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.
92K 21 4.4
Last modified on: March 24th 2013
Keywords for this recipe:PastryNew-ZealandMeringueFruitsChantilly creamFor 6 people, you will need:
- 0
10 g butter - 1
20 g caster sugar - 2
60 g egg white - 3 100 g caster sugar
- 4
4 kiwis - 5
½ pineapple - 6
1 banana - 7
4 tablespoons Sugar syrup - 8
½ lime - 9
150 ml Chantilly cream - Total weight: 2,075 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,043 Kcal or 8,554 Kj | 18 gr | 377 gr | 51 gr |
| 102 % | 7 % | 36 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 98 Kcal or 410 Kj | 1 gr | 18 gr | 2 gr |
| 5 % | <1 % | 2 % | <1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 340 Kcal or 1,424 Kj | 3 gr | 63 gr | 9 gr |
| 17 % | 1 % | 6 % | 1 % |
How much will it cost?
Source
Home made, and many thanks to annick for her kiwis.
This recipe uses (among others)
 | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Chantilly rice pudding, St Tropez tart, Saint Honoré cake, Peach Melba, Individual charlottes with morello cherries, ... All |
 | Egg white: You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Almond macaroon cake, Hazelnut and orange cake, Pistachio powder or paste, Chocolate mousse, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tea and white chocolate biscuits, Pears and caramelised walnut samosas , Chocolate cream with a crunch, irish coffee mousse, Pink Reims biscuits, Chocolate and vanilla crème brûlée, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Cabbage julienne with ham, Genoese croque-monsieur, Pan-fried cheese, egg and spinach toastie, Steamed leeks with morel sabayon, Choux pastry (pâte à choux), ... All |
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