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.
125 K 4.4/5 (21 reviews)
2 hours 35 min.
Average
18 people
10 IngredientsLast modified on: March 24th 2013
For 18 people, you will need:
- 1
1.1 oz butter - 2
2.1 oz caster sugar - 3
6.3 oz egg white - 4 10.6 oz caster sugar
- 5
12 kiwis - 6
2 Pineapples - 7
3 bananas - 8
12 tablespoons sugar syrup - 9
2 lime - 10
15.8 oz Chantilly cream
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 1.1 oz butter and brush this over the "base" inside the ring.
Melt 1.1 oz 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.
Beat 6.3 oz egg white to the stiff peak stage, then fold in 10.6 oz caster sugar to make the meringue.
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 12 kiwis and dice small.
Stage 10 - 15 min.
Stage 11 - 5 min.
Mix the diced fruit together, add 12 tablespoons sugar syrup and the juice of 2 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 | 70 RDI=30 % | 2,910 RDI=270 % | 300 RDI=50 % | 14,620 RDI=730 % | 61,210 RDI: 730 % |
| 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 18 people : 9.60 €
- 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: European glass, Frozen nougat, Coupe Augustin, Diplomat cream, St Tropez tart, ... See them all 30
Egg white
Like these other recipes: Coconut tuiles, Walnut paste, Spicy hot toasted cashew nuts, Almond tuiles, Brioche royale, ... See them all 52
Caster sugar
Like these other recipes: Pistachio panna cotta with custard, Blackcurrant jelly, Pear, grapefruit and pistachio tart, Caramelized pear custard tart, Tart Tatin, ... See them all 360
Butter
Like these other recipes: Lemon tart, Baked sea bass fillet with lemon and tarragon, Paris flan filling, Lime confectioner's custard (pastry cream), Marchand de vin sauce, ... See them all 472
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