Air Fryer Pavlova (Crispy Outside, Marshmallow Center)
Pavlova is one of those desserts that looks impressive but secretly relies on just a few simple ingredients. Traditionally baked low and slow in an oven, pavlova can feel intimidating for home cooks. The good news? You can make a beautifully crisp-on-the-outside, soft-and-marshmallowy-on-the-inside pavlova right in your air fryer—faster, easier, and with more consistent results.
This air fryer pavlova recipe is perfect for small households, summer desserts when you don’t want to turn on the oven, or anyone who wants a foolproof method for making this classic meringue dessert. Topped with whipped cream and fresh fruit, it’s light, elegant, and always a crowd-pleaser.
What Is Pavlova?
Pavlova is a meringue-based dessert made from whipped egg whites and sugar, named after the Russian ballerina Anna Pavlova. It’s especially popular in Australia and New Zealand. What sets pavlova apart from regular meringue is its texture—a crisp shell with a soft, chewy, almost marshmallow-like center.
Using an air fryer helps control the heat more evenly in a compact space, reducing cracking and overbrowning while cutting down cooking time significantly.
Why Make Pavlova in an Air Fryer?
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Faster cooking time than a traditional oven
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No preheating a large oven, perfect for warm weather
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Consistent low heat for a stable meringue
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Ideal size for small pavlovas or mini desserts
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Beginner-friendly with less risk of collapse
If you’ve ever had a pavlova crack, brown too much, or collapse after baking, the air fryer method may become your new favorite.
Ingredients
For the Pavlova Base
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2 large egg whites, at room temperature
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½ cup (100g) superfine sugar (caster sugar)
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1 teaspoon cornstarch (cornflour)
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1 teaspoon white vinegar or lemon juice
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½ teaspoon vanilla extract
For the Topping
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¾ cup heavy whipping cream
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1 tablespoon powdered sugar (optional)
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Fresh fruit (strawberries, kiwi, blueberries, passionfruit, or raspberries)
Equipment Needed
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Air fryer
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Electric hand mixer or stand mixer
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Mixing bowl (clean and grease-free)
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Parchment paper
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Spatula
How to Make Air Fryer Pavlova
Step 1: Prepare the Air Fryer Basket
Cut a piece of parchment paper to fit your air fryer basket. Lightly crumple it, then flatten it again—this helps it sit neatly. Set aside.
Step 2: Whip the Egg Whites
Place the egg whites into a clean, dry mixing bowl. Using an electric mixer, beat on medium speed until soft peaks form. The egg whites should look foamy and hold their shape gently when you lift the beaters.
Step 3: Gradually Add Sugar
With the mixer running, add the sugar one tablespoon at a time, beating well after each addition. This step is crucial—adding sugar slowly ensures it dissolves completely, giving you a smooth, glossy meringue.
Once all the sugar is added, increase the speed and beat for 2–3 minutes until the mixture is thick, glossy, and holds stiff peaks. You should be able to turn the bowl upside down without anything moving.
Step 4: Fold in Flavorings
Gently fold in the cornstarch, vinegar (or lemon juice), and vanilla extract using a spatula. Be careful not to deflate the meringue.
Step 5: Shape the Pavlova
Spoon the meringue onto the prepared parchment paper and shape it into a round, about 5–6 inches wide. Use the back of a spoon to create a shallow dip in the center—this will hold the cream and fruit later.
Step 6: Air Fry the Pavlova
Place the basket into the air fryer. Cook at 250°F (120°C) for 45–50 minutes. Do not open the air fryer during cooking, as sudden temperature changes can cause the pavlova to collapse.
When done, the outside should feel dry and crisp, but the inside will still be soft.
Step 7: Cool Completely
Turn off the air fryer and leave the pavlova inside with the door slightly open for 30–60 minutes. This slow cooling helps prevent cracking and sinking.
Topping and Serving
Whip the cream until soft peaks form, adding powdered sugar if desired. Spoon the whipped cream into the center of the cooled pavlova and top with fresh fruit just before serving.
Slice gently and serve immediately for the best texture.
Tips for Perfect Air Fryer Pavlova
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Use superfine sugar: Regular granulated sugar may not dissolve fully.
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Room temperature egg whites whip better and create more volume.
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Avoid humidity: Pavlova loves dry weather—humid days can make it sticky.
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Don’t rush cooling: Sudden temperature changes cause collapse.
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Make it mini: Divide into smaller pavlovas and reduce cooking time by 10–15 minutes.
Storage
Pavlova is best enjoyed fresh. If needed, store the plain pavlova shell in an airtight container at room temperature for up to 24 hours. Do not refrigerate the shell. Add toppings just before serving.
Final Thoughts
This air fryer pavlova recipe proves that elegant desserts don’t need to be complicated. With just a handful of ingredients and your air fryer, you can create a light, airy, bakery-worthy dessert that looks as good as it tastes. Whether you’re hosting a dinner party or craving something sweet and fresh, this pavlova delivers every time.