Pavlova

Premium
Credit: Mathilde de l'Ecotais
4
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Making the meringue

Beat egg whites, add granulated sugar to form stiff peaks, and finish by delicately folding in sifted confectioners’ sugar. Build the round Pavlova shell progressively, leaving a central cavity – the general shape is that of an inverted, hollow cone. Bake 90 minutes in a 257°F (125°C) oven.

Step 2: Making the vanilla ice cream

Heat all of the ingredients in a 183°F (83°C) double boiler, then cool to 39°F (4°C). Let sit, then process in the ice cream maker.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Alain Ducasse