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Pandan Pavlova 香兰帕夫洛娃

by Angie Liew
Pandan Pavlova


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Pandan Pavlova

#Pavlova: A classic #meringue dessert

Pavlova is a classic meringue dessert that has a light and delicate crispy crust with a soft and sweet marshmallow centre. It is typically served with whipped cream and fresh fruits. This elegant dessert is believed to have been created in honour of a Russian ballerina, Anna Pavlova, during one of her tours to Australia and New Zealand in 1926. Hence the name, PAVLOVA.

Pandan Pavlova

Pandan Pavlova with an Asian twist

This Pandan Pavlova recipe is a light meringue dessert with an Asian twist. Instead of vanilla extract, we use pandan extract. This adds to the pavlova an aromatic piney flavour, as well as an attractive pastel green colour. The topping of mango slices makes for a sumptuous tropical look while fresh kiwi helps to offset the sweetness of the meringue, making this lovely dessert tastes divine.

AS ALWAYS,  ENJOY!

Pandan Pavlova

Pandan Pavlova

A special thanks to my very special guest from Australia, Steve Owen from Steve’s Kitchen for showing me how to bake this lovely meringue dessert. Thank you so much Steve for sharing this amazing recipe with Huang Kitchen.
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Pandan Pavlova

Recipe by Huang Kitchen, Angie Liew
This recipe for Pandan Pavlova is a light meringue dessert but with an Asian twist. Instead of the usual vanilla extract, we use pandan extract which gives the pavlova an aromatic piney flavour as well as a nice pastel green colour.
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Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Baking
Cuisine: Asian, Baking
Keyword: pandan

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Servings: 8 people

Ingredients
 

  • 6 eggs, separate and use the egg whites
  • 340 grams sugar, superfine (castor) sugar
  • 1 tsp cornflour
  • 1 tsp white vinegar
  • 1 tsp pandan extract
  • 300 ml fresh cream, heavy whipping cream, whipped till stiff
  • 2 mangoes, sliced into pieces
  • 3 kiwi, cut into cubes

    Instructions
     

    Making Pavlova:

    • Preheat oven to 120 degree C
      Preheat oven to 120 degree C / 250 degree F. Place rack in the centre of oven.
    • Line baking sheet with parchment paper.
      Line baking sheet with parchment paper.
    • Separate egg whites.
      Separate egg whites and place in a bowl.
    • Beat egg whites.
      Whisk egg whites in a bowl using an electric mixer until a light and soft peaks form.
    • Add in sugar, cornstarch, vinegar and pandan essence.
      Gradually add in the sugar, cornstarch, vinegar and green pandan extract.
    • Whisk till thick and glossy.
      Continue to whisk until the meringue is thick, silky and fairly firm.
    • Meringue should be thick and fairly firm.
      You should be able to hold the bowl upside down without the meringue falling out.
    • Spoon meringue mixture onto baking tray.
      Scoop the meringue mixture onto the lined baking sheet. Smoothen the edges, making sure they are slightly higher than the centre. You want a slight indentation in the centre for the whipped cream and fruits.
    • Bake the pavlova.
      Bake in preheated oven for 1 1/2 to 2 hours or until dry and is firm to touch but not browned.
    • Once cooked, turn oven off, leave the oven door slightly ajar and let the meringue cool completely. Once done, transfer to serving plate.

    Making Topping:

    • Cut mangoes.
      Meanwhile, skin fresh mango skin and cut into thick slices.
    • Cut fresh kiwi into cubes.
      Then, skin fresh kiwi fruits and cut into cubes.
    • Whisk cream until firm peaks form.
      Whip up fresh cream using an electric mixer until firm peaks form. Now, we're ready to put everything together!

    Assembling Pavlova:

    • Layer with whisked fresh cream.
      Spread a nice thick layer of whipped cream onto the top of the cooled pavlova.
    • Decorate with fruits.
      Decorate the top with the sliced mangoes and kiwi cubes. And we're done!
    • Pandan Pavlova
      Serve this pavlova dessert immediately! This dessert does not hold for more than a few hours. Do not refrigerate as the meringue will soften. As always, ENJOY!

Enjoy!

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Notes

It is important to have the egg whites reach maximum volume so make sure the mixing bowl and whisk are clean and free of grease.
Adding cornflour and vinegar  give the Pavlova a crust that is dry and crisp with a soft marshmallow-like interior.
Be sure to make a dent in the middle of the pavlova so that the fresh cream and cut fruits can be stacked on top without falling off the meringue.
Make sure the temperature is not too hot. Otherwise the pavlova will turn brown. Best to cook the meringue in a slow oven and then to turn off the oven and let it cool slowly.
Overcooked meringue - syrupy droplets form on surface of meringue.
Undercooked meringue - liquid will ooz out from meringue.
Cooled pavlova can be stored in an airtight container ( without cream and fruits) for a few days.
Try to top meringue with the whipped cream and fruit shortly before serving as the Pavlova will immediately start to soften and break down from the moisture of the cream and fruits.
 

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