Description of this recipe: This recipe puts a modern, convenient twist on the classic pavlova, utilizing the air fryer to create a perfectly crisp shell with a marshmallowy interior. Topped with fresh, seasonal fruit and whipped cream, this Air-Fryer Pavlova is an impressive yet surprisingly easy dessert for any occasion.
Why you will love this recipe: You’ll love this Air-Fryer Pavlova because it’s a show-stopping dessert that’s surprisingly simple to make. The air fryer drastically reduces cooking time compared to a traditional oven, and it creates a consistently perfect meringue with a crisp exterior and a soft, pillowy center. Plus, it’s customizable – use your favorite seasonal fruits and adjust the sweetness to your liking. It’s also a naturally gluten-free dessert, making it a great option for those with dietary restrictions. This recipe will quickly become your go-to for a light, refreshing, and impressive treat.
Introduction
Pavlova, a meringue-based dessert named after the Russian ballerina Anna Pavlova, is a true celebration of textures and flavors. Its delicate, crisp exterior gives way to a soft, marshmallowy interior, creating a delightful contrast that’s simply irresistible. Traditionally baked in a slow oven, this recipe reimagines the classic, harnessing the power of the air fryer to achieve a similar, if not superior, result in a fraction of the time.
This Air-Fryer Pavlova recipe offers a streamlined approach, perfect for busy weeknights or when you need a stunning dessert without spending hours in the kitchen. The air fryer ensures even cooking and consistent results, producing a pavlova with a beautifully browned and crisp shell. The use of seasonal fruits adds a vibrant touch, providing a refreshing counterpoint to the sweetness of the meringue. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to be approachable and rewarding. Get ready to impress your family and friends with this light, airy, and utterly delicious Air-Fryer Pavlova.
Ingredients:
- 3 egg whites (freeze the yolks for another recipe): Egg whites are the foundation of the meringue, providing the structure and airy texture. Make sure your egg whites are at room temperature for optimal volume when whisking. Avoid any trace of yolk, as fat inhibits the formation of stiff peaks. Freezing the yolks allows you to utilize them in other recipes, minimizing waste. Consider making ice cream, custard or hollandaise sauce with the left-over yolks.
- 185g caster sugar: Caster sugar, also known as superfine sugar, dissolves easily into the egg whites, creating a smooth and glossy meringue. Its fine texture prevents a grainy consistency. While granulated sugar can be used, it may require slightly longer whisking to fully dissolve. Don’t be tempted to reduce the amount of sugar significantly, as it’s crucial for stabilizing the meringue and achieving the desired texture.
- ½ tsp vanilla extract: Vanilla extract enhances the flavor of the meringue, adding a subtle warmth and depth. Use a high-quality vanilla extract for the best results. Vanilla bean paste can also be used as a substitute, adding tiny specks of vanilla for a more visually appealing dessert.
- ½ tsp white wine vinegar: White wine vinegar adds acidity to the meringue, helping to stabilize the egg whites and create a softer interior. The acidity also reacts with the sugar, creating a slightly chewy texture. Lemon juice can be used as a substitute if white wine vinegar is unavailable.
- ½ tsp cornflour: Cornflour, also known as cornstarch, acts as a stabilizer in the meringue, preventing it from collapsing during baking. It also contributes to a slightly chewy texture. Tapioca starch can be used as a substitute if cornflour is not available.
- 400g seasonal fruit, chopped into bite-sized pieces: Seasonal fruit adds vibrant color, flavor, and texture to the pavlova. Choose fruits that are in season for the best flavor and value. Berries, such as strawberries, raspberries, blueberries, and blackberries, are classic choices. Stone fruits, such as peaches, plums, and nectarines, are also delicious options. Tropical fruits, such as mangoes, papayas, and kiwis, add a unique twist. Get creative and use a combination of your favorite fruits!
- 1 tbsp icing sugar: Icing sugar, also known as powdered sugar, is used to lightly dust the fruit, adding a touch of sweetness and drawing out their natural juices. This process, known as maceration, enhances the flavor and creates a delicious syrup.
- 250ml double cream: Double cream, also known as heavy cream, provides a rich and decadent topping for the pavlova. Whip the cream to soft peaks for the best texture. Avoid over-whipping, as this can result in a grainy or buttery consistency. You can also add a touch of vanilla extract or icing sugar to the cream for added flavor.
Preparation:
Step 1: Preheat the air fryer to 120°C (250°F). This low temperature is crucial for achieving the perfect pavlova texture. If your air fryer doesn’t go as low, use the closest setting and monitor carefully. Line the air fryer basket or an air fryer baking tin with baking parchment. Ensure the parchment paper is large enough to completely cover the bottom of the basket or tin. Cut a circle out of the paper to fit neatly, preventing any overhang. This will prevent the meringue from sticking to the basket and ensure easy removal.
Step 2: In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks. This is a crucial step, so take your time and be patient. Use an electric mixer for best results. Start on low speed and gradually increase to high speed. The egg whites should be able to hold their shape when the whisk is lifted. Once the egg whites are whipped, slowly add the caster sugar, a spoonful at a time, while continuing to whisk. Make sure each spoonful is fully combined before adding the next. This process ensures that the sugar dissolves completely into the egg whites, creating a smooth and glossy meringue. Continue whisking until the meringue is thick, glossy, and holds stiff peaks.
Step 3: Gently whisk in the vanilla extract, white wine vinegar, and cornflour. These ingredients add flavor, stability, and texture to the meringue. Be careful not to overmix, as this can deflate the meringue. Fold these ingredients in gently until just combined.
Step 4: Spoon the meringue onto the prepared parchment paper, creating a mound with a dip in the center to hold the filling later. You can also pipe the meringue using a piping bag fitted with a large nozzle for a more decorative presentation. Aim for a diameter that fits comfortably within your air fryer basket or tin, leaving some space for air circulation.
Step 5: Bake in the preheated air fryer for 20 minutes. Then, reduce the temperature to 100°C (212°F) and bake for a further 1 hour to 1 hour 15 minutes, or until the meringue is crisp on the outside (check the bottom as well). The baking time may vary depending on your air fryer model, so keep a close eye on the pavlova. The meringue should be firm to the touch and lightly golden in color.
Step 6: Turn off the air fryer and leave the pavlova inside to cool completely. This is crucial for preventing the meringue from cracking. The gradual cooling process allows the meringue to stabilize and prevents sudden temperature changes that can cause it to collapse.
Step 7: Carefully lift the meringue out of the air fryer and place it on a platter or plate. Will keep in an airtight container for a day.
Step 8: Before serving, combine the chopped seasonal fruit with the icing sugar in a bowl. Gently toss to coat and leave to macerate for at least 20 minutes. This process draws out the natural juices of the fruit, creating a delicious syrup that complements the sweetness of the meringue.
Step 9: Whip the double cream to soft peaks. Avoid over-whipping, as this can result in a grainy or buttery consistency. The cream should be thick enough to hold its shape but still soft and billowy.
Step 10: Spoon the whipped cream on top of the meringue, filling the dip in the center. Top with the macerated fruit and drizzle over any juice. Serve immediately and enjoy!
COOKING Rating:
Easy-Moderate
Serving Suggestions:
- Serve immediately after assembling to prevent the meringue from softening.
- Garnish with fresh mint leaves or edible flowers for a more elegant presentation.
- Drizzle with a complementary sauce, such as raspberry coulis or passion fruit puree.
- Serve alongside a scoop of vanilla ice cream or sorbet for an extra-special treat.
Tips:
- Ensure your egg whites are at room temperature and free from any trace of yolk for optimal volume.
- Use caster sugar for a smooth and glossy meringue.
- Don’t overmix the meringue, as this can deflate it.
- Adjust the baking time according to your air fryer model.
- Let the pavlova cool completely in the air fryer to prevent cracking.
- Assemble the pavlova just before serving to prevent the meringue from softening.
- Store leftovers in an airtight container in the refrigerator, but be aware that the meringue will soften over time.
Prep Time:
20 minutes
Cook Time:
1 hour 20 minutes – 1 hour 35 minutes
Total Time:
1 hour 40 minutes – 1 hour 55 minutes
Nutritional Information:
(Approximate, per serving, based on 8 servings. Will vary depending on the fruit used)
- Calories: 250-300
- Protein: 3g
- Sodium: 20mg
Conclusion
This Air-Fryer Pavlova recipe offers a delightful twist on a classic dessert, making it easier and more convenient than ever to enjoy this light and airy treat. The air fryer ensures a perfectly crisp meringue shell with a soft, marshmallowy interior, while the fresh, seasonal fruit adds a burst of flavor and color. Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe is sure to impress. So, gather your ingredients, preheat your air fryer, and get ready to create a stunning and delicious Air-Fryer Pavlova that will have everyone asking for seconds!
Questions and Answers:
Q1: Can I use frozen fruit instead of fresh fruit?
A: Yes, you can use frozen fruit, but be sure to thaw it completely and drain any excess liquid before macerating it with the icing sugar. Frozen fruit tends to release more water than fresh fruit, so draining it well will prevent the pavlova from becoming soggy.
Q2: What if my air fryer doesn’t go down to 100°C?
A: If your air fryer doesn’t go down to 100°C (212°F), use the lowest temperature setting available and monitor the pavlova closely. You may need to reduce the baking time slightly to prevent it from browning too much. Keep a close eye on it and lower the temperature if it is getting too brown.
Q3: How do I prevent the meringue from cracking?
A: The key to preventing the meringue from cracking is to let it cool completely in the air fryer after baking. This gradual cooling process allows the meringue to stabilize and prevents sudden temperature changes that can cause it to crack. Do not open the door, unless you wish for it to crack.
Q4: Can I make the pavlova ahead of time?
A: Yes, you can make the meringue base ahead of time and store it in an airtight container at room temperature for up to a day. However, it’s best to assemble the pavlova just before serving to prevent the meringue from softening. If you are making it ahead of time, then let the meringue cool in the air fryer, then pull it out and store it in an airtight container at room temperature.
Q5: Can I use a different type of cream?
A: While double cream (heavy cream) is recommended for its rich and stable texture, you can use other types of cream, such as whipping cream or even coconut cream for a vegan option. However, be aware that the texture and flavor may vary.
