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

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

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