Ingredients
- 210g egg whites
- 330g caster sugar
- 1 teaspoon lemon juice
- 2 tablespoons cornstarch
- 20 cl chilled full-fream cream
- 1 tablespoon mascarpone
- 1 vanilla pod
Recipe
Slowly beat the eggs in the Easy Pâtisserie food processor. When the whites begin to foam, add 3 tablespoons of sugar and increase the speed. When the whites are stiff and set, stop the food processor.
Add the remaining sugar, cornflour and teaspoon of lemon juice to the egg whites. Beat for 4 minutes. The meringue should be firm, glossy and "bird's beak" on the whisk.
Line the drawer of your air fryer with a sheet of Easy paper, and use a tablespoon to make little nests.
Set your Crousty Light XL to 100°C and bake for 30 minutes. If you like your pavlova crunchier, continue baking. Then leave your nests to cool.
Place the cold whipping cream in the bowl of your Easy Pâtisserie. Start whipping the cream. Scrape out the inside of the vanilla pod and add the seeds to the bowl. Add the spoonful of mascarpone and a little sugar. Stop the food processor as soon as the whipped cream has risen and set.
For dessert, assemble your pavlovas: fill the meringue nests with whipped cream. Decorate with the fruit. And serve!
