AUSTRALIAN PAVLOVA
This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 1 pavlova
Number Of Ingredients 6
Steps:
- Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
- Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
- Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
- Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
- The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
Nutrition Facts : Calories 561.6, Fat 0.1, Sodium 110.2, Carbohydrate 134.7, Sugar 134.2, Protein 7.2
AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS
Categories Milk/Cream Egg Fruit Ginger Dessert Bake Kiwi Mango Pineapple Anniversary Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
- Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
- Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
- Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
- Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.
AUSTRALIAN CREAMY MANGO PAVLOVA
Pavlova can be made and stored in air-tight container the day before the party. Mango can be pureed the day before and refrigerated. If fresh mangoes are not available, three cans sliced mangoes, drained, can be used instead. Assemble up to 2 hours before serving, refrigerate. From Australian Women's Weekly
Provided by Mme M
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition; beat until sugar is dissolved. Beating should take about 10 minutes. Cut a 10" circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over foil. Bake at 120°C for 1½ hours or until meringue feels firm to touch. Turn oven off, leave door closed, allow pavlova to cool in oven.
- Carefully peel away foil, place pavlova onto serving dish. Puree 1 mango (or use 1 drained 16 oz can mangoes), add Grand Marnier. Whip cream until firm peaks form, fold in mango. Spread over pavlova, decorate with remaining sliced mangoes, kiwi fruit and strawberries, if desired.
Nutrition Facts : Calories 258.1, Fat 11.2, SaturatedFat 6.9, Cholesterol 40.8, Sodium 45.7, Carbohydrate 38.6, Fiber 1.3, Sugar 36.2, Protein 3.1
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