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
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
PAVLOVA
Make and share this Pavlova recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to slow 150C degrees.
- Line a baking tray with baking paper.
- Draw a 20cm circle on the paper.
- Beat the egg whites in a large dry bowl until soft peaks form.
- Gradually add the sugar, beating well after each addition.
- Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
- Spread meringue mixture onto tray inside the marked circle.
- Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
- This will strengthen the sides, stopping them from collapsing.
- Bake for 40 minutes.
- Turn the oven off and allow the meringue to cool completely in the oven.
- Whip the cream.
- Halve the strawberries and peel and slice the kiwifruit.
- Decorate pavlova with cream and fruit.
- Enjoy!
A DRAMA QUEEN'S PAVLOVA
Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut - it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.
Provided by PREGOCOOK
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
- Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Nutrition Facts : Calories 207 calories, Carbohydrate 39.8 g, Cholesterol 7.6 mg, Fat 4.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 56.3 mg, Sugar 37.4 g
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
FAUX PAVLOVA
Here is the story :) As an Aussie living "Up Over" (in the US) I asked help my 11 year old niece make Pavlova for her report on Australian Christmas Traditions & food. The report was handed in & then I got the urgent call from my Brother. As part of her report she was to make a "Pav" & serve it to her class. She had handed in her report with a traditional Pavlova recipe. It serves 6-8 people. Her class is comprised of 32 kids required to taste some Aussie "Chrissy" traditional tucker (food). If you have ever made a Pav, you know it takes a LOT of work. For an inexperienced 11 year old making the meringue base/crust, it's tough stuff & I was not up to the challenge helping her make five of them. Then possums (as Dame Edna would say), a stroke of brilliance struck me & we decided to try and fake it! To my surprise it worked! YEAH MATE! Tastes really close to the real deal. I've uploaded some pics to show the Mini Faux Pav we made to test the recipe out, & then the final result as made by my niece.
Provided by Aussie-In-California
Categories Dessert
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line bottom and sides of a 9" x 13" of a glass pyrex baking dish with crushed meringues (a trifle bowl would also work well). Spread the remaining meringues evenly over whole meringue base.
- Microwave each jar of Kraft Marshmallow Creme for 20 seconds each and then spread carefully over meringue with silicone scraper in an even layer. Let sit for at least 2 hours the meringues and marshmallow to meld. Trust me this is the only tricky bit to the whole recipe.
- Clean and slice up all the fruit except for the passion fruit and/or mango puree and set aside. Keeping each fruit separated from the other.
- In a large bowl or electric mixer whip cream till stiff peaks form and then gently fold in vanilla and powdered sugar. Spread whipped cream evenly over marshmallow creme layer. (If you are good with a piping bag then you can save some of the whipped cream to decorate the outside edge or used canned "spray" cream.).
- Passion fruit pulp: I used canned (170 gm John West), or you can puree some fresh mango. Drizzle to cover over whipped cream layer and then decorate with fruit. It will keep n the fridge for about 2 more hours but is best served immediately after decorating.
Nutrition Facts : Calories 499.2, Fat 30.1, SaturatedFat 18.4, Cholesterol 108.7, Sodium 60.5, Carbohydrate 57.5, Fiber 4.7, Sugar 35.6, Protein 3.6
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