2020-08-13 / test@t

Pavlova dessert with feijoa

Australian dessert with a Georgian accent. Sometimes it's worth mixing traditions to get an original taste. Usually "Pavlova" is prepared with berries, but feijoa with its special sourness will perfectly complement crispy meringues.

Pavlova dessert with feijoa
  • 250 g egg whites
  • 400 g icing sugar
  • 1 tsp lemon juice
  • 500 ml cream (35%)
  • 400 g of feijoa
  • 40 g starch
  • 7 g of pectin
  • 100g sugar or to taste
  • basil and powdered sugar for garnish


Step 1
Whisk the whites with lemon juice until fluffy. Beat in the sugar without stopping, adding starch at the end to get a persistent foam.
Step 2
Preheat oven to 180 ° C. Line a baking sheet with parchment, place 2 round cakes. Reduce the temperature to 100 ° C and bake for 1.5 hours.Turn off the oven, leave the cakes in it for 4 hours
Step 3
Whisk in the cream. Cut the feijoa in half, remove the pulp with a spoon and beat with a blender. Pour in half the sugar, bring to a low boil. After 3 min. add the remaining sugar and pectin, cook for 3 minutes. Refrigerate.
Step 4
On the meringue crust, apply half the whipped cream, then the feijoa, again the meringue and whipped cream. Sprinkle with cocoa, chill, 30 min.


feijoa, Pavlov,


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