[Ad] Pavlova – SIMPLY YUMMY

In the German part I suggested the app SIMPLY YUMMY by falkemedia. But the app is only in German. If you still want more information about this app just contact me. But for now I’ll leave out the part about the app und come straight to the recipe. 🙂


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I made a Pavlova with coconut cream, banana and chocolate sauce!
This cake made of meringue originates in New Zealand and was named after the Russian ballet dancer Anna Pawlowa. Inspiration for this cake was the tutu of the Russian dancer!
The special part about the Pavlova is the crispy shell, whereby the inner is still soft because of the long baking at low temperature. Then the Pavlova will be served with cream and fruits.


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Pavlova with coconut cream, banana and chocolate sauce

For 1 cake you’ll need…

…for the Pavlova:

  • 4 egg whites
  • 1 pinch of salt
  • 230 g sugar
  • 1.5 tbsp starch
  • 1 tsp white vine vinegar

…for the filling:

  • 150 g dark chocolate
  • 300 g cream
  • 150 g yogurt
  • 2 tbsp coconut cream
  • 1 banana

Preheat the oven to 175 °C/347 °F top-/bottom heat.


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Take a round plate which has a diameter of about 20 cm and place it upside down on parchment paper. Trace the outline of the plate with a pencil. This will be the shape for your Pavlova. Place the parchment paper upside down on a baking tray. Eventually you have to trace the pencil line again so that you can see it through the parchment paper. Set aside.


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Whisk egg whites and salt until fluffy and gradually add the sugar. Whisk the mass as long until the sugar dissolves and the mass is stiff and shiny.
Sift in the starch and fold it in together with the vinegar. Make sure that there won’t be any globs.


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Spread the beaten egg white inside your shape. Make sure that it will be high enough. With the back of your spoon form a hollow in the middle. That’s for the filling. Place the tray into the oven and reduce the temperature to 90 °C/194 °F. Let it bake for 90 minutes.
The higher initial temperature makes sure that the Pavlova gets a crispy shell. The long baking at lower temperature makes the pavlova soft and fluffy on the inside.
After 90 minutes break the oven and let the Pavlova cool with oven door a little open.


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In the meantime mince the chocolate and place it in a small bowl. Boil up 100 ml cream and pour it over the chocolate. While stiring constantly let the chocolate melt.
Whisk stiff remaining cream and mix the yogurt with coconut cream. Fold in the cream with the yogurt cream. Peel the banana and cut into slices.


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Remove the cooled pavlova from the parchment paper using a long knife and place it on a cake plate. Fill it with the coconut cream and dispense the banana onto the cream. Sprinkle the Pavlova with chocolate sauce.

Best served and enjoyed immediately!


You’ll find the recipe as PDF here: Recipe – Pavlova with coconut cream


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