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
MARSHMALLOW PAVLOVA SLICE
A true blue Aussie dessert, through and through! From Australian Women's Weekly Dinner Party Cookbook.
Provided by NotQuiteVegetarian
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
- Add vanilla and vinegar, beat further 1 minute.
- Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
- Bring paper over sides of tin so it is easy to remove slice when cooked.
- Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
- Lift out carefully onto wire rack to cool.
- Trim edges with sharp knife.
- Beat one carton of cream until soft peaks form, spread cream over top of meringue.
- Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
- Hull strawberries, cut in half.
- Peel kiwi fruit, cut in slices.
- Remove pulp from passionfruit.
- Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
- Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
- Spoon passionfruit pulp over bananas.
- Whip remaining cream, pipe decoratively around edge of pavlova.
Nutrition Facts : Calories 575.1, Fat 37.9, SaturatedFat 23.4, Cholesterol 138.9, Sodium 80.2, Carbohydrate 57.4, Fiber 2.5, Sugar 46.1, Protein 5.4
AUSTRALIAN MARSHMALLOW PAVLOVA SLICE
Make and share this Australian Marshmallow Pavlova Slice recipe from Food.com.
Provided by Mme M
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition until all sugar is dissolved. Add vanilla and vinegar, beat further 1 minute. Spread meringue into buttered, wax-paper lined 11" x 7" pan which has been lightly floured. Bring paper over sides of pan so it is easy to remove slice when cooked. Bake at 300F for 45 minutes or until meringue is crisp and has a hard shell.
- Lift out carefully on to wire rack to cool. (You will notice the top of the pavlova has fallen slightly, giving room for the topping.) Trim edges with sharp knife.
- Beat the cream until soft peaks form, spread cream over top of meringue. Peel bananas, cut into diagonal slices, put into the lemon juice to keep their colour. Hull strawberries, cut in half. Peel kiwi fruit, cut into slices. Remove pulp from passionfruit.
- Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to give a glaze.
- Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova, spoon passionfruit pulp over bananas. Whip remaining cream, pipe decoratively around edge of pavlova.
Nutrition Facts : Calories 605.7, Fat 28.2, SaturatedFat 17.2, Cholesterol 101.9, Sodium 91.1, Carbohydrate 86.6, Fiber 4.4, Sugar 70.7, Protein 6.7
PAVLOVA
This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
More about "marshmallow pavlova food"
MARSHMALLOW PAVLOVA | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine Modern AustralianCategory DessertServings 8Total Time 1 hr 50 mins
- Preheat oven to 120°C/250°F. Line oven tray with foil; grease foil, dust with cornflour, shake away excess. Mark 18cm (7-inch)circle on foil.
- Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Add extract and vinegar; beat until combined.
- Spread meringue into circle on foil, building up at the side to 8cm (3 inches) in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again.
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- Preheat oven to 120°C/250°F. Line oven tray with foil; grease foil, dust with cornflour, shake away excess. Mark 18cm (7-inch)circle on foil.
- Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Add extract and vinegar; beat until combined.
- Spread meringue into circle on foil, building up at the side to 8cm (3 inches) in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again.
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