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.
114K 4.4/5 based on 21 reviews
Last modified on: March 24th 2013
Keywords for this recipe: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 19 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 2 hours 34 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 9 % | 970 90 % | 100 20 % | 4,870 240 % | 20,400 240 % |
| Per 100 g | 1 0 % | 50 4 % | 4 1 % | 230 10 % | 980 10 % |
| Per person | 3 1 % | 160 20 % | 20 3 % | 810 40 % | 3,400 40 % |
How much will it cost?
- For 6 people : 3.20 €
- Per person : 0.53 €
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: Belle-helene in a glass, Pear charlotte, Chantilly rice pudding, Chouquettes, St Tropez tart, ... See them all 29
Egg white
Like these other recipes: Verrine of avocado mousse and crab, Yvetot Douillons, How to add beaten eggs whites to a mixture, Chocolate madeleines, Spicy hot toasted cashew nuts, ... See them all 52
Caster sugar
Like these other recipes: Lime meringue tart, Gâteau Basque , Citrus tart, Eton mess, Pistachio shortbread biscuits, ... See them all 349
Butter
Like these other recipes: Leek and tuna loaf, Cauliflower "moelleux" in ramekins, Stock-pot fish , Snow peas sautéed in butter, Hazelnut and orange cake, ... See them all 448
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 17th 20235.2M 64.2 4 days 15 hours 50 min.
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.October 13th 2010261K5 27 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.February 21th 2011384K4.4 2 hours 51 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011511K 32.3 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.