Pavlova Deluxe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAVLOVA



Pavlova image

Provided by Food Network

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 11

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Steps:

  • Preheat oven to 350 degrees.
  • In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
  • Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

PAVLOVA!!



Pavlova!! image

Recipe video above. A classic Aussie Pav recipe with my tips that make all the difference, especially during hot humid summers which make Pavs prone to collapsing during or after baking. Top your Pav with whatever fruit you want!

Provided by Nagi | RecipeTin Eats

Categories     Dessert

Time 1h40m

Number Of Ingredients 8

150 ml / 5 oz egg whites (4-5 eggs fridge cold eggs) (Note 1)
1 cup / 220g caster sugar (superfine sugar)
1 tbsp cornflour / cornstarch, sifted
1 tsp white vinegar
1 1/2 cups / 375 ml thickened cream / heavy cream (any whipping cream)
1/4 cup / 55g cup caster sugar (superfine sugar)
1 tsp vanilla extract or essence
Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.

Steps:

  • Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (140 - 160ml is ok).
  • Set whites aside to come to room temperature.
  • Preheat oven to 150C/300F (fan / convection) / 170C/340F (standard).
  • Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)
  • Add sugar 1 tbsp at a time, beating as you go. (Note 3)
  • After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.
  • Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.

Nutrition Facts : Calories 86 kcal, Carbohydrate 20 g, Protein 1 g, Sodium 20 mg, Sugar 20 g, ServingSize 1 serving

PAVLOVA



Pavlova image

An Australian & New Zealand classic, Pavlova is a heavenly dessert confection that is light as a cloud with a crunchy meringue outside and soft, marshmallow-like interior. Topped with sweetened whipped cream and piled with fresh fruit, this dessert is always a crowd-pleaser and the perfect finish for any meal!

Provided by Amy Nash

Categories     Dessert

Time 4h35m

Number Of Ingredients 9

4 egg whites (room temperature)
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon lemon juice or vinegar
1 teaspoon vanilla
1 1/2 cups heavy cream
2 Tablespoons powdered sugar
1 teaspoon vanilla
Fresh fruit (such as kiwis, strawberries, and blackberries)

Steps:

  • Preheat oven to 350 degrees F. Pulse sugar 12-15 times in a food processor so it is more fine like caster sugar. Line a baking sheet with a piece of parchment paper and set aside.
  • In a large bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy and soft peaks begin to form.
  • With the mixer on medium-low speed (setting 3 on a 10-speed mixer), gradually add the sugar, 1 tablespoon at a time, waiting 20-30 seconds between each addition to allow the sugar to better dissolve in the egg whites. Be sure to stop the mixer and scrape the bowl once or twice during this process.
  • Once all of the sugar has been added, increase the mixer speed slightly (setting 4 on a 10-speed mixer) and let it whisk the egg whites and sugar until the sugar is completely dissolved and the meringue is glossy and thick, with stiff peaks. This may take about 15 minutes at this speed, but don't rush it using a higher speed which is more likely to break the egg whites. You won't get the same wonderfully fluffy texture if you beat the meringue too quickly. Stop the mixer and scrape the sides of the bowl once or twice to be sure it mixes evenly.
  • While the egg whites and sugar are mixing, combine the cornstarch, lemon juice or vinegar, and vanilla in a small bowl to create a slurry. When the meringue is glossy and thick and you feel very few grains of sugar when rubbing a bit of it between your fingers, increase the speed slightly and add in the cornstarch slurry. Mix for 30 seconds, scraping the side of the bowl to be sure it is evenly combined.
  • Pile the meringue into the middle of the parchment paper and use spatula or the back of a spoon to shape it into a mound roughly 8-inches in diameter. Use the spatula to gently push some of the meringue from the middle of the mound toward to edges to build them up so the pavlova is flat instead of rounded on top. You can make decorative swirls up the sides, if you wish, but smooth any pointy peaks with the spatula.
  • Place in the preheated oven and immediately decrease the heat to 225 degrees F.
  • Bake for 1 hour 15 minutes. Turn off the oven with the pavlova inside and allow it to cool slowly for 2-3 hours. It will be crisp on the outside and soft and fluffy on the inside.
  • Just before serving, top the pavlova with a generous amount of sweetened whipped cream and your favorite fresh fruit, chocolate, lemon curd, or fruit sauce!

Nutrition Facts : Calories 362 kcal, Carbohydrate 39 g, Protein 3 g, Sodium 56 mg, Sugar 36 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 82 mg, Fiber 1 g, UnsaturatedFat 7 g, ServingSize 1 serving

PERFECT PAVLOVA



Perfect Pavlova image

A detailed, step by step recipe on how to make the Perfect Pavlova! A crisp outer shell and a soft, airy and fluffy marshmallow center! A classic New Zealand and Australian dessert. Intermediate - Requires basic skills for creating egg white foam and the difference between the stages of meringue peaks. Information provided in the recipe + post will help achieve good results. Weather sensitive + long baking time. US‌ ‌based‌ ‌cup,‌ ‌teaspoon,‌ ‌tablespoon‌ ‌measurements.‌ ‌‌Common‌ ‌Measurement‌ ‌Conversions‌.‌ ‌‌Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌

Provided by Dini @ The Flavor Bender

Categories     Desserts

Time 11h30m

Number Of Ingredients 12

221 g egg whites, at room temp (about 7 large eggs - 225 mL)
350 g caster sugar (or granulated sugar, pulsed to make it finer)
1 tbsp cornstarch (tightly packed tbsp, 8 -10 g )
2 tsp white vinegar (10 mL or ¾ tsp cream of tartar)
1 tsp grated lemon zest (optional (from a dry lemon))
1 cup whipping cream (35% fat)
3 tbsp confectioner's sugar
2 tsp vanilla extract
2 kiwi fruits (peeled and sliced)
1 cup halved strawberries (or more)
1 cup other types of fruit (blueberries, raspberries, cubed mango, redcurrants etc.)
2 - 4 tbsp of passion fruit pulp/syrup or lemon curd (optional)

Steps:

  • Make sure all the equipment is clean and dry (mixer bowl, whisk, two spatulas, sugar bowl, bowls to separate egg yolks and whites etc.).
  • Preheat oven to 300°F / 150°C. Cut a piece of parchment paper that's big enough to line a baking tray. Draw a circle that's 8 in / 20 cm in diameter on the underside of the parchment paper. Line the baking tray with the parchment paper (with the drawn circle on the underside). Set aside until needed.
  • Carefully break an egg, and strain the egg white into a small clean bowl, taking care not to break the egg yolk. Once you've successfully separated the egg white, transfer this into a mixer bowl that is on a weighing scale. Repeat with more eggs, until you have 221 g of egg whites (give or take 5 grams). If you get any yolk into the egg white, you must discard the contaminated egg white and start again with another egg.
  • Do not throw away the egg yolks, since you can make other recipes with them (see end of the post for some ideas). Store egg yolks in an air-tight container, with a layer of water to coat them on top.
  • Once the egg whites are measured and in the mixer bowl, whisk the egg whites on speed 4 (on a 10 speed mixer) until it reaches soft peak stage (i.e. when you lift the whisk, soft peaks should be formed in the egg whites). This may take about 10 minutes.
  • When the egg whites are at soft peak stage, lower the speed to 3, and add the sugar, 1 - 2 tbsp at a time. Make sure each addition of sugar is dissolved before adding the next. I wait about 30 seconds between each addition. Also scrape down the sides of the bowl at least once, while adding the sugar. Do not rush this process. This can take about 10 -15 minutes.
  • Once all the sugar is added, increase the speed to 4, and whisk the egg whites just until the sugar has completely dissolved, and the egg whites are thick and glossy, and hold their shape well.
  • Here's how to check if the sugar has dissolved - take a small amount of the meringue mix between your fingers and rub it. If it feels grainy or has any granules, then there's undissolved sugar. If you don't feel any granules or grittiness, then the sugar is completely dissolved. I also like to make sure that I don't see any undissolved sugar in a few other places in the meringue (under the whisk, in the bowl etc).
  • Whisking egg whites until the sugar completely dissolves can take between 15 - 30 minutes, depending on the sugar you use. Do not rush this, and check on the meringue periodically to make sure you won't over-whisk it. Use the spatula to scrape down the sides of the bowl a few times as well.
  • While the egg whites are being whisked, place the cornstarch and vinegar in a small bowl and mix to combine. The cornstarch mix will be a thick, paste like slurry. (please note cornstarch forms an ooblek that is a solid when sitting, but a paste when moving around).
  • Once the sugar is dissolved, and the meringue is glossy and thick, immediately add the cornstarch and vinegar slurry. Increase the speed to about 5 - 6 and let the cornstarch slurry mix into the egg whites for about 30 - 45 seconds. Then stop whisking and remove the bowl from the mixer.
  • Using a clean spatula, scoop the meringue in the bowl out on to the parchment paper with the drawn circle. Pile the meringue in the middle of the drawn circle. Be careful not to scoop out the top edge of meringue in the mixer bowl to prevent any undissolved sugar getting into the mixture (see picture in the post).
  • Using an offset spatula, spread the meringue mix to fill the drawn circle on the parchment paper. Make sure the meringue mix is evenly tall.
  • Once you have shaped the pavlova (see pictures in the post), use an offset spatula or palette knife to create furrows along the sides of the pavlova, going from bottom to top. Smoothen the edges to get rid of meringue points (that can burn easily). The pavlova should have soft, rounded edges. Create some swirls on the middle of the meringue on top as well.
  • Transfer the cake into the preheated oven, and immediately reduce the temperature to 225°F / 110°C.
  • Bake the pavlova for 90 minutes. Do not open the oven door during this time.
  • When the 90 minutes are up, turn off the oven and allow the pavlova to cool down in the oven overnight (or up to 6 hours, until completely cooled down).
  • Transfer the pavlova into an air-tight container and store in a cool dry place (free of draft), until ready to serve. Do not store in the fridge or freezer.
  • Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium speed. (Do not over-whisk the cream as it can become grainy. If you whisk the cream on high, you risk over-beating it, and the cream will deflate faster, making the pavlova runny.)
  • While whisking the cream, add the confectioner's sugar and vanilla into it. Mix until you have stiff peaks, but the cream is still smooth.
  • Spread the cream on top of the pavlova, and top it with the prepared fruits. Drizzle/spread the passion fruit of lemon curd over the top as well (if using).
  • Serve immediately.

Nutrition Facts : ServingSize 1 slice, Calories 223 kcal, Carbohydrate 37 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 38 mg, Fiber 1 g, Sugar 34 g

PAVLOVA



Pavlova image

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

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/4 cups heavy cream, whipped
10 passion fruits, for serving (optional)
4 bananas, for serving (optional)
Mixed berries, such as raspberries, blueberries, strawberries, boysenberries, or blackberries, for serving (optional)

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.

EASY MINI PAVLOVAS



Easy Mini Pavlovas image

Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h45m

Yield Makes 12

Number Of Ingredients 10

4 large egg whites, room temperature
Kosher salt
1 1/4 cups granulated sugar
1 teaspoon cornstarch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
2 tablespoon confectioners' sugar
1 pint blueberries
Zest of 1 lemon

Steps:

  • Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
  • Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
  • Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

PAVLOVA DELUXE



Pavlova Deluxe image

A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 8

Number Of Ingredients 9

6 egg whites
⅛ teaspoon cream of tartar
1 cup white sugar
1 tablespoon cornstarch
2 teaspoons distilled white vinegar
1 ¼ cups heavy cream, chilled
1 teaspoon vanilla extract
2 teaspoons confectioners' sugar
4 passion fruits

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
  • Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
  • Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
  • Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
  • Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 30 g, Cholesterol 50.9 mg, Fat 13.8 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 58.4 mg, Sugar 27 g

PAVLOVA



Pavlova image

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

MERINGUE:
4 large egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
CREAM LAYER:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4 cup sugar
1/4 cup water
1-1/2 teaspoons cornstarch

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 :

PAVLOVA



Pavlova image

Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!

Provided by Sally

Categories     Dessert

Time 4h

Number Of Ingredients 6

4 large egg whites (use the yolks for lemon curd!)*
1 cup (200g) superfine sugar*
1 teaspoon pure vanilla extract
1/2 teaspoon cream of tartar*
1 teaspoon cornstarch
Homemade whipped cream, fresh fruit, strawberry topping, lemon curd, or any desired topping (see post for suggestions)

Steps:

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
  • With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won't move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
  • Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
  • Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
  • Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.
  • Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.

THE PERFECT PAVLOVA



The Perfect Pavlova image

This Perfect Pavlova is a delicious gluten-free dessert that's easy to make!

Provided by Chrissie (thebusybaker.ca)

Categories     Dessert

Time 1h50m

Number Of Ingredients 7

4 eggs whites (at room temperature)
1 cup sugar
1 tbsp corn starch
a few drops of vanilla
whipped cream or whipped topping of your choice
a variety of berries
Parchment Paper for baking

Steps:

  • Preheat the oven to 275 degrees Fahrenheit (135 C).
  • You'll need to start with a stand mixer fitted with a whisk attachment and a clean, dry bowl.
  • Pro Tip #1: The trick to the perfect pavlova is making sure you whip enough air into the egg whites, so if you start with a bowl that's even a little bit wet or contains even a trace of oil, the egg whites won't aerate properly and the pavlova will sink in the middle. Avoid using a plastic bowl since plastic can absorb oil. Glass bowls are best, and metal bowls work well too.
  • Add the 4 egg whites to the bowl. When you're separating your egg whites from the yolks, make sure the yolks are intact. If any yolk gets into the whites they won't aerate properly and you'll have a hard time achieving the correct consistency for the meringue mixture . When you notice the egg whites have become quite foamy, begin to add the sugar very gradually, 1/4 cup at a time.
  • Once you've added all the sugar let the mixture continue to whip on high speed until stiff peaks form and all the sugar has dissolved.
  • Pro Tip #2: You will know you've allowed the mixture to whip long enough when you can see a stiff peak when you pull the whisk attachment out of the mixture and turn it upside down, and when you're able to rub a small amount of the mixture between your fingers and it feels smooth (no grains of sugar present). Don't stick your finger directly into the mixture! Your skin has oils on it that can affect the texture of the meringue so it's best to grab a clean, dry spoon and grab a bit of the mixture that way so you can rub it between your fingers.
  • Next, add the cornstarch and a few drops of vanilla and whip only until it's combined, scraping down the sides of the bowl once.
  • Pro Tip #3: Trace a circle (about 8 inches in diameteon a piece of parchment paper with a Sharpie. Turn over the piece of parchment paper and place it on a rimless baking sheet (a pizza pan also works welwith the marked side down. Scrape the mixture out of the bowl and onto the parchment paper, using the circle you traced as a guide for the size and shape of the pavlova. It's important to trace the shape on the underside of the parchment, and not the side that actually touches the pavlova as the marker will transfer to the pavlova during baking and discolour it.
  • Pro Tip #4: Using a pallet knife or hard spatula, pull up the sides of the pavlova in a swirling motion to create a very shallow "crater" in the middle. This will help it keep its shape during baking. It may be tempting to shape the pavlova with a larger diameter than 8 inches, but try to keep it small and tall. This will create a more impressive appearance and ensure there's a thick layer of that delicious marshmallowy interior!
  • Bake the pavlova in a 275 degree oven for about 80-90 minutes. A good thing to remember is that your pavlova will not over-bake unless it starts to brown.
  • Pro Tip #5: The real danger is in under-baking as this will cause the pavlova to remain raw in the middle and collapse as soon as it begins to cool. Trust me, it's a huge disappointment when you have to start over because you under-baked it!
  • Pro Tip #6: After the pavlova has finished baking turn the oven off and crack it open with a wooden spoon, allowing the pavlova to cool inside the oven. This will help it maintain its shape and allow the outer "shell" that develops to protect the marshmallowy interior.
  • It is completely normal for the pavlova to crack during the baking or cooling process; this lends to its rustic appearance. Don't stress about cracks (but do cool it in the oven with the door cracked open to help prevent cracking!), but if cracks form and the pavlova collapses at all during the cooling stage, this means it is under-baked (insert sad face emoticon here).
  • Once the pavlova has cooled completely (I usually leave the it in the oven like this for several hours, but you can also leave it overnight), carefully remove it from the oven and slide it off the parchment paper and onto a serving plate.
  • Serve with whipped cream and fresh berries!

Nutrition Facts : ServingSize 1 serving, Calories 108 kcal, Carbohydrate 26 g, Protein 2 g, Fat 1 g, Sodium 25 mg, Sugar 25 g

COOKIES-AND-CREAM PAVLOVA



Cookies-and-Cream Pavlova image

The story goes that Pavlova, a dessert which both Australia and New Zealand lay claim to, is named after the prima ballerina Anna Pavlova, who performed in both countries in the 1920s. Ms. Pavlova's tutu, billowing round with layers of lace, is the inspiration for the creamy meringue dessert. This simple version combines a crackled, speckled meringue disk - crisp on the outside, chewy on the inside - and a swoopy crown of salted whipped cream. Fans of the marshmallows in Lucky Charms cereal will delight in this four-ingredient Pavlova, whose flavor is reminiscent of those hearts, stars and horseshoes. Here, the "cookies" in cookies-and-cream are, as ever, Oreos, which lend that dreamy teeter-totter of milky white and bittersweet black.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 8

4 large egg whites
Pinch of salt
3/4 cup/151 grams granulated sugar
10 chocolate sandwich cookies (113 grams), such as Oreos
2 cups/480 milliliters heavy whipping cream
2 tablespoons granulated sugar
Pinch of salt
5 chocolate sandwich cookies (57 grams), such as Oreos

Steps:

  • Heat the oven to 250 degrees. Line a sheet pan with parchment paper.
  • Make the meringue: In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and salt. Whisk on medium speed until frothy, about 1 minute. While the machine is still going, slowly add the sugar in a narrow stream, then raise the speed to high. Whisk the egg whites until glossy, stiff peaks form, about 4 minutes. When you lift the whisk out of the bowl and turn it upside-down, a meringue mountain peak should form without flopping over.
  • Coarsely crush or chop the 10 cookies and add to the meringue. Gently stir with a rubber spatula or large metal spoon until the cookies ripple throughout.
  • Mound the meringue onto the center of the parchment-lined sheet pan and, using the spatula or spoon, gently form into a round that's about 8 to 9 inches wide and 2 to 3 inches high. You can encourage this shape by repeating a circular motion that swirls the meringue and creates lovely waves so the surface doesn't look smooth. When you're happy with your disk, make one final circular motion in the center to create an indent, where you'll pool the whipped cream later.
  • Bake the meringue for 1 1/2 hours, then turn off the oven, leaving the door shut, and let the meringue finish cooking in the residual heat until crisp and dry on the outside with a springy, marshmallowy interior (but it should not be wet), 15 to 30 minutes. Remove the meringue from the oven and let it sit on the counter to cool completely.
  • While the meringue cools, make the topping: In a large, clean bowl or in the stand mixer (with a clean bowl), whisk together the heavy cream, sugar and salt until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat.
  • Pile the whipped cream on top of the cooled meringue, leaving a border, and top the cream with the 5 cookies, crushing them over the cream with your hands or chopping them and sprinkling them on top. Slice and serve the Pavlova like a cake.

PAVLOVA



Pavlova image

Number Of Ingredients 7

4 eggs white large, at room temperature
1/2 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla extract
1 cup whipped cream
2 tablespoons powdered sugar
Fresh fruit such as lightly sweetened berries

Steps:

  • Preheat oven to 225°. Line a baking sheet with brown paper or parchment.Beat egg whites and cream of tartar in a small bowl with an electric mixer at high speed until soft peaks form. Gradually beat in sugar and vanilla, and continue beating until stiff and glossy, but not dry.Spoon onto paper to form a 9-inch circle, slightly indenting center. Place in middle of oven. Bake for 1 1/2 hours turn off oven and, leaving door closed, let stand in oven 1 hour longer. Remove from oven. Using a long knife, gently release from paper and cool on a wire rack. (If meringue sticks to paper, place paper on top of a damp terry cloth towel for 1 minute to release.)Beat cream and powdered sugar in a small bowl with an electric mixer at medium speed until stiff peaks form. Frost top and sides of Pavlova with cream and top with fruit. Cut into wedges to serve. Refrigerate leftovers.

Nutrition Facts : Nutritional Facts Serves

PAVLOVA DELUXE



Pavlova Deluxe image

"A pavlova is a fresh fruit pie with a meringue crust. The deluxe in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit."

Provided by @MakeItYours

Number Of Ingredients 9

6 egg whites
1/8 teaspoon cream of tartar
1 cup white sugar
1 tablespoon cornstarch
2 teaspoons distilled white vinegar
1 1/4 cups heavy cream, chilled
1 teaspoon vanilla extract
2 teaspoons confectioners' sugar
4 passion fruits

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.
  • Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk. Combine cream of tartar, white sugar, and cornstarch; gradually beat in to the egg whites. Sprinkle vinegar over egg white mixture, then fold it in very gently.
  • Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven door, but leave meringue in the oven for 15 more minutes. Remove meringue to a draft free spot. Very carefully remove rim of springform pan, and allow meringue to cool completely. There may be a slight sinking in the center. Carefully remove meringue from pan base, and place on serving platter.
  • Whip cream, vanilla extract, and confectioners' sugar until thick and firm. Gently spread over the meringue.
  • Remove the pulp from the passion fruit, and spoon over cream. If using kiwi, peel and slice the fruit; arrange slightly overlapping slices in a pleasing design. Chill until serving time.

More about "pavlova deluxe recipes"

PAVLOVA | RICARDO
pavlova-ricardo image
2012-07-05 In a small bowl, dissolve the cornstarch in the vinegar. Set aside. In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add …
From ricardocuisine.com
5/5 (12)
Total Time 1 hr 35 mins
Category Desserts
Calories 255 per serving
  • With the rack in the middle position, preheat the oven to 135 °C (275 °F). Line a baking sheet with parchment paper. Set aside.
  • In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. Spread on the cooled meringue and top with the lemon curd (see recipe). Serve immediately.


MINI PAVLOVA DESSERT RECIPE - BISCUITS & BURLAP
mini-pavlova-dessert-recipe-biscuits-burlap image
2018-04-24 Gently fold in vinegar and vanilla. Gently fold in cornstarch, just until well blended. On parchment lined baking sheet pipe into 4 inch circles. Make …
From biscuitsandburlap.com
5/5 (8)
Estimated Reading Time 5 mins
Servings 10
  • Beat egg whites at medium speed for one minute. Turn speed up to high and gradually add sugar, beating for 10 minutes, or until stiff peaks form.


BERRY PAVLOVA RECIPE, HOW TO MAKE PAVLOVA, BEST …
berry-pavlova-recipe-how-to-make-pavlova-best image
2014-08-19 How to Make a Berry Pavlova Cake: Preheat the Oven to 250˚F. Line a large baking sheet with parchment paper. 1. Using the whisk …
From natashaskitchen.com
4.9/5 (64)
Category Easy/Medium
Cuisine $10-$12
Estimated Reading Time 5 mins
  • Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don't over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).


OUR CLASSIC PAVLOVA RECIPE | AUSTRALIAN WOMEN'S WEEKLY …
our-classic-pavlova-recipe-australian-womens-weekly image
2022-01-17 Perfect your pavlova with this classic pavlova recipe - a spongy marshmallow centre with cracking good meringue shell, piled high with cream …
From womensweeklyfood.com.au
Cuisine Modern Australian
Category Dessert, Morning Tea, Afternoon Tea
Servings 8
Total Time 1 hr 30 mins


PAVLOVA - SAVEUR
pavlova-saveur image
2014-04-15 Strain curd through a fine sieve set over a small bowl; press plastic wrap against the surface of curd and refrigerate until well chilled. Make meringue: Heat oven to 350°. In a small bowl, stir ...
From saveur.com


PAVLOVA DELUXE RECIPE - RECIPES.NET
2020-04-05 Crispy on the outside and fluffy on the inside, Pavlova is a meringue-based pastry typically served with cream. Make it deluxe with some passion fruits.
From recipes.net
1/5
Total Time 1 hr 50 mins
Category Pies & Pastries
Calories 147 per serving
  • Beat egg whites, preferably in a glass or ceramic bowl, until peaks are stiff and glossy. Make sure egg whites have absolutely no contact with grease (fresh or residual), or even a speck of yolk.


PAVLOVA RECIPE BY MADELINE BUIANO - THE DAILY MEAL
2020-06-24 Place a rack in the middle of the oven and preheat to 300F. Trace an 8-inch circle on a sheet of parchment paper and place on a baking sheet. In a small bowl, whisk together …
From thedailymeal.com
4.5/5 (2)
Total Time 1 hr 15 mins
Category Desserts
Calories 255 per serving
  • In a large bowl with an electric mixer on medium speed, beat egg whites and salt until they hold soft peaks.


PAVLOVA - KING ARTHUR BAKING

From kingarthurbaking.com
4.2/5 (10)
Total Time 2 hrs 30 mins
Servings 1
Calories 405 per serving
  • Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9" round circle on it and flipping it over onto a baking sheet. You should still be able to see the circle outline through the paper.
  • In a large bowl, beat the egg whites with the salt and cream of tartar on medium-high speed until soft peaks form.
  • Combine the sugar and cornstarch and gradually add it to the whites with the mixer running. The mixture will thicken and turn glossy. Beat for 1 more minute.
  • Spread the meringue into a round on the parchment, using the circle as a guide. Mound the outside edges higher to make a shallow "bowl."
  • Bake for 1 hour. Turn off the oven and leave the door closed. Leave the meringue in the oven for at least 1 hour, or as long as overnight; it will color slightly from white to light tan (small cracks are normal).
  • Up to an hour before serving, combine the heavy cream with the confectioners' sugar and whip until thickened. Add the vanilla. Spoon the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.


PAVLOVA DELUXE - RECIPELER | MOST POPULAR RECIPES
Pavlova Deluxe, recipe, Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch.Beat egg whites, preferably in a glass or ceramic bowl, until stiff and glossy. Make sure egg whi.
From recipeler.com
Estimated Reading Time 1 min


PAVLOVA RECIPES - GREAT BRITISH CHEFS
Helen Jessup's strawberry Pavlova recipe is laced with Pimm's to make a wonderfully British summer dessert, while Victoria Glass' Black Forest Pavlova reinvents the classic German pudding in lighter meringue form. Karen Burns Booth's Spanische Windtorte is a large Pavlova cake, or for the perfect individual dessert try Tom Aikens' Mini Pavlova with lime curd and …
From greatbritishchefs.com
Estimated Reading Time 1 min


THE PERFECT PAVLOVA IN 5 SIMPLE STEPS - GEMMA’S BIGGER ...
2020-08-13 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. Turn the machine up to medium-high speed and continue whipping until the egg whites start to reach soft peaks, roughly 2-3 minutes. In a small bowl add the sugar.
From biggerbolderbaking.com
4.9/5 (45)
Category Dessert


EASY PAVLOVA - RECIPESRUN - POPULAR RECIPES
2017-08-28 Easy Pavlova. In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. Rated 4.8 from 245 votes Prep Time. 30M. Total Time. 2H. Servings . 8 servings. What You Need. 4 egg whites. 1 1/4 cups white sugar. 1 teaspoon vanilla extract. 1 teaspoon lemon juice. 2 teaspoons cornstarch. 1 pint heavy cream. 6 kiwi, peeled …
From recipesrun.com
4.8/5 (245)
Total Time 2 hrs


PAVLOVA DELUXE - PAVLOVA RECIPES
Pavlova Deluxe. A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit. 254 calories; protein 3.7g; carbohydrates 30g; fat 13.8g ...
From worldrecipes.org


PAVLOVA DELUXE RECIPE , HOW TO MAKE PAVLOVA DELUXE - VAYA.IN
2018-11-19 The pavlova deluxe is a fresh fruit dessert; it has a meringue crust and a cream filling. It received the name deluxe due to the passion fruit component. Passion fruit is notoriously pricey. Feel free to replace the passion fruit with kiwi if you want; although if you choose to do that you may not be able to call it a pavlova deluxe, maybe then it will be a pavlova down under. …
From vaya.in


COMMENTS ON: PAVLOVA DELUXE RECIPE
Collection of healthy and good recipes. Comments on: Pavlova Deluxe Recipe ...
From recipes.net


RECETA DE PAVLOVA CLáSICA - BLOG DE RECETAS DE REPOSTERíA ...
La pavlova clásica es uno de esos pasteles que dejan al personal con la boca abierta. Un nido de merengue cubierto de nata montada y fresas… ¿cómo se os queda el cuerpo? Es llamativa y bonita a rabiar. Además, como ya domináis el tema de los merengues gracias a nuestros doctos consejos (ejem) podéis atacar sin miedo esta receta de pavlova. Que sí, ya veréis. Se dice …
From marialunarillos.com


PAVLOVA DELUXE- TFRECIPES
A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit.
From tfrecipes.com


PAVLOVA RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


PAVLOVA DELUXE - ALLRECIPES.COM RECIPE
Crecipe.com deliver fine selection of quality Pavlova deluxe - allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Pavlova deluxe - allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 87% Pavlova Deluxe Allrecipes.com A crisp white meringue is baked in a springform pan to make beautiful nest for …
From crecipe.com


PAVLOVA DELUXE | RECIPE | DESSERTS, PAVLOVA, RECIPES
Jan 17, 2012 - A crisp white meringue is baked in a springform pan to make beautiful nest for this gorgeous dessert. It's filled with lightly sugared whipped cream topped with fresh fruit.
From pinterest.ca


PAVLOVA DELUXE - CRECIPE.COM
Pavlova Deluxe . A crisp white meringue is baked in a springform pan to make beautiful nest for this gorgeous dessert. It's filled with lightly sugared whipped cream topped with fresh fruit. Visit original page with recipe. Bookmark this recipe to cookbook online. Preheat oven to 400 degrees F (205 degrees C). Grease interior of 8 inch springform pan and dust lightly with cornstarch. …
From crecipe.com


PAVLOVA DELUXE – THE BEST FREE COOKING RECIPES
Pavlova Deluxe. Turkey and Fruit Pasta Salad Recipe | Salad . Type: Turkey and Fruit Pasta Salad Free Cooking Recipe - Salad You got to try this! Ingredients / Directions 1 cup(s) dry gemelli pasta or 1 1/3 cup(s)s corkscrew macaroni1 1/2 cup(s)s chopped cooked turkey or chicken2 green onionssliced1/3 cup(s) fresh lime or lemon juice1/4 cup(s) v [ read more] Tag : …
From cookingrecipedb.com


Related Search