Air Fryer Pavlova is a light and crispy meringue dessert with a soft marshmallow-like center. It’s usually topped with whipped cream and fresh fruits like berries or kiwi. This version uses the air fryer instead of the oven, making it quicker and great for small batches.
Traditionally, pavlova is made in the oven at a low temperature for over an hour. But with an air fryer, you can get a similar result with much less effort. The outside becomes crisp, while the inside stays soft and chewy. It’s naturally gluten-free, and perfect for summer parties, holidays, or whenever you want something sweet and elegant.
To make pavlova in the air fryer, you’ll need egg whites, sugar, and a few extras like vinegar or cornstarch to keep the meringue stable. Make sure the bowl is clean and grease-free, and that your egg whites have no yolk in them—this helps them whip up nicely.
Once cooked, top your pavlova with fresh whipped cream and colorful fruit for a show-stopping dessert that’s both easy and beautiful!
🍳 Ingredients
For the meringue base
- 4 large egg whites (room temperature)
- 1 cup (200g) white sugar
- 1 tsp cornstarch
- 1 tsp white vinegar or lemon juice
- 1 tsp vanilla extract
For the topping
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar (optional)
- Fresh fruit (berries, kiwi, passionfruit, or banana)
Instructions
- Whip the egg whites in a clean, dry bowl until soft peaks form.
- Slowly add the sugar, one spoonful at a time, while beating the mixture until glossy stiff peaks form (this can take 5–8 minutes).
- Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract using a spatula.
- Cut a circle of parchment paper to fit your air fryer basket. Spoon the meringue into a round shape (like a small cake), with slightly raised sides.
- Preheat the air fryer to 250°F (120°C), if your model allows preheating.
- Place the meringue into the air fryer and cook at 250°F (120°C) for 30–40 minutes, depending on size.
- Turn off the air fryer and leave the meringue inside with the drawer slightly open for 15–20 minutes to cool slowly and prevent cracking.
- While cooling, whip the cream with powdered sugar until soft peaks form.
- Once the meringue is fully cooled, top with whipped cream and fresh fruit.
- Serve immediately, or refrigerate (undecorated) for up to 2 days.
Tips & Tricks
- Use room temperature egg whites for better volume.
- Make sure no yolk or grease gets into the whites—this stops them from whipping properly.
- Add sugar slowly to make the meringue stable and shiny.
- Let the pavlova cool slowly inside the air fryer to reduce cracks.
- Only add toppings just before serving, to keep the meringue crisp.
Notes
- Cooking time may vary depending on the air fryer model and size of your pavlova.
- Store leftovers in the fridge without toppings for best texture.
- You can pipe mini pavlovas instead of one large one—just reduce the cooking time.
Air Fryer Pavlova
Description
This Air Fryer Pavlova is a light, crisp meringue dessert with a soft center, topped with whipped cream and fruit. It’s quicker to make than oven-baked versions and perfect for a gluten-free sweet treat!
Duration
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4–6
Ingredients
Meringue Base
- 4 egg whites
- 1 cup sugar
- 1 tsp cornstarch
- 1 tsp vinegar or lemon juice
- 1 tsp vanilla extract
Topping
- 1 cup heavy cream
- 2 tbsp powdered sugar (optional)
- Fresh fruit (berries, kiwi, etc.)
Instructions
- Whip egg whites to soft peaks. Add sugar slowly and beat until stiff and glossy.
- Gently fold in cornstarch, vinegar, and vanilla.
- Shape into a circle on parchment paper in the air fryer basket.
- Air fry at 250°F (120°C) for 30–40 minutes.
- Turn off air fryer, open drawer slightly, and cool for 20 minutes.
- Whip cream with powdered sugar. Top pavlova with cream and fruit.
- Serve right away and enjoy!