Pavlova with poached pears and caramel

Illustration appellation
  • Beaujolais
Pavlova with poached pears and caramel


  • 3 egg whites
  • 95g caster sugar
  • 95g icing sugar, sifted
  • 150g 30%-fat single cream, very cold
  • 65g mascarpone, cold
  • 1 vanilla pod
  • 40cl water
  • 200g brown sugar
  • ½ vanilla pod
  • ½ stick of cinnamon
  • 2 seeds from cardamom pod
  • 1 tsp rooibos tea
  • 5 small pears
  • ½ small jar of salted caramel


  • Step 1Preheat oven to 100°C
  • Step 2Clarify the eggs. Pour the whites in a mixer bowl and start whisking at a low, constant speed until frothy. Pour in both sugars gradually and continue whisking until the meringue forms peaks.
  • Step 3Spread a circle of the meringue on a baking sheet lined with parchment paper, making a nest shape by flattening the meringue down slightly. Bake for 2 hrs.
  • Step 4Place the mascarpone, cream and vanilla seeds in the mixer bowl. First, start whisking at a low, then medium, speed for a few minutes until the whipped cream has increased in volume and gotten foamy, but not too firm. Refrigerate.
  • Step 5Bring the water (with the sugar, scraped vanilla pod, spices and tea) to a boil. Add the peeled pears, then cook for about 15 mins until pears are tender.
  • Step 6Strain and leave to cool.
  • Step 7Just before serving, spoon the whipped cream onto the meringue, top with the cold poached pears and swirl with salted caramel. Serve immediately.

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