Pavlova


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.
114K 4.4/5 based on 21 reviews
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Last modified on: March 24th 2013

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For 18 people, you will need:

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Times for this recipe
Preparation: 1 hour 19 min.
Resting: 30 min.
Cooking: 45 min.
All in all: 2 hours 34 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Pavlova
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 0 kg 2 g butter and brush this over the "base" inside the ring.

Stage 2 - 3 min.
Pavlova
Sprinkle caster sugar over the melted butter.

Stage 3 - 5 min.
Pavlova
Do the same for the inside surface of the ring: brush with melted butter, then coat with caster sugar.

Stage 4
Pavlova
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).

Stage 5 - 5 min.
Pavlova
Beat 1 cup egg white to the stiff peak stage, then fold in 1 13 cup caster sugar to make the meringue.

Stage 6 - 3 min.
Pavlova
Pipe a spiral to cover the base inside the ring using a forcing bag.

Stage 7 - 3 min.
Pavlova
Then pipe a circle around the edge to form the side of the pavlova.

Stage 8 - 45 min.
Pavlova
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.
Pavlova
Meanwhile, peel 12 kiwis and dice small.

Stage 10 - 15 min.
Pavlova
Do the same thing with 2 Pineapples.

Peel 3 bananas and slice.

Stage 11 - 5 min.
Pavlova
Mix the diced fruit together, add 12 tablespoons Sugar syrup and the juice of 2 lime. Mix well.

Set aside.

Stage 12 - 30 min.
Pavlova
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.
Pavlova
Slip a knife all around the inside of the ring.

Stage 14 - 5 min.
Pavlova
Remove the ring and stand the pavlova on the serving plate.

Stage 15 - 5 min.
Pavlova
Assemble the pavlova: spread a layer of cream in the meringue shell.

Stage 16 - 5 min.
Pavlova
Top with the diced fruit.

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.
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 recipe70 30 %2,910 270 %300 50 %14,620 730 %61,210 730 %
Per 100 g1 0 %50 4 %4 1 %230 10 %980 10 %
Per person3 1 %160 20 %20 3 %810 40 %3,400 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 18 people : 9.59 €
  • Per person : 0.53 €

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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)
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