Recipe Pavlova with yuzu and shiso
This yuzu and shiso pavlova is a light, refreshing version of the classic dessert, combining the sweetness of meringue with the delicate acidity of yuzu and the fresh fragrance of shiso. Perfect for lovers of fruity, slightly tangy desserts, this pavlova is sure to surprise your guests with its unique aromas.
- Prep Time
- 30 minutes
- Cooking Time
- 1.5 hours
- Servings
- 6
Ingredients
- 4 egg whites (approx. 120 g)
- 200 g powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon white vinegar
- 25 cl full-cream cold liquid
- 2 tablespoons yuzu juice
- 2 tablespoons powdered sugar
- 1 teaspoon yuzu zest
- 4 fresh shiso leaves
- 1 fresh yuzu or extra zest
- Fresh fruit of your choice (mandarins, berries, lychees, etc.)
Directions
- Preheat the oven to 120°C (fan oven) and line a baking tray with baking parchment.
- Whisk the egg whites until stiff. Once they begin to set, gradually add the powdered sugar, spoon by spoon, whisking until you obtain a firm, glossy meringue. Gently fold in the cornstarch and white vinegar with a spatula.
- On the baking sheet, place the meringue in a disk about 20 cm in diameter, lightly hollowing out the center to form a well. Bake for 1h30. Once cooked, switch off the oven and leave the meringue to cool inside, with the door ajar.
- In a chilled bowl, whip the cream until stiff. Gently fold in the yuzu juice, powdered sugar and zest. Set aside in a cool place.
- Carefully transfer the cooled meringue to a serving dish. Generously garnish the center with the yuzu cream.
- Add fresh fruit harmoniously on top. Chop shiso leaves and sprinkle over pavlova. Sprinkle with yuzu zest and, if desired, black sesame seeds for a graphic touch.
