New Lebanon— When world-famous Russian ballerina Anna Pavlova danced in Australia in the 1920’s, it inspired Australian chef Herbert Sachse to create a dessert inspired by her ethereal, white, fluffy tutus — a cloud-like dessert he named “Pavlova.” Pavlova is the sweetest way to end a summer evening. It whips right up and pairs nicely with summer fruits and fresh herbs. It’s gluten-free, and you don’t need to turn on your oven! This Pavlova bakes in the air-fryer. Top with freshly whipped cream, fruits, and fresh herbs — and delight yourself, your family, or your dinner guests with this dreamy treat.
Peaches & Cream Pavlova
For the Pavlova:
4 egg whites
1 cup + 1 teaspoon sugar, divided
1 teaspoon lemon juice
1 teaspoon cornstarch
1 teaspoon cream of tartar
For the Rosemary Vanilla Whipped Cream:
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
1 tablespoon fresh rosemary, chopped
For the Peaches:
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup peaches, sliced
Line the air fryer with parchment paper, foil, or silicone, and preheat to 300 degrees.
Beat egg whites in a mixing bowl until soft peaks form. Add one cup sugar to the mixing bowl, 1/3 cup at a time, beating for 30 seconds after each addition. Add the lemon juice and beat for 30 additional seconds.
In a small bowl, mix one teaspoon each of sugar, cornstarch, and cream of tartar. Add to egg mixture, folding it in.
Pour it into a pile onto the air fryer liner, gently shaping into a round with a spatula. Close the air fryer and cook for 30 minutes. Let cool in the air fryer for 10 minutes and move to a wire rack to finish cooling.
Once cooled, beat whipping cream, powdered sugar, vanilla, and fresh rosemary in a whipped cream is formed.
Sauté peach slices in butter, brown sugar, and salt until caramelized.
Top Pavlova with peaches and cream, and joyfully eat this wonderful dessert.
