Here in Australia Pavlova is a very popular dessert and probably thanks to social media it has become that way in most parts of the world. Pavlovas have appeared on the lists of French Patisseries like Yann Couvreur’s new shop in the Marais in Paris, but also popular chefs like Christophe Michalak or Cyril Lignac have created their own versions.
Far from competing with any of these people I just tried to French up a little this traditional Aussie dessert by adding some ice-cream to it. The whole purpose here was to make an easy dessert that could still get a little “wow” when being eaten. I love Vacherin, a traditional French dessert made of ice-cream and meringue, so it only felt natural to add some to my Pavlova. Yes I am getting ready for the festive season!
Meringue for 5 individual cakes
- 70g of egg white ( about 2)
- 35g of caster sugar
- 35g of icing sugar
Warm up your oven to 100ºC. While it is warming up, beat your egg whites in a mixer adding the caster sugar little by little. Once it has started to harden add the icing sugar a spoon at a time until you obtain soft peaks and a quite firm mixture. Cover a flat oven tray with baking paper and make 5 discs with your meringue using the back of a spoon to shape them. Spoon out the middle of each one to make a crater in which the ice-cream will go. Bake in your warmed up oven for an hour. Leave the meringues in the closed switched off oven until they completely cool down.
Topping for 5 individual cakes
- 250g of strawberries
- 125g of blueberries
- 80g of crushed pistachios
- 150g of very cold pure cream
- 15g of icing sugar
- 1 tbsp of cocoa powder
- 150ml of Haagen Dazs vanilla ice-cream slightly soften
While your meringues are baking, whip up the fresh cream adding the icing sugar towards the end. Gently toss a spoon of cocoa powder through the whipped cream to obtain a marble effect. Wash your fruits and cut your strawberries if they are too big.
I find it is best to put everything together at the last minute knowing that everything can be prepared before but otherwise you can prepare them an hour or so before and leave them and the coolest part of your fridge. Fill the crater of your meringue with your slightly soften ice-cream, add a layer of cream all over the top of the meringue concealing the ice-cream, arrange the fruits and gently drop crushed pistachios at the end. Ta-dah!!!