Pristine Hulalà keyboard_arrow_right All recipes keyboard_arrow_right Pavlova


with Pristine Hulalà Platinum

By Marco Battaglia

Professional pastry chef at the “Marlà” pastry shop in Milan


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  • Egg whites g 337
  • Sugar g 337
  • Sifted icing sugar g 252
  • Grated coconut q.b.
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Blueberry and red berry compote
  • Raspberry purée g 180
  • Sugar g 24
  • Fresh strawberries g 255
  • Fresh blueberries g 153
  • Vanilla pods 1 and ½
  • Corn starch g 9
  • Water g 12
  • Gelatin g 0,5
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Raspberry cream
  • Raspberry purée g 141
  • Raspberry paste g 6
  • Egg yolks g 42
  • Eggs g 52
  • Sugar g 42
  • Butter g 132
  • Gelatin powder g 2
  • Water g 10
  • Liquid red food colouring q.b.
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To decorate
  • Pristine Hulalà Platinum q.b.


  1. Meringue
    Make a Swiss meringue, mixing the egg white with the sugar and heating the mixture. When it has reached 60-65°C, immediately whip until it becomes stable, warm and glossy. Finally gently mix in the sifted icing sugar. Turn over a 7-cm diameter semi-circular mould and using a piping bag create an even layer of meringue approximately 1.5 cm high. Sprinkle over grated coconut on top of the meringue and shake gently to remove any excess coconut. Bake at a moderate temperature (approx. 140°c) for the first 15 minutes and then at 90°c for 3 hours.
  2. Blueberry and red berry compote
    Pour the raspberry purée and sugar into a pan. Add the fruit and vanilla pulp. Cook until the consistency is right. To one side, blend the water, corn starch and gelatin and pour it all into the mixture. Cover with film and store in the fridge.
  3. Raspberry cream
    In a pan, cook the raspberry purée and raspberry paste with the egg yolks, eggs and sugar, as if it were a custard. Add the butter and dissolved gelatin and blend, finally adding the food colouring. Pour into a round mould and blast chill.
  4. Assembly
    Pour the blueberry compote into the meringue shell, then add the raspberry cream and blast chill. Whip the Hulalà Platinum and using a piping bag decorate in the shape of a rose. Blast chill and use a mix of some white chocolate and cocoa butter to create a velvety effect.

Trivia and tips

The most authoritative story considers "pavlova" to be a traditional dessert from New Zealand. In 1926 the Russian ballerina Anna Pavlova met the patissier Berth Sachse in Perth, and he was instantly dazzled by her beauty. A few years later, after the ballerina had died, in her honour Sachse created the iconic dessert that still bears her name to this day. The meringue was intended to symbolise the gracefulness of the dancer, the white colour of the cream symbolises her cool elegance, and the red of the fruit symbolises the illness that befell the ballerina. What inspired Marco in his reinterpretation of this sweet was love, no less, and it would become a classic fixture in the store window for Valentine's Day. The real star is the rose made with Platinum vegetable cream, whose colour, hold and performance provide the perfect finishing touches to such an original, superb recipe.