Air Fryer Pavlova

Why You’ll Love It

Make ahead dessert: You can make the pavlova a day ahead and store it in an airtight container at room temperature.
Simple ingredients: With just a few basic ingredients, you can create a deliciously impressive dessert that’s both easy to make and elegant to serve.
Perfect for special occasions: Whether for a holiday, birthday, or dinner party, pavlova feels like a special treat that will impress your guests.

Air Fryer Pavlova Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Egg whites: Use fresh, room-temperature egg whites for the best volume and structure. Set egg yolks aside for another recipe.
Cream of tartar or lemon juice: Choose either cream of tartar or lemon juice; both work well to create a stable meringue.
White sugar: Regular granulated sugar dissolves quickly, giving the meringue its signature crisp exterior and chewy center. Adding it gradually allows for a smooth, glossy texture.
Cornstarch: A small amount helps create a soft, marshmallowy interior by absorbing extra moisture.
Fresh fruits: Any fresh, sliced fruits work beautifully as a topping. Choose fruits with bright colors and flavors. I love using berries or kiwis. Make sure they’re well-washed and dried to avoid excess moisture.
Whipped cream: A dollop of whipped cream adds creaminess and richness, balancing the pavlova’s sweetness and crisp texture. Keep it chilled until you’re ready to top and serve.

How to Make Air Fryer Pavlova

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Whip the egg whites: Separate each egg white from each egg yolk. Beat the egg whites in a stand mixer until they become fluffy and quadruple in volume to soft peaks.
Gradually add cream of tartar and sugar: Add the cream of tartar, then slowly incorporate the sugar while continuing to beat the mixture. The meringue should reach stiff peaks.
Fold in cornstarch: Sift the cornstarch over the firm peaks, then gently fold it in with a rubber spatula.
Shape the pavlova: Spoon the meringue from the mixing bowl onto a lined air fryer tray, forming a circular shape with slightly raised edges to hold toppings.
Cook the pavlova: Cook the pavlova and then completely cool it inside the air fryer. Transfer it to a cooling wrack.
Decorate and serve: Top the pavlova with whipped cream and fresh fruits. Serve immediately or store for later use.
Shape on a baking sheet: Spoon the meringue onto a lined baking sheet, shaping it into a circle with a slightly raised edge.
Bake: Place the tray in the oven and bake. Cool in the oven.
Top and Serve: Once cooled, transfer the pavlova to a serving plate and add whipped cream and fresh fruits.

Substitutions and Variations

White sugar: Caster sugar is a finer option that dissolves more readily in egg whites, creating a smoother texture. Avoid icing sugar. For a lower-sugar option, try monk fruit or erythritol, though these can affect the crispness.
Cornstarch: Potato starch or arrowroot powder can be effective alternatives if cornstarch isn’t available.
Whipped cream: Coconut cream is an excellent substitute for a dairy-free version. Chill the can of coconut milk and whip the solidified cream with a little sweetener.
Chocolate pavlova: Fold some sifted cocoa powder into the meringue for a chocolate-flavored pavlova, or drizzle melted chocolate over the finished pavlova.
Flavored meringue: Add a few drops of almond or vanilla extract to the meringue. Citrus zest, like lemon or lime, can also be added.
Mini pavlovas: Instead of one large pavlova, divide the meringue into smaller portions for individual pavlovas. Let everyone personalize their toppings.
Berry compote: Instead of fresh fruits, use a berry compote or mix fresh berries with sugar and lemon juice to create a slightly saucy topping for an air fryer berry pavlova.
Nutty toppings: Sprinkle chopped pistachios, almonds, or shredded coconut over the whipped cream and fruit topping.

Serving Suggestions

Appetizer: Start with dirty martini shrimp or these air fryer sweet potatoes.
Main: Try my Cajun shrimp pasta, this corn carbonara or my Greek lemon chicken with potatoes.
Dessert: End with a serving of your delicious air fryer pavlova.

How to Store Pavlova

Store: Store any leftover pavlova in an airtight container at room temperature. It’s best eaten within a day or two for the best texture.
Freezer: Store the pavlova in the freezer for up to a few weeks, ensuring it’s well-wrapped to prevent freezer burn.
Thaw: Allow the pavlova to thaw at room temperature for 1 or 2 hours before serving to restore its light texture.
Reheat: To reheat, place the pavlova in a low-temperature oven (about 212°F) for 10 to 15 minutes, just to warm it through without softening the meringue.