Pavlova with Berry Gelato and Champagne Foam

This Pavlova with Berry Gelato and Champagne Foam will have you salivating

Recipe by: Ben Borsht - Contestant

Serves: 6


Berry Ice Cream:

Sparkling Foam :


Passionfruit Curd:


Select all
Select ingredients from above to add to shopping list


  1. Prechill ice cream machine. Preheat oven to 150C.
  2. For the Berry Ice Cream, bring milk and cream to a simmer in a medium saucepan. Remove from heat.
  3. Place egg, egg yolks, sugar and milk powder into the bowl of a stand mixer and whisk until thick and creamy. While whisking continuously, add hot milk/cream mixture and whisk together until combined.
  4. Return mixture to the saucepan and stir until temperature reaches 82C. Strain angalise into a large bowl and cool over an ice bath.
  5. Meanwhile, place berries, icing sugar and liqueur into a small saucepan. Place over a medium heat and cook until berries release liquid. Crush berries gently with a spoon. Transfer to a bowl and cool over an ice bath.
  6. Combine anglaise and berry mixture together. Pour 350ml into the ice cream machine and churn according to manufacturer’s instructions, until set.
  7. For the Sparkling Foam, dissolve sugar in sparkling wine in a small saucepan over medium heat
  8. Squeeze out excess liquid from gelatine and dissolve in sparkling wine, chill over ice until just cold.
  9. Add egg whites and citric acid to saucepan and use a stick blender to combine. Strain through a fine mesh sieve into a large ISI canister. Seal and charge with 3 cream bulbs, shaking well in between each charge.
  10. Set aside in the fridge until required.
  11. For the Meringue, line a baking tray with baking paper and set aside.
  12. Whisk egg whites in a stand mixer fitted with a whisk attachment on medium speed until foamy. Gradually add sugar increasing the speed to maximum until fully incorporated, and a thick and glossy meringue forms.
  13. Add remaining ingredients and whisk quickly to incorporate. Transfer mixture to a piping bag.
  14. Pipe 6cm diameter meringues 6cm in height. Place into preheated oven and bake for 10 minutes. Reduce heat to 110C and bake for a further 10 minutes.
  15. Remove from the oven and set aside to cool.
  16. For the Passionfruit Curd, combine eggs, sugar, passionfruit pureé and vanilla paste in a large metal bowl and set over a double boiler. Whisk constantly until thick and creamy. Remove from heat.
  17. Drain gelatine and squeeze out excess water. Add to the thickened egg mixture and whisk until gelatin has dissolved.
  18. Transfer the mixture to a stick blender canister and add butter, a few cubes at a time and blending well between each addition, until smooth.
  19. Transfer the curd to a piping bag and chill in the fridge until cold.
  20. To serve, pipe 3 teaspoon sized portions of Passionfruit Curd into the bottom of 6 deep sided serving bowls.
  21. Top with a quenelle of Berry Ice Cream. Add a meringue to each bowl and fill bowl with Sparkling Foam.
  22. Crush a freeze dried raspberry on top of the meringue and serve.
Watch Full Episodes