Pavlova is a refined dessert composed of meringue, creamy whipped cream and fresh fruits such as juicy kiwis, exotic mango or tangy red fruits. This dessert is named after the famous Russian ballerina Anna Pavlova, in homage to her grace. The particularity of Pavlova lies in its unique texture: crispy on the outside and soft on the inside, which requires perfectly controlled cooking. Although several countries, notably Australia and New Zealand, claim its invention, all agree on its worldwide popularity and its importance in the gastronomy of many cultures.

Special utensils

• An electric whisk and ice cubes to whip the whipped cream
• Socket bag for dressing.

Ingredients

La meringue

• 3 egg whites (approximately 95 g)
• 95 g of caster sugar
• 95 g of icing sugar
• 1 pinch of salt
• 1 lemon zest

Home-made whipped cream

• Place utensils (container and whisk) in the refrigerator 10 minutes before use.
• 20 cl of liquid cream (30% fat), previously cooled for 10 minutes in the freezer.
• 30 g of icing sugar
• 1 sachet of vanilla sugar (approximately 6.5 g)

Seasonal fruit

• Choose according to your tastes: kiwis, mango or red fruits. I opted for a mixture of strawberries and kiwis for their acidity, freshness and color.

How to prepare Pavlova

• Remove the egg whites from the refrigerator so that they are at room temperature.
• Preheat the oven to 120°c (th. 3).
• Pour the whites into a container. Add the pinch of salt and lemon juice.
• Start beating at medium speed until the whites become foamy. Increase the speed to medium-high and continue until you get soft peaks.
• When the whites are whipped, add the powdered sugar gradually, 1 tablespoon at a time, while beating at medium-high speed.
• Rub a little meringue between your fingers: it should be smooth, without grains of sugar. If not, beat the whites a little longer.
• When the whites are whipped, gently add the icing sugar, little by little, and whisk again to incorporate the sugar. The meringue must have a smooth texture, dazzling whiteness and above all remarkable density.
• Arrange the meringue in a concentric circle on buttered parchment paper, using the piping bag.
• Bake for at least 45 min at 120° then 30 min at 100°C then leave it in the oven until cooled (around 2 hours).

• While the meringues cool in the oven, put our utensils and the liquid cream in the freezer for 10 minutes.
• Fill a large salad bowl with ice cubes in which you will place a smaller container to beat the cream.

• Initially, whisk from bottom to top, then when it begins to thicken, whisk down and in the round for absolute effectiveness.
• Add the icing sugar and vanilla sugar as you go.
• Stop as soon as the whipped cream is compact.
• We arrange the Pavlova, covering our meringue with our homemade whipped cream, using a piping bag, then an assortment of fruits. Let your imagination run wild. At the last minute, I thought about adding grated chocolate shavings. Colors and flavors go well together.

Tips & advice on Pavlova

• Preparing the utensils for the whipped cream: Before whipping the whipped cream, place the bowl, whisk and liquid cream (30% fat minimum) in the freezer for 10 to 15 minutes. You can also place the bowl in a container filled with ice cubes to keep the temperature low while whisking. This helps the cream rise faster and achieve a firm texture.
• Choice of cream: Use a whole cream with at least 30% fat. A low-fat cream will not rise properly, as the fat content is essential for stable, smooth whipped cream.
• Whipping the whipped cream: Stop whisking as soon as the cream reaches a firm but supple consistency (soft peak shape). Place it in the refrigerator immediately to keep it fresh. Warning: excessive whipping turns the cream into butter, which is irreversible.
• Choice of fruit: Choose tangy fruits such as kiwis, raspberries, blueberries or redcurrants to balance the sweet sweetness of the meringue and whipped cream. Avoid fruits that are too sweet, such as bananas or very ripe mangoes, to preserve harmony of flavors.
• Preparing egg whites for meringue: Make sure the egg whites are at room temperature before whipping them. This allows you to obtain maximum volume. Also make sure that no traces of yolk or grease are present in the bowl or on the utensils, as this will prevent the whites from rising properly. Use a clean glass or metal bowl, as plastic can retain greasy residue.
• Incorporating the sugar into the meringue: Add the caster sugar gradually, one spoon at a time, while beating the egg whites until stiff. This ensures a smooth and shiny meringue. Once the whites are firm, gently sift the icing sugar using a spatula to avoid breaking the structure.
• Cooking the meringue: Preheat the oven to a low temperature (around 100-120 °C) for slow cooking. Form a meringue with a slight hollow in the center to accommodate the whipped cream and fruit. Allow the meringue to cool completely in the turned off oven with the door ajar to avoid cracks due to thermal shock.

Original ideas (Anthony corner)

1. Use chocolate or dried fruit to decorate the Pavlova!
2. Customizing Flavors: For an extra touch, you can flavor the whipped cream with a little natural vanilla extract, lemon zest or orange blossom water, depending on your taste. This adds a subtle note that complements the fruit.