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Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 3 egg whites (yolks can be frozen for another recipe)
- 185g caster sugar
- ½ tsp vanilla extract
- ½ tsp white wine vinegar
- ½ tsp cornflour
- 400g seasonal fruit, chopped into bite-sized pieces
- 1 tbsp icing sugar
- 250ml double cream
Method
1. Heat the air-fryer to 120°C. Line the air-fryer basket or an air-fryer baking tin with baking parchment. Cut into a circle to fit neatly.
2. Whisk the egg whites until they form stiff peaks, then whisk in the sugar, a spoonful at a time, until each spoonful is combined and the meringue looks glossy. Whisk in the vanilla, vinegar and cornflour, then spoon out (or pipe out if preferred) onto the parchment and create a mound of meringue with a dip in the centre to hold the filling later. Bake for 20 minutes.
3. Reduce the temperature to 100°C. Bake for a further 1 - 1¼ hours until the meringue is crisp on the outside (check the bottom as well). Turn off the air-fryer, leaving the pavlova inside to cool completely. Carefully lift out the meringue and put on a platter or plate. Can be stored in an airtight container for a day.
4. Before serving, combine the fruit with the icing sugar and leave to macerate for at least 20 minutes. Whip the cream to soft peaks, then pile on top of the meringue. Top with the fruit and drizzle over any juice.
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