This is the best pavlova recipe you’ll ever try, I make it over and over every year. This air-fryer chocolate pavlova is crunchy on the outside and soft and chocolate-y inside.
I’ve made this pavlova at least a hundred times. It’s THE BEST. You’ll never eat normal pavlova again after you’ve tried it, and it works best in the air fryer 👏 It’s super crunchy on the outside, and soft and almost gooey inside (with chocolate pieces).
If you’d like to make the normal version, you can find that recipe here.
How to make Air-fryer Chocolate Pavlova
STEP ONE: Beat the egg whites, until stiff peaks form. Slowly add in the sugar, and keep beating, until all the sugar is incorporated.
STEP TWO: Put the beaters away – the rest you’ll mix in by hand. Add in the balsamic vinegar, cocoa powder and chocolate, and fold in using a metal spoon (don’t mix too much or you’ll take all that gorgeous air out of your pavlova).
STEP THREE: Line an air fryer drawer with baking paper, and cook at 160ºC for 1 hour.
STEP FOUR: Leave in the air-fryer to cool.
STEP FIVE: Once cooled, smother in shitloads of whipped cream, raspberries and grated chocolate.
Air-fryer Chocolate Pavlova
Ingredients
6 egg whites
1 1/2 cups caster sugar
1 tsp balsamic vinegar
3 tbs cocoa powder
80g chocolate, chopped
Instructions
1. Beat the egg whites, until stiff peaks form. Slowly add in the sugar, and keep beating, until all the sugar is incorporated.
2. Put the beaters away – the rest you’ll mix in by hand. Add in the balsamic vinegar, cocoa powder and chocolate, and fold in using a metal spoon (don’t mix too much or you’ll take all that gorgeous air out of your pavlova).
3. Line an air fryer drawer with baking paper, and cook at 160ºC for 1 hour.
4. Leave in the air-fryer to cool.
5. Once cooled, smother in shitloads of whipped cream, raspberries and grated chocolate.
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