For the meringue:

  • 3 egg whites
  • 150g powdered sugar
  • 1 tsp lemon juice
  • 1 heaping tsp cornstarch
  • Pinch of salt

For the topping:

  • 200ml heavy cream
  • 200g mascarpone cheese
  • 1 tbsp vanilla extract
  • 40g powdered sugar


  1. Line the air fryer basket with parchment paper.
  2. Begin by whisking the egg whites with a pinch of salt until foamy. Gradually add the powdered sugar, then finally the lemon juice and cornstarch. Beat until stiff peaks form.
  3. Spread the meringue mixture onto the parchment paper in the shape of a wreath (or any desired shape). Bake at 90°C for 60 minutes in the air fryer.
  4. Once baked, allow the pavlova to cool completely in the air fryer.
  5. While the pavlova is cooling, prepare the topping. Mix the mascarpone cheese with vanilla extract and powdered sugar until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the mascarpone mixture.
  6. Once the pavlova is completely cooled, spread the topping over it. Decorate the top with fresh fruits and mint leaves according to your preference. To add a festive touch, sprinkle powdered sugar over the pavlova before serving.

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