A recipe from cooking-ez.com
92K4.4 March 24th 2013
For 6 people, you will need:
|Preparation||Resting||Cooking||Start to finish|
|1 hour 19 min.||30 min.||45 min.||2 hours 34 min.|
Step by step recipe
- 1: Place a sheet of cooking parchment (or a silicon sheet) on a baking sheet and stand a dessert ring 24 cm (10 inches ) in diameter on top.
Melt 10 g butter and brush this over the "base" inside the ring.
- 2: Sprinkle caster sugar over the melted butter.
- 3: Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.
- 4: Put the ring back into place.
This will give us a meringue that is lightly caramelized on the outside.
Preheat the oven to 300°F (150°C).
- 5: Beat 60 g egg white to the stiff peak stage, then fold in 100 g caster sugar to make the meringue.
- 6: Pipe a spiral to cover the base inside the ring using a forcing bag.
- 7: Then pipe a circle around the edge to form the side of the pavlova.
- 8: Bake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in the centre.
- 9: Meanwhile, peel 4 kiwis and dice small.
- 10: Do the same thing with ½ pineapple.
Peel 1 banana and slice.
- 11: Mix the diced fruit together, add 4 tablespoons Sugar syrup and the juice of ½ lime. Mix well.
- 12: Take the meringue out of the oven as soon as it is ready and leave to cool (this is important, otherwise it is likely to break).
- 13: Slip a knife all around the inside of the ring.
- 14: Remove the ring and stand the pavlova on the serving plate.
- 15: Assemble the pavlova: spread a layer of cream in the meringue shell.
- 16: Top with the diced fruit.
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.
September 25th 2021.