Fruit Pavlova
first created in the early 1930s in honor of the Russian ballerina Anna Pavlova.

PastryWiz step-by-step cake decorating instructions:
Prep - Meringue - Piping - Filling - Garnish - Final

Piping the Meringue

At this point you'll require the pastry bag with a large star tube and a baking tray covered with  a piece of baking paper.

Add the star tube to the pastry bag. Fill the bag half full, twist the top closed and point the tube into the center of the tray.

Give the back of the pastry bag a gentle squeeze and start to pipe an ever increasing circle.

When you have the size of circle you think you need stop and then follow the edge with stars.

It should now look like this....

Now pipe a circle of stars over the join.

Pipe another circle of stars on top of the last. This has created a bowl shape that will contain the filling later.

You can pipe smaller, individual sized meringue bases if you prefer.

Place the meringue 'bowl' into an oven set at 215 deg. F ( 100 deg. C.) for 1 hour 15 minutes. Shorten the baking time if the oven is fan assisted. After which, turn the oven off and leave the meringue to cool inside the oven. 

Cooling the 'bowl' slowly will help prevent the meringue from cracking too much.

When cooled sufficiently take the meringue out of the oven.

If stored inside an airtight container meringues will keep for 3-4 weeks. They can be prepared in advance for a special occasion or ready on hand for a last minute dessert idea.
Next: Filling the Meringue Bowl

Home - Chef Jobs - Recipes - Cake Decorating - Wedding

Measurement Help & Conversions

Send mail to PastryWiz with questions or comments about this web site.
Privacy Copyright PastryWiz TM


Cake Decorating