Air Fryer Pavlova — Light Summer Dessert

• egg whites↗3

  (save yolks for another recipe)

• fine sugar185г g
• vanilla extract↗½ ч. л. tsp
• white wine vinegar↗½ ч. л. tsp
• corn starch½ ч. л. tsp
• seasonal fruits400г g

  cut into bite‑size pieces

• powdered sugar↗1 ст. л. tbsp
• heavy cream250мл ml

Step-by-step instructions

1. 1

   Preheat the air fryer to 120 °C. Line the basket or pan with parchment paper, cutting it into a circle so the meringue fits evenly.

2. 2

   Beat the egg whites with a whisk until stiff peaks form. Gradually add the fine sugar, one spoon at a time, continuing to beat until the mixture becomes glossy. Add vanilla extract, white wine vinegar and corn starch, mix again and spread the meringue onto the prepared paper, shaping a mound with a well in the center for the future filling (you can also pipe the meringue with a pastry bag). Bake for 20 minutes.

3. 3

   Lower the temperature to 100 °C and continue baking for another 1 hour to 1 hour 15 minutes, until the outside of the meringue becomes crisp (check the bottom as well). Turn off the air fryer, leaving the pavlova inside to cool completely. Carefully remove the meringue and transfer it to a platter or plate. Store in an airtight container for up to one day.

4. 4

   Before serving, toss the sliced fruit with powdered sugar and let it macerate for at least 20 minutes. Whip the heavy cream to soft peaks, spread it over the meringue, garnish with the fruit and drizzle with its juice.