Not just for Pesach, this easy to prepare pavlova makes the most of the speedy air fryer. It can be just as easily made in a conventional oven but will take twice as long. I use vinegar for Pesach and cream of tartar the rest of the year to ensure stiff and glossy whites with a deliciously marshmallow-y centre.

You can make the meringue a day or two ahead and store in an air tight container then assemble it when you want to eat it.  

NOTE: If you are making this in a conventional oven you’ll need ot preheat it to 160°C/Fan 140°C/gas 3 and as soon as you put the pavlova in, immediately reduce the temperature to 150°C/300°F/gas 2. Then bake it for 1 hour then leave it to cool completely in the oven.  

Method:

• Beat the egg whites in a stand mixer or with handheld electric beaters. Whichever one you choose make sure the bowl is scrupulously clean — I usually wash and dry the bowl then wipe it with a cut lemon to ensure there is no grease.
• When the eggs reach a stiff peak start to slowly add the sugar one tablespoon at a time beating well so that the sugar fully dissolves and the meringue stays stiff and shiny.
• Once all the sugar is incorporated whisk in the vanilla and vinegar.
• Heat the air fryer to 120°C. Cut two pieces of baking parchment. Line your air fryer basket or tray with one piece paper and dollop the meringue mixture onto the other sheet either in a rectangle or round to fit your machine.
• Gently lift the meringue into the air fryer basket/tray and bake for 30 - 35 minutes. Remove the drawer or tray and allow the cooked meringue to cool in the basket for 20 minutes then carefully lift out the meringue and move it to a wire cooling rack.
• Whip the cream with the icing sugar and vanilla until it holds its shape but is not too stiff.
• No more than two hours before you plan on eating it, assemble the pavlova by moving the cooked meringue to a serving plate then gently spreading the cream over it and garnishing with the fruit and dusting with icing sugar.

louismann