1. Home
  2. |
  3. Pavlova

Pavlova

February 6, 2024pub
Pavlova

Prep time:

Cook time:

Serves:

The secret to a pavlova filled with coulis is a nice layer of melted, cooled chocolate. I always use Valrhona as it is truly the best quality and the most delicious (not an ad). Here i used their strawberry (pink) chocolate.

For this specific pavlova, i made the meringue with some pumpkin spice and tonka beans powder. Recipe of meringues on my website. I added to the mascarpone whipped cream a couple of tablespoons of chestnut cream.

View Print Layout
Print Recipe
Close Print

Pavlova

BY YASMINE IDRISS

The secret to a pavlova filled with coulis is a nice layer of melted, cooled chocolate. I always use Valrhona as it is truly the best quality.

Ingredients

Coulis recipe (For the berries coulis)

  • 200 g fresh berries (or frozen)
  • 50 g sugar
  • 1tbsp lemon juice

To make the berries coulis

  • In a small pot, place the berries, the sugar and the lemon juice
  • Bring to a boil then simmer until thick
  • The coulis will thicken once cooled.

For the chestnut mascarpone cream

  • 500ml whipping cream
  • 250 g mascarpone cream
  • 2-3 tbsp chestnut cream (ready made)
  • 1 tsp of vanilla extract

To make the cream

  • In the bowl of a stand alone mixer fitted with the whisk attachment (or using a hand held mixer)
  • Place the mascarpone and whisk on medium speed until creamy.
  • Add the whipping cream and whip on medium-high until cream is thick and fluffy.
  • Gently fold in the vanilla and the chestnut cream.
  • Keep refrigerated until ready to use.
Previous Recipe Next Recipe