Pavlova

Name: Pavlova
Yield: Makes 1 (serves 6-8)
Cuisine: French
Ingredients: 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Piped Copeaux; kiwi peeled and cut into chunks; raspberries; Light Fruit Nappage for glazing the fruits; apricots stoned and halved; 10 g (½ oz/2 tsp) Japanese black vinegar (see Note); ½ quantity of Crème Diplomat; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Piped Copeaux; ½ quantity of French Meringue; peaches stoned and cut into chunks; plums stoned and cut into chunks; strawberries hulled and halved if large; redcurrants; mango peeled, stoned and cut into chunks; blackberries; blueberrie

Preparation info

Makes 1 (serves
6-8
)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

This popular dessert was created while the Russian ballet was touring in Australia and New Zealand in the 1920s. The dish was created in honour of the prima ballerina Anna Pavlova to commemorate her performance in the famous Swan Lake. The meringue for a pavlova has the addition of vinegar, which gives it a soft and chewy centre.

Ingredients

300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Piped Copeaux

Europe
Russia
France
Dessert
Mediterranean
Eastern Europe

Method

Prepare the decoration & meringue

Temper the chocolate and make the decorations as instructed, then leave in a cool, dry place to set for 2 hours.
Preheat the oven to 140°C (275°F/Gas 1). Prepare the French Merin