When I have egg whites left in the fridge, they usually end up as meringues, or as a pavlova when I have a bit more time. The pavlova is a dessert I discovered late, but I love it! So simple to make and so quick (when you don’t count the baking of the meringue, admittedly). Not to mention that it can be adapted almost endlessly, and that’s what I love about it.
A few weeks ago, I served this dessert at a meal with friends. I was slowly getting back into baking — all my reflexes and habits hadn’t quite come back yet. So this dessert, I made it a bit on the fly with the fruit I more or less had to hand (well, as far as the mango is concerned, I dared to buy it ready-prepared, peeled and cut! shame on me!). The passion fruit coulis too, I confess… A little vanilla chantilly (it’s so good) and there you go, job done!
And you, which fruit do you like your pavlova with? 🙂
Ingredients & Instructions
3 components · Full recipe
Meringue
Ingredients
- 100 g (3.5 oz) egg whites
- 100 g (3.5 oz) caster sugar
- 100 g (3.5 oz) icing sugar
Instructions
1
Preheat the oven to 90°C / 194°F (100°C / 210°F maximum).
2
Separate the egg whites from the yolks. Ideally, the whites should be at room temperature.
3
Start whisking the whites with an electric mixer or stand mixer at low speed to incorporate as much air as possible. The whites will begin to foam.
4
Add the sugar in 3 additions, continuing to whisk to stiffen the meringue. When you lift the beaters, a firm peak (bird’s beak) should form.
5
Transfer the meringue to a piping bag fitted with a 15 mm round tip.
6
Place a sheet of baking paper on a baking tray, then pipe 4 rosettes of 9–10 cm (3.9 in) diameter as the base. Along the edge of each rosette, pipe small balls all the way around. (If you have leftover meringue, pipe small balls — they disappear quickly!)
7
Bake for 1 hour 30 minutes to 2 hours.
8
The meringue is done when it peels away cleanly from the baking paper. It should be crisp on the outside and soft in the centre.
Vanilla whipped cream
Ingredients
- 200 g (7.1 oz) full-fat whipping cream
- 20 g (0.7 oz) mascarpone
- 2 tablespoons icing sugar
- 1/2 vanilla pod
Instructions
1
Place the mixing bowl and beaters in the freezer for at least 15 minutes.
2
Pour the cream and mascarpone into the chilled bowl and begin whisking at medium speed. Once the cream starts to firm up slightly, increase the speed. The cream will gradually thicken and hold.
3
Add the icing sugar and vanilla seeds when the cream is nearly whipped.
4
Refrigerate until ready to assemble.
Assembly
Ingredients
- 1 pineapple
- 1 mango
- 2-3 bananas
- lime zest
- passion fruit coulis (store-bought)
Instructions
1
Prepare the pineapple and mango by cutting them into cubes. Peel the bananas and slice into rounds, not too thin.
2
Using a large spoon, place the vanilla whipped cream in the hollow of each pavlova.
3
Arrange the fruit attractively over the whipped cream.
4
Zest a lime over the top and drizzle with a little passion fruit coulis.
Gallery
