17 Nov Pavlova
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.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
| 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.
