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
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.
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 :
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
More about "the best pavlova recipes"
BEST PAVLOVA RECIPE - NO-FAIL METHOD - VEENA AZMANOV
From veenaazmanov.com
Ratings 23Total Time 1 hr 40 minsCategory DessertsCalories 222 per serving
- Preheat the oven to 305F/150°C/ Gas Mark 2Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
- In the bowl of a stand mixer with whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.
THE BEST PAVLOVA RECIPE EVER! - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
4.7/5 (23)Total Time 4 hrs 15 minsCategory DessertCalories 211 per serving
DONNA HAY'S SECRETS TO PERFECT PAVLOVA, EVERY TIME | SBS …
From sbs.com.au
HOW TO COOK THE PERFECT PAVLOVA – RECIPE | FOOD | THE …
From theguardian.com
PAVLOVA (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE PERFECT PAVLOVA - THE BUSY BAKER
From thebusybaker.ca
THE PERFECT PAVLOVA IN 5 SIMPLE STEPS - BIGGER BOLDER …
From biggerbolderbaking.com
HOW TO MAKE THE PERFECT PAVLOVA - GOOD FOOD
From goodfood.com.au
HOW TO MAKE PAVLOVA (A CLASSIC RECIPE!) - BROWN EYED …
From browneyedbaker.com
BEST PAVLOVA RECIPE - HOW TO MAKE PAVLOVA - DELISH
From delish.com
PAVLOVA!! | RECIPETIN EATS
From recipetineats.com
PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
AUTHENTIC NEW ZEALAND MERINGUE PAVLOVA RECIPE - THE …
From thespruceeats.com
OUR BEST-EVER PAVLOVA RECIPES | BETTER HOMES AND GARDENS
From bhg.com.au
EASY PAVLOVA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
TIPS FOR MAKING THE BEST PAVLOVA | MYFOODBOOK
From myfoodbook.com.au
PAVLOVA - A GLORIOUS DESSERT THAT TASTES AS GOOD AS IT LOOKS!
From errenskitchen.com
THE BEST STORE BOUGHT PAVLOVA BASE: A GUIDE - OSTRALI.COM
From ostrali.com
PERFECT PAVLOVA RECIPE & USEFUL TIPS - EASY AND DELISH
From easyanddelish.com
BEST PAVLOVA ROLL RECIPE: SWEET, LIGHT AIRY DESSERT
From ostrali.com
BEST EVER PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE THE PERFECT PAVLOVA | SUPERGOLDEN BAKES
From supergoldenbakes.com
BEST PAVLOVA RECIPE AUSTRALIA | FOOD VOYAGEUR
From foodvoyageur.com
THE BEST PAVLOVA RECIPE IN THE WORLD. — THE JOYE
From thejoye.com
BEST PAVLOVA RECIPES | NIGELLA LAWSON, MARY BERRY & OTTOLENGHI
From thehappyfoodie.co.uk
THE BEST PAVLOVA RECIPE - OTHERWISE AMAZING
From otherwiseamazing.com
SIX OF THE BEST: PAVLOVA - MINDFOOD
From mindfood.com
THE BEST PAVLOVA RECIPE FOR SUMMER ENTERTAINING - TIME & LEISURE
From timeandleisure.co.uk
TRY THIS RECIPE FOR ARGUABLY THE BEST PAVLOVA IN THE WORLD
From thecarousel.com
EASY AUSTRALIAN PAVLOVA RECIPE WITH TOPPING IDEAS - WANDERCOOKS
From wandercooks.com
HOW TO MAKE A PERFECT PAVLOVA FOR YOUR VALENTINE'S DAY DESSERT
From thetakeout.com
HOW TO MAKE THE BEST PAVLOVA | MIDWEST LIVING
From midwestliving.com
THE WORLD’S GREATEST DESSERT: 10 SUPERB PAVLOVAS - THE GUARDIAN
From theguardian.com
THE BEST PAVLOVA RECIPE (FOOLPROOF) - FOOD NEWS
From foodnewsnews.com
PAVLOVA RECIPES | ALLRECIPES
From allrecipes.com
WHAT IS PAVLOVA AND WHAT DOES IT TASTE LIKE? - MASHED.COM
From mashed.com
BEST PAVLOVA RECIPES 2021 - GOOD HOUSEKEEPING
From goodhousekeeping.com
THE BEST PAVLOVA RECIPE (FOOLPROOF) - BAKER STREET SOCIETY
From bakerstreetsociety.com
THE BEST PAVLOVA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST BLACK FOREST PAVLOVA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
THE BEST PAVLOVA RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
THE BEST PAVLOVA ROLL - EASY MERINGUE ROULADE | WANDERCOOKS
From wandercooks.com
You'll also love