A light and luscious pandan dessert

Crispy on the outside, soft on the inside, pavlovas are a timeless dessert loved for their elegant texture and endless possibilities. In this version, Dutch-Indonesian TV chef Francis Kuijk infuses the meringue base with aromatic pandan and finishes it with Bandoeng’22 cream, banana, raspberries, and festive eggnog. Perfect for holidays, dinner parties, or as a tropical treat with a touch of indulgence.

Makes 6 mini pavlovas (approx. 8 cm Ø)

Ingredients
For the pandan pavlova base

• 3 egg whites (M), at room temperature
• 155 g caster sugar
• 1½ tsp cornflour
• 1 tsp white vinegar
• ½ tsp pandan essence

For the Bandoeng’22 whipped cream

• 150 ml thickened cream, chilled
• 2 tbsp caster sugar
• ½ tsp vanilla essence
• 2 tbsp Bandoeng’22 Pandan Liqueur
• ½ gelatine leaf, soaked in cold water

For the topping

• 2 bananas
• Juice of ½ lemon
• 18 raspberries
• 100 ml Bandoeng’22 Eggnog (see separate recipe)
• 25 g dark chocolate shavings (for garnish)
• 25 g roasted almond slivers (for garnish)

Method of preparation
1) Preheat and prepare:
Preheat the oven to 95°C (conventional). Draw six 8 cm circles on a sheet of baking paper. Place the sheet, pencil-side down, on a baking tray.

2) Make the meringue:
Whisk the egg whites to soft peaks. Gradually add the sugar, one spoonful at a time, whisking well after each addition. Mix the cornflour with the final spoonful of sugar and add to the meringue, along with the vinegar and pandan essence. Whisk until glossy and stiff — the meringue should feel smooth when rubbed between your fingers.

3) Shape and bake:
Spoon the meringue onto the baking tray using the drawn circles as a guide. Shape each into a small nest. Bake for 75 minutes, then turn off the oven and leave the pavlovas to dry inside for at least 1 hour. Do not open the oven door during this time.

4)Prepare the cream:
Whip the cream with the sugar and vanilla until soft peaks form. Gently melt the soaked gelatine (including the water) in the microwave or on the stove. Add the lukewarm gelatine to the cream while whisking. Finally, add the Bandoeng’22 Pandan Liqueur and whip until stiff. Refrigerate until ready to use.

5) Fruit prep:
Peel and slice the bananas. Toss them gently with lemon juice to prevent browning.

6) Assemble the pavlovas:
Pipe or spoon some Bandoeng’22 Eggnog over the base of each pavlova. Add a generous swirl of the Bandoeng’22 cream, then top with banana slices, raspberries, chocolate shavings, and roasted almond slivers.

7) Serve immediately — and enjoy the harmony of textures and flavours in every bite.

 

Tip: Want to make it extra festive? Dust with powdered sugar or add a few edible flowers for a tropical showstopper.

About Francis Kuijk
Dutch-Australian TV chef Francis Kuijk, with her Dutch-Indonesian heritage, is a shining example of where passion and dedication can lead. She became a crowd favorite and finalist in season 4 of Heel Holland Bakt (the Dutch Bake Off). Today, Francis shares her love of cooking through demos and workshops across the country and is the author of popular cookbooks, including Francis Bakt & Kookt Thuis and Basisboek Indonesisch.

Especially for Bandoeng’22, Francis has created inspiring dessert recipes featuring our pandan liqueur—showcasing how this unique ingredient can add a delicious twist to your sweet creations.

Discover more about Francis, click here.