INGREDIENTS

4 large egg whites, at room temperature

1 cup (220g) sugar

1 tsp cornflour (cornstarch)

1 tsp white vinegar

½ tsp vanilla extract

¾ cup (185ml, 6fl oz) whipped cream or Greek yoghurt, for topping

1 cup (200g, 7oz) strawberries, some whole, some cut in half, for topping

12 mint leaves, for topping

METHOD

Preheat air fryer to 140°C (285°F) 

Add the egg whites to a mixing bowl and beat with an electric mixer on medium-high speed until soft peaks form.

Gradually add the sugar a tablespoon at a time, while continuing to beat the egg whites. Beat until the mixture is glossy and stiff peaks form. This may take several minutes.

Gently fold in the cornflour, vinegar and vanilla extract until just combined. Do not over-mix.

Line the air fryer basket with baking paper. Spoon the meringue mixture onto the paper, forming a circular shape with slightly raised edges to create a nest for the toppings. 

Cook for 45-60 minutes, or until the pavlova is crisp on the outside and set. The inside should remain soft and marshmallow-like.

Turn off air fryer and let the pavlova cool completely inside air fryer with the drawer slightly ajar. This will help prevent the pavlova from collapsing.

Once cooled, carefully transfer the pavlova to a serving plate. 

Top with whipped cream or Greek yoghurt, arrange the strawberries on top and scatter over the mint leaves.

Serves 8

Prep + Cook time: 1 hr 20 mins

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