4 egg whites at room temperature
8 tbsp caster sugar
1 tsp lemon juice
1 tsp vanilla paste
FOR THE CREAM:
300ml pure cream
1/4 cup caster sugar
1 tbsp Beerenberg Strawberry Jam
300g fresh strawberries, hulled and sliced
1/4 cup Beerenberg Strawberry Jam
2 tbsp orange juice
Place egg whites into a stand mixer bowl, whip to form soft peaks then gradually rain 8 tablespoons of caster sugar. Continue to whip until firm peaks form, add lemon juice and vanilla, beat to combine.
Line air fryer basket with baking paper and shape meringue mixture onto baking paper. Place into air fryer basket and commence baking.
Set air fryer at 100°C, timer for 30 minutes. After time expires, reduce heat to 90°C and continue to cook for 1 hour.
Remove basket and gently remove the pavlova, place another piece of baking paper over the top of the pavlova and flip over. Return to basket and continue to cook at 90°C for a further 30 minutes. Allow to cool in the basket, then invert onto a serving plate.
When ready to serve, whip cream and 1/4 cup caster sugar to soft peaks. Gently fold through 1 tablespoon of Beerenberg Strawberry Jam. Top the pavlova with your cream mixture.
Combine sliced strawberries, 1/4 cup Beerenberg Strawberry Jam and orange juice together, then pile strawberries on top of the cream. Drizzle with any remaining jam and serve.