Vanille

Vanilla and fruit pavlova

Pavlova with crisp meringue, whipped cream and fresh fruit, flavoured with Madagascar Bourbon vanilla. The classic recipe, step by step.

  • Prep 35 min
  • Cooking 60 min
  • Total 95 min
  • Serves 8 servings
  • Difficulty Medium

The pavlova layers a meringue that is crisp on the outside and soft at the centre, with whipped cream and fresh fruit. This dessert is always finished at the last moment, so the meringue keeps its crispness under the topping.

The vanilla that flavours the meringue and the whipped cream comes from the SAVA region, in north-eastern Madagascar, where our family grows and prepares it. The fruit is chosen according to the season: red berries, kiwi or mango all pair well with vanilla.

Method

Preparation

  1. Preheat the oven to 150°C.
  2. Split the vanilla pod lengthways and scrape out the seeds.
  3. Whisk the egg whites with an electric whisk, at medium speed, until you get a soft foam.
  4. Add the granulated sugar in three stages, whisking at full speed between each addition, until you get a firm, glossy meringue.
  5. Gently fold in the vinegar, cornflour and vanilla seeds with a spatula.
  6. Spread the meringue into a 20 cm disc on a baking tray lined with baking paper, slightly hollowing out the centre to hold the filling.
  7. Put it in the oven, then immediately lower the oven temperature to 120°C. Bake for 1 hour 15: the outside should be dry and crisp.
  8. Turn off the oven and leave the pavlova to cool completely inside, with the door slightly open, for at least 2 hours: it may crack slightly as it cools, which is normal.
  9. Just before serving, whisk the well-chilled liquid cream with the icing sugar and vanilla caviar until you get a firm whipped cream.
  10. Fill the centre of the pavlova with the whipped cream, then arrange the fresh fruit on top. Serve without delay.
Chef's tip

The little extra that changes everything

Only fill the pavlova just before serving: the whipped cream and fruit soften the meringue if left sitting too long. The few cracks that appear as it cools are normal and get hidden under the filling. Other pairings of vanilla and fruit are gathered in vanilla and fruit: pairings. Our products for this recipe: Madagascar Bourbon vanilla pods, Madagascar Bourbon vanilla caviar

Frequently asked questions

About this recipe

Why does the pavlova crack as it cools?
Gradual cooling in the switched-off oven limits cracking, but a few cracks remain normal; they do not affect the eating, the filling covers them.
Can the meringue be made ahead?
Yes, the baked meringue keeps for a few days in an airtight box, away from moisture; the whipped cream and fruit are only added just before serving.
Can the vanilla seeds in the meringue be replaced with powder?
Yes, a teaspoon of Madagascar Bourbon vanilla powder replaces the seeds from a pod in the meringue.
In the kitchen

Four moves with one bean

What to do with a whole bean, from the first cut to the sugar jar.

01 Split 30 s

Knife tip halfway through, one single pass along the whole length.

02 Scrape 1 min

Scrape both halves with a spoon. That black is the flavour.

03 Infuse 20 min

Seeds and bean into the hot milk, off the heat, covered.

Vanilla beans laid on a white plate
04 Reuse 1 week

Rinse the emptied bean, let it dry, then slip it into the sugar.

One bean serves twice
Exceptional ingredients

Our products for this recipe

Bourbon Vanilla Caviar from Madagascar, 20g
Bourbon Vanilla Caviar from Madagascar, 20g27,90 €
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