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