Our store

Pavlova passion




For the meringue:

  • 4 Egg whites
  • 220 g sugar
  • 100 g cornstarch
  • 3 g lime zest
  • grated coconut

For the whipped cream:

Others ingredients

  • 150 g liquid full cream
  • 150 g mascarpone

For the fruit filling:

  • 3 passion fruits (for their pulp)
  • 1 mango diced and sliced


Make the meringue:

  1. 1

    Preheat the oven to 170°C.

  2. 2

    Whisk the egg whites with a pinch of salt. When they are firm, add 2/3 of the sugar and the lemon zest, while continuing to whisk.

  3. 3

    In a bowl, combine the cornstarch and the remaining sugar. Add it to the egg whites while continuing to whisk.

  4. 4

    The meringue is ready when removing the whip, it forms a bird's beak.

  5. 5

    Put the meringue in a smooth piping bag.

  6. 6

    First place a disc of meringue on a baking sheet covered with parchment paper. Then draw walls so that the meringue looks like a basket. Sprinkle with a little grated coconut.

  7. 7

    Lower the oven temperature to 120°C and bake for 1 hour to 1 hour 30 minutes. Cooking is important. The meringue must be cooked.

  8. 8

    Let the meringue cool. Do not handle it until it is at room temperature.

Make the whipped cream:

  1. 1

    After having placed the full liquid cream and the whips in the freezer for a few minutes, beat the liquid cream into whipped cream with the mascarpone.

  2. 2

    When the latter holds together, delicately add the calisson cream. Refrigerate until assembly.

Make the assembly:

  1. 1

    Place the meringue in a serving dish. Garnish the latter with the calisson cream whipped cream, making a few irregularities on top.

  2. 2

    Cut the mango into regular dice as well as a few slices to decorate, mix it with a dash of lime juice and a tablespoon of sugar.

  3. 3

    Place the cubes and slices of mango on the whipped cream then “sprinkle” with the juice and passion fruit pulp.