Pavlova recipe with blackberries, pears, cream, and black sesame seeds

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Cooking time

2 hours

Discover this elegant Pavlova with pears, blackberries, and cream, enhanced by a touch of black sesame for a unique and delicious contrast. The base is a light and crispy meringue on the outside, with a soft and airy center that literally melts in your mouth. On top of this delicate base, creamy whipped cream adds softness and balance, while fresh, juicy pears provide freshness and fruity flavor. Black sesame adds a subtly toasted and slightly crunchy note, delicately enhancing the whole and transforming this dessert into a true gastronomic experience.

Perfect for a refined dessert at a dinner party or special occasion, this pavlova combines lightness, texture, and aesthetics to impress your guests while delighting their taste buds. Easy to prepare at home, it combines the delicacy of meringue with the sweetness of fruit and the elegance of black sesame seeds for a result that is both indulgent and sophisticated.

Image of Pavlova recipe, blackberries, pears, cream, and black sesame seeds

Ingredients

Poached pears with shiso

3–4 firm pears
500 ml of shiso infusion
60–80 g sugar (depending on how sweet you like your tea)
2 to 3 tablespoons of lemon juice
OR 1 tablespoon of yuzu juice

Meringue

150 g egg whites
215 g granulated sugar
15 g cornstarch
1 pinch of salt

Black sesame whipped cream

250 ml whole cream (35% fat), well chilled
70 g mascarpone
40 g powdered sugar
One large tablespoon of black sesame paste
1 pinch salt

Yuzu jelly

100 ml of yuzu juice
1g of agar agar
1g powdered sugar

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Instructions

In a saucepan, combine the shiso infusion, sugar, and lemon/yuzu juice. Heat gently to dissolve the sugar.
Peel, cut in half or into quarters, remove the core.
Place the pears in the syrup while it is still warm but not boiling (80–85°C). Poach for 10 to 15 minutes max, depending on the variety. The pear should be tender but not too soft.
Let the pears cool in their syrup. Refrigerate them for at least 4 hours, ideally overnight.
Pour the egg whites into the bowl in which you will whip the meringue, then add the sugar and cornstarch. Mix with a whisk.
Beat with an electric mixer for about 8 minutes on speed 6-8.
Add a pinch of salt. Whisk at maximum speed to stiffen the egg whites.
Lift the beaters to check that the meringue has the right texture: it should form a bird's beak at the end of the beater. The meringue is ready to be piped.
Preheat your oven to 100°C. Bake your meringue for 1 hour and 30 minutes. Make sure your oven isn't too hot: the meringue should remain white.
In a large cold bowl, quickly soften the mascarpone by whisking by hand for 5–10 seconds.
Add the cold cream, powdered sugar, vanilla, pinch of salt, and sesame paste.
Start whisking at medium speed.

Video recipe

@irasshai.paris RECIPE FOR PAVLOVA WITH PEARS, BLACKBERRIES, AND BLACK SESAME CREAM 🍐☁️🎄 POACHED PEARS WITH SHISO Ingredients: - 3–4 firm pears - 500 ml shiso infusion - 60–80 g sugar (depending on the sweetness of the infusion) - 2 to 3 tablespoons lemon juice OR 1 tablespoon yuzu juice (for color) Preparation: 1. Prepare the shiso syrup: in a saucepan, combine the shiso infusion, sugar, and lemon/yuzu juice. Heat gently to dissolve the sugar. 2. Prepare the pears: peel, cut in half or into quarters, and remove the core. 3. Gentle cooking and infusion: immerse the pears in the syrup while it is still hot but not boiling (80–85°C). Poach for 10 to 15 minutes max, depending on the variety. The pear should be tender but not too soft. 4. Leave the pears to cool in their syrup. Place them in the refrigerator for at least 4 hours, ideally overnight. MERINGUE: Ingredients: - 150 g egg whites - 215 g caster sugar - 15 g cornstarch - 1 pinch of salt Preparation: 1. Pour the egg whites into the bowl in which you will whip the meringue, then add the sugar and cornstarch. Mix with a whisk. 2. Beat with an electric mixer for about 8 minutes on speed 6-8. 3. Add a pinch of salt. Beat at maximum speed to stiffen the whites. 4. Lift the beaters to check that the meringue has the right texture: it should form a bird's beak at the end of the beater. The meringue is ready to be piped. 5. Preheat your oven to 200°C. Bake your meringue for 1 hour 30 minutes. Make sure your oven is not too hot: the meringue should remain white. BLACK SESAME WHIPPED CREAM Ingredients: - 250 ml whole cream (35% fat), well chilled - 70 g mascarpone - 40 g icing sugar - Black sesame paste - 1 pinch of salt Preparation: (in a large cold bowl) 1. Quickly soften the mascarpone by whisking by hand for 5–10 seconds. 2. Add the cold cream, icing sugar, vanilla, pinch of salt, and sesame paste. 3. Begin whisking at medium speed. YUZU JELLY Ingredients: - 100ml yuzu juice - 1g agar agar - 1g powdered sugar Preparation: 1. Put the yuzu juice in a saucepan and heat until the mixture simmers. 2. Dilute the agar-agar with the sugar, then pour it into the hot yuzu juice. 3. Leave on the heat until the mixture boils. 4. Moisten your mold, then cover it with plastic wrap. Pour the mixture into your mold. 5. Leave to set in the refrigerator for 30 minutes to 2 hours, depending on the shape you want your jelly to be. #recipe #Christmas #christmasrecipe #pavlova #pear ♬ Rockin' Around The Christmas Tree - Brenda Lee

Recipe notes

For an even lighter dough, use very cold ice water and never overmix.

You can add vegetables such as sweet potatoes, peppers, or mushrooms to vary the tempura.

Keep the oil at a constant temperature to prevent the dough from absorbing too much oil.

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