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Pavlova with Caribbean Citrus Flavors

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A beautiful modernist dessert by community member Angel Ramirez Betancourt, Executive Pastry Chef of The One&Only Ocean Club, Bahamas. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel and lemon cream.

Chef Angel is a young Venezuelan who graduated from the renowned culinary institute Le Cordon Bleu Paris, Ottawa Culinary Institute. From Spain, Canada, Mexico to Bahamas, Chef Angel has worked alongside notorious chefs such as Carles Mampel, Laurent Page, Bruno Oteiza and Jean Georges Vongerichten. Chef Angel applies multiple molecular gastronomy techniques to his creative desserts.

Enjoy his fantastic take on Pavlova!

Modernist cuisine Pavlova by Chef Angel Betancourt

Chef Angel Betancourt

Ingredients (4 servings)

Passion Fruit Foam

- 400g (14 oz) passion fruit puree

- 200g (7 oz) mango puree

- 150g (5.3 oz) sugar

- 8g (0.28 oz) xanthan gum

- 8g (0.28 oz) modified soy protein (Versawhip 600 k)

 Coconut Snow (powder)

- 20g (0.7 oz) icing sugar

- 140g (4.9 oz) coconut oil

- 80g (2.8 oz) maltodextrin


Compressed Pineapple

- 10g (0.35 oz) sugar

- 200g (7 oz) fresh pineapple

- 40g (1.4 oz) peach schnapps

- 1 vanilla bean

Mango Gel

- 150g (5.3 oz) passion fruit puree

- 400g (14 oz) mango puree

- 8g (0.28 oz) agar agar

- 100g (3.5 oz) sugar

Lemon Cream

- 540g (19 oz) sugar

- 540g (19 oz) egg

- 540ml (18 fl oz) lemon juice

- 8g (0.28 oz) agar agar

- 600g (21.2 oz) Butter (Salted)


- 130g (4.6 oz) egg whites

- 200g (7 oz) icing sugar

- 15g (0.53 oz) white vinegar

- 10g (0.35 oz) cornstarch

- 20g (0.7 oz) yogurt powder


- micro cilantro

- yellow violas

- chocolate decor


Passion Fruit Foam

1- Mix in a blender the mango, passion puree and sugar for about one minute until the sugar is dissolved.

2- Then add the xanthan gum and the Versawhip and mix for another minute.

3- Pour the preparation into a mixer and whisk until a foam forms.

Coconut Snow (powder)

1- In a food processor (such as Robot Coupe) mix icing sugar with coconut oil for a minute.

2- Add maltrodextrin and mix again until you obtain a fine powder.

3- Reserve in a sealed container until ready to use.

Compressed Pineapple

1- Split and scrape vanilla bean.

2- Mix vanilla with sugar and Peach Schnapps.

3- Add mixture and diced fresh pineapple into a vacuum pack bag.

4- Use a vacuum chamber to compress the pineapple.

Modernist Pavlova compressed pineapple

Mango Gel

1- Combine passion fruit puree and sugar in a pot.

2- Whisk the agar agar and bring to boil while mixing it.

3- Once it boils, add the mango puree and let it boil for 30 seconds.

4- Pour the mix into a hotel pan and reserve in the fridge until cold.

5- Once the gel is set, blend until smooth.

Lemon Cream

1- Mix sugar, eggs, lemon juice and agar agar into a saucepan, bring to a gentle boil, stirring continuously.

2- When it reaches a boil, remove from the heat and whisk in the butter gradually.


1- Use a mixer with whisk attachment to mix the egg white and icing sugar at high speed.

2- When the meringue reaches soft peaks, add the white vinegar and continue mixing at high speed.

3- Finish by folding in the yogurt powder and corn starch gently with a spatula.

4- Pipe the meringue on a sheet pan layered with parchment paper forming large domes as you see in the finished dish picture.

5- Bake at 350°F for 1 hour.

Assemble and Serve

1- Pipe the lemon cream into the meringue shell (Pavlova).

2- Place it upside down on the center of the plate (igloo-like).

3- Sprinkle some yogurt powder on top of the meringue shell for a snow-like effect.

4- With a piping bag with plain tip pipe the passion-mango foam around the pavlova.

5- Repeat the same with the mango fluid gel.

6- With an offset spatula carefully add around the edges the coconut snow.

7- Dice the pineapple and add it all along the Pavlova edge.

8- Garnish with micro cilantro, yellow violas & chocolate decor.

9- Serve immediately.

Tip: perfect to add Passion fruit sorbet or seed inside the meringue!