Air Fryer Vanilla Berry Pavlova

Air Fryer Vanilla Berry Pavlova is a light, crisp-on-the-outside, marshmallow-soft-on-the-inside dessert topped with whipped cream and fresh berries. Using an air fryer makes the meringue quicker and more convenient while still delivering a beautiful pavlova with a delicate texture and elegant presentation.

Ingredients

For the pavlova:

• 3 large egg whites, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon vanilla extract

For the topping:

• 1 cup heavy whipping cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries, blackberries)

Optional garnish:

• Mint leaves
• Berry sauce or coulis
• White chocolate shavings

Instructions

1. Prepare the air fryer
   Line a small, flat air fryer-safe tray or parchment paper cut to fit your basket. Lightly grease the parchment to prevent sticking. Preheat the air fryer to 250°F (120°C) for a few minutes.
2. Whip the egg whites
   In a clean, dry mixing bowl, beat egg whites using an electric mixer on medium speed until soft peaks form. The bowl must be completely grease-free for proper whipping.
3. Add sugar gradually
   Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat. Increase speed to high and whisk until the mixture becomes thick, glossy, and stiff peaks form. The sugar should be fully dissolved.
4. Add flavor and stabilizers
   Gently fold in cornstarch, vinegar or lemon juice, and vanilla extract. This helps create the classic pavlova texture with a crisp shell and soft center.
5. Shape the pavlova
   Spoon the meringue mixture onto the prepared parchment in the air fryer basket. Shape it into a round disc with slightly raised edges and a small indentation in the center to hold the cream later.
6. Air fry
   Cook at 250°F (120°C) for 25 to 35 minutes. The outside should feel dry and slightly crisp, while the inside remains soft. Avoid opening the air fryer frequently during baking.
7. Cool completely
   Turn off the air fryer and allow the pavlova to cool inside with the door slightly open. This helps prevent cracking and collapse. Once cooled, carefully remove from parchment.
8. Prepare the whipped cream
   In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until soft to medium peaks form.
9. Assemble
   Spread whipped cream over the cooled pavlova. Top generously with fresh berries.
10. Garnish and serve
    Add mint leaves, berry sauce, or white chocolate shavings if desired. Serve immediately for the best texture contrast.

Storage

The baked pavlova base can be stored in an airtight container at room temperature for up to 24 hours. Once assembled with cream and berries, it should be served immediately, as it will soften over time.

Tips

• Make sure the mixing bowl is completely clean to help egg whites whip properly.
• Do not overbake, as pavlova should remain slightly soft inside.
• Add sugar slowly to ensure a stable, glossy meringue.
• Assemble only before serving to maintain crisp texture.