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.
127 K 4.4/5 (21 reviews)
2 hours 35 min.
Average
3 people
10 IngredientsLast modified on: March 24th 2013
For 3 people, you will need:
- 1
5 g butter - 2
10 g caster sugar - 3
30 g egg white - 4 50 g caster sugar
- 5
2 kiwis - 6
¼ Pineapples - 7
½ banana - 8
2 tablespoons sugar syrup - 9
¼ lime - 10
75 g Chantilly cream - Total weight: 1,040 grams
Change measures:
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 5 g butter and brush this over the "base" inside the ring.
Melt 5 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 2 kiwis and dice small.
Stage 10 - 15 min.
Stage 11 - 5 min.
Mix the diced fruit together, add 2 tablespoons sugar syrup and the juice of ¼ 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 | 10 RDI=4 % | 480 RDI=50 % | 50 RDI=8 % | 2,440 RDI=120 % | 10,200 RDI: 120 % |
| 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 3 people : 1.60 €
- 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: Belle-helene in a glass, Strawberries in a thyme and lemon-flavoured red wine reduction, Warm apple feuillantines, Key Lime Pie for Jeremy, Ice-cream Vacherin, ... See them all 30
Egg white
Like these other recipes: Financier batter, Like MaronSui's, Piped petits-fours, Baked Alaska, Walnut paste, ... See them all 52
Caster sugar
Like these other recipes: Eton mess, Lemon tart, Corsican tarts, Lime meringue tart, Sautéed pears with custard and orange syrup , ... See them all 360
Butter
Like these other recipes: Spinach on toast with bechamel, Caramelized apple "moelleux" cake, Fish in a sesame crust, Pogne de Romans, Caribbean upside-down cake, ... See them all 474
Other recipes you may also like
Nicholas's fish
This is a very easy recipe, everything hinges on the brief cooking of the leeks, then the fish.February 21th 2011255 K4.8 60 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".June 15th 2020508 K 25 3 hours 60 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...January 19th 2011460 K 63.3 2 hours 45 min.
Vegetable rosette tart
Blanched courgettes and carrots arranged in a rosette with a feta filling.October 6th 2010182 K3.8 1 hour 55 min.
Vietnamese prawns
In this recipe, the prawns are first lightly fried, then spiced up with a piquant sauce.May 26th 2013158 K4.3 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-24)
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.