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.
101K 21 4.4
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Last modified on: March 24th 2013

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 19 min.30 min.45 min.2 hours 34 min.
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Step by step recipe

Stage 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.

Stage 2 - 3 min.
Pavlova : Photo of step #2
Sprinkle caster sugar over the melted butter.

Stage 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.

Stage 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).

Stage 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.

Stage 6 - 3 min.
Pavlova : Photo of step #6
Pipe a spiral to cover the base inside the ring using a forcing bag.

Stage 7 - 3 min.
Pavlova : Photo of step #7
Then pipe a circle around the edge to form the side of the pavlova.

Stage 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.

Stage 9 - 15 min.
Pavlova : Photo of step #9
Meanwhile, peel 4 kiwis and dice small.

Stage 10 - 15 min.
Pavlova : Photo of step #10
Do the same thing with ½ pineapple.

Peel 1 banana and slice.

Stage 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.

Stage 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).

Stage 13 - 5 min.
Pavlova : Photo of step #13
Slip a knife all around the inside of the ring.

Stage 14 - 5 min.
Pavlova : Photo of step #14
Remove the ring and stand the pavlova on the serving plate.

Stage 15 - 5 min.
Pavlova : Photo of step #15
Assemble the pavlova: spread a layer of cream in the meringue shell.

Stage 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.
Only a few minutes once filled.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,043 Kcal or 8,554 Kj18 gr377 gr51 gr
102 %7 %36 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
98 Kcal or 410 Kj1 gr18 gr2 gr
5 %<1 %2 %<1 %
Per person
Energetic valueProteins CarbohydratesFats
340 Kcal or 1,424 Kj3 gr63 gr9 gr
17 %1 %6 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 3.20 €
  • Per person : 0.53 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Home made, and many thanks to annick for her kiwis.
This recipe uses (among others)
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Rice pudding with chestnuts and poached pears, Saint Honoré cake, Bavaroise cream, Pear verbena tarts, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Ice-cream Vacherin, Financier batter, Mousse with two chocolates, How to beat egg whites, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Fruit crumble, Peach and verbena feuilleté, Caramelized apple "moelleux" cake, Stewed apricots, Kouign-amann brioche, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Oatmeal cake, Naan, Flognarde, Scallops with sorrel and Noilly Prat, French onion soup, ... All
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