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.
84,2894.4/5 for 21 ratings
Grade this recipe: 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,043 Kcal or 8,554 Kj | 18 gr | 377 gr | 51 gr |
| 102 % | 7 % | 36 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 98 Kcal or 410 Kj | 1 gr | 18 gr | 2 gr |
| 5 % | <1 % | 2 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 340 Kcal or 1,424 Kj | 3 gr | 63 gr | 9 gr |
| 17 % | 1 % | 6 % | 1 % |
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: Warm apple feuillantines, Key Lime Pie for Jeremy, Quick Strawberry Millefeuille, European glass, Strawberries with mint and cream, ... All |
| Egg white: You can get more informations, or check-out other recipes which use it, for example: Meringues, Piped petits-fours, Vanilla ice cream, Clafoutis "Marie-Antoinette", Almond dacquoise, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Mulled wine Belle-Plagne style, Rice pudding with fruit and nuts, Lemon creams, Moist chocolate cake, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Pork medallions with "full" turnips, Salmon rillettes, Autumn apple and plum crumble pie, Diplomat cream, Spinach Croque-monsieur , ... All |
Other recipes you may also like
![[4 pears salad with vanilla]](/images/vignettes_150/22.jpg)
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.62,0894.2/5 for 20 ratings 37 min.
![[Big knife-cut chips (French fries) ]](/images/vignettes_150/207.jpg)
Big knife-cut chips (French fries)
These chips (French fries) are made from potatoes steamed then fried in their skins. Usually we make big ones (3 times the usual French fry) and serve 2 or 3 per guest.75,0864.1/5 for 16 ratings 1 hour 19 min.
![[Nanterre brioche]](/images/vignettes_150/208.jpg)
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould.65,1773.8/5 for 17 ratings 2 hours 26 min.
![[Soufflée omelette with cheese]](/images/vignettes_150/244.jpg)
Soufflée omelette with cheese
Halfway between an omelette and a soufflé, this quick recipe give a light and delicious result. The secret is mainly in the two cooking methods: frying pan, then oven.82,9754.7/5 for 18 ratings 51 min.
![[Coconut-vanilla cream for Elsa ]](/images/vignettes_150/313.jpg)
Coconut-vanilla cream for Elsa
A dessert in three layers: a first of smooth vanilla cream, a second of coconut cream (also very smooth), and to finish, a thin crunchy layer of coconut tuiles. In the spirit of crème brulée: break through the crisp surface layer to discover the smooth melting coconut and vanilla creams beneath. A...70,8113.8/5 for 17 ratings 4 hours 58 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-04-05)
Note: We'll never share your email with anyone else.
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 email 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.
Post your comment or question