STRAWBERRY PAVLOVA RECIPE - BBC GOOD FOOD
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Provided by Gregg Wallace
Categories Afternoon tea, Dessert
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
Nutrition Facts : Calories 525 calories, FatContent 31 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 59 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.17 milligram of sodium
PERFECT PAVLOVA RECIPE | BBC GOOD FOOD
Make one of the most iconic summer desserts – pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It's perfect for al fresco dining
Provided by Cassie Best
Categories Dessert
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it’s a thick, glossy meringue. Rub some between your fingers – if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When you’re ready to serve, carefully invert the pavlova and peel away the parchment. Don’t worry if it cracks a little – it will be covered by the toppings. Toppings to try Watermelon, lime & mint sugar pavlova Banana, tahini & salted caramel pavlova Cherry, almond & vanilla custard pavlova
Nutrition Facts : Calories 127 calories, CarbohydrateContent 30 grams carbohydrates, SugarContent 29 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.08 milligram of sodium
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PAVLOVA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, Russian
Calories per serving
- 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.
PAVLOVA RECIPE - FOOD NETWORK
Reviews 4.8
Category dessert
- 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 RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
- Decorate with sprigs of mint and dust with sifted icing sugar to serve.
OUR CLASSIC PAVLOVA RECIPE | AUSTRALIAN WOMEN'S WEEKLY F…
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Total Time 1 hours 30 minutes
Category Dessert, Morning tea, Afternoon tea
Cuisine Modern Australian
- An hour before serving, beat cream, sugar and essence in a small bowl with an electric mixer until soft peaks form. Fill pavlova with cream mixture and decorate with fruit.
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