Pavlova
Pavlova
Pavlova is a delicate dessert that originated in New Zealand or Australia, named in honor of Russian ballet dancer Anna Pavlova. Essentially, it’s a meringue topped with whipped cream and fruit. What makes this meringue special is that it’s crispy and sweet on the outside and “cloud-like” on the inside.I love making this dessert with homemade peach compote, kiwis… and passion fruit! You could also make this dessert with berries and berry jam. In any case, I really recommend trying it with passion fruit because it gives the dessert a truly unique flavor. I personally discovered passion fruit in Martinique with my partner. We were in the hotel pool and ordered a large fruit platter, which included passion fruit. We were both enchanted by the extraordinary flavor of this fruit.This is not an everyday dessert, and it’s certainly one that will impress your guests! Personally, I find it visually beautiful, and knowing the history behind it, the shape even reminds me of a ballerina’s tutu!
Ingredients
Meringue
- 2 tsp cornstarch
- 1 ½ tsp white vinegar
- 4 egg whites
- 1 cup granulated sugar
Whipped Cream
- 1 ½ cups 35% cream
- 1 tsp vanilla
- 1/3 cup icing sugar
Peach Compote
- 3 peaches
- ¼ cup maple syrup
- 3 tbsp à soupe de sirop d'érable
- 1 pinch salt
- Juice of half a lemon
Toppings
- 2 kiwis, peeled and diced
- 2 passion fruits
Instructions
Meringue
- Preheat the oven to 275°F (135°C).
- Draw an 8-inch circle on a piece of parchment paper.
- Flip the parchment paper so the pencil side doesn’t touch the meringue, and place it on a baking sheet.
- For the meringue, mix the cornstarch into the white vinegar (you should get a smooth white liquid).
- Beat the egg whites with a mixer until they become foamy.
- Very gradually add the granulated sugar (2 to 3 tablespoons at a time) while continuing to mix.
- Keep mixing until you obtain a glossy white mixture.
- Tip: You should see stiff peaks when you lift the whisk. Also, to test consistency, rub a bit of meringue between your fingers. If you don’t feel sugar granules, it’s ready.
- Spread the meringue inside the 8-inch circle on the parchment paper.
- Tip: To keep the parchment paper from sliding, use a small dab of meringue under each corner to stick it to the baking sheet.
- Bake for one hour.
- After one hour, open the oven door slightly for 20 minutes.
- After 20 minutes, remove the meringue and let it cool completely. It will crack and sink a little.
Peach Compote
- Score the tops and bottoms of the peaches.
- Boil for 10 minutes.
- Transfer the peaches to an ice water bath.
- Peel and pit the peaches.
- Dice the peaches.
- Heat the peaches in a saucepan with maple syrup, lemon juice, and a pinch of salt.
- Blend into a compote with an immersion blender.
- Let cool.
Whipped Cream
- Whip the cream with a mixer.
- Add the icing sugar and vanilla. Continue whipping until stiff peaks form.
Assembly
- Tip: The meringue will likely be delicate and stick to the parchment paper. To transfer it, lift the entire meringue with the parchment paper and place it on your serving plate. Then gently slide a metal spatula under the meringue to separate it from the paper, lifting slightly as you go.
- Top the meringue with whipped cream, then spoon over the chilled peach compote.
- Add the diced kiwi on top.
- Cut the passion fruits in half and spoon the pulp onto the dessert.
Video
The video will be added very soon.
Pavlova
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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