Tag: pavlova

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi – Italian cuisine reinvented by Gordon Ramsay

Pavlova recipe, the variant with diplomatic cream with Sichuan pepper and kiwi


There Pavlova it is a pastry classic, a meringue cake, whipped cream and fresh fruit which takes its name from the Russian ballerina Anna Pavlova. The recipe is the invention of a named pastry chef Berth Sachse who created this dessert in the twenties during a tour of the dancer between Australia and New Zealand. The shape and lightness of her meringue would recall his gracefulness in dancing.

In this recipe we offer you a version of pavlova with Diplomatic cream with Sichuan pepper and a kiwi garnish. The fresh fruit used, in fact, can always be different depending on the season. Also discover these recipes: Pavlova with cream and strawberries, Pavlova and exotic fruit, Tropical pavlova.

Pavlova with cream and strawberries – Italian Cuisine


Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries
Pavlova with cream and strawberries

Incoming search terms:

Tropical Pavlova Recipe – Italian Cuisine – Italian Cuisine

Tropical Pavlova Recipe - Italian Cuisine


  • 360 g very fine granulated sugar
  • 250 g fresh cream
  • 250 g Greek yogurt
  • 5 egg whites
  • cream of tartar
  • cornstarch
  • White wine vinegar
  • mango
  • coconut
  • passion fruit
  • mint

For the recipe of tropical pavlova, begin to whisk the egg whites (they must be at room temperature) with a teaspoon of creamed tartar using electric whips or kneading machine with the ball accessory.
So, without stopping to add, add a tablespoon of sugar at a time, incorporating it well before adding the next. Stop working the egg whites when the sugar has melted (by touching the meringue you will not have to hear the grains anymore).
Finally add a spoonful of cornstarch and a teaspoon of vinegar and whisk for a few seconds. Draw a circle of 22 cm in diameter on a sheet of baking paper and cover it with a baking sheet, placing the written part downwards.
Distribute the meringue to large tablespoons, then shape it into a cake 6-7 cm high. Create a recess in the center (it will serve to accommodate the stuffing and the fruit). Bake in the static oven at 140 ° C for about 1 hour and 30 minutes. At the end, turn off the oven and, without opening it, leave the meringue until it has completely cooled.
Whip the cream and add it to the yogurt with the seeds scraped from a vanilla pod.
Complete the Pavlova with cream, slices of mango, passion fruit, coconut slices and mint leaves.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close