You will need:
- 4 egg whites
- 1 tsp lemon juice (or white vinegar)
- Pinch of salt
- 1 cup caster sugar
For the topping
- 1 bunch rhubarb, trimmed (around 400-500g)
- ¾ mandarin or orange juice
- 2 tbs caster sugar
- ¼ tsp cinnamon
- 300mls thickened cream, whipped
- 1 tbs pistachio nuts, toasted
- 3 mint leaves, torn
Let's make it:
Step 1:
In a clean, large mixing bowl, combine the egg whites, lemon juice and pinch of salt. Using an electric hand mixer, beat on high speed, until foamy, 2 minutes. Gradually add caster sugar, until you reach stiff peaks, 5-6 minutes.
Step 2:
Line the basket of your Sunbeam DiamondForce™ 3-In-1 Digital 5L Air Fryer with baking paper and spoon in the meringue. Set temperature to 100°c and cook for 1 hour (max time) and then a further 30 minutes (total time 90 minutes). Allow to cool completely in the basket (an extra 2-3 hours).
Step 3:
While the meringue is baking, cut the rhubarb into 10cm lengths and place into a medium frying pan with your citrus juice of choice, sugar and cinnamon. Cook on medium heat for 10 minutes, or until rhubarb is softened. Set aside until required.
Step 4:
Top the cooled pavlova with the whipped cream and garnish with the poached rhubarb in a wreath shape. Garnish with pistachios and torn mint leaves.
Cook's Tip:
The perfect meringue is achieved with long, slow and low cooking with no browning. A good pavlova should be glossy white on the exterior with no browning and a soft, marshmallowy centre. You can achieve perfect results in the Sunbeam DiamondForce™ 3-In-1 Digital 5L Air Fryer’s super low temperature which is difficult to achieve in a standard home oven!