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.
135 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: Chouquettes, Warm apple feuillantines, Peach and blackcurrant sundae, Chantilly rice pudding, Cranachan, ... See them all 30
Egg white
Like these other recipes: Peach and verbena feuilleté, Like MaronSui's, Chocolate mousse with hazelnuts, Vanilla ice cream, Italian Meringue, ... See them all 52
Caster sugar
Like these other recipes: Clafoutis "Marie-Antoinette", Quick bramble jelly, Checkerboard biscuits, Tarte Normande, Gâteau Breton (Brittany butter cake), ... See them all 365
Butter
Like these other recipes: Tea and white chocolate biscuits, Chocolate cake, "BN style" chocolate-filled biscuits, Tyrolean apple crumble, Eggs Benedict , ... See them all 483
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018272 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016255 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013296 K4.6 1 hour 45 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013307 K 15 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.