ROLLED MICROWAVE PAVLOVA
looks like a rolled sponge, tastes different to a traditional pavlova but is quicker and easier to make. I stumbled across this recipe by mistake. It can be frozen for up to 3 days, take out and thaw an hour before serving if frozen
Provided by Wilz3075
Categories Dessert
Time 18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg whites and castor sugar till stiff peaks form.
- Spread onto lunchpaper placed over microwave tray forming a round.
- Cook on high for 3 minutes (850 watt microwave used).
- Let cool.
- On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture.
- Place egg white mixture over top of coconut.
- Spread with whipped cream and fruit mixture.
- Using the lunch paper roll carefully like rolling up a towel.
Nutrition Facts : Calories 132.6, Fat 8.2, SaturatedFat 5.6, Cholesterol 22.1, Sodium 51.2, Carbohydrate 13.2, Fiber 0.7, Sugar 9.1, Protein 2.6
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 :
MICROWAVE MERINGUES IN MINUTES
Watch these effortless meringues quadruple in size as they cook in under two minutes
Provided by Barney Desmazery
Categories Buffet, Dessert
Time 5m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Sift 300g of icing sugar over 1 lightly beaten egg white. Stir until the mixture is a thick, pliable icing and roll into balls. Line a plate with kitchen paper.
- Put 3 balls at a time on the plate and microwave them on high for 1½ mins - and watch, in amazement, as the balls balloon and puff into meringues.
- When they are cool, use the meringues in desserts. They're perfect for sandwiching together with whipped cream and sliced tropical fruit.
LEMON PAVLOVA
Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially - and dreamily - a cross between a marshmallow and a meringue. So naturally, a lemon pavlova made perfect sense. I had the idea - yes, really - from the actor Michael Sheen. This didn't come in the form of a personal tip, I should admit. I saw him create a great pile of lemony pavs on BBC Two's The Great Comic Relief Bake Off, and it inspired me. I am childishly excited about this pavlova: a reminder that good ideas come unbidden, much as happiness does. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Dessert
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
- Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
- Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
- Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
- Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
- Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
- Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
- With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
- MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
- STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.
Nutrition Facts : Calories 368, Fat 17.3, SaturatedFat 9.1, Cholesterol 52.4, Sodium 56.5, Carbohydrate 51.4, Fiber 1.2, Sugar 47.6, Protein 5
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