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.
66,6924.4/5 for 21 ratings
Last 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 pineapple - 7
1 banana - 8
4 tablespoons Sugar syrup - 9
½ lime - 10
150 ml Chantilly cream - Total weight: 2,075 grams
How long does it take?
Time required for this recipe:
Keeping: Only a few minutes once filled.
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 19 min. | 30 min. | 45 min. | 2 hours 34 min. |
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?
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.
Nutritional information
How much will it cost?
- For 6 people : 3.20 €
- Per person : 0.53 €
Source
Home made, and many thanks to annick for her kiwis.More recipes?
This recipe uses (among others) | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberry Charlotte, Saint Honoré cake, Apple charlotte with toasted brioche, Individual charlottes with morello cherries, Belle-helene in a glass, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Pistachio powder or paste, Meringues, Verrine of avocado mousse and crab, Vanilla ice cream, Hazelnut and orange cake, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Rhubarb tart, Chocolate mousse, Rum babas, Pears and caramelised walnut samosas , ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Gingerbread, Scallops with fondue of leeks, Saltimbocca, Sandwich bread, ... All |
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