Method

• 1.
  Make sure the eggs are at room temperature. Why? Because that’s what my sister said you have to do. I use a stand mixer thingy with the whisk attached to make this rockin’ pav. Drop the egg whites and salt into the bowl and whisk on high until soft peaks form. Continue to whisk and slowly add the sugar, a tablespoon at a time, every 45 seconds (if you add the sugar all at once your meringue will be grainy). Once you’ve added all the sugar, the meringue should look white and glossy. Add the cornflour and vinegar and whisk for another 2–3 minutes.
• 2.
  Line the base of your air fryer with baking paper. Using a dessertspoon, scoop the meringue onto the baking paper and spread it out to form a 25 cm circle. Don’t worry too much about being a perfectionist as we’ll be topping the pav later on with delicious cream. Cook on 170°C for 3 minutes, then reduce the temperature to 140°C and cook for 40 minutes.
• 3.
  Very carefully remove the cooked meringue from the air fryer. You will be tempted to immediately add toppings, but you have to let it cool down completely. Once it is cool (and not a minute before), whip the cream to stiff peaks and get ready to channel your inner Da Vinci. Spoon the whipped cream onto the meringue, top with the pistachios and cinnamon and drizzle over the honey.