{"id":2820,"date":"2015-12-21T09:00:03","date_gmt":"2015-12-21T08:00:03","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=2820"},"modified":"2019-12-26T17:01:13","modified_gmt":"2019-12-26T16:01:13","slug":"pavlova","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/pavlova\/","title":{"rendered":"Pavlova with exotic fruits"},"content":{"rendered":"

Pavlova with exotic fruits<\/h1>\n

\"Pavlova\"<\/a><\/p>\n

l Switch language for recipe in French\u00a0l<\/strong><\/span><\/p>\n

For this 21st day of the Advent I’ll give you the recipe of the traditional dessert served on Christmas Eve in Australia. The Pavlova. This is a dessert made with meringue, whipped cream and fruit named in honor of the Russian ballerina Anna Pavlova. The dessert was invented after a journey of the ballerina in Australia and New Zealand and these two countries claim since the invention of the pavlova. Anyway, this dessert is very popular and is an important part of the gastronomy of both countries are frequently eaten during celebrations such as Christmas dinner. <\/span><\/p>\n

I tasted this dessert in Australia covered with kiwi and fresh cherries. You can cover this dessert with a mixture of seasonal fruits! Personally I used exotic fruits since Christmas is a good time to find juicy pineapples, passion fruit or ripe mangoes.<\/span><\/p>\n

\"Calendrier<\/a><\/p>\n

Pavlova with exotic fruits<\/h4>\n

For\u00a08 servings<\/p>\n

Preparation time: 30 min, cooking time: 1h15, Resting time: 2h<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n