Best Pavlova Recipe Ever

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PERFECT PAVLOVA



Perfect Pavlova image

A detailed, step by step recipe on how to make the Perfect Pavlova! A crisp outer shell and a soft, airy and fluffy marshmallow center! A classic New Zealand and Australian dessert. Intermediate - Requires basic skills for creating egg white foam and the difference between the stages of meringue peaks. Information provided in the recipe + post will help achieve good results. Weather sensitive + long baking time. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌

Provided by Dini @ The Flavor Bender

Categories     Desserts

Time 11h30m

Number Of Ingredients 12

221 g egg whites, at room temp (about 7 large eggs - 225 mL)
350 g caster sugar (or granulated sugar, pulsed to make it finer)
1 tbsp cornstarch (tightly packed tbsp, 8 -10 g )
2 tsp white vinegar (10 mL or ¾ tsp cream of tartar)
1 tsp grated lemon zest (optional (from a dry lemon))
1 cup whipping cream (35% fat)
3 tbsp confectioner's sugar
2 tsp vanilla extract
2 kiwi fruits (peeled and sliced)
1 cup halved strawberries (or more)
1 cup other types of fruit (blueberries, raspberries, cubed mango, redcurrants etc.)
2 - 4 tbsp of passion fruit pulp/syrup or lemon curd (optional)

Steps:

  • Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
  • Preheat oven to 300°F / 150°C. Cut a piece of parchment paper that's big enough to line a baking tray. Draw a circle that's 8 in / 20 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.
  • Carefully break an egg, and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you've successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale. Repeat with more eggs, until you have 221 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.
  • Do not throw away the egg yolks, since you can make other recipes with them (see end of the post for some ideas). Store egg yolks in an air-tight container, with a layer of water to coat them on top.
  • Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 4 (on a 10 speed mixer) until it reaches soft peak stage (i.e. when you lift the whisk, soft peaks should be formed in the egg whites). This may take about 10 minutes.
  • When the egg whites are at soft peak stage, lower the speed to 3, and add the sugar, 1 - 2 tbsp at a time. Make sure each addition of sugar is dissolved before adding the next. I wait about 30 seconds between each addition. Also scrape down the sides of the bowl at least once, while adding the sugar. Do not rush this process. This can take about 10 -15 minutes.
  • Once all the sugar is added, increase the speed to 4, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.
  • Here's how to check if the sugar has dissolved - take a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there's undissolved sugar. If you don't feel any granules or grittiness, then the sugar is completely dissolved. I also like to make sure that I don't see any undissolved sugar in a few other places in the meringue (under the whisk, in the bowl etc).
  • Whisking egg whites until the sugar completely dissolves can take between 15 - 30 minutes, depending on the sugar you use. Do not rush this, and check on the meringue periodically to make sure you won't over-whisk it. Use the spatula to scrape down the sides of the bowl a few times as well.
  • While the egg whites are being whisked, place the cornstarch and vinegar in a small bowl and mix to combine. The cornstarch mix will be a thick, paste like slurry. (please note cornstarch forms an ooblek that is a solid when sitting, but a paste when moving around).
  • Once the sugar is dissolved, and the meringue is glossy and thick, immediately add the cornstarch and vinegar slurry. Increase the speed to about 5 - 6 and let the cornstarch slurry mix into the egg whites for about 30 - 45 seconds. Then stop whisking and remove the bowl from the mixer.
  • Using a clean spatula, scoop the meringue in the bowl out on to the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle. Be careful not to scoop out the top edge of meringue in the mixer bowl to prevent any undissolved sugar getting into the mixture (see picture in the post).
  • Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper. Make sure the meringue mix is evenly tall.
  • Once you have shaped the pavlova (see pictures in the post), use an offset spatula or palette knife to create furrows along the sides of the pavlova, going from bottom to top. Smoothen the edges to get rid of meringue points (that can burn easily). The pavlova should have soft, rounded edges. Create some swirls on the middle of the meringue on top as well.
  • Transfer the cake into the preheated oven, and immediately reduce the temperature to 225°F / 110°C.
  • Bake the pavlova for 90 minutes. Do not open the oven door during this time.
  • When the 90 minutes are up, turn off the oven and allow the pavlova to cool down in the oven overnight (or up to 6 hours, until completely cooled down).
  • Transfer the pavlova into an air-tight container and store in a cool dry place (free of draft), until ready to serve. Do not store in the fridge or freezer.
  • 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.)
  • While whisking the cream, add the confectioner's sugar and vanilla into it. Mix until you have stiff peaks, but the cream is still smooth.
  • Spread the cream on top of the pavlova, and top it with the prepared fruits. Drizzle/spread the passion fruit of lemon curd over the top as well (if using).
  • Serve immediately.

Nutrition Facts : ServingSize 1 slice, Calories 223 kcal, Carbohydrate 37 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 38 mg, Fiber 1 g, Sugar 34 g

BEST EVER NEW ZEALAND PAVLOVA



Best Ever New Zealand Pavlova image

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

Provided by KERRYNZ

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 55m

Yield 12

Number Of Ingredients 7

3 egg whites
1 ¼ cups white sugar
2 tablespoons water
3 teaspoons cornstarch
½ teaspoon vanilla extract
1 teaspoon distilled white vinegar
⅛ teaspoon salt

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
  • Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
  • Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 21.5 g, Protein 0.9 g, Sodium 38.2 mg, Sugar 20.9 g

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

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.

PERFECT PAVLOVA



Perfect pavlova image

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

½ lemon , juiced (reserve the other half
6 large egg whites
350g caster sugar
2 tsp cornflour
1 tsp vanilla extract

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



Pavlova image

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

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
10 passion fruits, for serving (optional)
4 bananas, for serving (optional)
Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)

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.

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2019-06-16 For a supreme pavlova base, add some toasted and ground nuts (I used pecans just because I love them). Draw the shape of your meringue in a piece of parchment paper. Dust it with cornstarch to avoid the meringue to stick to the paper. Bake your meringue basket at 170˚F, for 2 hours. Come on, I wrote this post while waiting.
From enrilemoine.com


CLASSIC PAVLOVA RECIPE | MYRECIPES
Step 1. Position racks in the upper and lower thirds of the oven, and preheat the oven to 275°F. Line 2 baking sheets with parchment paper. Advertisement. Step 2. To make the meringue: If your sugar is not superfine, spin it in the food processor for 15 seconds. Mix the sugar and cornstarch together thoroughly.
From myrecipes.com


THE BEST PAVLOVA RECIPE EVER! - FOOD NEWS
The Best Pavlova Recipe Ever. 22 · An easy to follow, best pavlova recipe with tips and tricks to help you make the best pavlova each time. This is a traditional Australian pavlova recipe, topped with fresh berries and whipped cream. A show stopping dessert for special occasions like Thanksgiving and Christmas.
From foodnewsnews.com


OUR CLASSIC PAVLOVA RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
2022-01-17 Method 1 Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar. 3
From womensweeklyfood.com.au


BEST PAVLOVA RECIPES | NIGELLA LAWSON, MARY BERRY
2016-06-29 Combining glacé cherries, mixed peel, pistachios and shavings of chocolate layered on a chewy meringue nest, Nadiya plays with nostalgic tutti frutti flavours and colours in this jewel-toned pavlova. From the book Nadiya Bakes Buy Book Cinnamon Pavlova, Praline Cream and Fresh Figs by Helen Goh, Yotam Ottolenghi from Sweet
From thehappyfoodie.co.uk


BEST EVER PAVLOVA - RECIPES, FOOD, DIET, COOKING & ENTERTAINING
Spoon mixture onto prepared circle and using a small palette knife or spatula shape mixture into a large dome. Transfer pavlova to oven and reduce oven temperature immediately to 120°C/100°C (fan forced). Cook for 45 minutes or until firm to touch. Cool in oven with door closed. Decorate top with whipped cream and fruits.
From kitchen.nine.com.au


THE ULTIMATE PAVLOVA RECIPE - WORLD OF WANDERLUST
Instructions. Preheat the oven to 150ºC. Line a large baking tray with baking paper. Place egg white in the clean, dry bowl of an electric mixer and whisk on high speed for 3-4 minutes until soft peaks form. Add caster sugar, 1 tablespoon at a time, allowing each spoon to be incorporated before adding the next.
From worldofwanderlust.com


HOW TO MAKE A PERFECT PAVLOVA FOR YOUR VALENTINE'S DAY DESSERT
2022-02-04 Combine the egg whites, vinegar and salt in the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed for several minutes, until the whites thicken and hold soft peaks. Advertisement. Gradually add the granulated sugar, 1 tablespoon at a time, beating after each spoonful goes in.
From thetakeout.com


OUR BEST-EVER PAVLOVA RECIPES | BETTER HOMES AND GARDENS
2022-01-21 1. Passionfruit pavlova. A moreish combination of tropical flavours with a real kick. 2. Chocolate, almond and banana pavlova stack. Chocolate swirl, toffee banana, honeycomb and two toppings – load it up! 3. Upside-down pavlova trifle. This sherry-soaked sponge with fruit, pavlova pieces, cream and custard is the bomb!
From bhg.com.au


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