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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.
139 K 4.4/5 (21 reviews)564574
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 Pineapples - 7
1 banana - 8
4 tablespoons sugar syrup - 9
½ lime - 10
150 ml Chantilly cream - Total weight: 2,075 grams
Times for this recipe
Preparation
1 hour 20 min.
Resting
30 min.
Cooking
45 min.
All in all
2 hours 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=2 % | 46 g RDI=18 % | 4 g RDI=7 % | 234 kcal RDI=12 % | 983 kJ RDI=12 % |
| Per person | 3 g RDI=6 % | 161 g RDI=61 % | 16 g RDI=23 % | 812 kcal RDI=41 % | 3,400 kJ RDI=41 % |
| Whole recipe | 22 g RDI=34 % | 969 g RDI=366 % | 100 g RDI=138 % | 4,873 kcal RDI=244 % | 20,403 kJ RDI=244 % |
How much will it cost?
For 6 people
3.20 €
Per person
0.55 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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