There’s something magical about pavlova—the crisp, delicate shell that gives way to a soft, marshmallow center, topped with cream, berries, and chocolate. Making it might feel intimidating at first, but I promise, with a little patience, it’s easier than you think. Let me walk you through the process, step by step, with all the tips I’ve learned along the way.
Prep Time: 40 minutes
Cook Time: 30 minutes
Serves: 8
Ingredients You’ll Need:
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4 egg whites, at room temperature
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215g (1 cup) caster sugar
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1 tsp cornflour
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1 tsp white vinegar
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1 tsp vanilla extract
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Whipped cream, for serving
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Fresh raspberries, for serving
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Cadbury Caramilk chocolate, shaved into curls, for serving
Step 1: The Perfect Meringue
Start by separating your eggs carefully—one little yolk in your whites, and it won’t whip properly. A clean, dry bowl and beaters are key. Even a tiny drop of water or grease can stop stiff peaks from forming.
Using electric beaters, whisk the egg whites on medium speed until soft peaks appear. These are peaks that gently curl over when you lift the beaters. Now comes the fun part: adding sugar.
Add it one tablespoon at a time, whisking constantly. This might feel slow, but patience is rewarded—your meringue will become thick, shiny, and glossy. At this stage, stop to admire it for a moment—this is the foundation of your pavlova.
Next, gently fold in the cornflour, vinegar, and vanilla extract. The cornflour helps stabilize the meringue, vinegar keeps it light, and vanilla adds that warm, inviting flavor. Be careful not to overmix—fold just until combined.
Pro Tip: Using caster sugar makes your meringue smooth and glossy. Avoid granulated sugar unless you don’t mind a slightly grainy texture.
Step 2: Shaping the Pavlova
Tear two sheets of baking paper, roughly 38cm each. One sheet will hold your meringue; the other will help you transfer it safely into the air fryer.
Spoon the meringue onto one sheet and use the back of a spoon to shape it into an 18cm disc. Don’t forget to make a slight indentation in the center—this little bowl will hold your cream and berries later.
Place the second sheet of baking paper in the air fryer basket. Carefully lift the meringue (on its paper) and place it into the basket at a right angle to the first sheet. This simple trick prevents the meringue from sticking and helps it cook evenly.
Tip: Don’t worry if it’s not perfectly round—the rustic look adds charm!
Step 3: Cooking Slowly
Air fry at 120°C for 30 minutes. Low and slow is the key here. Cooking too fast can brown the meringue or make it crack.
When the timer goes off, remove the air fryer drawer carefully. Let the pavlova sit in the basket for 20 minutes to cool slightly—this gradual cooling keeps it from cracking. Then transfer it, still on the baking paper, to a wire rack to cool completely.
Kitchen Hack: If you don’t have an air fryer, you can bake it in a conventional oven at the same temperature. Once baked, leave it in the slightly open oven to cool slowly.
Step 4: Decorating Your Masterpiece
Now comes the fun part—the toppings! Use a large palette knife to transfer your pavlova onto a serving plate carefully. The meringue is delicate, so go slowly.
Top generously with whipped cream, fresh raspberries, and those gorgeous Cadbury Caramilk chocolate curls. Feel free to get creative: seasonal berries, passionfruit, or even a drizzle of chocolate sauce would work beautifully.
Optionally, dust lightly with icing sugar for that extra touch of elegance. Serve immediately for the best texture—the shell is crisp, and the center remains soft and fluffy.
Serving Tip: Keep the meringue base away from moisture until ready to serve. If slicing, use a serrated knife and press gently to prevent cracks.
Extra Tips & FAQs
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Can I make this ahead of time?
Yes! Bake the meringue base a day ahead. Store it in an airtight container at room temperature and add cream and toppings right before serving. -
How do I prevent cracking?
Cook at a low temperature and let the pavlova cool gradually. Avoid sudden movements or temperature changes. -
Why did my meringue weep or become sticky?
This usually happens if sugar isn’t fully dissolved or the meringue was overbeaten. Always whisk until thick and glossy, and fold ingredients gently. -
Can I substitute toppings?
Absolutely! Fresh fruit, chocolate, passionfruit pulp, or even a few edible flowers make this dessert look stunning. Just add them last to avoid soggy meringue.
By the end, you’ll have a pavlova that looks like it came from a bakery but tastes like a homemade dream—crispy, fluffy, and full of flavor. It’s perfect for brunch, special occasions, or just a weekend treat.
