Pavlova

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!

IngredientsPrepUnitServe 30Allergens
Pavlova basekg1Eggs
Rich CreamWhippedml600Animal milk
Passionfruit, Cannedg54
MandarinSliceg300
Kiwifruit, GreenSliceg228
BananaSliceg498
StrawberryQuarterg300

Method

  1. Slice pavlova into individual portions and place in serving bowls.
  2. Decorate with piped whipped cream, fruit segments and passionfruit pulp.


SoupedUp Training

    Boost your catering care through our innovative training solution. Submit your details to view SoupedUp Training in action.

    Book a demo

      COMPANY DETAILS

      CONTACT DETAILS

      ENQUIRY DETAILS


      SoupedUp CateringSoupedUp BudgetsSoupedUp EventsSoupedUp SurveysClinical IntegrationFood Safety

      We (SoupedUp) send occasional emails about product updates, news, events and information about the care and technology industry. If you would also like to join our mailing list please tick the box below. You can unsubscribe any time.

        Register for the SoupedUp webinar.