Chocolatepavlova Recipes

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CHOCOLATE PAVLOVA



Chocolate Pavlova image

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

Provided by Olga D

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 8

Number Of Ingredients 13

6 egg whites
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons cornstarch
1 tablespoon vinegar
2 teaspoons vanilla extract
2 (1 ounce) squares bittersweet chocolate, melted
3 cups fresh strawberries, hulled and halved
1 ½ cups whipping cream
2 teaspoons granulated sugar
1 (1 ounce) square bittersweet chocolate, melted

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Beat together egg whites, salt, and cream of tartar to soft peaks in a large bowl. Beat in sugar, about three tablespoons at a time, until stiff and glossy peaks form. Sift cocoa and cornstarch over egg whites, and gently fold in. Gently fold in vinegar, vanilla, and melted chocolate.
  • Line a baking sheet with parchment paper, and spread the meringue into an eight inch circle. Bake in the center of the oven for 1 1/2 hours until the outside is crispy and the center is soft. Using a metal spatula, loosen the meringue from the parchment paper, and remove to cool on a wire rack. Allow to cool completely, about one hour.
  • Whip cream with the sugar, and spread over the meringue. Arrange strawberries decoratively over the top, and drizzle with chocolate.

Nutrition Facts : Calories 401.7 calories, Carbohydrate 52 g, Cholesterol 61.6 mg, Fat 20.5 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 12.6 g, Sodium 132.9 mg, Sugar 46.3 g

CHOCOLATE PAVLOVA



Chocolate Pavlova image

Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

4 large egg whites, room temperature
1/4 cup dark-brown sugar
3/4 cup superfine sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
2 tablespoons Dutch-process unsweetened cocoa powder
Dark-Chocolate Cream
1 1/4 cups heavy cream, whipped to soft peaks
Milk-Chocolate Curls, for garnish

Steps:

  • Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
  • Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
  • Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
  • To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.

CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM



Chocolate Pavlova with Strawberries and Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h25m

Yield 6 to 8 servings

Number Of Ingredients 12

5 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
1 1/4 cups sugar
5 tablespoons Dutch-process unsweetened cocoa powder
2 ounces bittersweet chocolate, finely chopped
For the toppings:
1 1/2 cups cold heavy cream
1/2 cup sour cream
1 teaspoon pure vanilla extract
2 tablespoons plus 1 teaspoon sugar
3 cups strawberries, halved or quartered

Steps:

  • Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
  • Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
  • Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.

CHOCOLATE RASPBERRY PAVLOVA



Chocolate Raspberry Pavlova image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h35m

Yield 8-10 servings

Number Of Ingredients 8

6 large egg whites
2 cups superfine sugar
3 tablespoons unsweetened cocoa powder, sifted
1 teaspoon balsamic or red wine vinegar
2 ounces dark chocolate, finely chopped
2 cups heavy cream
4 cups raspberries
1 to 2 ounces dark chocolate

Steps:

  • Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
  • Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
  • Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  • Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
  • Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
  • Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
  • Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
  • Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

CHERRY CHOCOLATE PAVLOVA



Cherry chocolate pavlova image

Finish your meal with this impressive dessert, with billowing cream and fresh summer fruit

Provided by Emma Lewis

Categories     Dessert, Dinner, Lunch

Time 2h

Number Of Ingredients 20

6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve
6 large egg whites
300g caster sugar
1 tbsp cornflour
2 tsp white wine vinegar
25g cocoa powder
50g finely chopped dark chocolate
284ml pot double cream
3 tbsp icing sugar
½ 600g jar stoned cherry compote
fresh cherries, to serve

Steps:

  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.
  • Heat the oven to 140C/120C fan/gas 1. Whisk the egg whites just until they form stiff peaks. Gradually whisk in the sugar, a couple of tbsp at a time, making sure you whisk really well between each addition. When all the sugar has been added, keep whisking for a couple of mins until the mixture is really thick and glossy and looks a little like shaving foam. Carefully stir in the cornflour, vinegar, cocoa powder and chocolate with a large metal spoon, just until incorporated.
  • Tear off a sheet of baking parchment and use to cover a baking sheet. Mark a 25cm circle on the paper. Spoon over the meringue mixture, swirling into the circle, building up the sides a little, ready to keep the filling in. Cook for 1½ hrs. Leave to cool.
  • When ready to serve, whip the double cream and icing sugar together in a big bowl until soft peaks form. Spoon the cherry compote over the meringue, dollop over the cream, then swirl around. Arrange a few of the fresh cherries on top to finish.

Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 45 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

CHOCOLATE PECAN PAVLOVA



Chocolate Pecan Pavlova image

This will definitely capture your taste buds! This recipe is one of my family's favorites-especially at the holidays. Although it may take a little longer to make and assemble, it is truly worth the work. It's a rich-tasting, light dessert that everyone will enjoy. I usually use pecans, but you can substitute walnuts, hazelnuts or other nuts. —Nancy Preussner, Delhi, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

4 large egg whites, room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1-2/3 cups sugar, divided
2 tablespoons baking cocoa
1 cup ground pecans
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup heavy whipping cream
3 tablespoons coffee liqueur
1/2 cup hot fudge ice cream topping, divided
1/4 cup coarsely chopped pecans

Steps:

  • Place egg whites in a large bowl. Meanwhile, line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on the parchment; invert parchment., Preheat oven to 300°. Add vanilla and cream of tartar to egg whites; beat on medium speed until foamy. Sift 1-1/3 cups sugar and cocoa together twice. Gradually add sugar mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gently fold in ground pecans. Spread evenly over circles on prepared pan., Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. Carefully remove 1 meringue to a serving plate. , In a large bowl, beat cream cheese, butter and remaining 1/3 cup sugar until smooth. In a small bowl, beat cream until soft peaks form; fold into cream cheese mixture. Stir in liqueur., Spread 1/3 cup fudge ice cream topping over meringue. Top with half of the cream cheese filling. Layer with remaining meringue and remaining filling. Sprinkle with chopped pecans. Warm remaining fudge ice cream topping; drizzle over top. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 553 calories, Fat 33g fat (13g saturated fat), Cholesterol 56mg cholesterol, Sodium 129mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE & PEANUT BUTTER PAVLOVA



Chocolate & peanut butter pavlova image

Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight

Provided by Liberty Mendez

Categories     Dessert

Time 1h50m

Yield Serves 10-12

Number Of Ingredients 18

75g whole milk
115ml whipping cream
2 egg yolks, reserving the whites for the meringue
50g caster sugar
150g dark chocolate, finely chopped
60g salted butter, softened
3 large egg whites
200g caster sugar
1 tsp white wine vinegar
2 tsp cornflour
50g dark chocolate, melted and cooled
100g shelled peanuts, regular or roasted
60g granulated sugar
100g white chocolate, roughly chopped
100g smooth peanut butter
25g cold salted butter, cut into cubes
225ml double cream
dark chocolate shavings, to serve (optional)

Steps:

  • First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
  • Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
  • Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
  • Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
  • Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
  • For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
  • To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.

Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium

CHOCOLATE PAVLOVA WITH CHOCOLATE MOUSSE



Chocolate Pavlova With Chocolate Mousse image

Most pavlovas are white and fluffy nests filled with whipped cream and fruit. This is a dark and fudgy reinterpretation, with cocoa powder in the meringue and bittersweet chocolate in the mousse on top. What was once billowing and light becomes rich and intense. Because the cocoa powder has a small amount of fat in it, the meringue here will not hold its shape as well as a regular pavlova. So there's no need to pipe out any fancy designs, which will melt in the oven. Instead, decorate the top with fresh berries or chocolate shavings to create a showstopper of a dessert. You can make the meringue and mousse a day ahead, but don't assemble the dessert until just before serving.

Provided by Melissa Clark

Categories     project, dessert

Time 4h

Yield 8 servings

Number Of Ingredients 14

6 egg whites, at room temperature (save the yolks for the mousse)
1 1/2 cups/300 grams granulated sugar
1/8 teaspoon cream of tartar
Pinch of fine sea salt
1/4 cup/28 grams unsweetened cocoa powder, sifted
3 cups/710 milliliters heavy cream
6 egg yolks
6 tablespoons/70 grams granulated sugar
Pinch of fine sea salt
12 ounces/340 grams bittersweet chocolate, chopped, melted and cooled
1 teaspoon vanilla extract
1 tablespoon rum
1 cup crème fraîche, lightly whipped
Fresh berries or chocolate shavings (optional)

Steps:

  • Make the pavlova: Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw an 8-inch circle in the middle, then flip the paper upside down. You should still be able to see the outline.
  • Mix egg whites, sugar, cream of tartar and salt in a mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm, 3 to 5 minutes.
  • Remove from heat and, using an electric mixer, beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 7 minutes.
  • Gently sift cocoa powder over the egg whites, then use a rubber spatula to fold the cocoa into the whites until just combined. A few cocoa streaks are O.K. and in fact better than overmixing, which can deflate the meringue.
  • Spoon half the meringue mixture onto the circle on the parchment paper to form a round, spreading it all the way to the edges. Dollop remaining meringue around the outer edges on top of the circle, creating a nest to hold the filling.
  • Bake for 2 hours, or until dry and firm to the touch. Turn off the oven and allow the pavlova to cool in the oven 1 hour. Remove from oven and, if necessary, continue to cool to room temperature.
  • Make the mousse: In a medium saucepan, whisk together 1 1/4 cups/295 milliliters cream, the yolks, 3 tablespoons/35 grams sugar and the salt. Cook over medium-low heat, stirring constantly, until mixture coats the back of a spoon, 3 to 4 minutes. Remove from heat and pass through a fine-mesh strainer into a large bowl. Whisk in melted chocolate, vanilla and rum. Chill until cold, at least 2 hours.
  • Using an electric mixer, whisk together the remaining 1 3/4 cups/415 milliliters cream with remaining 3 tablespoons/35 grams sugar until firm peaks form. Stir 1/3 of the whipped cream into the chocolate mixture to lighten it, then gently fold in the remaining cream. Refrigerate, covered, at least 30 minutes or up to 3 days.
  • Just before serving, spoon mousse into the center of the cooled pavlova, then top with crème fraîche. Top with fresh berries or chocolate shavings if desired.

Nutrition Facts : @context http, Calories 802, UnsaturatedFat 19 grams, Carbohydrate 79 grams, Fat 55 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 33 grams, Sodium 163 milligrams, Sugar 73 grams

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From kitchenstories.com


STRAWBERRY TOPPED CHOCOLATE PAVLOVA - THAT SKINNY CHICK CAN BAKE
2022-01-03 Smooth top and edges with an offset spatula. Place in oven and immediately decrease the temperature to 300º. Bake for 1-1¼ hours till dry on edges and top. Pavlova will appear cracked. Turn off the oven, open the oven door, and allow it to cool completely. To serve, carefully flip onto the serving plate.
From thatskinnychickcanbake.com


EASY CHOCOLATE PAVLOVA CAKE - BROMA BAKERY
2014-11-02 Preheat oven to 275°F. Place parchment paper on two large baking sheets and draw three 8 inch circles (two circles on one sheet, one on the other). Set aside. Pour egg whites into a large bowl. Using a hand or stand mixer on high …
From bromabakery.com


STRAWBERRY PAVLOVA WITH CHOCOLATE CREAM - SIMPLY DELICIOUS
2016-07-15 Instructions. Pre-heat the oven to 150°c and line a large baking sheet with parchment paper. In a large bowl, whisk the egg whites until they reach the soft peak stage. Slowly, and while continuing to whisk, add the sugar until the meringue is stiff and glossy. Fold in the cornflour, vinegar and vanilla extract.
From simply-delicious-food.com


DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM & RASPBERRIES
Pile the mascarpone cream on top of the meringue and gently spread it out about an inch from the edge. (Don’t worry if the meringue cracks in the process.) Top the pavlova with the raspberries and sprinkle the shaved chocolate over top. Cut the pavlova into wedges, wiping the knife in between slices, and serve. Enjoy!
From onceuponachef.com


WHY DID MY CHOCOLATE PAVLOVA BASE SPREAD OUT WHILE BAKING?
6 hours ago In the chocolate meringue, the cocoa powder takes the place of the cornflour and acts in a similar way. So it is unlikely that the lack of cornflour caused the meringue to spread. All meringues will expand/spread slightly as they bake, as the air trapped in the meringue will expand slightly. If the uncooked meringue mixture itself was slightly ...
From nigella.com


CHOCOLATE PAVLOVA RECIPE - TASTING TABLE
2022-02-17 Separate and beat the egg whites. Commence the recipe by setting the oven to preheat at 350 F. As the oven warms, line a large baking tray with parchment paper. Use your best method to separate ...
From tastingtable.com


SWIRLED CHOCOLATE PAVLOVA - SUGAR SALT MAGIC
2020-11-24 Instructions. Place the chocolate in a microwave safe bowl and melt in the microwave in 30 second bursts, stirring well between each until only just melted. Set aside to cool a little. Preheat oven to 120C / 245F / 110C fan forced. Trace around an 8 inch cake tin with pencil onto a sheet of baking paper.
From sugarsaltmagic.com


CHOCOLATE-COCONUT PAVLOVA CAKE | SOUTHERN LIVING
Directions. Preheat oven to 225°F. Line 2 large baking sheets with parchment paper, and draw 2 (7-inch) circles on 1 parchment paper sheet. Draw 1 (7-inch) circle on second sheet. Turn sheets over, writing side down. Whisk together potato starch and …
From southernliving.com


CHOCOLATE PAVLOVA WITH CHESTNUT CREAM - EAT, LITTLE BIRD
2016-12-25 An easy chocolate pavlova recipe which is a delicious twist on a Mont Blanc dessert. A great recipe using sweetened chestnut purée. Print. Pin Recipe. Rate. Ingredients. 2 egg whites; 125 g (½ cup plus 1 tablespoon) caster sugar; 1 teaspoon cornflour; 1/2 teaspoon white wine vinegar; 1 tablespoon good quality cocoa, sifted; 40 g (1.4 oz) dark chocolate (70% …
From eatlittlebird.com


CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM - A CLASSIC TWIST
Instructions. Preheat oven to 250 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the egg whites with cream of tartar and salt. Beat the egg whites on medium-high speed until foamy, about 2 minutes. With mixer going, gradually beat …
From aclassictwist.com


CHOCOLATE PAVLOVA WITH STRAWBERRIES - A PRETTY LIFE IN THE SUBURBS
2021-01-21 You are going to leave 1/2 fresh, and 1/2 are going into the sauce. In a small saucepan add 1/2 of the chopped strawberries, the raspberries, 1 tbsp water and 1/4 cup sugar. Mix well. Simmer over low heat until the fruit is slightly cooked down and the sauce is the consistency of syrup. This takes about 15 minutes.
From aprettylifeinthesuburbs.com


CHOCOLATE AND RASPBERRY PAVLOVAS - DONNA HAY
METHOD. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Spoon ½ cupfuls of the mixture onto baking trays lined with non-stick baking ...
From donnahay.com.au


CHOCOLATE PAVLOVA - EIGHT FOREST LANE
2020-12-10 Instructions. Preheat the oven to 180°C and line a baking tray with baking paper. In the bowl of a stand mixer with the whisk attachment fitted, beat the egg whites until soft peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
From eightforestlane.com


PAVLOVA!! | RECIPETIN EATS
2016-12-16 Set whites aside to come to room temperature. Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard). Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2) …
From recipetineats.com


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