Christmas Pavlova Recipes
CHRISTMAS PAVLOVA
Crisp and crunchy on the outside, soft and almost marshmallowy on the inside, this elegant pavlova gets dressed up for the holidays. -James Schend Taste of Home Deputy Editor
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 250°. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Draw a 9-in. circle on parchment paper. Invert paper and place on a baking sheet; set aside., Add cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in 2 tablespoons sprinkles., Mound egg whites within circle marked on parchment, forming a shallow well in the center. With a wide spatula or large spoon, swipe up from the bottom around the outside to create smooth sides. Sprinkle outside with remaining 2 tablespoons sprinkles. Bake until set and dry, 45-50 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour., Meanwhile, in a large saucepan, combine cranberries, 1/2 cup confectioners' sugar, orange liqueur, orange juice and cornstarch. Cook over medium heat until berries pop and mixture thickens slightly, about 15 minutes. Remove from heat; cool completely., In a large bowl, beat cream until it begins to thicken. Add remaining 1/4 cup confectioners' sugar; beat until soft peaks form. Fold half the whipped cream into cranberry mixture. , Place pavlova on a serving plate. If center has not already collapsed, gently press center with a large spoon to open cavity inside. Gently add cranberry mixture, spreading into corners. Spoon remaining whipped cream on top of cranberry mixture; top with remaining 1 tablespoon sprinkles. Refrigerate leftovers.
Nutrition Facts : Calories 243 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 42mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 2g protein.
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
MARY BERRY'S CHRISTMAS PAVLOVA
Mary's pavlova is topped with pretty berries, but most fruits work well so feel free to use what's in season. It's a great dessert for Christmas because it can be made well ahead.
Categories Puddings and Desserts
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°C/140°C fan/315°F/Gas 3. Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
- Put six egg whites into a mixing bowl and whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy. Mix the vinegar and cornflour in a cup until smooth, then stir into the bowl.
- Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape. Using a large spoon, make a trench in the meringue for the cream and fruit to sit in. Slide into the oven, then immediately reduce the temperature to 140°C/120°C fan/275°F/Gas 1 and bake for 1 hour-1 hour 15 minutes. Turn the oven off and leave the pavlova inside for an hour or overnight to dry.
- To assemble, whip the cream, vanilla and icing sugar until just stiff. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using. To serve, dust with icing sugar and cut in wedges.The pavlova can be made up to 1 month ahead and stored: wrap it in clingfilm and then foil and keep in a cool place.
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5/5 Estimated Reading Time 4 mins
- Line a large sheetpan/cookie sheet with parchment paper. Trace a small circle (approximately 10cm) surrounded by a larger circle (20-25cm). Flip the paper over and spray with cooking spray.
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- Line a large 11" x 17" baking sheet with a sheet of parchment paper. Take an 8″ cake pan and trace it with a pencil right on the parchment. Turn the paper over so the cake won’t be directly on the pencil circle. You will still be able to see it.
- In a clean and dry medium mixing bowl, place egg whites and salt. With clean and dry hand mixer beaters, whip the egg whites until soft peaks form. It is very important that all tools that touch the egg whites are clean and dry. If there is any trace of oil or water on your bowl or mixer paddle attachments, the egg whites won’t whip properly.
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- Prepare an oven-sized baking tray. Layer it with parchment paper. Using a 28 cm (11 inch) diameter cake tin, draw a circle on the parchment paper. Set aside.
- Put the cream, sugar and vanilla into the mixing bowl and beat for about 1 minute, until it increases in volume and is stiff. Layer the cream on the pavlova just before serving.
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Reviews 18Servings 16Cuisine AustralianCategory Dessert
- Line a baking sheet with baking parchment and draw a 30cm circle on the paper. Draw a 15cm circle in the centre of the 30cm circle.
- Place the egg whites in the K-Mojo DigiMaster’s bowl. Attach the whisk attachment, then whisk until soft peaks form.
- Add the sugar a little at a time while whisking on maximum speed. The mixture should be stiff and glossy.
CHRISTMAS PAVLOVA - THE HOME COOK'S KITCHEN
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Estimated Reading Time 7 mins
- Get a piece of paper towel and soak it in a little vinegar. Wipe your bowl and whisk clean with the vinegar.
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- prepare a sheet of baking paper by drawing two circles one inside the other, circle 1/. 10cm (4 in) circle 2/. 26 cm ( 10.25 in)
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Estimated Reading Time 8 mins
- Preheat oven to 150°C / 300°F (130°C fan) (We drop the temperature down later). Set the oven shelves in the centre and lowest racks.
- Soft peaks: Place egg whites in a bowl of a stand mixer and beat on Speed 8 for 1 1/2 minutes. (Note 5)
- Fit a piping bag with a large 1.2cm / 1/2" diameter star shaped piping nozzle, fill with meringue mixture. (Note 6 for alternatives)
CHRISTMAS TREE PAVLOVA RECIPE - CELEBRATION GENERATION
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- Cut 2 sheets of parchment paper to fit your baking sheets. Draw circles of the following sizes on them (1 of each):Pan 1: 8"/20 cm, 5" / 12.5 cm, 2"/ 5 cm.Pan 2: 6.5" / 16.5 cm, 3.5" / 9 cmPlace parchment paper in your pans, marked side down. You should be able to see the markings through the paper.Set aside.
- Remove eggs from fridge, separate out the whites, and allow to warm to room temp (about 5 minutes).
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Estimated Reading Time 7 mins
- Preheat the oven to 300F/150C, with a rack in the lower third, and line a baking sheet/tray with parchment paper that's at least 9 inches square. (If you like, draw an 8 inch circle on the underside of the parchment in pencil to help guide the shape of your wreath or mark the middle of the paper with an X).
- Whisk the egg whites in a clean bowl using an electric hand mixer on medium speed, until stiff peaks form - the way to know if they are stiff enough is if you try to tip the bowl, if they slide they are not stiff enough, if they stay put, they are fine. Avoid beating beyond this point as you may over-beat.
- Gradually add the sugar roughly 1 Tbsp at a time, beating after each addition, until it is all added and the mixture is glossy and still forms peaks.
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- Using an electric stand mixer or hand mixer, whip egg whites in a clean bowl for 2 minutes on low speed until bubbles start to form.
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From bakinglikeachef.com
Estimated Reading Time 8 mins
- Preheat oven to 230 F/110 C. Prepare a baking sheet covered with parchment paper. Mark an 8-inch/20 cm circle on parchment paper and flip parchment to ensure no marks transfer to the meringue.
- place egg whites in a large bowl and beat with an electric mixer on high speed. Gradually add sugar, one spoon at a time, beating until sugar dissolves, and the meringue is stiff, thick, and glossy. Add cornflour, white wine vinegar, and whisk until just combined about 20 to 30 seconds.
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- Preheat the oven to 325F. Line a baking sheet with baking parchment and draw a 12in circle on the paper. Draw a 6in circle in the centre of the 12in circle.
- Put six egg whites into a mixing bowl and whisk with an electric whisk until they look like clouds. Gradually add the sugar a little at a time, whisking on maximum speed until they are stiff and glossy.
- Spoon the meringue between the 2 circles on the baking parchment, to make a wreath shape. Using a large spoon make a trench in the meringue for the cream and fruit to sit in.
- To assemble, whip the cream, vanilla & icing sugar until just stiff. Spoon the cream into the trench in the meringue. Arrange the strawberries, raspberries, blueberries and pomegranate on top and decorate with a few mint leaves, if using.
- The pavlova can be made up to 1 month ahead and stored: wrap it in cling film and then foil and keep in a cool place.
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- Preheat the oven to 150 C / 300 F.Note - This temperature will change as soon as you place the pavlova into the oven.
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