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Le Chaudron recipe
Pavlova de Noël fruits rouges
Christmas berry pavlova
⏱ 120 minServes 8Hard300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
4egg whites
200 g (7 oz)sugar
1 teaspoonwhite vinegar
1 teaspooncornstarch
400 ml (1⅔ cups)heavy cream- 60 g (2 oz)powdered sugar
400 g (14 oz)mixed berries
- 4 egg whites
- 200 g (7 oz) sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 400 ml (1⅔ cups) heavy cream
- 60 g (2 oz) powdered sugar
- 400 g (14 oz) mixed berries
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Beat the egg whites to stiff peaks, gradually adding the sugar, until glossy.
- Gently fold in the vinegar and cornstarch.
- Spread into a large round with a hollow in the center on a lined baking sheet.
- Bake at 120 °C (250 °F) for 1½ hours, then cool in the turned-off oven with the door ajar.
- Whip the cold cream with the powdered sugar and pile into the center.
- Heap the berries on top and serve right away.
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