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Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.


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Last modified on: March 24th 2013

For 6 people, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 19 min.30 min.45 min.2 hours 34 min.
Preservation: Only a few minutes once filled.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Pavlova : Photo of step #1Place 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.
5 min.
2 Pavlova : Photo of step #2Sprinkle caster sugar over the melted butter. 3 min.
3 Pavlova : Photo of step #3Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar. 5 min.
4 Pavlova : Photo of step #4Put 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 Pavlova : Photo of step #5Beat 60 g egg white to the stiff peak stage, then fold in 100 g caster sugar to make the meringue. 5 min.
6 Pavlova : Photo of step #6Pipe a spiral to cover the base inside the ring using a forcing bag. 3 min.
7 Pavlova : Photo of step #7Then pipe a circle around the edge to form the side of the pavlova. 3 min.
8 Pavlova : Photo of step #8Bake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in the centre. 45 min.
9 Pavlova : Photo of step #9Meanwhile, peel 4 kiwis and dice small. 15 min.
10 Pavlova : Photo of step #10Do the same thing with ½ pineapple.

Peel 1 banana and slice.
15 min.
11 Pavlova : Photo of step #11Mix the diced fruit together, add 4 tablespoons Sugar syrup and the juice of ½ lime. Mix well.

Set aside.
5 min.
12 Pavlova : Photo of step #12Take 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). 30 min.
13 Pavlova : Photo of step #13Slip a knife all around the inside of the ring. 5 min.
14 Pavlova : Photo of step #14Remove the ring and stand the pavlova on the serving plate. 5 min.
15 Pavlova : Photo of step #15Assemble the pavlova: spread a layer of cream in the meringue shell. 5 min.
16 Pavlova : Photo of step #16Top with the diced fruit.

Serve immediately.
5 min.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
204618 gr379 gr51 gr
102 %7 %36 %8 %
Per 100 g
CaloriesProteins CarbohydratesFats
991 gr18 gr2 gr
5 %<1 %2 %<1 %
Per person
CaloriesProteins CarbohydratesFats
3402 gr63 gr8 gr
17 %1 %6 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 3.20 €
Per person : 0.53 €

Note : These prices are only approximate.

Change currency:

Source: Home made, and many thanks to annick for her kiwis.
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ButterButter: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Nonettes, Fruit crumble, Little lemon biscuits, Clarified butter, ... [All]

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