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
MOCHA KAHLUA ICE CREAM TORTE WITH HOT FUDGE SAUCE
Steps:
- Preheat oven to 350 degrees. Mix all ingredients in medium bowl. Press crust mixture onto bottom of 9-inch spring form pan with 2 3/4 inches high on the sides. Bake crust until firm, about 8 minutes. Transfer pan to rack and cool crust completely.
- Mix ice cream, kahlua in large bowl. Mix in heath bars, saving several tablespoons for garnish. Pour ice cream into crust, smooth top, freeze until firm, about four hours. Can be prepared 2 days ahead covered.
- Using small knife cut around side of pan to loosen torte. Remove pan sides, sprinkle saved crushed heath bar on top. Let torte stand 3 to 5 minutes. Cut into wedges and serve with hot fudge sauce.
- Combine chopped dark chocolate with butter, sugar, heavy cream, and hot water. Melt mixture stirring, at low heat for five minutes. Remove from heat, add vanilla and salt and serve warm.
HOT MOCHA
This warming drink, a treat for coffee and chocolate lovers alike, combines the two under a layer of creamy foamed milk. Skim milk foams easily and makes a deceptively lean, yet rich topping. Enjoy it in the morning, as an afternoon break, and as a lean, luscious, liquid dessert.
Provided by Sweet'NLow(R)
Categories Trusted Brands: Recipes and Tips Sweet'N Low®
Yield 1
Number Of Ingredients 5
Steps:
- In a small mug or coffee cup, mix the cocoa and Sweet'N Low together. Add a few tablespoons of the coffee and stir until the cocoa is completely dissolved. Pour in the remaining coffee.
- Foam the milk. Spoon a generous amount over the hot mocha. Garnish with a pinch of cocoa powder, if desired.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 10.5 g, Cholesterol 2.5 mg, Fat 1 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 57.5 mg, Sugar 7.2 g
HOT WATER PAVLOVA
I like this pavlova recipe because its easy and fast to make. I adapted it from 'Food in a Minute' website recipe of same name. I've made it 3 times and each time its come out perfectly - whether 1 big dessert or 6 small individual ones. On the website recipe, they make a boysenberry sauce to go with it. I've only ever served fresh kiwifruit or berry fruit and whipped cream with mine - this is the traditional kiwi way.
Provided by Zaatarbella
Categories Dessert
Time 7h15m
Yield 6 mini pavlovas, 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the egg whites, caster sugar, cream of tartar (if using), vanilla essence, vinegar and cornflour into a large bowl, begin to beat on low speed. Increase the speed to maximum, adding the boiling water slowly and continue beating for approximately 10 minutes until the mixture is thick stiff and glossy.
- Mould the mixture into 6 x 9cm rounds on a baking paper-lined baking tray.
- Place into 180 deg C oven and lower the temperature immediately to 120 deg C for 30 minutes. Turn the oven off and allow them to sit in oven with door completely closed for at least 6 hours.
- Notes: when you spoon mixture onto tray, make small hollows in centre to sit cream/fruit into once baked.
- I've also made this as one big pavlova with great results.
- Never store an uncreamed pavlova in the fridge. They will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
- Creamed pavlova leftovers can be stored in the fridge for up to 2 days.
Nutrition Facts : Calories 205.9, Sodium 27.7, Carbohydrate 50.6, Sugar 50.2, Protein 1.8
SAUCY MOCHA PUDDING
Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)-when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try it...it sweetness any meal.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.
Nutrition Facts : Calories 278 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 218mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED MOCHA HOT FUDGE SAUCE
Provided by Dede Wilson
Categories Sauce Coffee Milk/Cream Chocolate Dairy Dessert Vanilla Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 1/4 cups
Number Of Ingredients 9
Steps:
- Sift cocoa into medium bowl. Bring cream and ground coffee to boil in heavy small saucepan, stirring to blend. Remove from heat; cover and steep 10 minutes. Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.
- Bring sugar, corn syrup, 1/4 cup water, and coffee-flavored cream to boil in medium saucepan, whisking until sugar dissolves. Boil 1 minute, brushing down sides of pan with wet pastry brush. Remove from heat. Whisk in chocolate, butter, and vanilla. Pour 1/4 of chocolate mixture into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny. DO AHEAD Can be made 1 week ahead.Cool. Cover and refrigerate. Rewarm sauce over low heat before using.
HOT PAVLOVAS WITH MOCHA SAUCE
These are the yummiest mini pavlovas you'll ever eat. Served hot they are crisp on the outside and soft and marshmallowy on the inside. Best made close to serving.
Provided by dale7793
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites, icing sugar and water in small bowl with electric mixer until firm peaks form.
- With a large metal spoon drop 6 equal portions of mixture onto large baking paper lined oven trays.
- Bake on lowest shelf in moderately hot oven for about 20 minutes, ot until lightly browned and firm to touch.
- To make the sauce, combine all the ingredients in a small pan.
- Stir over low heat until it's all melted together.
- Do not boil.
- Gently lift hot pavlovas from tray to serving plates.
- Top them with whipped cream and Mocha sauce.
- Dust with extra cocoa and icing sugar if desired.
- You can also decorate with chocolate curls and fresh berries.
- These are best served hot so have the egg mixture ready in a bowl and dollop them on the trays and into the oven before you are ready for them.
- If you have the sauce and everything ready ahead of time it only takes a minute to get them from the oven, decorated and on to the table.
- Frozen egg whites can be used instead of fresh.
- If you wish to double the recipe it's recommended that you make the egg mixture in two separate lots.
- The egg mixture doesn't reach the same volume if you double it up in the same bowl.
Nutrition Facts : Calories 642.7, Fat 22, SaturatedFat 13.6, Cholesterol 37.3, Sodium 46.2, Carbohydrate 115.2, Fiber 3.6, Sugar 105.7, Protein 5.5
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