Pavlova Passion

Named after legendary ballerina Anna Pavlova, this fluffy, fragrant cloud remains a classic sweet treat even a century later. Bake one up to entice your bae this Valentine’s day with the new BRUNO Air Fryer! The “surround” convection heating will ensure even cooking for an airy pavlova that’s soft as a cloud on the inside, and delicately crunchy on the outside.      

Delving into the deets

Topping Alternatives

Berries are used to top for this recipe along with the cream and lemon curd, but you can customize your pavlova with some of your favorite goodies including: 

  • Tropical fruit (mango, banana, passionfruit, etc…)
  • Fruit jam
  • Crushed cookies or biscuits (biscoff, tim tam, etc…) 
  • Chocolate shavings   

Curd creation 

A zesty contrast to the sweet pavlova, you could buy lemon curd, or see it as a way to utilize the leftover egg yolks from making the pavlova meringue. Make yours ahead by: 

  1. Prepare a double boiler (place a mixing bowl over the rim of a pot of boiling water), then add the juice and zest of 1 lemon, and 1/4 cup sugar.
  2. Macerate the zest using the back of a spoon to express its oils (~ 1 minute).
  3. Add 4 egg yolks and 3 tbsp of unsalted butter, then whisk continuously.
  4. Continue whisking until the mixture thickens, it is done when the curd will coat and stick to the back of a spoon. 
  5. Strain the lemon curd into a jar and store it in a refrigerator when cooled. Keep refrigerated for up to 1 week. 




    1. Use a handheld mixer to whisk the egg whites in a large mixing bowl, progressively increasing the mixer’s speed (~ 3 minutes). 
    2. When the egg is foamy but still viscous (soft peaks), add the sugar and continue whisking (~ 2 minutes). 
    3. Once the meringue is thick and stiff, add the vanilla, corn flour, and vinegar and whisk further until combined (~1 minute).  
    4. Cut out 1 square sheet (18 x 18 cm), and 2 longer strips (28 x 8 cm) of baking paper. 
    5. By applying dabs of the meringue on one side of the baking paper pieces, stick the paper to the air fryer basket so that the square sheet coats the bottom, and the strips cover its inner walls.   
    6. Spoon the meringue onto the centre of the air fryer basket, forming a tall pile. Use an offset spatula to flatten and indent the top of the pavlova, then texture the walls of the pavlova by dragging the spatula vertically up its sides.
    7. Gently insert the basket into the air fryer and set the temperature to 135 ℃, for 35 minutes.
    8. When the cooking is complete, gently pull out the air fryer basket so it is open just a crack, and leave the pavlova inside to cool (~ 2 hours). 
    9. When the pavlova has cooled down, make the whipped cream by adding the cream to a large chilled mixing bowl and whisk it at progressively increasing speed with the electric mixer (~4 minutes).
    10. When the cream is whipped to soft peaks, add the sugar and whip further until you attain stiff peaks (~ 1 minute). 
    11. Extricate the pavlova from the fryer basket, lifting it gently by holding onto the baking paper. 
    12. Coat the top with lemon curd, apply a layer of whipped cream over the curd, then scatter berries and mint leaves on the cream. Sprinkle the lemon zest over the top.

    This courtship of a confection is best paired with a side of warming mood lighting and frolicsome flirtations. ;)

    Happy Valentine's Day~  


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