PAVLOVA RECIPE
This Pavlova is a perfect dessert, crisp on the outside with marshmallowy goodness on the inside, piled high with fluffy cream and loads of fresh fruit.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 2h15m
Number Of Ingredients 9
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.*
Nutrition Facts : Calories 210 kcal, Carbohydrate 32 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 32 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
PAVLOVA CLOUDS FOR VALENTINE'S DAY
Light fluffy clouds filled with whip cream and topped with fresh strawberries drizzled with chocolate...who could ask for more?
Provided by Chef Decadent1
Categories Dessert
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300.
- Line baking pan with wax paper(parchment paper).
- In a large bowl beat egg whites until soft but not dry. Gradually add sugar 1 tbsp at a time; beating well after each addition. Beat until thick and glossy. Gently fold in vanilla and lemon juice and cornstarch. Spoon into mounds on baking sheet. Bake one hour and let cool in oven for 1 hour. Once completely cooled top with whip cream( 1 pint heavy cream, 1 tsp vanilla, 1 tbsp icing sugar). Top with strawberries and blackberries and finally drizzle melted semi sweet chocolate over all and serve to your Sweetie!
Nutrition Facts : Calories 419.8, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 66.8, Carbohydrate 36.7, Sugar 33.7, Protein 4
CHOCOLATE PAVLOVA WITH STRAWBERRIES AND CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Make the Pavlova: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Beat the egg whites, cream of tartar and salt in a large bowl with a mixer on medium-high speed until very foamy, about 2 minutes. Gradually beat in the sugar, about 2 tablespoons at a time (this should take about 3 minutes). Continue beating until stiff and shiny, about 3 more minutes.
- Sift the cocoa powder over the egg white mixture and sprinkle with the chopped chocolate; fold to combine. Spread the meringue into an 8-inch circle on the prepared baking sheet, making a shallow well in the center. Reduce the oven temperature to 225 degrees F; bake until firm and dry, about 2 hours. Turn off the oven and open the door slightly. Let the meringue cool in the oven, about 3 hours. Carefully remove from the parchment and transfer to a platter.
- Make the toppings: Beat the heavy cream, sour cream, vanilla and 2 tablespoons sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Toss the strawberries with the remaining 1 teaspoon sugar. Top the Pavlova with the whipped cream and strawberries.
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
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.
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- Preheat the oven to 230 degrees F. Take a towel and dip it in vinegar, then swipe the towel on the bowl and beaters you’ll be using to wipe the egg whites.
- The best way to separate egg whites is ultimately by hand, simply dump the egg in your hand closing your fingers tight. Then gradually lose up and separate your fingers to let the egg whites fall into a clean bowl and flip your hands to hold on to the egg yolk. If you’re not comfortable trying this, go ahead and separate the egg your way. But I promise this hand technique has no risk of egg yolk leaking into your egg whites.
- Start whipping the egg whites and when it starts to get foamy, that’s when you add in the pinch of salt and sugar gradually while whipping continuously.
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