Pavlova
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.
120 K 4.4/5 (21 reviews)
2 hours 35 min.
Average
6 people
10 IngredientsLast modified on: March 24th 2013
For 6 people, you will need:
- 1
10 g butter - 2
20 g caster sugar - 3
60 g egg white - 4 100 g caster sugar
- 5
4 kiwis - 6
½ Pineapples - 7
1 banana - 8
4 tablespoons sugar syrup - 9
½ lime - 10
150 ml Chantilly cream - Total weight: 2,075 grams
Change measures:
Times for this recipe
Preparation: 1 hour 20 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 2 hours 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
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.
Melt 10 g butter and brush this over the "base" inside the ring.
Stage 2 - 3 min.
Sprinkle caster sugar over the melted butter.
Stage 3 - 5 min.
Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.
Stage 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).
This will give us a meringue that is lightly caramelized on the outside.
Preheat the oven to 300°F (150°C).
Stage 5 - 5 min.
Stage 6 - 3 min.
Pipe a spiral to cover the base inside the ring using a forcing bag.
Stage 7 - 3 min.
Then pipe a circle around the edge to form the side of the pavlova.
Stage 8 - 45 min.
Bake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in the centre.
Stage 9 - 15 min.
Meanwhile, peel 4 kiwis and dice small.
Stage 10 - 15 min.
Stage 11 - 5 min.
Mix the diced fruit together, add 4 tablespoons sugar syrup and the juice of ½ lime. Mix well.
Set aside.
Set aside.
Stage 12 - 30 min.
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).
Stage 13 - 5 min.
Slip a knife all around the inside of the ring.
Stage 14 - 5 min.
Remove the ring and stand the pavlova on the serving plate.
Stage 15 - 5 min.
Assemble the pavlova: spread a layer of cream in the meringue shell.
Stage 16 - 5 min.
Top with the diced fruit.
Serve immediately.
Serve immediately.
Remarks
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.
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.
Keeping: Only a few minutes once filled.
Source: Home made, and many thanks to annick for her kiwis.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 970 RDI=90 % | 100 RDI=20 % | 4,870 RDI=240 % | 20,400 RDI: 240 % |
| Per 100 g | 1 RDI=0 % | 50 RDI=4 % | 4 RDI=1 % | 230 RDI=10 % | 980 RDI: 10 % |
| Per person | 3 RDI=1 % | 160 RDI=20 % | 20 RDI=3 % | 810 RDI=40 % | 3,400 RDI: 40 % |
How much will it cost?
- For 6 people : 3.20 €
- Per person : 0.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example: Cranachan, Frozen nougat, Apple charlotte with toasted brioche, Strawberries with mint and cream, European glass, ... See them all 30
Egg white
Like these other recipes: Pistachio madeleines, Two-coloured chocolate-orange tart, Vanilla ice cream, Chocolate madeleines, Walnut paste, ... See them all 52
Caster sugar
Like these other recipes: Almonds pyramids, Ciabatta, Soft chocolate-orange cake, Quince compote, Coconut-vanilla cream for Elsa , ... See them all 357
Butter
Like these other recipes: Cod loin with saffron, Almond macaroon cake, Hamburger buns, Mussels marinière, X-Files cookies, ... See them all 463
Other recipes you may also like
Puits d'amour
This delicious little cake's charming French name means "well of love". It is made up of layers of puff and choux pastry, assembled with a light caramel and filled with vanilla confectioner's custard.August 23th 2015118 K4.4 1 hour 45 min.
Potimarron braised in meat jus
This is a very quick and simple recipe which makes an excellent accompaniment for roast meat, for example. It is also a good Sunday night dish.February 25th 201866 K 1 hour 5 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just...May 10th 2023269 K5 1 hour 50 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.May 10th 2023360 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.