Tropical Brown Sugar Pavlova Recipes

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TROPICAL BROWN SUGAR PAVLOVA



Tropical brown sugar pavlova image

Laden with tropical fruits, oozing with lime and coconut cream, this spectacular dessert is perfect for summer parties.

Provided by bottlegreen

Time 1h50m

Yield Serves 8

Number Of Ingredients 5

5 egg whites
275g light brown muscovado sugar
300ml double cream
8 tbsps bottlegreen lime and coconut cordial
Selection of tropical fruits, such as mango, papaya, passion fruit and kiwi

Steps:

  • Pre-heat oven to 140c, gas mark 1. Line a large baking tray with non-stick baking paper
  • Whisk the egg whites in a large bowl until stiff, gradually add the sugar, continue to whisk until incorporated and very stiff.
  • Pile the meringue into the centre of the lined baking tray, spread to approx. 25cm, swirling the meringue into peaks, make a dip in the centre with the back of a spoon.
  • Cook in the oven for approx. 1hr 20mins, it will be firm to the touch, reduce the heat a little if the meringue begins to brown too much. Turn the oven off and allow to cool in the oven.
  • Place 6 tbsps of the Bottlegreen lime and coconut cordial into a small saucepan, bring to the boil and simmer until it has reduced a little and is syrupy, cool.
  • Whisk the cream and the remaining cordial until standing in soft peaks. Prepare the fruits, spoon the cream into the centre of the pavlova, arrange the fruits on top, drizzle over the cooled syrup and serve cut into slices.

A DRAMA QUEEN'S PAVLOVA



A Drama Queen's Pavlova image

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

6 egg whites
1 pinch salt
1 ½ teaspoons vinegar
2 cups castor sugar or superfine sugar
1 ½ teaspoons vanilla extract
½ cup unsweetened flaked coconut
2 cups sweetened whipped cream
1 cup fresh strawberries, sliced
2 kiwifruit, peeled, halved lengthwise, and sliced
1 fresh peach - peeled, pitted and sliced
½ cup fresh blueberries

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

BROWN-SUGAR PEACH PAVLOVA



Brown-Sugar Peach Pavlova image

A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit atop a bed of whipped cream over the meringue. Using brown sugar gives a a subtle caramel flavor to this pavlova.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h30m

Number Of Ingredients 12

4 large egg whites, room temperature
3/4 cup packed light-brown sugar
Pinch of kosher salt
1/4 cup granulated sugar
1 teaspoon distilled white vinegar
1 teaspoon pure vanilla paste or extract
1 cup granulated sugar
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 teaspoon pure vanilla paste or extract
3 peaches (1 pound), halved and pitted
1 cup heavy cream
1 tablespoon granulated sugar

Steps:

  • Pavlova: Preheat oven to 300°F with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.
  • Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
  • Secure marked parchment to baking sheet with a small dollop of meringue under each corner. Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.
  • Poached peaches: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2 1/4 cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.
  • Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.
  • Topping: In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.

TROPICAL PAVLOVA



Tropical pavlova image

Impress guests with this indulgent dinner party dessert combining coconut and melty meringue. Choose your own toppings for this summery dessert

Provided by John Torode

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

5 egg whites
300g caster sugar
1 tsp vanilla extract
1 tsp white wine or champagne vinegar
1 tsp cornflour
25g desiccated coconut
300ml double cream
100ml crème fraîche
100g caster sugar
1 tsp vanilla extract
selection tropical fruit (we used the seeds of 2 passion fruit, 1 peeled and sliced mango and 2 sliced bananas tossed with a little lime juice)

Steps:

  • Heat the oven to 140C/120C fan/gas 1. To make the meringue, separate the egg whites into a clean bowl (save the yolks for another time) and add the sugar. Beat with an electric whisk for 8-10 mins, or until stiff and glossy. Combine the vanilla, vinegar and cornflour in a separate bowl until smooth, then fold into the eggs along with the coconut.
  • Place a piece of parchment paper or silicone paper over a baking sheet. Spoon the meringue mix onto the sheet and smooth out to form a circle about 20-25cm wide, swirling with a knife to make peaks around the edges. Cook for 1 hr until the meringue is crisp and lightly browned, then turn off the oven and leave to cool. Gently peel away the paper. Can be made up to two days ahead and carefully stored in an airtight container.
  • To serve, whip the cream, crème fraîche, sugar and vanilla extract together until soft peaks form, then spread over the centre of the meringue. Top with the fruit and serve.

Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 85 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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