Pavlovas Pavlova Recipes

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STRAWBERRY PAVLOVA



Strawberry Pavlova image

The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.

Provided by Nigella Lawson

Categories     brunch, project, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 11

4 egg whites
Pinch of salt
1 1/4 cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white-wine vinegar
A few drops vanilla extract
1 pound strawberries, hulled and halved or quartered
1/2 teaspoon high-quality vanilla extract
1 teaspoon high-quality balsamic vinegar
2 teaspoons superfine sugar
2 cups heavy cream

Steps:

  • To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
  • Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
  • To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
  • To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams

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

THE BEST PAVLOVA



The Best Pavlova image

Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!

Provided by Virginia

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Yield 12

Number Of Ingredients 8

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
  • In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
  • Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
  • Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
  • In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 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.

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

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 RECIPE



Pavlova Recipe image

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

6 large egg whites (room temperature)
1.5 cups granulated sugar
2 tsp corn starch
1/2 Tbsp lemon juice
1/2 Tbsp vanilla extract
1 1/2 cups heavy whipping cream ((very cold))
2 tbsp granulated sugar
4-5 cups fresh fruit (blueberries, kiwi, raspberries, sliced strawberries, etc)
15 Mint leaves (for garnish, optional)

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

MIXED BERRY PAVLOVA



Mixed Berry Pavlova image

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

  • Preheat the oven to 180 degrees F.
  • Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
  • Sweetened Whipped Cream:
  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
  • Yield: 1 cup
  • Triple Raspberry Sauce:
  • Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
  • Yield: 2 cups

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

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.

EASY PAVLOVA



Easy Pavlova image

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
  • In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  • Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  • Bake for 1 hour. Cool on a wire rack.
  • In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

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2018-07-31 Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image). Reduce oven temperature to 250F/120C and …
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4.7/5 (22)
Total Time 4 hrs 15 mins
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  • Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.
  • Gradually add sugar, 1/4 of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.


OUR CLASSIC PAVLOVA RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
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2022-01-17 Perfect your pavlova with this classic pavlova recipe - a spongy marshmallow centre with cracking good meringue shell, piled high with cream …
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Category Dessert, Morning Tea, Afternoon Tea
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Total Time 1 hr 30 mins
  • Preheat oven to 120°C (100°C fan-forced). Mark a 20cm circle on baking paper; cover oven tray with paper.
  • Beat egg whites with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved after each addition (this should take 6 or 7 minutes). Gently fold in cornflour and vinegar.
  • Spread meringue inside circle on prepared tray. Using palette knife or spatula, shape sides of meringue and level the top.
  • Bake for about 1½ hours or until dry. Turn oven off and leave pavlova to cool in oven with door ajar.


MINI PAVLOVAS | NIGELLA'S RECIPES | NIGELLA LAWSON
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PAVLOVA RECIPES - GREAT BRITISH CHEFS
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A winning combination of meringue, fruit and cream, the Pavlova was created in honour of the Russian ballerina Anna Pavlova during one of her tours. The true …
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PAVLOVAS WITH FRESH BERRIES RECIPE - BON APPéTIT

From bonappetit.com
3.6/5 (37)
Estimated Reading Time 2 mins
Servings 12
Published 2015-06-23
  • Preheat oven to 350°. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
  • Remove sugar from oven and decrease temperature to 200°. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch.
  • Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds.
  • Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.
  • Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
  • Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.
  • Do Ahead: Berry sauce can be made 4 hours ahead. Store tightly covered at room temperature. How would you rate Pavlovas With Fresh Berries? Leave a Review.


PAVLOVA CHRISTMAS TREE - RECIPETIN EATS
2020-12-14 Pavlova Christmas Tree. And so it has landed here on my own website, a week after being featured on the cover of the Sydney Morning Herald’s Sunday Life magazine: The …
From recipetineats.com
5/5 (20)
Category Christmas, Sweet
Cuisine Dessert
Calories 275 per serving
  • 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)


MINI PAVLOVA RECIPE - MERINGUE DESSERT - THE COOKIE ROOKIE
2016-12-06 MINI PAVLOVAS topped with fresh fruit, whipped cream, and fruit syrup is the ULTIMATE holiday dessert. This mini pavlova recipe is the perfect dessert for Christmas or …
From thecookierookie.com
4.6/5 (5)
Total Time 1 hr 40 mins
Category Dessert
Calories 793 per serving
  • Line an un-rimmed (if available) baking sheet with parchment paper. Draw 3.5” circles on the parchment paper, and turn the paper over so no pencil markings get on the meringue.
  • Pour the egg whites into a large mixing bowl fitted with the whisk attachment. Whisk egg whites with an electric mixer on HIGH until the whites look like clouds. Keep whisking the whites and add the sugar slowly until the whites are stiff, glossy and smooth. Rub a little of the meringue between your finger and thumb – once no sugar granules can be felt, the meringue is ready.
  • Pour cream into a mixing bowl and whisk on MED-HIGH 1 minute. When it begins to thicken, add sugar and vanilla and continue to whisk just until firm. Do not overbeat (the cream will solidify).


PAVLOVA RECIPE - SUGAR SPUN RUN
2021-04-05 Pavlova (regular or mini pavlova) can be made 1-2 days in advance of serving (do not assemble until just before serving). Store the “nests” in an airtight container at room …
From sugarspunrun.com
Ratings 1
Calories 405 per serving
Category Dessert
  • Preheat your oven to 225F (105C) and line a large baking sheet with parchment paper. Set aside.
  • You’ll be making the pavlova in either the bowl of a stand mixer with a whisk attachment (paddle attachment will work if you don’t have a whisk) or a large bowl with an electric mixer. Before beginning, make sure that the bowl and beaters you are using are completely clean, dry, and grease free.
  • Combine egg whites, cream of tartar, and salt in prepared bowl and use an electric or stand mixer to stir on low speed until the mixture begins to foam.


PERFECT PAVLOVA RECIPE & USEFUL TIPS - EASY AND DELISH
2021-10-26 Find out how to make the Perfect Pavlova – with a step-by-step recipe and troubleshooting tips. Our gluten-free pavlova recipe calls for a classic meringue base topped with chocolate cream, raspberry curd, fresh berries, pistachios, and mint.It is a showstopper! Pavlovas are magnificent desserts that demand some planning ahead, time, and of course, patience.
From easyanddelish.com
5/5 (1)
Total Time 9 hrs 30 mins
Category Dessert
Calories 581 per serving


PAVLOVA RECIPE - COOKIST.COM
Pavlova: an easy recipe for a classic light, airy Australian dessert . Total time: 90 Min. Difficulty: Low. Serves: 6 people. By Cookist. 214. Comment. Share. Chiudi . Ingredients. large egg whites at room temperature. 4. Cream of tartar. 1/2 tsp. superfine white sugar. 1 cup. pure vanilla extract. 1/2 tsp. white distilled vinegar. 1 tsp. Cornstarch. 1/2 tbsp. for the topping. cold heavy ...
From cookist.com
Servings 6
Total Time 3 mins


KIWI PAVLOVA - RECIPES BY CARINA
2021-11-25 Pavlova Ingredients. 6 Egg Whites – Here are some recipes to use up egg yolks 1 1/2 Cups / 250g White Sugar – Castor sugar or superfine sugar can also be used 2 tsp Corn Flour – Corn starch is the same ingredient just different name 1 tsp White Vinegar; 300ml / 1 1/2 Cups Heavy Whipping Cream – Make sure your cream is at least 35% fat content so it will whip
From recipesbycarina.com
Reviews 2
Calories 188 per serving
Category Baking


PERFECT PAVLOVA RECIPE| CHELSEA SUGAR
Sugar is a key ingredient in pavlova recipes - if you reduced it by half, this is most likely the reason why it didn't work properly / was sticky. Good. Brilliant pav! Great easy recipe! Good recipe but too sweet for me, will take the recommendation of 1.5 cups of sugar next time and it should be perfect. Good recipe. My pavlova turned out great. The cooking times suggested …
From chelsea.co.nz


HOW TO MAKE A PERFECT PAVLOVA FOR YOUR VALENTINE'S DAY DESSERT
2022-02-04 Pavlova is believed to have been invented when Anna Pavlova toured Australia and New Zealand in 1926 (Aussies claim ownership, as do the Kiwis). The dessert is basically a baked meringue, made from egg whites, powdered sugar, and cornstarch, with a crispy exterior and marshmallow-like interior. It’s filled with whatever strikes the maker’s fancy, then slathered …
From thetakeout.com


EASY HEART SHAPED PAVLOVA - 31 DAILY
2022-02-04 Transfer the mini pavlovas, along with the parchment paper, to a cooling rack. Once cool, you can add the topping and berries. Can You Make Heart Shaped Pavlova Ahead? Absolutely! Make the Heart Shape Pavlova as directed in the recipe. Let cool completely and store in an airtight container at room temperature for 3 to 5 days. You can also freeze for …
From 31daily.com


PAVLOVA RECIPES - BBC GOOD FOOD

From bbcgoodfood.com


72 PAVLOVA IDEAS IN 2022 | PAVLOVA, PAVLOVA RECIPE, DESSERTS
Jan 31, 2022 - Explore jean duckworth's board "pavlova", followed by 115 people on Pinterest. See more ideas about pavlova, pavlova recipe, desserts.
From pinterest.ca


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