THE BEST PAVLOVA RECIPE | ALLRECIPES
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
Yield 1 - 9 inch cake
Number Of Ingredients 7
- 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, CarbohydrateContent 25.3 g, CholesterolContent 34 mg, FatContent 9.3 g, FiberContent 0.6 g, ProteinContent 1.6 g, SaturatedFatContent 5.7 g, SodiumContent 23.7 mg, SugarContent 23.1 g
PAVLOVA EASY RECIPE | COOKING WITH NANA LING
Could this be the perfect easy pavlova recipe? We think so! Smooth and fluffy marshmallow encased in a delicate, crisp meringue shell.
Provided by Libby Hakim
Total Time 255 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Number Of Ingredients 11
- Preheat oven to 130 degrees celsius (fan-forced)
- Line a baking tray, round bottom from a round springform pan or round pizza tray with baking paper.
- Beat egg whites and salt on medium-high speed until the mixture forms soft peaks.
- Add sugar gradually while mixing on low speed. Then return to med-high speed and beat for another two minutes. The mixture should look thick and glossy and there should be no granules when you rub the mixture between two fingers - if not, continue beating for another minute.
- Return mixture to low speed and add vanilla extract and vinegar. Mix until combined.
- Pour mixture onto the lined tray, creating a circle about 17cm in diameter. Using your spatula, brush up the sides of the circle towards an imaginary point about 50 cm above the centre of the pavlova. This will give the shape a slightly domed effect and help with the stability or your pavlova. Make sure the top of the pavlova is flat.
- Place pavlova in oven and cook for 15 minutes before turning oven down to 100 degrees celsius (fan-forced) and cooking for another 45 minutes.
- Turn oven off after cooking time elapses but DO NOT open the oven door. Leave the pavlova to cool in the oven for at least 6 hours, preferably overnight.
- Once completely cool, remove from the oven.
- To make the whipped cream, simply combine the cream and icing sugar and the beat until soft peaks form. Don't overbeat to form stiff peaks as you will risk crushing the pavlova as you decorate it.
- Cut fruit to your liking (and substitute other fruits if you prefer banana, figs, raspberries or something else) and use a little creativity to make your pavlova truly special. Decorate with whipped cream and fruit just before serving.
Nutrition Facts : Calories 265 kcal, CarbohydrateContent 23 g, ProteinContent 2 g, FatContent 19 g, SaturatedFatContent 12 g, CholesterolContent 69 mg, SodiumContent 41 mg, FiberContent 1 g, SugarContent 21 g, ServingSize 1 serving
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