Pavlova


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.
109K 21 4.4
Grade this recipe:

Last modified on: March 24th 2013

Keywords for this recipe:
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Pavlova
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
Sprinkle caster sugar over the melted butter.

Stage 3 - 5 min.
Pavlova
Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.

Stage 4
Pavlova
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
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
Pipe a spiral to cover the base inside the ring using a forcing bag.

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

Stage 8 - 45 min.
Pavlova
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
Meanwhile, peel 4 kiwis and dice small.

Stage 10 - 15 min.
Pavlova
Do the same thing with ½ pineapple.

Peel 1 banana and slice.

Stage 11 - 5 min.
Pavlova
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
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
Slip a knife all around the inside of the ring.

Stage 14 - 5 min.
Pavlova
Remove the ring and stand the pavlova on the serving plate.

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

Stage 16 - 5 min.
Pavlova
Top with the diced fruit.

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.
Keeping
Only a few minutes once filled.
Source
Home made, and many thanks to annick for her kiwis.
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 €

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 creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pear verbena tarts, Rum babas, Individual charlottes with morello cherries, Mini Mont-Blanc choux puffs, Chantilly rice pudding, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Walnut paste, Macaronade mixture, Marzipan (almond paste), How to beat egg whites, Verrine of avocado mousse and crab, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Apple charlotte with toasted brioche, Chocolate mousse with hazelnuts, Apple confectioner's custard, French Family Cake, Strawberry Charlotte, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Smart plum tart, Pretzels, Madeleines, Mussels marinière, ... All
Other recipes you may also like
4 pears salad with vanilla
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.
217K4.2 37 min. February 21th 2011
Big knife-cut chips (French fries)
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.
266K4.1 1 hour 19 min. February 21th 2011
Nanterre brioche
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.
266K3.8 2 hours 26 min. September 10th 2018
Soufflée omelette with cheese
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.
426K4.7 51 min. June 22th 2013
Coconut-vanilla cream for Elsa
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...
206K3.8 4 hours 58 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page