Easter Pavlova in Air Fryer
Crisp meringue, airy cream and fresh fruit make this pavlova a small Easter dessert with big effect. This recipe for Easter pavlova in air fryer gives a soft ce…
Ingredienser
Instructions
Separate the eggs and place the egg whites in a completely clean bowl.
Whip the egg whites until they start to foam.
Add sugar little by little while continuing to whip, until the meringue is glossy, thick and stiff.
Gently fold in white wine vinegar and cornstarch with a spatula.
Cut parchment paper to fit the air fryer basket.
Shape the meringue into a round base on the parchment paper and make a small dip in the center.
Cook the pavlova in the air fryer at 110 degrees for about 70 minutes, until crisp on the outside and still slightly soft inside.
Let the pavlova cool completely before moving it.
Whip cream and sugar into an airy cream.
Cut the mango into pieces and halve the passion fruits.
Top the cold pavlova with cream, mango, passion fruit, coconut flakes, mint and macarons just before serving.
Nutrition per serving
Energi ca. 2400 kcal
Protein 37.5 g
Fett 141.4 g
Karbohydrater 243.1 g
Fiber 4.3 g
Sukker 217.9 g
Salt 2.1 g
Tips & tricks
Move the pavlova only when it is completely cooled. A warm meringue base is more fragile and cracks more easily if lifted too soon.
Did you know?
Pavlova gets its crisp surface and soft center from the combination of stiff meringue, low heat and long drying time. In the air fryer, the heat is more concentrated, so a smaller pavlova works especially well. Mango, passion fruit and coconut give the dessert a fresh Easter feel with both sweetness and acidity.
