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
MERINGUE/PAVLOVA
Easy recipe for either meringues or a single pavalova
Provided by nikita_84
Time 55m
Yield Serves 8
Number Of Ingredients 0
Steps:
- PREHEAT THE OVEN to 150C/130C fan/300F/gas 2. Very lightly oil a baking sheet and cover with a sheet of nonstick baking parchment.
- TO WHISK THE EGG WHITES Using an electric mixer, or a bowl and electric hand whisk (ensure both bowl and whisk are spotless), beat the egg whites with the caster sugar until very firm - about 4 minutes - then add the icing sugar, vanilla extract, cornflour and vinegar, and beat for another 3 minutes until very firm and glossy.
- FOR INDIVIDUAL MERINGUES Using a large metal spoon, dollop spoonfuls of the mixture on to the prepared baking sheet, allowing at least 5cm between them. Shape or swirl them to your liking with a spatula or knife, or allow a trail of mixture to flop over backwards, making a peak. FOR A PAVLOVA BASE Using a large metal spoon, scoop the mixture on to the baking paper, then, using the back of the spoon and starting from the centre, spread out and flatten slightly in one sweep, to give a round cushion with a slight dip in the middle. Don't touch the sides as this will spoil the fluid lines.
- TO COOK THE MERINGUES Just before placing them in the oven, reduce the heat to 140C/120C fan/275F/gas 1 and bake on a middle shelf for 35 minutes for individual meringues, 1 hour 10 minutes for a pavlova. Turn off the oven, open the door and leave the meringues to cool gently for a few minutes before removing. Once out of the oven leave in a warm place to cool (this helps prevent excessive cracking, although a few cracks are the norm). Meringue should be marshmallow-soft at the centre, with a fragile and crisp exterior. When cool, carefully detach from the paper and, if made in advance, keep in an airtight container for up to two days.
- TO FINISH A PAVLOVA Whip 300ml double cream with 1 tbsp icing sugar until it forms soft peaks, then pile on to the base and top with fruit of your choosing (passionfruit and berries are especially good)
PERFECT PAVLOVA
Make one of the most iconic summer desserts - pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It's perfect for al fresco dining
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova
Nutrition Facts : Calories 127 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
More about "delia smith pavlova meringue food"
PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
Servings 6Category Desserts
- Preheat the oven to 150C/Fan 130F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it.
- Put the egg whites in a large, clean bowl and whisk with an electric hand whisk until stiff but not dry. They are ready when you can turn the bowl upside down without the eggs sliding out.
- Gradually whisk in the sugar, a tablespoonful at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stiff and shiny.
- Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray.
- Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with soft peaks rising on all sides.
- Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate.
LEMON CHIFFON PAVLOVA - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (144)Category DessertServings 8Total Time 1 hr 20 mins
- Preheat the oven to 140°C, fan 120°C, gas 1. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, then the cornflour and vinegar.
- Pile the mixture onto a baking tray lined with baking paper to form a circle 22cm in diameter. Make peaks in the meringue.
- Bake for 1 hour, then turn the oven off and leave the meringue inside until the oven and the meringue are cold – overnight is ideal.
- For the topping, whip the cream with the lemon curd, lemon zest and juice until it forms soft peaks. Pile it onto the pavlova and top with lots of curls of extra lemon zest and edible rose petals.
EASTER LEMON PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
Servings 6-8Category Desserts
- Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.
- Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.
- Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
- Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture.
- Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper.
- Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk.
- Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
- Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests.
- Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight.
GOODYFOODIES: I BAKED: DELIA SMITH'S PAVLOVA WITH FRESH ...
From goodyfoodies.blogspot.com
Author Baby SumoEstimated Reading Time 3 mins
MERINGUES | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine FrenchEstimated Reading Time 4 mins
STRAWBERRY DAIQUIRI PAVLOVA RECIPE - SAINSBURY'S …
From sainsburysmagazine.co.uk
4/5 (210)Category DessertServings 8Total Time 1 hr 20 mins
STRAWBERRY AND VANILLA PAVLOVA | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine GeneralEstimated Reading Time 2 minsServings 6
HOW TO COOK THE PERFECT PAVLOVA – RECIPE | FOOD | THE …
From theguardian.com
Author Felicity CloakeEstimated Reading Time 7 mins
DELIA SMITH RECIPES - BBC FOOD
From bbc.co.uk
RECIPE - MYDISH
From mydish.co.uk
HOW TO MAKE MERINGUES | HOW TO COOK | DELIA ONLINE
From deliaonline.com
Estimated Reading Time 3 mins
DELIA SMITH MERINGUE PAVLOVA - THESOURCE2.METRO.NET
From thesource2.metro.net
DELIA SMITH LEMON MERINGUE PIE | RECIPEZOIDS
From recipes-cater.blogspot.com
DELIA SMITH LEMON MERINGUE PIE | RECIPES CATER
From zackpetshop.blogspot.com
DR OZ THE DISH RECIPES TODAY
From share-recipes.net
MERINGUES RECIPES | DELIA ONLINE
From deliaonline.com
DELIA SMITH MERINGUE PAVLOVA - THESOURCE2.METRO.NET
From thesource2.metro.net
DELIA SMITH PAVLOVA RECIPES UK
From tfrecipes.com
DELIA SMITH MERINGUE NESTS RECIPES
From tfrecipes.com
STRAWBERRY AND VANILLA PAVLOVA | RECIPE | PAVLOVA RECIPE ...
From pinterest.com
DELIA SMITH LEMON MERINGUE PIE | RECIP ZILLA
From richardkiepost.blogspot.com
PAVLOVA RECIPE - STEP-BY-STEP BY MELANIE MAY
From melaniemay.com
DELIA SMITH CHOCOLATE CHIP COOKIES RECIPES ALL YOU NEED IS ...
From stevehacks.com
DELIA SMITH PAVLOVA DELIA SMITH PAVLOVA - BUSINESSPUNKS.COM
From businesspunks.com
CHOCOLATE RASPBERRY PAVLOVA | NIGELLA'S RECIPES | NIGELLA ...
From nigella.com
DELIA SMITH PAVLOVA | DELIA SMITH PAVLOVA, EARLIER THIS ...
From deliasmithpavlova.wordpress.com
DELIA SMITH MERINGUE PAVLOVA - THESOURCE2.METRO.NET
From thesource2.metro.net
PERFECT PAVLOVA - NO RECIPES
From norecipes.com
DELIA SMITH: WHO IS SHE AND HER RECIPES - FINE DINING LOVERS
From finedininglovers.com
DELIA SMITH MERINGUE PAVLOVA - THESOURCE2.METRO.NET
From thesource2.metro.net
PAVLOVA RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
DELIA'S PAVLOVA | HOW TO MAKE MERINGUE, MERINGUE, COOKING
From pinterest.co.uk
DELIA SMITH PAVLOVA RECIPES
From tfrecipes.com
DELIA SMITH PAVLOVA MERINGUE RECIPE
From share-recipes.net
DELIA SMITH PAVLOVA MERINGUE RECIPES
From tfrecipes.com
DELIA SMITH PAVLOVA | DELIA SMITH PAVLOVA
From 3deliasmithpavlova.wordpress.com
DELIA SMITH MERINGUE PAVLOVA - THESOURCE2.METRO.NET
From thesource2.metro.net
210 BEST DELIA SMITH RECIPES IDEAS IN 2022 - FOOD NEWS
From foodnewsnews.com
DELIA SMITH PAVLOVA | DELIA SMITH'S STRAWBERRY AND VANILLA ...
From 3deliasmithpavlova.wordpress.com
DELIA SMITH LEMON MERINGUE PIE - ALL INFORMATION ABOUT ...
From therecipes.info
SEARCH | DELIA ONLINE
From deliaonline.com
DELIA SMITH PAVLOVA - CHIANGRAIMOOKATA.COM
From chiangraimookata.com
DELIA SMITH STRAWBERRY PAVLOVA RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love