My N Z Pavlova Recipes

BEST EVER NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
• Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
• Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

NEW ZEALAND PAVLOVA

Steps:

• Gather the ingredients.
• Heat the oven to 275 F/140 C and place the rack in the middle of the oven.
• Line a baking tray with aluminum foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
• In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks .
• Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
• Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
• Add the vanilla and gently fold the mixture again.
• Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
• Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color.
• Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
• Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
• Gather the ingredients.
• Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
• Prepare the fruit by washing it and slicing any that aren't going to be left whole.
• If using bananas, toss with the lemon juice to prevent browning.
• Gently spread the cream over the top of the cooled meringue with a spatula.
• Arrange the fruit on top. Garnish with fresh mint, if desired.
• Serve immediately and enjoy.

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.

MY N Z PAVLOVA

Steps:

• Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
• Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
• While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
• When all sugar has been added beat in the vinegar and the vanilla.
• Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
• With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
• Place tray in the centre of a 350'F oven and bake for 10mins.
• After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
• Do not open oven door while cooking.
• When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
• When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
• Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
• Note: If it looks like rain don't make! It has something to do with the atmosphere!
• Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
• Variations:.
• Pavlova with Almonds; sprinkle with flaked almonds before baking.
• Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.