KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien

Phone: +43 1 2597341

Email: office@kayser.at

Pavlova with Chestnut Purée






180 min


Chill Time
0 min


Suitable for: WHIPcreamer INOX 0,5 L, WHIPcreamer SYMPHONIE 0,5 L and WHIPcreamer STYLE 0,5 L

For the pavlova

4egg whites** (150 g)
220 gcaster sugar
10 gcornstarch
20 gicing sugar
2 tsplemon juice

For the chestnut purée

300 gchestnut purée
1 tbspicing sugar
2 tbsprum or kirsch

To decorate


To make the Pavlova, mix the caster sugar with the cornstarch. Beat the egg whites in a food mixer, slowly adding the sugar mixture and the lemon juice, until they form stiff peaks.

Stir in the icing sugar using a whisk. Spread the mixture in even circles on baking parchment, making a depression at the centre of each one. Preheat the oven to 150°C / 300°F. Turn down to 120°C / 250°F and bake the Pavlova for 20 minutes. Turn down to 100°C / 210°F and bake for a further 60 minutes. Turn off the oven and leave Pavlova in the oven until completely cool, leaving the oven door slightly open to allow moisture to escape.

To assemble, beat the chestnut purée with the icing sugar and alcohol until smooth and spread the mixture over the meringue with a chestnut (or potato) ricer. Decorate with cream from the KAYSER cream whipper.

Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!

** Use only pasteurized eggs