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.
134 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: Strawberry Charlotte, Bavaroise cream, Warm apple feuillantines, Strawberries in a thyme and lemon-flavoured red wine reduction, Rum babas, ... See them all 30
Egg white
Like these other recipes: Verrine of avocado mousse and crab, Finger biscuits, Pistachio powder or paste, Oat financiers for Louise, Yvetot Douillons, ... See them all 52
Caster sugar
Like these other recipes: Little cakes with a chocolate and hazelnut centre, Cottage cheese tart, Chocolate and matcha tea biscuits, Clementine Creamy, Sushi, ... See them all 363
Butter
Like these other recipes: Nachos, Boulangère potatoes, Sauce Normande (for fish), Pork Chops Champvallon style, Mushroom tart, ... See them all 480
Other recipes you may also like
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée). December 11th 2011135 K4.9 30 min.
Checkerboard biscuits
These biscuits are half and half chocolate and almond in a checkerboard pattern, both in colour and flavour. March 8th 2012152 K5 4 hours 25 min.
Corn salad with croutons
Corn salad (or lamb's lettuce) leaves mixed with chopped hard-boiled eggs, mushrooms, spring onions, butter-fried croutons, and - of course - a good vinaigrette dressing. April 8th 2012140 K5 55 min.
Vegetable tartare
This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise. October 19th 201490 K4.4 50 min.
Nantes Tourton
The "tourton Nantais" is a sweet loaf from Nantes, somewhere between bread and brioche, but without egg and only a small amount of butter. September 12th 201894 K4.3 7 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
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.