PAVLOVA
Steps:
- Preheat oven to 350 degrees.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
- Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
AUSTRALIAN PAVLOVA
This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 1 pavlova
Number Of Ingredients 6
Steps:
- Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
- Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
- Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
- Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
- The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
Nutrition Facts : Calories 561.6, Fat 0.1, Sodium 110.2, Carbohydrate 134.7, Sugar 134.2, Protein 7.2
PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 18
Steps:
- Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.
PAVLOVA WITH FRESH FRUIT
Jane Shapton of Irvine, California suggests this sweet showstopper that originates in Australia (see details at right). "Make a meringue nest, fill it with luscious almond cream and top it with fresh fruit," she says.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 1 to 1-1/4 hours or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours., Just before serving, beat cream and almond extract in a small bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.
Nutrition Facts : Calories 230 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 94mg sodium, Carbohydrate 16g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
THE BEST PAVLOVA
Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!
Provided by Virginia
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
- In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
- In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g
NEW ZEALAND PAVLOVA
Try out this delicious Pavlova recipe-one of New Zealand's national desserts that is made with a meringue shell, whipped cream, and fresh fruit.
Provided by Syrie Wongkaew
Categories Dessert
Time 1h55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 406 kcal, Carbohydrate 74 g, Cholesterol 34 mg, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, Sodium 65 mg, Sugar 69 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
AUSTRALIAN PAVLOVA
This dessert looks intimidating, but it's quite easy to make. It's light, chewy, and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize it with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla...
Provided by Vicki Pollitt
Categories Other Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 275 F. Line baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so pencil is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so pavlova does not stick.
- 2. When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
- 3. Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
- 4. Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.
STRAWBERRY PAVLOVA
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Provided by Gregg Wallace
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
AUSTRALIAN PAVLOVAS WITH FRESH BERRIES AND STRAWBERRY PUREE
Posted for ZWT5, this recipe is from Emeril Lagasse's "There's a Chef in My World". Prep and Cooking time does not include the standing time for the meringues.
Provided by breezermom
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil.
- Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside.
- In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.
- Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues.
- Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve.
- Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.
- If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts.
- When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top.
- Serve immediately.
ORANGE-FLOWER PAVLOVAS WITH STRAWBERRIES
Provided by Jeanne Kelley
Categories Milk/Cream Blender Egg Dessert Bake Easter Mother's Day Wedding Strawberry Spring Shower Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 17
Steps:
- For meringues:
- Position rack in center of oven and preheat to 275°F. Line large baking sheet with parchment paper. Using cookie cutter or glass as aid, trace six 2 1/2-inch circles on parchment, spacing 2 to 3 inches apart; turn parchment over.
- Using electric mixer, beat egg whites in large bowl until soft peaks begin to form. With mixer running, gradually add 6 tablespoons sugar. Whisk 2 tablespoons sugar and cornstarch in small bowl. With mixer running, gradually beat sugar-cornstarch mixture into meringue. Continue beating meringue until stiff glossy peaks form. Beat in vinegar and orange-flower water. Divide meringue among parchment paper circles, spreading to fill completely (meringues will be about 1 1/2 inches high). Using back of spoon, form slight depression in center of each meringue.
- Bake meringues until beige and dry to touch, about 20 minutes. Turn off oven and prop door open slightly with wooden spoon. Let meringues cool in oven until completely dry, about 1 hour. Transfer to rack to cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- For strawberry coulis:
- Puree all ingredients in blender until smooth. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For strawberries and whipped cream:
- Mix strawberries, 1 tablespoon sugar, and orange-flower water in medium bowl. Let stand at room temperature until sugar dissolves and juices form, stirring occasionally, about 20 minutes.
- Using electric mixer, beat chilled cream, vanilla, and remaining 1 teaspoon sugar in another medium bowl until soft peaks form. DO AHEAD: Strawberries and whipped cream can be made 2 hours ahead. Cover separately and chill. Stir strawberry mixture and rewhisk cream just before using.
- Spoon small dollop of whipped cream in center of each plate. Place 1 meringue atop whipped cream on each plate, pressing lightly to anchor meringue. Spoon generous dollop of whipped cream in center of each meringue. Spoon coulis around meringues; top with sliced strawberry mixture.
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SUMMER PAVLOVA WITH FRESH AND GRILLED BERRIES - FOOD & …
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5/5 (1)Category DessertsServings 8-10Total Time 4 hrs 30 mins
- In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the cream of tartar and 1/2 teaspoon of salt at high speed until foamy, 2 minutes. At medium speed, gradually beat in 1 1/2 cups of the sugar, then beat at high speed until stiff peaks form, about 8 minutes. Beat in the vanilla.
- Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 12-inch oval. Bake the meringue for about 1 hour and 45 minutes, until crisp but still chewy on the inside. Turn the oven off and let the meringue rest in the oven for 1 hour. Transfer the baking sheet to a rack and let the meringue cool completely, about 1 hour and 30 minutes.
- Light a grill or preheat a grill pan. Layer 2 large sheets of heavy-duty foil. On the foil, toss half each of the strawberries and raspberries with the lemon juice and the remaining 2 tablespoons of sugar. Fold the foil over the berries and seal the packet. Grill over high heat until juicy, about 8 minutes. Transfer to a medium bowl and let cool completely.
STRAWBERRY PAVLOVA RECIPE | EASY PAVLOVA RECIPE
From sophisticatedgourmet.com
4.9/5 (33)Total Time 1 hr 30 minsServings 8Calories 176 per serving
- Position a rack in the center of the oven. Preheat the oven to 250°F/120°C. Line a rimmed baking sheet with parchment paper, and—this isn’t necessary, but I find it helpful—use a pencil to trace around an 8-in/20-cm cake pan on the parchment paper. Flip the paper over, and set the baking sheet aside.
- In a large, clean bowl using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on the lowest setting. After 15 seconds, gradually increase the speed to the highest setting. Once the mixture begins to foam, add the sugar and salt in a slow, steady stream.
- The egg whites will begin to look glossy. Keep beating on high until firm (stiff) peaks form. The mixture should not feel granular when you rub it between your thumb and index finger, and the peak clinging on the wire whisk should stand with the utmost confidence.
- Fold the vinegar into the meringue with a metal spoon to avoid deflating, then spoon the meringue onto the prepared baking sheet, spreading it out into the drawn circle (if you’re freehanding it, try to keep it around 8 in/20 cm in diameter and 2 in/5 cm in height). Bake for 1 hour and 15 minutes, until the outside of the meringue has hardened and the center is still soft and chewy.
STRAWBERRY PAVLOVA RECIPE - LET THE BAKING BEGIN!
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5/5 (4)Total Time 3 hrsCategory DessertCalories 240 per serving
- Whip meringue: In a large mixer bowl combine the egg whites, cream of tartar and sugar then whip for 15-20 minutes or until the meringue looks glossy, and has stiff peaks (whichever comes last).
- Combine the whipping cream and vanilla extract in a bowl of mixer, then whip until soft peaks form.
- Carefully transfer the pavlova meringue to the serving platter. Top with the Chantily cream, then spread 1/2 cup of the Strawberry Sauce. Lastly, sprinkle with 2 cups of chopped, fresh strawberries.
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- Separate the egg whites from the yolks. Beat the whites with an electric mixer to soft peaks. Gradually add the sugar, always mixing. Keep mixing until the sugar is completely dissolved and the meringue feels smooth to the touch. Fold in the vinegar and cornstarch.
- In a small saucepan over a double boiler combine the lime juice, sugar and butter and stir to dissolve. In a bowl aside, lightly whish the egg yolks. When the lime mixture is homogeneous, transfer a spoonful of the hot mixture to the egg mix and whisk to combine. Then gradually pour the egg mixture back into the hot mixture, always keeping it over a double boiler. Whisk continuously until the mixture thickens enough to coat the back of your spoon. Set aside and let cool.
PAVLOVAS WITH FRESH BERRIES RECIPE - BON APPéTIT
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3.6/5 (37)Estimated Reading Time 2 minsServings 12Published 2015-06-23
- Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
- Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch.
- Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds.
- Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.
- Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
- Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.
- Do Ahead: Berry sauce can be made 4 hours ahead. Store tightly covered at room temperature. How would you rate Pavlovas With Fresh Berries? Leave a Review.
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