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:
- Heat the oven to 250 degrees F. Line a half sheet pan with parchment paper. Use a 9-inch round plate and trace a circle in the middle of the parchment. Turn over the parchment.
- Place the egg whites and pinch of salt in the bowl of a stand mixer and, using the whisk attachment on high, whisk until stiff peaks form, 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar over 2 minutes. Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks form, 6 to 7 minutes. Decrease the speed to low and add the vanilla, vinegar, and cornstarch. Mix just to combine.
- Gently spoon the meringue onto the parchment and spread to fit the shape of the circle, forming a slight well in the center. Place the meringue into the oven and bake for 45 minutes.
- Turn off the heat and leave in the oven for 3 hours, or until the meringue is crisp and dry on the outside. Open the oven door and cool completely before removing from the oven, approximately 30 minutes.
- Just before serving, combine the whipped cream and the passion fruit pulp and spread in the center of the meringue. Serve immediately.
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
CLASSIC PAVLOVA
This recipe came from my mother-in-law who makes the best pavlova. She can bake it eyes close I think! The inside is marshmallowy and crisp on the outside.
Provided by Chona G.
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to slow, 150°C. Line oven tray with baking paper.
- Beat egg-whites with an electric stand mixer or hand mixer until soft peaks form.
- Add sugar, one tablespoon at a time. Beat until it dissolves and foam is stiff, thick and glossy. Beat in lemon juice or Vinegar and vanilla.
- Spread onto tray to form a 23cm mounded circle. Bake for 30 minutes. Reduce oven to 120°C, and bake for further 45 minutes. Allow to cool in a turned-off oven, with door open, to dry completely.
- Top with cream and berries. Drizzle with passionfruit just before serving.
Nutrition Facts : Calories 145.2, Fat 9.4, SaturatedFat 5.8, Cholesterol 34.7, Sodium 28.9, Carbohydrate 14.1, Fiber 0.3, Sugar 13, Protein 1.8
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Cuisine Modern AustralianCategory Dessert, Morning Tea, Afternoon TeaServings 8Total Time 1 hr 30 mins
- Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
- 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.
- Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
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- 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.
- 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. Combine the egg whites and vinegar or cream of tartar in a large, clean, dry bowl, and beat at medium-high speed (with a stand mixer) or at high speed (with a handheld mixer) until egg whites are creamy white and hold a soft shape when the beaters are lifted. Gradually add the sugar mixture a heaping teaspoon at a time, taking 2 1/2-3 minutes in all; you should have a very stiff, creamy meringue.
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