Air-Fried Pavlova: A Quick, Easy Dessert Sensation

Named after the Russian ballerina Anna Pavlova, pavlova is a dessert that consists of a crisp crust with a light and airy centre, topped with whipped cream, fresh fruits, and nuts. While pavlovas are traditionally baked in a conventional oven, you can also cook them in an air fryer. This method produces a beautifully crisp meringue exterior with a soft, marshmallow-like interior. Here is a step-by-step guide to making pavlova in an air fryer.

Preparing the egg whites

The first step in making a pavlova in an air fryer is preparing the egg whites. This process involves several steps and ingredients to ensure the pavlova rises and has the desired texture. Here is a detailed guide on how to prepare the egg whites for an air fryer pavlova:

Separate the Eggs

Start by separating the egg whites from the yolks. You can store the egg yolks for another recipe, such as carbonara or curd. It is important to be careful during this step, as any trace of egg yolk in the whites can prevent the meringue from whipping properly. Cold eggs are generally easier to separate.

Add the Egg Whites to a Bowl

Place the egg whites into a large bowl. The size of the bowl should be comfortable for whisking or mixing. This bowl will be used with your chosen mixing appliance, such as an electric beater, hand mixer, or stand mixer.

Whisk the Egg Whites

Use your chosen mixing appliance to whisk the egg whites until firm peaks form. This step may take some time, up to ten minutes or more. You will know the egg whites are ready when you can move the bowl around without the egg whites moving. The mixture should be stiff and glossy.

Add the Sugar

Slowly add the sugar to the egg whites while continuing to whisk or beat the mixture. For best results, use superfine or caster sugar. Adding the sugar gradually helps ensure that it dissolves properly, leading to a smoother meringue. Whisk or beat the mixture until it becomes thick and glossy.

Add Additional Ingredients

Once the sugar is well combined, you can add the additional ingredients such as cornflour, vinegar, and vanilla. These ingredients enhance the flavour and stability of the pavlova. Continue to beat the mixture until all the ingredients are well combined.

By following these steps, you will have prepared the egg whites for your air fryer pavlova. The next steps will involve shaping the pavlova, cooking it in the air fryer, and adding toppings. Remember to clean your mixing bowl and appliances thoroughly before starting, as any grease can affect the meringue's ability to froth.

Adding the sugar

To make the meringue for your pavlova, you'll need to add sugar to your egg whites. For the perfect pavlova, it's important to add the sugar slowly. This will ensure that the sugar dissolves properly, resulting in a smoother meringue.

First, separate your eggs and place the egg whites into the bowl of a stand mixer. Add a small amount of lemon juice to the egg whites. Next, place the bowl over a saucepan of simmering water, ensuring that the bottom of the bowl doesn't touch the water. Use a balloon whisk to stir the mixture gently, feeling between your fingers to check whether the sugar has dissolved. Continue to cook and stir over the double boiler until the mixture no longer feels gritty.

Once the sugar has dissolved, dry the bottom of the mixing bowl and attach it to a stand mixer fitted with the whisk attachment. Start whisking on a high speed. While whisking, slowly add the sugar to the egg whites, a spoonful at a time. Continue whisking until the meringue holds firm peaks and is stiff and glossy. This can take ten minutes or more, so be patient!

Once you've achieved the right consistency, your meringue is ready to be piped or spooned into your air fryer and baked.

Adding cornflour, vinegar and vanilla

Cornflour, vinegar, and vanilla are key ingredients in making pavlova in an air fryer. Cornflour or cornstarch acts as a stabilising agent, helping the pavlova to maintain its structure. It is added after the sugar has been mixed with the egg whites. The vinegar, which can be white vinegar or apple cider vinegar, also helps to stabilise the pavlova by providing an acidic element to the mix. Pure vanilla extract is added for flavour; it has a bolder taste than imitation vanilla extract. These ingredients should be gently folded into the meringue to avoid over-mixing, which can cause the egg whites to deflate.

Air-frying the pavlova

Step 1: Preparing the Air Fryer Basket

Line the air fryer basket with parchment paper or a silicone mould. Cut the parchment paper to fit neatly in the basket, ensuring it only covers the bottom. Spray the parchment paper with cooking spray to prevent sticking.

Step 2: Preparing the Pavlova Mixture

Start by separating the eggs, placing the whites into a large mixing bowl. It is important to ensure no yolk gets into the whites, as this will affect the meringue. Using an electric mixer or a stand mixer, beat the egg whites on a high setting until soft or firm peaks form. The bowl should be able to be moved around without the egg whites moving.

Step 3: Adding Sugar and Flavourings

Slowly add the sugar to the egg whites, either caster sugar or granulated sugar, a spoonful at a time, and continue whisking. The mixture should become thick and glossy. Then, beat in the cornflour, vinegar, and vanilla essence or extract. You can also add a pinch of salt or lemon juice to enhance the flavour and help the egg whites whip up.

Step 4: Shaping the Pavlova

Spoon the thick pavlova mixture onto the prepared air fryer basket and shape it. You can make a round cake or smaller individual pavlovas. If you prefer a pavlova with a dip in the centre to hold the filling, create a mound with a depression. Alternatively, you can pipe the meringue to form a ring and then fill the middle, building up the sides.

Step 5: Air-Frying

Close the air fryer basket and set the temperature. Different recipes suggest varying temperatures, ranging from 100°C to 150°C, and cooking times, typically between 15 to 20 minutes. Keep an eye on the pavlova to avoid overcooking, as the timing can vary depending on your air fryer model. The pavlova is ready when it has a crisp, pale exterior and a soft, marshmallow-like interior.

Step 6: Cooling

After air-frying, turn off the machine and leave the pavlova to cool completely inside the air fryer basket. This gradual cooling process helps prevent cracking. You can leave it overnight or until needed.

Once cooled, carefully remove the pavlova from the air fryer basket and place it on a serving plate or cake stand. It is now ready to be filled and served!

Serving the pavlova

Once your pavlova is baked, it's time to serve it! But before you add any toppings, it's important to let the pavlova cool completely. Leave it in the air fryer with the door open to help prevent cracking. You can also leave it in the air fryer basket overnight or until needed.

When you're ready to serve, carefully remove the meringue shell from the air fryer and place it on a cake stand or plate. The pavlova base should be completely cold before adding any toppings, or the cream will melt. Top with softly whipped cream, lemon curd, and a medley of fresh berries or other fruits of your choice. You can also add chocolate shavings or nuts.

Once the pavlova is filled, it's best to serve it immediately as the cream and fruit will cause the crisp shell to soften. So, make sure your guests are ready to enjoy this delicious, gluten-free dessert!

If you have any pavlova left over, you can store it in an airtight container at room temperature for up to 24 hours. Refrigeration can make the meringue weepy and soft. So, enjoy your pavlova within a day and impress your guests with this light and airy dessert!

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