Air Fryer Vanilla Berry Pavlova

Have you ever used your air fryer to prepare a dessert? Try this simple keto Pavlova inspired by the holidays!

INGREDIENTS

big egg whites
One teaspoon apple cider vinegar or 1/4 teaspoon cream of tartar
1/4 cup (40 g/1.4 oz) powdered cellulose
One cup (240 ml/eight fluid ounces) of heavy whipped cream
1 tsp vanilla essence without sugar
Two tablespoons of powdered cellulose or your preferred low-carb sweetener (20 g/0.7 oz)
One cup (140 g/5 oz) of fresh berries of your choice, such as blueberries, blackberries, raspberries, or strawberries

Break open the eggs and take out the whites and yolks. Transfer the egg whites to a mixer or a sizable, spotless basin.
Beat the egg whites at a medium-low speed to begin. After about two minutes, stop until the whites start to bubble. Next, incorporate the apple cider vinegar or cream of tartar.
One tablespoon of sweetener at a time, add. Continue pounding until they become glossy and stiff-peaked.
Put some parchment paper (round cake parchment works well) into your air fryer. Make a round meringue by spooning the mixture on top, being sure to leave at least 2.5 cm (1 inch) of space on the sides.
Make a nest in the center with a spoon or spatula, building up the sides of the meringue to accommodate the baked berries and whipped cream.
Preheat the air fryer to 120°C/250°F. Cook for 40 minutes, checking every 20 minutes or so.
After it’s done, take it out of the air fryer and allow it to cool completely before taking it out again and adding the topping.
Whip the cream while adding two tablespoons of cellulose and vanilla extract.
To assemble, place fresh berries and whipped cream on top of the chilled meringue. Add some fresh mint as well.
Cut into pieces for instant serving or keep chilled for a maximum of one day. It’s usually preferable to assemble the Pavlova just before serving. The baked meringue will keep for up to three days in the refrigerator when stored in an airtight container.