Rolled Microwave Pavlova Recipes

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.

MICROWAVE MERINGUES IN MINUTES

Steps:

• Sift 300g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper.
• Put 3 balls at a time on the plate and microwave them on high for 1½ mins - and watch, in amazement, as the balls balloon and puff into meringues.
• When they are cool, use the meringues in desserts. They're perfect for sandwiching together with whipped cream and sliced tropical fruit.

ROLLED MICROWAVE PAVLOVA

Steps:

• Beat egg whites and castor sugar till stiff peaks form.
• Spread onto lunchpaper placed over microwave tray forming a round.
• Cook on high for 3 minutes (850 watt microwave used).
• Let cool.
• On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture.
• Place egg white mixture over top of coconut.
• Spread with whipped cream and fruit mixture.
• Using the lunch paper roll carefully like rolling up a towel.

ROLLED PAVLOVA (NEW ZEALAND & AUSTRALIA)

Steps:

• Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
• Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
• Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
• Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
• Bake for 10-15 minutes.
• Lift the Pavlova on its baking paper onto a rack to cool.
• Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
• To serve, cut into slices.

PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.