Gluten-Free Air Fryer Pavlova

Ingredients

For the Pavlova:

• 3 large egg whites

• 1 cup (200 g) caster or granulated sugar

• 1 tsp lemon juice

• 1 tsp vanilla bean paste or extract

For the whipped cream:

• 1 cup (230 ml) heavy cream (double cream)

• ½ cup (60 g) powdered sugar (icing sugar)

• 1 tsp vanilla bean paste or extract

For filling:

• 2 tbsp lemon curd (or orange curd, optional)

• 1 cup (150–180 g) fresh berries (strawberries, raspberries, blueberries)

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Instructions

1. Prepare the Meringue:

   • Separate egg whites into a clean bowl.

   • Add sugar and lemon juice, place the bowl over simmering water (double boiler), and stir until the sugar dissolves (rub between fingers—shouldn’t feel gritty).

   • Dry the bowl’s bottom, add vanilla, then whisk with a stand mixer until stiff, glossy peaks form (about 10 minutes).

2. Shape and Bake:

   • Transfer meringue into a piping bag with a star tip. Line your air fryer basket.

   • Pipe a ring, fill the middle, and build up the sides.

   • Bake at 120°C for 20 minutes, then reduce to 95°C and cook for another 70 minutes (90 minutes total).

   • Turn off the air fryer but leave the pavlova inside to cool completely (overnight if possible).

3. Make Whipped Cream:

   • Whip cream, powdered sugar, and vanilla until soft peaks form.

4. Assemble:

   • Carefully transfer the pavlova shell to a plate.

   • Fill with whipped cream, add lemon curd (optional), and top with fresh berries.

   • Serve immediately.

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