Step by step recipe:

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

    Peel 1 banana and slice.
  11. 5 min.Pavlova : Photo of step #11
    Mix the diced fruit together, add 4 tablespoons Sugar syrup and the juice of ½ lime. Mix well.

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

    Serve immediately.


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.


Home made, and many thanks to annick for her kiwis.

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