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
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
Steps:
- Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
- Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
- Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
- Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
- Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.
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
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
- Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.
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.
More about "perfect pavlova recipes"
HOW TO MAKE THE PERFECT PAVLOVA - SUPERGOLDEN BAKES
From supergoldenbakes.com
4.6/5 (14)Calories 524 per servingCategory Dessert
- Preheat the oven to to 130C (270F) and place the shelf in the middle or lower end of the oven. Line a large tray with greaseproof paper and trace a 20cm (8in) circle on it.
- Wipe your mixer bowl with lemon juice. Put the egg whites and cream of tartar in the mixing bowl and briefly mix together with a balloon whisk to combine.
- Start whisking on LOW SPEED until the egg whites start to form large and then smaller bubbles and become foamy.
- Continue whisking on medium-low speed until the egg whites have formed soft peaks. Start adding the sugar one tablespoon at a time while whisking on medium speed. Be patient, it can take as long as 10 minutes for all the sugar to be incorporated.
THE PERFECT PAVLOVA (STEP BY STEP RECIPE) - THE FLAVOR …
From theflavorbender.com
5/5 (68)Total Time 11 hrs 30 minsCategory DessertsCalories 223 per serving
- Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
- Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium speed. (Do not over-whisk the cream as it can become grainy. If you whisk the cream on high, you risk over-beating it, and the cream will deflate faster, making the pavlova runny.)
HOW TO MAKE THE PERFECT PAVLOVA AND THE COMMON …
From irishexaminer.com
HOW TO MAKE A PERFECT PAVLOVA - STEP BY STEP | AMY …
From amytreasure.com
PAVLOVA!! | RECIPETIN EATS
From recipetineats.com
FOOLPROOF PAVLOVA RECIPE | GOOD FOOD
From goodfood.com.au
HOW TO MAKE A PERFECT PAVLOVA | GOURMET TRAVELLER
From gourmettraveller.com.au
THE PERFECT PAVLOVA - THE BUSY BAKER
From thebusybaker.ca
COOK THIS: THE PERFECT PAVLOVA FROM DONNA HAY'S BASICS …
From nationalpost.com
THE BEST PAVLOVA RECIPE EVER! - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE PERFECT PAVLOVA RECIPE | MYFOODBOOK
From myfoodbook.com.au
HOW TO MAKE THE PERFECT PAVLOVA - GOOD FOOD
From goodfood.com.au
THE PERFECT PAVLOVA | DONNA HAY
From donnahay.com.au
HOW TO COOK THE PERFECT PAVLOVA – RECIPE | FOOD | THE …
From theguardian.com
THE MOST PERFECT PAVLOVA | RECIPES FOR FOOD LOVERS …
From foodlovers.co.nz
DONNA HAY'S PERFECT PAVLOVA RECIPE - FOOD
From sbs.com.au
MAGGIE BEER SHARES HER NO-FUSS METHOD FOR MAKING THE PERFECT …
From 7news.com.au
DONNA HAY'S SECRETS TO PERFECT PAVLOVA, EVERY TIME | SBS FOOD
From sbs.com.au
HOW TO MAKE PERFECT PAVLOVA - SUGAR SALT MAGIC
From sugarsaltmagic.com
THE PERFECT PAVLOVA - PINTEREST
From pinterest.ca
HOW TO MAKE PERFECT PAVLOVA (THAT DOESN'T STICK TO THE PAPER!)
From delishably.com
THE PERFECT PAVLOVA IN 5 SIMPLE STEPS - BIGGER BOLDER BAKING
From biggerbolderbaking.com
SIX TIPS FOR PERFECT PAVLOVA - COOKER AND A LOOKER
From cookerandalooker.com
THE 5 SIMPLE SECRETS TO THE PERFECT PAVLOVA - COOKED
From cooked.com.au
PERFECT PAVLOVA - LIVING A REAL LIFE
From livingareallife.com
THE PERFECT PAVLOVA — THE BOY WHO BAKES
From theboywhobakes.co.uk
HOW TO MAKE A PAVLOVA - BBC GOOD FOOD - YOUTUBE
From youtube.com
PERFECT PAVLOVA RECIPE - MRSFOODIEMUMMA - DESSERT
From mrsfoodiemumma.com
HOW TO MAKE THE PERFECT PAVLOVA RECIPE FROM AUSTRALIA!
From bucketlistseekers.com
PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO COOK THE PERFECT PAVLOVA – RECIPE | FELICITY CLOAKE
From e-nigeriang.com
SHIVI'S PERFECT PAVLOVA | FOOD - ITV
From itv.com
PERFECT PAVLOVA PARFAIT – GENTLEMANS PORTION
From gentlemansportion.com
PERFECT PAVLOVA | WOOLWORTHS TASTE
From taste.co.za
FOOD POCKET GUIDE - PERFECT PAVLOVA
From thefoodpocketguide.com
THE PERFECT PAVLOVA | DESSERT RECIPES | GOODTO
From goodto.com
EASY PAVLOVA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
PERFECT PAVLOVA RECIPE & USEFUL TIPS - EASY AND DELISH
From easyanddelish.com
PERFECT PAVLOVA RECIPE - SCRUMPTIOUS DESSERT - WOMAN ON THIN ICE
From kateonthinice.com
PERFECT PAVLOVA - BY HALEY POLINSKY - ON THE STOVETOP
From haleythemaker.substack.com
PERFECT PAVLOVA RECIPE - NORECIPES.COM
From norecipes.com
You'll also love