served the day it is made, but it can be kept in the fridge for up to 3 days.
Additionally, it is worth noting that the pavlova can stay in the air fryer basket overnight or until needed if you are not ready to remove it immediately after cooking.
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Toppings and presentation
Once your pavlova is baked, it's time to get creative with toppings and presentation. The classic pavlova is topped with whipped or softly whipped cream, and fruit. Seasonal fresh fruit is a great choice, and berries are a popular option, with raspberries, strawberries, and a medley of fresh berries all coming recommended. Lemon curd is another tasty addition to the cream and fruit topping. For a chocolate twist, try adding chocolate shavings or chips. Nuts are also a great option, with pecans being one suggestion.
If you want to get creative, you can make individual pavlovas, or shape the pavlova into a round cake. You could also try adding a drizzle of juice from the fruit on top, or a dusting of icing sugar.
Remember, once the pavlova is filled, it needs to be served straight away, as the cream and fruit will cause the crisp shell to soften.
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Storage and serving
Once the pavlova is cooked, turn off the air fryer and leave the pavlova inside the basket to cool completely. It can stay in there overnight or until needed. The pavlova should be completely cold before adding any toppings, otherwise, the cream will melt.
Once cooled, carefully remove the meringue shell from the air fryer and place it on a cake stand or plate. Fill with softly whipped cream, lemon curd, and top with a medley of fresh berries or your choice of fruit. You can also add chocolate shavings or pecans and chocolate chips. The pavlova should be served immediately after adding the toppings, as the cream and fruit will cause the crisp shell to soften.
If making ahead, melt some chocolate and paint the inside of the cooled pavlova, then allow it to set before storing until needed. Before serving, whisk the cream, icing sugar, and vanilla until the cream holds soft peaks.
Unfilled pavlovas can be stored in an airtight container for up to 48 hours before serving, although they are best served the day they are made.
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Frequently asked questions
Cooking time can vary depending on the air fryer model, but generally, it takes 15-20 minutes. However, some recipes suggest cooking the pavlova for 90 minutes to 2 hours at a lower temperature.
Line the air fryer basket with parchment paper. This will prevent sticking and make it easier to remove your dessert from the air fryer once it’s done.
Set your air fryer to 250°F (120°C) and cook the pavlova for about 15-20 minutes, or until it’s set. Then, reduce the heat to 95°C and cook for another hour or so.
