Jubilee Crown Pavlova


  • 120 g egg white
  • 130 g caster sugar
  • 110 g icing sugar
  • 1 tsp white vinegar
  • 150 ml double cream
  • 1 tsp vanilla extract
  • 190 g mixed punnet of blueberries and raspberries
  • Honey for drizzling, as needed
  • Edible Gold dust powder, as needed
  • Place the egg whites and vinegar into a very clean metal or glass bowl. Chefs tip: Any grease in your bowl, or rouge bits of yolk in the whites, can stop your egg whites whisking properly.
  • Using an electric whisk, whisk the egg whites they can hold a stiff peak as the whisk is removed.
  • Gradually, add the caster sugar and icing sugar a few spoons at a time, whisking on high for about a minute between additions as you go, beat until incorporated.
  • Press some meringue between your fingers to feel if all the sugar has dissolved into the egg whites. If the mixture is grainy keep whisking.
  • Cut a circle of baking paper just big enough to fit your Vortex basket. Remove the air fryer tray from the basket and place the baking paper circle on top, securing with a small bit of meringue.
  • Spoon the meringue into the baking paper and using a butter or palate knife form the meringue into a fat dome like shape. Smooth the sides, then use a teaspoon to create the fluted crown indents.
  • Be sure not to make the crown too tall to ensure it doesn’t touch the air frying heating element.
  • Lower the air frying tray back into the basket and close the drawer.
  • Select Bake and set the time to 15 Minutes and temperature to 110° C.
  • Press Cancel, then select Bake at 95°C and Bake for an additional 2 Hours (you will need to reset the timer after 1 hour).
  • Leave to cool in the Vortex Air Fryer.
  • Once the meringue is cooked and the outer shell is firm, place the meringue on a cake stand.
  • Whip the double cream and fold in a few squished raspberries and vanilla.
  • Pile the cream onto the meringue, then finish with berries, a drizzle of honey and gold dust if using.
  • Serve immediately.
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