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Pavlova

Name: Pavlova
Prep time: 1 h 49 min
Cook time: 45 min
Total time: 2 h 34 min
Yield: 6 people
Cuisine: French
Ingredients: 10 g butter; 20 g caster sugar; 60 g egg white; 100 g caster sugar; 4 kiwis; ½ Pineapples; 1 banana; 4 tablespoons sugar syrup; ½ lime; 150 ml Chantilly cream

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. difficulté

Average

3.20 €

6 people

10 Ingredients

Last modified on: March 24^th 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.

When should you start or finish this recipe?

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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.

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).

Stage 5 - 5 min.

Beat 60 g egg white to the stiff peak stage, then fold in 100 g 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 4 kiwis and dice small.

Stage 10 - 15 min.

Do the same thing with ½ Pineapples.

Peel 1 banana and slice.

Stage 11 - 5 min.

Mix the diced fruit together, add 4 tablespoons sugar syrup and the juice of ½ lime. Mix well.

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.

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 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 %