Australian Pavlova Recipes

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AUSTRALIAN PAVLOVA



Australian Pavlova image

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

2 egg whites
3/4 teaspoon vanilla
1/4 teaspoon cream of tartar
2/3 cup sugar (or less, to taste)
fresh fruit (your choice)
whipping cream

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

THE BEST PAVLOVA



The Best Pavlova image

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

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

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

AUSTRALIAN PAVLOVA



Australian Pavlova image

This dessert looks intimidating, but it's quite easy to make. It's light, chewy, and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize it with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla...

Provided by Vicki Pollitt

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 9

4 xl egg whites, room temp
1 c castor (superfine) sugar
2 tsp corn starch
1/2 tsp vanilla extract
1 tsp lemon juice
1 pt heavy whipping cream
1 Tbsp sugar
strawberries, blueberries, kiwi or your choice of fresh fruit
pinch salt

Steps:

  • 1. Preheat oven to 275 F. Line baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so pencil is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so pavlova does not stick.
  • 2. When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
  • 3. Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
  • 4. Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.

AUSTRALIAN PAVLOVA



Australian Pavlova image

A large meringue cake that can be topped with whipped cream and fruit. This is an Australian specialty.

Provided by C. Morgan

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 1h30m

Yield 10

Number Of Ingredients 5

4 egg whites
1 cup white sugar
1 pinch salt
1 tablespoon malt vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 150 degrees F (65 degrees C). Line a baking sheet with parchment paper. Trace around a 9 or 10 inch round pan onto the paper to make a guide for spreading the meringue.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar and salt. When mixture is stiff and sugar and salt appear to be dissolved, add the vinegar and vanilla.
  • Spread mixture onto parchment paper, using the circular guide.
  • Bake in the preheated oven for 1 hour.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 20.3 g, Protein 1.5 g, Sodium 38.2 mg, Sugar 20.2 g

PAVLOVA



Pavlova image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

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.

AUSTRALIAN PAVLOVA



Australian Pavlova image

Ever since we went to New Zealand, I've been a fan of pavlova. My daughter made one for Easter this year and it was so good. I decided to do a little detective work as to the origin of pavlova and found out that both New Zealand and Australia claim to be the originators of this elegant dessert! This version has been adapted from...

Provided by Carolyn Haas

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 9

6 egg whites
1 1/2 c super-fine sugar (caster sugar)
1/8 tsp cream of tarter
1 1/4 c heavy cream (whipping cream)
1 Tbsp powdered sugar (icing sugar)
1 tsp vanilla
1 1/4 c sliced strawberries (about 1/2 pound)
2 medium kiwi, peeled and sliced
1 1/2 c blueberries (about 1/2 pound)

Steps:

  • 1. Preheat oven to 225ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
  • 2. Beat eggwhites until stiff peaks form. Add superfine sugar gradually. Beat for a total of about 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a spatula, shape into a circle with high sides. Make ridges up the sides.
  • 3. Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
  • 4. Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
  • 5. Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.
  • 6. NOTE: In the US, powdered sugar, or confectioners sugar or icing sugar (used in the whipped cream) is sugar with added cornstarch. It often comes in a bag similar to brown sugar. However, the sugar used with the egg whites is super-fine sugar which is granulated sugar, but much finer. If you can't find it in your local store, you can make your own by putting regular granulated sugar in a blender and pulsing it for a few seconds. I've also used my immersion blender to turn regular sugar into super fine sugar. I can sometimes find it in the baking section of a store and it comes in a carton like 1/2 gallon of milk.

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Top Asked Questions

What is the best way to cook Pavlova?
Pavlova is best enjoyed soon after you’ve made it. This Australian pavlova recipe is easy to make, looks beautiful, and is a delicious gluten-free dessert. Pre-heat oven to 250F/120C. Line a baking tray with parchment paper or a silpat mat.
How long does pavlova meringue take to cook?
This EASY Australian Pavlova recipe is all about that crunchy, chewy meringue shell and soft, pillowy marshmallow centre. Have the meringue base in the oven in just 15 minutes! Includes recipe video, step-by-step instructions and creative topping ideas.
What is pavlova dessert?
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!
Is Pavlova gluten-free?
An Australian & New Zealand classic, Pavlova is a heavenly dessert confection that is light as a cloud with a crunchy meringue outside and soft, marshmallow-like interior. Topped with sweetened whipped cream and piled with fresh fruit, this dessert is naturally gluten-free, always a crowd-pleaser and the perfect finish for any meal!

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