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
PAVLOVA
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
- Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.
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
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 :
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