boule de noël branche de sapin étoile d'anis bordure blanche

Pavlova with pears and whipped Isigny Sainte-Mère Cream & Calvados

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Start with the meringue:

Preheat the oven to 100°C.

Beat the egg whites until the mixture becomes foamy. Gradually add the caster sugar and whisk for about 5 minutes, at high speed. Then add the icing sugar and mix in gently. The meringue should be firm and stand up in stiff peaks.

Pour all the meringue onto a tray covered with a sheet of baking paper.

Using a spatula, shape the meringue into a disc, hollowing it out slightly in the centre.

Bake in a fan-assisted oven for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool.

Prepare the whipped cream:

Whisk the liquid cream at medium speed until thickened, then add the Isigny Sainte-Mère Cream & Calvados and the icing sugar. Whisk for about 1 minute.

Wash the pears and use a mandolin to thinly slice them.

The meringue should now be cold. Cover with the whipped cream, then garnish with the pear slices and pomegranate seeds.

Sablé chocolat, dés de pommes confites, crémeux de calvados et vanille
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20 minutes
1 h 15 minutes
4 servings


  • 3 egg whites
  • 90g caster sugar
  • 90g icing sugar + 10g for the whipped cream
  • 20cl whole cream
  • 50g Isigny Sainte-Mère Cream & Calvados
  • 3 pears
  • Pomegranate seeds