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
There's something so satisfying about this elegant and naturally gluten-free dessert; it's crunchy, creamy and sweet. We opted for confectioners' sugar in the meringue, making the pavlova extra crisp on the outside and marshmallow-like on the inside. Crowned with a halo of whipped cream and fresh berries, this dessert is truly heaven-sent! Make the components in advance and assemble the pavlova just before serving.
Provided by Food Network Kitchen
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.
- For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
- Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)
- Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
- Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
- To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.
PAVLOVA WITH WINTER FRUITS
It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.
Provided by LauraF
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h30m
Yield 3
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
- Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
- Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
- Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
- Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
- Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
- Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
- Turn off oven and keep meringues inside until completely dry, about 1 hour.
- Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
- Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.
Nutrition Facts : Calories 961.7 calories, Carbohydrate 132.7 g, Cholesterol 381.8 mg, Fat 49.4 g, Fiber 7.2 g, Protein 12.6 g, SaturatedFat 32.2 g, Sodium 226.6 mg, Sugar 110.6 g
PAVLOVA
Steps:
- Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
- In a small bowl, whisk together the sugar and cornstarch.
- In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
- Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
- Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a "crater"). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
- To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.
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
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 :
MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
PAVLOVA SHELL
Originally got this recipe from the MIL nearly 30 years ago and used to make this a lot pre-diabetic days but now only rarely for others or on request. Decorate with fresh whipped cream and sliced seasonal fruit of choice. As per step 6 this is best made when you know you do not want to use the oven for several hours (I use to do at night and turn off oven and leave overnight) - time does not include this cooling down phase. UPDATE 23rd September 2007 - The MIL recently informed me she now only uses 1/2 cup of caster sugar when making it as they don't like it as sweet as they use too.
Provided by ImPat
Categories Dessert
Time 1h
Yield 1 Pavlova, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 160 degree C (320 degree F).
- Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
- Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
- Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
- Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
- LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
- Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).
Nutrition Facts : Calories 126.4, Sodium 22.5, Carbohydrate 30.4, Sugar 30.1, Protein 1.5
PAVLOVA
My husband is from Northern Ireland, and this is a very popular dessert over there. It is light, refreshing and so easy to make. You can modify the fruits to your liking. Enjoy!
Provided by Annie in Delaware
Categories Dessert
Time 1h45m
Yield 1 Shell, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 225°F Beat egg white and cream of tarter until soft peaks form (about 5 minutes). Gradually add the sugar one tablespoon at a time, until stiff peaks form. Spread this out in a 10 inch circle on a baking sheet covered in parchment paper. Bake for 1 ½ hours. Cool.
- Whip cream and sugar. Spread into meringue shell and top with fresh fruits of your choice. We like grapes, strawberries and kiwi. You can sprinkle with powdered sugar if you like.
- Another filling option is to use one package of sugar free/fat free vanilla pudding, mix with 1 cup cold milk and than add 1 cup cool whip. Refrigerate for about 15 minutes, than spoon into shell and top with raspberries. You can sprinkle with powdered sugar if you like.
Nutrition Facts : Calories 362.8, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 50.9, Carbohydrate 40.4, Fiber 0.4, Sugar 37.6, Protein 3.3
PAVLOVA IN A GLASS
It's a light dessert suitable for the summer. Post for the Zaar World Tour 2006. You can use all sorts of fruits such as bananas, strawberries, pineapple, cherries, etc.
Provided by katia
Categories Dessert
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix with a electric mixer the egg whites for 3 minutes. Gradually add spoon by spoon the sugar, the vinegar and the salt. Keep on stirring until its firm.
- Put baking paper in a casserole dish or Pyrex.
- Preheat oven at 150°C or 300°F.
- Arrange the meringue in the Pyrex and place in the oven.
- Reduce temperature at 140°C or 280°F and cook for 90 minutes.
- When the pavlova is cold enough, break in pieces and put them in glasses mixed with the fruits, also in small pieces.
PAVLOVA
I got this out of an Australian cookbook. It is very light and airy. Great dinner party dessert or summer on the deck dessert..
Provided by Erica_Hildebrand
Categories Dessert
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease a 7 inch round baking pan and dust lightly with a little flour.
- Beat the egg whites until soft peaks form and gradually beat in the sugar.
- Beat until the mixture is thick and the sugar is dissolved.
- Carefully fold in the cornflour and vanilla.
- Spoon into the baking pan.
- Reduce the oven heat to 150°C (300°F) and place in oven.
- Bake for 1 hour.
- Let stand for 5 minutes before turning onto a serving plate.
- Allow to cool completely before decorating with the whipped cream and sliced fruit.
- If you cannot find the passionfruit, you can use raspberries or blackberries instead.
- I use both often in this recipe.
- I have also made it with all purpose flour and it turned out okay.
- I usually use it to follow up my shrimp fetucinni http://www.
- recipezaar.
- com/82472.
Nutrition Facts : Calories 180.7, Fat 2, SaturatedFat 1.1, Cholesterol 5.7, Sodium 40, Carbohydrate 39.8, Fiber 2.5, Sugar 33.2, Protein 2.9
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
PAVLOVA
Make and share this Pavlova recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to slow 150C degrees.
- Line a baking tray with baking paper.
- Draw a 20cm circle on the paper.
- Beat the egg whites in a large dry bowl until soft peaks form.
- Gradually add the sugar, beating well after each addition.
- Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
- Spread meringue mixture onto tray inside the marked circle.
- Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
- This will strengthen the sides, stopping them from collapsing.
- Bake for 40 minutes.
- Turn the oven off and allow the meringue to cool completely in the oven.
- Whip the cream.
- Halve the strawberries and peel and slice the kiwifruit.
- Decorate pavlova with cream and fruit.
- Enjoy!
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