Heavenly Pavlova Recipes

PAVLOVA

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.

EASY PAVLOVA

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.

PERFECT PAVLOVA

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

HEAVENLY PAVLOVA

Steps:

• Preheat oven to 225'F.
• Fold foil over a cookie sheet, shiny side up.
• Add salt to egg whites. Beat egg whites until stiff.
• Gradually beat in 1 cup of super fine sugar but ONLY 1 tbsp at a time. It should be glossy and stand in stiff peaks.
• Fold in the remaining super fine sugar, 1/2 cup, as quickly as possible.
• Fold in vinegar and then the vanilla extract.
• Use spatula to plop mixture into an 8 - 9 inch circle. Make a depression in the centre of the Pavlova.
• Bake 1 1/2 - 2 hours, normally closer to 2 hours. The Pavlova changes a little in colour (light tan) when it is finished.
• Remove from oven. Only cool the Pavlova until you can handle it.
• Gently flip the Pavlova into one hand. Peel the foil off the bottom of the Pavlova. Gently flip onto a serving plate. Let Pavlova completely cool on the plate.
• TOPPING:
• Beat heavy whipping cream in a cold bowl. When the cream starts to get thick add icing sugar and vanilla extract. Peaks should form, soft or stiff peaks is a personal preference.
• Top COOLED Pavlova with whipped cream, and preferably as close to serving as possible.
• Decorate with the fruit of your choice. Here are some combinations we use.
• 1 punnet (pint) strawberries, washed, hulled & sliced and 2 kiwi fruits, peeled and sliced.
• Or, 2 passionfruit pulps, halved & pulp scooped out, and 3 kiwi fruits, peeled & sliced.
• Or a 14 oz can peaches sliced, & juice drained.
• Or 2 passionfruit pulps, halved & pulp scooped out and one 14 oz can peaches sliced, & juice drained.