THE BEST PAVLOVA
Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!
Provided by Virginia
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
- In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
- In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
PAVLOVA
Steps:
- Preheat oven to 350 degrees.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
- Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
PAVLOVA
This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.
Nutrition Facts :
STRAWBERRY PAVLOVA
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Provided by Gregg Wallace
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
NEW ZEALAND PAVLOVA
Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
- In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
- Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
- Top with whipped cream and arrange fruit over top.
- Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.
PERFECT PAVLOVA
Make one of the most iconic summer desserts - pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It's perfect for al fresco dining
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova
Nutrition Facts : Calories 127 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
MERINGUE/PAVLOVA
Easy recipe for either meringues or a single pavalova
Provided by nikita_84
Time 55m
Yield Serves 8
Number Of Ingredients 0
Steps:
- PREHEAT THE OVEN to 150C/130C fan/300F/gas 2. Very lightly oil a baking sheet and cover with a sheet of nonstick baking parchment.
- TO WHISK THE EGG WHITES Using an electric mixer, or a bowl and electric hand whisk (ensure both bowl and whisk are spotless), beat the egg whites with the caster sugar until very firm - about 4 minutes - then add the icing sugar, vanilla extract, cornflour and vinegar, and beat for another 3 minutes until very firm and glossy.
- FOR INDIVIDUAL MERINGUES Using a large metal spoon, dollop spoonfuls of the mixture on to the prepared baking sheet, allowing at least 5cm between them. Shape or swirl them to your liking with a spatula or knife, or allow a trail of mixture to flop over backwards, making a peak. FOR A PAVLOVA BASE Using a large metal spoon, scoop the mixture on to the baking paper, then, using the back of the spoon and starting from the centre, spread out and flatten slightly in one sweep, to give a round cushion with a slight dip in the middle. Don't touch the sides as this will spoil the fluid lines.
- TO COOK THE MERINGUES Just before placing them in the oven, reduce the heat to 140C/120C fan/275F/gas 1 and bake on a middle shelf for 35 minutes for individual meringues, 1 hour 10 minutes for a pavlova. Turn off the oven, open the door and leave the meringues to cool gently for a few minutes before removing. Once out of the oven leave in a warm place to cool (this helps prevent excessive cracking, although a few cracks are the norm). Meringue should be marshmallow-soft at the centre, with a fragile and crisp exterior. When cool, carefully detach from the paper and, if made in advance, keep in an airtight container for up to two days.
- TO FINISH A PAVLOVA Whip 300ml double cream with 1 tbsp icing sugar until it forms soft peaks, then pile on to the base and top with fruit of your choosing (passionfruit and berries are especially good)
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PAVLOVA RECIPE - BBC FOOD
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- Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it.
- Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.
- Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny.
- Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray.
- Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides.
- Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate.
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