A recipe from cooking-ez.com
92K4.4 March 24th 2013
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For 6 people, you will need:


PreparationRestingCookingStart to finish
1 hour 19 min.30 min.45 min.2 hours 34 min.

Step by step recipe


The name "pavlova" came from the Russian ballerina Anna Pavlova, for whom the dessert was invented - another artistic muse, like for peach melba.
A pavlova must be served straight away, as the fruit will soon moisten the meringue and make it go soft.
Use fruit in season (kiwi, pineapple and bananas as as I write). You can achieve excellent results with a mix of soft fruit, combining red (red currants, strawberries, raspberries) and black (blackberries, blackcurrants).
But to "render unto Caesar", as they say, I admit to having pinched the excellent idea of caramelizing the meringue from Christophe Michalak.
View this recipe : https://cooking-ez.com/monde/recipe-pavlova.php
September 25th 2021.