This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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)
2 hours 35 min.
Average
3.20 €
6 people
10 IngredientsLast 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.
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 RDI=9 % | 970 RDI=90 % | 100 RDI=20 % | 4,870 RDI=240 % | 20,400 RDI: 240 % |
| Per 100 g | 1 RDI=0 % | 50 RDI=4 % | 4 RDI=1 % | 230 RDI=10 % | 980 RDI: 10 % |
| Per person | 3 RDI=1 % | 160 RDI=20 % | 20 RDI=3 % | 810 RDI=40 % | 3,400 RDI: 40 % |
How much will it cost?
- For 6 people : 3.20 €
- Per person : 0.55 €
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 cream
You can get more informations, or check-out other recipes which use it, for example: Strawberries with mint and cream, Millefeuille, Peach and blackcurrant sundae, Rice pudding with chestnuts and poached pears, St Tropez tart, ... See them all 30
Egg white
Like these other recipes: Ice-cream Vacherin, Brioche royale, Almond tuiles, Meringues, Stuffed prunes, ... See them all 55
Caster sugar
Like these other recipes: Mini palmiers, Mulled apple juice, Little caramelized peach tarts, Toffee apple upside-down cake, Tarte Normande, ... See them all 377
Butter
Like these other recipes: Oaty walnut cake , Comtoise apple charlotte, Coconut sweetcrust pastry, Sauce Normande (for fish), Chocolate rolls (petits pains), ... See them all 498
Other recipes you may also like
Artichoke hearts forestier
This recipe is not very complicated, but does involve some work: an artichoke heart with a layer of mushroom duxelle, a layer of fried bacon, topped with a poached egg and cream sauce. Everything can be prepared in advance (the day before for example), but the final assembly should be done just before serving. May 10th 2023286 K5 1 hour 50 min.
Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it... October 13th 2010289 K 13.9 1 hour 15 min.
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and became one of his most famous cakes, but this version is a little easier to make. June 20th 2010395 K 34.1 4 hours 20 min.
Home-made doner kebab
The kebab is a way of cooking meat that originated in the Middle East (the word means grill or grilled meat in different languages). The doner kebab is made up of slices of meat skewered and grilled vertically. The Turkish version is traditionally served with a yogurt and herb sauce in bread and/or with chips; the Greek version is served with salad in pitta bread. Here's how to make one yourself if your oven has both a grill and a... May 20th 2015368 K 15 2 hours 35 min.
Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan. September 18th 2011194 K4.2 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.