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Le Chaudron recipe
Pavlova aux fruits
Berry pavlova
⏱ 120 minServes 8Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
5egg whites
250 g (9 oz)superfine sugar
1 tspwhite vinegar
1 tspcornstarch
400 ml (1⅔ cups)very cold heavy cream (35% fat)- 100 g (3½ oz)powdered sugar, sifted
300 g (11 oz)fresh mixed berries
1 tspvanilla extract
- 5 egg whites
- 250 g (9 oz) superfine sugar
- 1 tsp white vinegar
- 1 tsp cornstarch
- 400 ml (1⅔ cups) very cold heavy cream (35% fat)
- 100 g (3½ oz) powdered sugar, sifted
- 300 g (11 oz) fresh mixed berries
- 1 tsp vanilla extract
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
- Whip the egg whites in a stand mixer, starting slow and increasing speed over 5 minutes.
- Rain in the sugar once the whites are foamy and keep whisking 8 minutes until glossy.
- Gently fold in the vinegar and cornstarch.
- Shape a 22 cm (9 in) disc on the lined sheet with raised edges.
- Bake for 1 hr 30 min at 100 °C (210 °F) fan, then turn off the oven and leave inside with the door closed for 2 hours.
- Whip the cream to stiff peaks with the powdered sugar and vanilla, then spread it over the cooled pavlova.
- Pile on the fresh berries just before serving so the meringue stays crisp.
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