This posh pavolva is simply divine and well worth the effort of making it. You can cheat by using ready-made meringues.


  • For the meringue

  • 4 eggs

  • 800g caster sugar

  • For the Chantilly creme

  • 400ml cold fresh cream

  • 100ml very cold milk

  • 40g fine caster sugar

  • 1 tsp vanilla sugar

  • For the pears

  • 6 William pears

  • 1 wine glass apricot brandy

  • 1 glass champagne

  • 2 tablespoons sugar

  • 1 vanilla pod

  • pinch of saffron strands (optional)

  • Sauce

  • 1 pint apricot juice

  • 1 tablespoon lemon juice

  • 1 tablespoon sugar


  • 1.

    Beat the egg whites in a mixer slowly adding sugar until you have a thick glossy peaking meringue.

  • 2.

    Pipe onto greaseproof paper or oven parchment 2 large rings approx 10 inch diameter one with a 2 inch side the other acts as a lid. Bake for 2 hours in a very low oven 50oC or until crisp on the outside. Alternatively use shop-bought meringues.

  • To make the crème chantilly filling:

  • 1.

    Place the cream, milk and vanilla sugar in a bowl and whip until the mixture starts to thicken.

  • 2.

    Add the sugar, stirring all the while and when thoroughly mixed, place in the fridge to chill.

  • To prepare the fruit:

  • 1.

    Peel and halve the pears lengthways, remove the core and lay flat in a deep side pot. Add all the alcohol, sugar and vanilla, bring to the boil and poach for 30 minutes. Remove from heat and allow to cool. Once cooled remove the pears and place on a cooling rack. Bring the remaining poaching liquor, apricot nectar and another spoon of sugar and a squeeze of lemon bring to boil.Pass through a fine sieve and allow to cool.

  • To assemble:

  • 1.

    Make the creme chantilly, pipe into the base of the meringue add the pears in thin slices arranged around the top, pipe more cream on top place over the lid, pipe on more cream and garnish with some slices of pear and spoon over a little of the syrup and serve with a sprig of mint and a dusting of icing sugar.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1694kj
  • Fat Total 42g
  • Saturated Fat 25g
  • Protein 10g
  • Carbohydrate 283g
  • Sugar 265g
  • Sodium 122mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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