Ivoire, Peach, Apricot & Verbena Pavlova

Steps: 

• Mix the sugar with the pectin. Incorporate the mixture into the apricot purée. Bring to a boil, then add the lemon juice.

• Pour the confit into a 14cm ring.

• Leave in the freezer for at least one night.

Steps:

• Mix the sugar with the pectin. Incorporate this mixture into the red-fleshed peach purée. Bring to a boil, then add the lemon juice.
• Store in a container with a flat base and cover the surface of the red-fleshed peach gel with plastic wrap. Leave to chill in the refrigerator overnight.

Steps:

• Infuse the cold water and verbena in the refrigerator for at least 12 hours. 
• Strain the infused water, then bring 150g to a boil. Mix the remaining 20g of water with the potato starch.Combine some of the hot water with the water and starch mixture and mix them together. 
• Put all the ingredients in a cooking appliance and bring them to a boil, stirring all the while.
• Add the bloomed gelatin and mix.
• Slowly pour the mixture onto the partially melted IVOIRE 35% chocolate, using a spatula to emulsify them together.
• Blend with an immersion blender as soon as possible until perfectly emulsified, then add the chilled cream and blend again.
• Leave to set in the refrigerator, ideally for 12 hours at 40°F (4°C).

Steps:

• Beat the egg whites and sugar at medium speed in a stand mixer until stiff peaks form.
• Gently fold the white vinegar and potato starch into the meringue using a spatula.
• Spread the meringue into a 14cm ring.
• Remove the ring and bake at 230°F (110°C) for approx. 2 hours and 30 minutes.

Steps:

• Use the medium speed setting on a stand mixer to whip the ganache until stiff peaks form. Then add the red-fleshed peach gel, stirring it in to create a marbled look, and store it in the refrigerator.
• Turn out the apricot confit and put it on the meringue. Fill the holes with a small amount of ganache to make an even circle. Leave in the freezer for 30 minutes.
• Put the whipped ganache in a piping bag with a basketweave nozzle. Get the pavlova, then pipe some lines of ganache all over it from bottom to top, taking care to slightly overlap each line with the previous one. Use the smooth side of the nozzle on the top of the pavlova. 
• Then add the shiso leaves to the ganache and serve straightaway. You can put some sliced peaches and apricots on top of your pavlova.

You can use your choice of herbs to make variations on the infusion for this pavlova. Cold infusions have a distinct taste but no bitterness or acidity.

This water-based whipped ganache makes the pavlova less sugary and fat-rich.

What is a Pavlova and where does it come from?
Pavlova is a delicate meringue-based dessert named after Russian ballerina Anna Pavlova. It's known for its crisp outer shell and soft, marshmallow-like center. This version combines Valrhona Ivoire 35% white chocolate, peach, apricot, and verbena for a refined twist on the classic.

Is this pavlova recipe gluten-free?
Yes! This Ivoire, Peach, Apricot & Verbena Pavlova is entirely gluten-free, making it a great option for those with dietary restrictions while still delivering indulgent flavor and texture.

What makes the whipped ganache in this pavlova “reasonable indulgence”?
The ganache is water-based and infused with dried verbena, reducing both sugar and fat compared to traditional cream-based ganaches. It's made with Valrhona Ivoire 35% chocolate for a light and elegant finish that pairs beautifully with summer fruits.

Can I prepare parts of this dessert in advance?
Absolutely. The Apricot confit, Red-fleshed peach gel Ivoire 35% & verbena Reasonable Indulgence whipped ganache should be made a day ahead. This makes pavlova a great make-ahead dessert for entertaining.

What fruits are used in this pavlova recipe?
This pavlova features a red-fleshed peach gel and an apricot confit, topped with fresh peach and apricot slices. The fruity layers balance the sweetness of the meringue and the creamy white chocolate ganache.

Can I use other herbs instead of verbena?
Yes! This pavlova recipe calls for a cold verbena infusion, but you can experiment with herbs like mint, basil, or lemon balm. Cold infusions give a subtle flavor without bitterness or acidity.

Is this pavlova a good dessert for summer?
Definitely. With its fresh fruit, light texture, and elegant finish, this pavlova is the perfect summer dessert — ideal for celebrations, dinners, or pâtisserie lovers looking to impress.