Ube Pavlova
A crisp, melting meringue shell, a cloud of purple cream, a crown of fresh fruit: ube pavlova is a light, spectacular celebration dessert.
Airy, colourful, irresistible.
The cloud dessert of grand gatherings
Pavlova plays on contrasts: the crunch of the meringue, the softness of its heart, the creaminess of the cream and the freshness of the fruit.
Our version dresses the ube cream in a soft purple, which contrasts beautifully with the white of the meringue and the colours of the fruit. A light celebration dessert, to assemble at the last moment for a guaranteed effect.
Pavlova owes its name to a prima ballerina: as light as a tutu, it is perfect for ending a festive meal without heaviness.
Ube Pavlova, step by step.
The seasonal recipe with ube, step by step.
Ingredients
- Meringue: 4 egg whites, 200 g sugar, 1 tsp cornflour, 1 tsp vinegar
- Cream: 300 ml very cold single cream, 2 tbsp Kinampay ube powder, 2 tbsp icing sugar
- Fresh fruit to top
Equipment
- An electric mixer
- A baking tray and parchment paper
Method
- Whisk the egg whites, adding the sugar gradually, until a firm, glossy meringue. Fold in the cornflour and vinegar.
- Shape a disc of meringue on the tray and bake for 1 hr 30 at 100°C, then leave to cool in the switched-off oven.
- Whip the cold cream with the icing sugar and ube powder into a smooth, purple cream.
- Top the meringue with the ube cream and fresh fruit, just before serving.
The whole Seasonal & festive family
Autumn, Christmas, spring, summer: purple through the seasons, from one recipe to the next.
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The purple, tangy lemonade.
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Express Ube Ice Cream
The instant ice cream, ready in 5 minutes.
Discover the recipe →The chef's touch
Meringue loves patience and gentleness.
Bake it long and low, then leave it to cool in the switched-off oven: it stays white, crisp outside and soft inside. Assemble the pavlova at the last moment, or the meringue softens on contact with the cream.
Tangy fruit (red berries, passion fruit) balance the sweetness of the ube and the meringue.
The mistakes to avoid
Three pitfalls for a successful pavlova.
Explore the world of ube
Seasonal recipes are only one facet: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy this purple pavlova?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make an ube pavlova?
Bake a disc of meringue at a low temperature, top it with a whipped ube cream and fresh fruit, just before serving.
Does ube pavlova contain caffeine?
No, ube is naturally caffeine-free.
How do you keep the meringue crisp?
Bake it gently, leave it to cool in the oven and top it at the last moment.
Can you make the meringue ahead?
Yes: the meringue on its own keeps for one to two days in a dry place.
Which fruit should you choose?
Tangy fruit like red berries or passion fruit, to balance the sweetness.