PERFECT PAVLOVA
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
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
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
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
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:
- 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
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
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.
More about "best pavlova recipe ever"
THE BEST PAVLOVA RECIPE EVER! - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
4.7/5 (22)Total Time 4 hrs 15 minsCategory DessertCalories 211 per serving
BEST EVER PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 5 minsPublished 2018-11-09
- Cherry chocolate pavlova. Our cherry chocolate pavlova is a nod to the traditional Black Forest gateau, with a generous spread of cherry compote, cream and fresh fruit.
- Hazelnut & Baileys meringue cake. This irresistible combination of sweet, nutty meringue, glossy cream and tart raspberries is an instant win. We guarantee there won't be leftovers.
- Raspberry ripple pavlova. Pop a much-loved ice cream turned semifreddo on top of your meringue for a fun dessert that tastes as good as it looks. Our raspberry ripple pavlova is a little more effort but trust us, it's worth it.
- Pineapple & ginger pavlova. Pile silky ginger-laced cream and griddled pineapple onto your marvellous meringue for a showstopping dinner party centrepiece.
- Apricot & pistachio pavlova. This dazzling pavlova is creamy, dreamy and overflowing with juicy apricots and crunchy pistachios. Serve with extra apricot purée for a burst of even more fruity flavour.
- Clementine, cranberry & pistachio meringue wreath. Conveniently arranged into portions, this merinuge wreath is ideal for a Christmas dinner party and sings with seasonal flavours.
- Chocolate & walnut pavlova with madeira & tangerines. Our chocolate & walnut pavlova proves meringues aren't just for summer. Rich dark chocolate rippled through your merinuges pairs perfectly with nuts, madeira-spiked cream and zesty tangerines.
- Amaretto meringue cake with strawberries & cherries. Stack your meringues high for our Amaretto meringue cake with strawberries & cherries. Guests will be dazzled by this lofty pudding at your next dinner party – and you can feed many with it.
- Cherry, rose & pistachio pavlova traybake. Our cherry, rose & pistachio pavlova traybake is picture-perfect and a delicious balance of light floral flavours, sharp fruit and sweet meringue.
- Strawberry pavlova. Don't let a perfectly ripe punnet of summer strawberries go to waste, showcase them in our classic strawberry pavlova. No need to panic over cracks and crumbly sections, whipped cream hides a multitude of sins.
BEST PAVLOVA RECIPE EVER - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PERFECT PAVLOVA RECIPE & USEFUL TIPS - EASY AND DELISH
From easyanddelish.com
THE BEST PAVLOVA ROLL - EASY MERINGUE ROULADE | WANDERCOOKS
From wandercooks.com
BEST PAVLOVA RECIPE EVER : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOW TO MAKE THE PERFECT PAVLOVA - STEP BY STEP - SUPERGOLDEN …
From supergoldenbakes.com
PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
THE PERFECT PAVLOVA - THE BUSY BAKER
From thebusybaker.ca
THE BEST PAVLOVA RECIPE EVER! #DESSERT
From culinaryhomemade.com
THE BEST PAVLOVA RECIPE - OTHERWISE AMAZING
From otherwiseamazing.com
PAVLOVA | RICARDO
From ricardocuisine.com
PAVLOVA (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PAVLOVA!! | RECIPETIN EATS
From recipetineats.com
BEST PAVLOVA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MUM'S NEVER-FAIL EASY PAVLOVA RECIPE – MR AND MRS ROMANCE
From mrandmrsromance.com
PERFECT SWISS MERINGUE PAVLOVA WITH HONEY CREAM - CLOUDY KITCHEN
From cloudykitchen.com
BEST PAVLOVA RECIPE - NO-FAIL METHOD - VEENA AZMANOV
From veenaazmanov.com
DONNA HAY'S SECRETS TO PERFECT PAVLOVA, EVERY TIME | SBS FOOD
From sbs.com.au
THE BEST PAVLOVA RECIPE EVER! | MONREALE'S COOKING INSPIRATIONS
From monrealescookinginspirations.com
PAVLOVA WITH BERRIES AND LEMON CURD (THE BEST) | RICARDO
From ricardocuisine.com
HOW TO COOK THE PERFECT PAVLOVA – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
THE PERFECT PAVLOVA IN 5 SIMPLE STEPS - BIGGER BOLDER BAKING
From biggerbolderbaking.com
PERFECT PAVLOVA RECIPE| CHELSEA SUGAR
From chelsea.co.nz
BEST PAVLOVA RECIPE EVER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THE BEST PAVLOVA RECIPE | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
BEST PAVLOVA RECIPE - HOW TO MAKE PAVLOVA - DELISH
From delish.com
EASY AUSTRALIAN PAVLOVA RECIPE WITH TOPPING IDEAS - WANDERCOOKS
From wandercooks.com
PAVLOVA RECIPES - BBC FOOD
From bbc.co.uk
THE MOST PERFECT PAVLOVA | RECIPES FOR FOOD LOVERS INCLUDING …
From foodlovers.co.nz
HOW TO MAKE PAVLOVA (A CLASSIC RECIPE!) - BROWN EYED BAKER
From browneyedbaker.com
BEST EVER PAVLOVA RECIPES - FOOD NEWS
From foodnewsnews.com
BEST BERRY PAVLOVA EVER - ENRILEMOINE
From enrilemoine.com
CLASSIC PAVLOVA RECIPE | MYRECIPES
From myrecipes.com
THE BEST PAVLOVA RECIPE EVER! - FOOD NEWS
From foodnewsnews.com
OUR CLASSIC PAVLOVA RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
BEST PAVLOVA RECIPES | NIGELLA LAWSON, MARY BERRY
From thehappyfoodie.co.uk
BEST EVER PAVLOVA - RECIPES, FOOD, DIET, COOKING & ENTERTAINING
From kitchen.nine.com.au
THE ULTIMATE PAVLOVA RECIPE - WORLD OF WANDERLUST
From worldofwanderlust.com
HOW TO MAKE A PERFECT PAVLOVA FOR YOUR VALENTINE'S DAY DESSERT
From thetakeout.com
OUR BEST-EVER PAVLOVA RECIPES | BETTER HOMES AND GARDENS
From bhg.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love