Easy Pavlova Food

PAVLOVA RECIPE

Steps:

• Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 6 egg whites on high speed 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat 10 min on high speed, or until stiff peaks form. It will be smooth and glossy.
• Use a spatula to quickly fold in 1/2 Tbsp lemon juice and 1/2 Tbsp vanilla extract, then fold in 2 tsp corn starch and mix until well blended.
• Pipe meringue into 3 to 3 1/2 inches wide nests onto the parchment paper using a Wilton 1M Tip. Indent the center with a spoon to allow room for cream. Bake at 225˚ for 1 hr and 15 min then turn the oven off and without opening the door, let meringue in the hot oven another 30 min. Outsides will be dry and crisp to the tap and very pale cream-colored and insides will still be marshmallow soft.
• Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temp. Once cool, you can top them with whipped cream and fruit or store in an airtight container for 3-5 days at room temperature (in a low humidity place).
• Beat cold whipping cream with 2 Tbsp sugar in the cold bowl for 2 to 2 1/2 minutes or until whipped and spreadable.
• Pipe frosting onto the pavlova and top with fresh fruit.*

PERFECT PAVLOVA

Steps:

• Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
• Preheat oven to 300°F / 150°C. Cut a piece of parchment paper that's big enough to line a baking tray. Draw a circle that's 8 in / 20 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.
• Carefully break an egg, and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you've successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale. Repeat with more eggs, until you have 221 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.
• Do not throw away the egg yolks, since you can make other recipes with them (see end of the post for some ideas). Store egg yolks in an air-tight container, with a layer of water to coat them on top.
• Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 4 (on a 10 speed mixer) until it reaches soft peak stage (i.e. when you lift the whisk, soft peaks should be formed in the egg whites). This may take about 10 minutes.
• When the egg whites are at soft peak stage, lower the speed to 3, and add the sugar, 1 - 2 tbsp at a time. Make sure each addition of sugar is dissolved before adding the next. I wait about 30 seconds between each addition. Also scrape down the sides of the bowl at least once, while adding the sugar. Do not rush this process. This can take about 10 -15 minutes.
• Once all the sugar is added, increase the speed to 4, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.
• Here's how to check if the sugar has dissolved - take a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there's undissolved sugar. If you don't feel any granules or grittiness, then the sugar is completely dissolved. I also like to make sure that I don't see any undissolved sugar in a few other places in the meringue (under the whisk, in the bowl etc).
• Whisking egg whites until the sugar completely dissolves can take between 15 - 30 minutes, depending on the sugar you use. Do not rush this, and check on the meringue periodically to make sure you won't over-whisk it. Use the spatula to scrape down the sides of the bowl a few times as well.
• While the egg whites are being whisked, place the cornstarch and vinegar in a small bowl and mix to combine. The cornstarch mix will be a thick, paste like slurry. (please note cornstarch forms an ooblek that is a solid when sitting, but a paste when moving around).
• Once the sugar is dissolved, and the meringue is glossy and thick, immediately add the cornstarch and vinegar slurry. Increase the speed to about 5 - 6 and let the cornstarch slurry mix into the egg whites for about 30 - 45 seconds. Then stop whisking and remove the bowl from the mixer.
• Using a clean spatula, scoop the meringue in the bowl out on to the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle. Be careful not to scoop out the top edge of meringue in the mixer bowl to prevent any undissolved sugar getting into the mixture (see picture in the post).
• Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper. Make sure the meringue mix is evenly tall.
• Once you have shaped the pavlova (see pictures in the post), use an offset spatula or palette knife to create furrows along the sides of the pavlova, going from bottom to top. Smoothen the edges to get rid of meringue points (that can burn easily). The pavlova should have soft, rounded edges. Create some swirls on the middle of the meringue on top as well.
• Transfer the cake into the preheated oven, and immediately reduce the temperature to 225°F / 110°C.
• Bake the pavlova for 90 minutes. Do not open the oven door during this time.
• When the 90 minutes are up, turn off the oven and allow the pavlova to cool down in the oven overnight (or up to 6 hours, until completely cooled down).
• Transfer the pavlova into an air-tight container and store in a cool dry place (free of draft), until ready to serve. Do not store in the fridge or freezer.
• Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium speed. (Do not over-whisk the cream as it can become grainy. If you whisk the cream on high, you risk over-beating it, and the cream will deflate faster, making the pavlova runny.)
• While whisking the cream, add the confectioner's sugar and vanilla into it. Mix until you have stiff peaks, but the cream is still smooth.
• Spread the cream on top of the pavlova, and top it with the prepared fruits. Drizzle/spread the passion fruit of lemon curd over the top as well (if using).
• Serve immediately.

SUMMER BERRY PAVLOVA

Steps:

• Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.
• With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.
• Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter.
• Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
• Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries.
• Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod lengthways, scrape out the seeds and fold them into the creamy mixture.
• Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together.
• Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and enjoy!

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.

THE BEST PAVLOVA

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.

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

BEST PAVLOVA RECIPE

Steps:

• Preheat the oven to 305F/150°C/ Gas Mark 2Pro tip - we start with a higher temperature then change to a lower temperature when we place the pavlova in the oven.
• Line a baking tray with parchment paper. Trace an 8-inch circle as a guide on the parchment paper. Flip the paper so the pencil side is down not under the meringue.
• In the bowl of a stand mixer with whisk attachment - whip the egg whites with salt on medium speed. Gradually add the sugar one tablespoon at a timePro tip - adding the sugar slowly prevents the protein from drying out. Adding sugar quickly can cause the meringue to become flat and runny later too.
• When all the sugar has been added - continue to whip the meringue until you have stiff peaks.Pro tip - the meringue should be sticky with stiff peaks but still have a shiny appearance.
• Switch to a spatula - fold in the vanilla extract. Then sift in the cream of tartar and cornstarch.Pro tip - Cream of tartar helps stabilizes the protein in the meringue and prevents it from separating. The cornstarch absorbs all the excess moisture and gives a crisp meringue
• Spread the meringue on the circle you created - being careful to stay inside the circle. Use a spatula to smooth the sides evenly. Keep the sides high and the top flat.
• Place the pavlova in the oven on the center rack.
• Close the oven door and immediately reduce the oven temperature to 265°F/130°C/Gas Mark 1/2 (DO NOT OPEN THE OVEN DOOR DURING BAKING).
• Bake for 90 minutes - when the baking time is done do not open the door, let the pavlova cool inside the oven naturally.Pro tip - You can leave it in the oven for 2 to 3 hours up to 12 hours.
• In the bowl of a stand mixer with the whisk attachment whip the cream with powdered sugar.
• Use an off-set spatula to gently loosen the pavlova from the parchment paper. Place it on a serving platter or cake board.Pro tip - once assembled this is a delicate dessert to move around so always assemble on a serving platter and not too early as the moisture from the whipping cream will make them soft
• Evenly spread or pipe the whipped cream on each pavlova. Arrange the fruits of your choice. I'm using sliced strawberries, fresh blueberries, kiwi, and mint leaves for garnish.
• Enjoy!

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

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.

PERFECT PAVLOVA

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

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F. 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, 1 tablespoons at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volumn and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. 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 (add sugar if desired); set aside. Remove the paper and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with kiwi fruit 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.

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.

EASY PAVLOVA

Steps:

• Pre-heat 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, 1 tablespoon at a time, beating well after each addition.
• Beat until thick and glossy.
• Overbeaten egg whites lose volume and deflate when folded into other ingredients.
• Be absolutely sure not a particle of grease or egg yolk gets into the whites.
• 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.
• Let cool completely before next phase.
• Remove the paper, and place meringue on a flat serving plate.
• Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
• Gently fold lemon curd into whipped cream.
• Pile center of the meringue with whipped cream.
• Top whipped cream with kiwifruit slices OR fruit of your choice.

EASY PAVLOVA

Steps:

• 1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• 2. In a large bowl, beat egg whites until stiff, but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volumn and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
• 3. 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.
• 4. Bake 1 hour. Cool on a wire rack.
• 5. In a small bowl, beat heavy cream until soft peaks form (add sugar if desired); set aside. Remove the paper and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with kiwi fruit slices.