Who doesn’t want to eat a dessert as light as a ballerina? Said to be named by a chef at a Perth Hotel where famed Russian ballerina Anna Pavlova was touring in 1926 (a similar claim has also been made by a chef at a Wellington Hotel in New Zealand), Pavlova is the ultimate, festive dessert.
Light and crispy on the outside, fluffy and soft on the inside, served with delicately whipped cream. We recommend keeping things simple in the silly season, by buying in your pavlova base, then topping it with the freshest cream and brightest in-season fruits. Why not include some Christmas cherries to really elevate the look.
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Ingredients
Prep
Unit
Serve 30
Allergens
Pavlova base
kg
1
Eggs
Rich Cream
Whipped
ml
600
Animal milk
Passionfruit, Canned
g
54
Mandarin
Slice
g
300
Kiwifruit, Green
Slice
g
228
Banana
Slice
g
498
Strawberry
Quarter
g
300
Method
Slice pavlova into individual portions and place in serving bowls.
Decorate with piped whipped cream, fruit segments and passionfruit pulp.