Pavlova is a beloved dessert of Australian and New Zealand origin, known for its crisp, marshmallowy shell and soft, cloud-like center. While traditionally baked in a large oven, the air fryer actually excels at making this meringue-based dessert because its compact, circulating heat creates a perfectly dry exterior and a tender, chewy interior in a fraction of the time. This recipe delivers a stunning, individual-sized pavlova that’s impressive enough for a dinner party yet simple enough for a weeknight treat.
Ingredients
- 3 large egg whites (about 90 g / â…“ cup), at room temperature
- ¾ cup (150 g) superfine (caster) sugar
- 1 teaspoon cornstarch (cornflour)
- 1 teaspoon white vinegar or lemon juice
- ½ teaspoon vanilla extract
- For serving: 1 cup (240 ml) heavy cream, whipped to soft peaks, and 1 cup (150 g) fresh berries (strawberries, raspberries, or kiwi slices)
Instructions
- Line the bottom of your air fryer basket with a round piece of parchment paper. If your air fryer has a rack, place the parchment on the rack. Ensure the paper fits flat and doesn’t block air circulation.
- In a completely clean, dry bowl (preferably glass or metal), place the egg whites. Using a hand mixer or stand mixer, beat on medium speed until soft peaks form—the whites should be foamy and hold a gentle peak that flops over.
- With the mixer running, add the superfine sugar one tablespoon at a time, beating well after each addition. This gradual addition helps the sugar dissolve completely, which is key to a smooth, crack-free meringue.
- After all the sugar is added, increase the speed to high and beat for 3–4 minutes until the mixture is thick, glossy, and holds stiff peaks. Rub a small amount between your fingers—it should feel smooth, not gritty. If it feels gritty, keep beating for another minute.
- Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract using a spatula. Fold just until combined; do not overmix or you’ll deflate the meringue.
- Spoon the meringue onto the prepared parchment in the air fryer basket. Shape it into a round, dome-like mound about 6–7 inches (15–18 cm) in diameter, making a slight well in the center (this will hold the cream later). Smooth the sides with a spatula.
- Set the air fryer to 250°F (120°C). Place the basket in the air fryer and cook for 45 minutes. Do not open the air fryer during cooking, as the sudden temperature change can cause the meringue to crack or collapse.
- After 45 minutes, turn off the air fryer and leave the pavlova inside with the door closed for at least 1 hour to cool completely. This gradual cooling prevents the center from becoming gummy and helps the shell stay crisp.
- Once completely cool, carefully transfer the pavlova to a serving plate. Top with whipped cream and fresh berries just before serving.
Tips
- Use superfine sugar: If you don’t have superfine sugar, pulse regular granulated sugar in a food processor for 30 seconds. This ensures it dissolves more easily, preventing a gritty texture.
- Room temperature eggs: Cold egg whites don’t whip as well. Separate the eggs while cold, then let the whites sit at room temperature for 30 minutes before beating.
- Don’t skip the cornstarch and vinegar: These two ingredients are the secret to a marshmallowy center. The cornstarch stabilizes the meringue, while the acid (vinegar or lemon juice) helps create that soft, chewy interior.
- Check your air fryer size: This recipe is for a standard 4–6 quart air fryer. If yours is smaller, make two smaller pavlovas and cook them in batches, or halve the recipe.
Serving Suggestions
Serve the pavlova as a stunning centerpiece for a summer dinner party. Top it with softly whipped cream, fresh berries, and a drizzle of passionfruit pulp or a berry coulis. For a festive touch, add a sprinkle of powdered sugar or a few mint leaves. This dessert is best enjoyed the day it’s made, as the cream will soften the meringue over time.
Variations
- Chocolate Pavlova: Fold 1 tablespoon of unsweetened cocoa powder into the meringue along with the cornstarch. Top with chocolate shavings and raspberries.
- Lemon Curd Pavlova: Instead of whipped cream, spread a layer of lemon curd on top and finish with fresh blueberries.
- Mini Pavlovas: Instead of one large pavlova, shape the meringue into 4 small nests. Reduce cooking time to 25–30 minutes, then cool in the air fryer as directed.
- Spiced Pavlova: Add ½ teaspoon of ground cinnamon or cardamom to the sugar for a warm, aromatic twist.
Storage and Reheating
An unfilled pavlova (without cream or fruit) can be stored in an airtight container at room temperature for up to 3 days. If the weather is humid, it may soften slightly; you can re-crisp it in the air fryer at 200°F (95°C) for 10 minutes. Once filled, the pavlova should be eaten within a few hours—it will not store well. Do not refrigerate a filled pavlova, as condensation will make it soggy.
Frequently Asked Questions
Why did my pavlova crack?
Cracking is normal and often desirable—it gives the pavlova a rustic look. However, large cracks can be caused by opening the air fryer during cooking or by a sudden temperature change. Always cool the pavlova slowly in the turned-off air fryer.
Can I use a sugar substitute?
No, traditional pavlova relies on sugar for structure and crispness. Sugar substitutes like stevia or erythritol do not caramelize the same way and will result in a soft, sticky meringue that won’t hold its shape.
Why is my pavlova chewy or gummy in the center?
This usually means the pavlova wasn’t cooked long enough or was cooled too quickly. Ensure you cook for the full 45 minutes and then leave it in the air fryer to cool for at least 1 hour. The residual heat finishes the drying process.
Can I make pavlova on a rainy day?
Humidity is the enemy of meringue. If the air is very humid, the sugar will absorb moisture and the pavlova may become sticky. Try to make it on a dry day, and store it in an airtight container as soon as it’s cool.
Can I double the recipe?
Yes, but you’ll need to cook in batches. A standard air fryer basket can only hold one 6–7 inch pavlova at a time. Prepare the meringue, cook the first pavlova, then cook the second batch with fresh parchment.
What if I don’t have superfine sugar?
As mentioned, you can make your own by blending granulated sugar. Alternatively, you can use regular granulated sugar, but beat the meringue for an extra 2–3 minutes to ensure the sugar dissolves fully.
Related
- Hash Brown Breakfast Bowl: Easy 20-Minute Recipe
- Garden Lites Spinach Egg White Frittata Recipe
- GF French Toast Casserole: Easy Overnight Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).