NEW ZEALAND PAVLOVA
Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
- In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
- Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
- Top with whipped cream and arrange fruit over top.
- Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.
BEST EVER NEW ZEALAND PAVLOVA
This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.
Provided by KERRYNZ
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
- Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
- Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 21.5 g, Protein 0.9 g, Sodium 38.2 mg, Sugar 20.9 g
MY N Z PAVLOVA
Crunchy on the outside and marshmallow on the inside. A real NZ icon. I have been making this recipe for 35 years. A real family recipe to share. We have this at all our family gatherings especially Christmas Dinner. (It's summer here then!) The secret to this Pavlova is the time taken to mix in the sugar. Don't hurry!
Provided by Jen T
Categories Dessert
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a baking sheet by greasing lightly with butter and placing on it a sheet of tinfoil or baking paper. Grease the tinfoil and then shake on a few drops of cold water and smear around leaving a thin film of water.
- Beat egg whites, salt and cold water until stiff with an electric mixer in large bowl.
- While still beating add the castor sugar very slowly a tablespoonful at a time and keep beating between additions. This takes time so don't hurry this step.
- When all sugar has been added beat in the vinegar and the vanilla.
- Remove beaters and with a metal tablespoon fold in with cutting movements the cornflour.
- With a spatula scoop mix onto baking sheet and form into a circle about 8" in diameter but keeping the mix fairly high. Form a slight dent in the top if liked or keep flat.
- Place tray in the centre of a 350'F oven and bake for 10mins.
- After 10mins lower heat to 300'F and then after another 10mins lower heat to 250'F and continue baking for 1hr.
- Do not open oven door while cooking.
- When time is up turn oven off and open door slightly and leave Pavlova to cool in oven.
- When completely cold top with freshly whipped cream and decorate with fruit of choice or grated chocolate.
- Another idea is to fill centre with either lemon curd (made from the yolks) or chocolate mousse. Then pipe rosettes of cream around the edge of filling. I have also used instant puddings for the filling made with half milk & half cream to give a thicker mix and then decorated with fruit to match flavour.
- Note: If it looks like rain don't make! It has something to do with the atmosphere!
- Pavlova can be made 1-2 days before or the morning of the day required. Then topped on the day 4-6 hours before required.
- Variations:.
- Pavlova with Almonds; sprinkle with flaked almonds before baking.
- Coffee Pavlova; add either 1 Tbsp coffee essence or 2 teasp instant coffee powder when adding the sugar. Top with brandy or kahlua flavoured whipped cream.
Nutrition Facts : Calories 151.2, Fat 0.1, Sodium 49, Carbohydrate 35.9, Fiber 0.2, Sugar 34.2, Protein 2.3
PAVLOVA
Make and share this Pavlova recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to slow 150C degrees.
- Line a baking tray with baking paper.
- Draw a 20cm circle on the paper.
- Beat the egg whites in a large dry bowl until soft peaks form.
- Gradually add the sugar, beating well after each addition.
- Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
- Spread meringue mixture onto tray inside the marked circle.
- Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
- This will strengthen the sides, stopping them from collapsing.
- Bake for 40 minutes.
- Turn the oven off and allow the meringue to cool completely in the oven.
- Whip the cream.
- Halve the strawberries and peel and slice the kiwifruit.
- Decorate pavlova with cream and fruit.
- Enjoy!
NEW ZEALAND PAVLOVA
A rich meringue dessert named after Anna Pavlova. Traditionally strawberries and kiwifruit, dribbled with passionfruit are used as the filling but you can use anything. The originator of pavlova is not actually known, and there is great rivalry between New Zealand and Australia since both take pride in the invention of this dessert. I originally found this for my husband, the meringue fiend. He loves this. This is pretty involved but a slice of heaven of worth it. :D Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Cover a baking sheet with foil, and spray lightly with cooking spray.
- In a large (chilled and copper if possible)bowl, beat the egg whites to form stiff peaks.
- Add white sugar slowly, and continue beating.
- When egg whites are very stiff, add vinegar and boiling water.
- Continue beating until glossy surface is beginning to fade, and mixture is very stiff.
- Pile meringue onto prepared baking sheet and shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
- Place meringue in the oven, shut the door, and turn the heat off.
- Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots.
- If soft in the center, heat oven to 250 F (120 degrees C).
- Place meringue back into the oven, and turn off the heat.
- Cool when done. Transfer onto a serving platter.
- Whip the cream until just stiff.
- Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue.
- Arrange the fruit on top of the whipped cream, and serve.
Nutrition Facts : Calories 410.7, Fat 29.9, SaturatedFat 18.3, Cholesterol 108.7, Sodium 69.8, Carbohydrate 33.9, Fiber 5.5, Sugar 24.4, Protein 4.8
More about "my n z pavlova food"
NEW ZEALAND PAVLOVA DESSERT RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (83)Total Time 1 hrCategory Brunch, Cakes, DessertCalories 153 per serving
PAVLOVA (RECIPE + VIDEO) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
THE PERFECT PAVLOVA (STEP BY STEP RECIPE) - THE FLAVOR …
From theflavorbender.com
DONNA HAY'S SECRETS TO PERFECT PAVLOVA, EVERY TIME
From sbs.com.au
PAVLOVA - PREPPY KITCHEN
From preppykitchen.com
PAVLOVA (DESSERT) - WIKIPEDIA
From en.wikipedia.org
Course Dessert
PAVLOVA | DESCRIPTION, FACTS, ORIGIN, & DESSERT | BRITANNICA
From britannica.com
A SHOWSTOPPING PAVLOVA WITH VANILLA CREAM, WHITE DRAGON FRUIT, …
From oprahdaily.com
AUTHENTIC NEW ZEALAND MERINGUE PAVLOVA RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE PERFECT PAVLOVA | MY FOOD BAG BLOG
From blog.myfoodbag.co.nz
FOOD IN THE 20TH CENTURY - NEW ZEALAND HISTORY
From nzhistory.govt.nz
SARAH HENDERSON'S GUIDE TO KIWIANA
From kiwiana.sarah.geek.nz
FOOD HISTORY - THE HISTORY OF THE PAVLOVA
From food52.com
PAVLOVA RECIPES
From allrecipes.com
OUR FAVORITE PAVLOVA RECIPES | FN DISH - FOOD NETWORK
From foodnetwork.com
PAVLOVA!! | RECIPETIN EATS
From recipetineats.com
THE SURPRISING TRUTH ABOUT PAVLOVA’S ORIGINS - BBC TRAVEL
From bbc.com
US STATE DEPARTMENT CONDEMNS 'REPORTED ARREST' OF FORMER …
From cnn.com
MY N Z PAVLOVA RECIPE - FOOD.COM - PINTEREST
From pinterest.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