A recipe from cooking-ez.com
93K4.4 March 24th 2013
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For 6 people, you will need:


PreparationRestingCookingStart to finish
1 hour 19 min.30 min.45 min.2 hours 34 min.

Step by step recipe

1Place 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.
Pavlova : etape 25
2Sprinkle caster sugar over the melted butter.Pavlova : etape 25
3Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.Pavlova : etape 25
4Put 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).
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5Beat 60 g egg white to the stiff peak stage, then fold in 100 g caster sugar to make the meringue.Pavlova : etape 25
6Pipe a spiral to cover the base inside the ring using a forcing bag.Pavlova : etape 25
7Then pipe a circle around the edge to form the side of the pavlova.Pavlova : etape 25
8Bake in the oven for around 45 minutes. Ideally, the meringue should be crisp on the outside and still soft in the centre.Pavlova : etape 25
9Meanwhile, peel 4 kiwis and dice small.Pavlova : etape 25
10Do the same thing with ½ pineapple.

Peel 1 banana and slice.
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11Mix the diced fruit together, add 4 tablespoons Sugar syrup and the juice of ½ lime. Mix well.

Set aside.
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12Take 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).Pavlova : etape 25
13Slip a knife all around the inside of the ring.Pavlova : etape 25
14Remove the ring and stand the pavlova on the serving plate.Pavlova : etape 25
15Assemble the pavlova: spread a layer of cream in the meringue shell.Pavlova : etape 25
16Top with the diced fruit.

Serve immediately.
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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.
View this recipe : https://cooking-ez.com/monde/recipe-pavlova.php
October 22th 2021.