Ingredients
FOR THE PAVLOVA BASE
4 egg whites at room temperature
8 tbsp caster sugar
1 tsp lemon juice
1 tsp vanilla paste
OR substitute for a store bought pavlova base
FOR THE CREAM:
300ml thickened cream
1 tsp vanilla paste
¼ cup caster sugar
FOR SERVING:
300g fresh strawberries (halved and whole)
½ jar of Beerenberg Strawberry Jam
Directions
Place egg whites into a stand mixer bowl, whip to form soft peaks then gradually add 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, vanilla paste and caster sugar until soft peaks form.
Spoon whipped cream over the Pavlova base, spreading it evenly. Dollop Beerenberg Strawberry Jam over the cream and gently swirl through.
Arrange fresh strawberries on top of the cream. Drizzle with any remaining jam and serve immediately (or refrigerate for up to 1 hour).
