Serves 6–8
🔢 Nutrition (Per serving)
- Calories: ~220
- Protein: 4g
- Carbs: 30g
- Fat: 10g
(Varies based on toppings.)
🛒 Ingredients
For the Meringue
- 3 large egg whites (room temperature)
- ¾ cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- ½ tsp vanilla extract
- Pinch salt
For the Topping
- 1 cup heavy whipping cream
- 1–2 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- Optional: mint leaves for garnish
👩🍳 Instructions
1️⃣ Prepare the Meringue
- In a clean, dry bowl, beat egg whites with salt until soft peaks form.
- Gradually add sugar, 1 tablespoon at a time, beating continuously.
- Beat until stiff, glossy peaks form (sugar fully dissolved).
- Gently fold in cornstarch, vinegar, and vanilla.
2️⃣ Shape for the Air Fryer
- Cut parchment paper to fit your air fryer basket.
- Spoon meringue into a 6–7 inch circle, about 1–1½ inches tall.
- Slightly indent the center (for cream later).
3️⃣ Air Fry
- Preheat air fryer to 300°F (150°C).
- Place pavlova inside.
- Reduce heat to 250°F (120°C) and cook for 18–22 minutes.
It should look dry and lightly cream-colored.
Turn off air fryer and let pavlova cool inside (door closed) for 30–60 minutes to prevent cracking.
4️⃣ Prepare the Topping
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Spoon onto cooled pavlova.
- Top generously with fresh berries.
🔥 Texture Tips for Success
- Bowl must be grease-free (wipe with vinegar first).
- Don’t rush adding sugar.
- Never open the air fryer early.
- Cool gradually — sudden temperature changes cause cracks.
(Cracks are normal — rustic is beautiful!)
🍫 Optional Variations
- Chocolate pavlova: Fold 1 tbsp cocoa powder into meringue.
- Lemon curd layer under the cream.
- Add toasted coconut flakes.
- Make mini individual pavlovas (cook 12–15 minutes).
