PAVLOVA MERINGUE CAKE RECIPES
PAVLOVA - PERFECT MERINGUE BASE, VANILLA CREAM AND LOTS O ...
Pavlova has become extremely popular and I understand why.
Provided by Gladkokken
Categories Desserts and sweets Cake
Yield 1Portions
Number Of Ingredients 17
Steps:
- A delicious meringue base that is crispy on the outside and soft and chewy inside. When this base is topped with delicious vanilla cream and fresh berries, you have a perfect Pavlova. There are some tricks to get a good result and in this recipe I carefully go through step by step with pictures what it takes to succeed.
- Start by making the meringue base. Here are some tricks to get a good result. It is very important that the baking dish is completely clean and provides for residual fat. Separate the eggs and make sure that you do not get any yolks in the egg whites as it makes it difficult to whip this together. Start the food processor at a leisurely pace and wait until it has a frothy consistency before you start adding sugar. Set up the food processor at a high pace and add a little and a little of the sugar. When you have added all the sugar, let the meringue be whipped at the highest tempo for 10 minutes. Now you have a shiny, airy and supple meringue.
- Sift in the cornstarch and add the white wine vinegar. Mix this gently with a spatula until the mass has become completely smooth again.
- Mark a baking paper with a circle. I easily use a plate I put on the paper and draw around with a felt-tip pen. Turn the paper over before applying the meringue. Now you have a nice shape to follow for the cake to be quite round. Add the meringue and distribute evenly within the circle you drew. Finish by making a depression in the middle and use a fork or similar to make some tops around the meringue base. This becomes crispy and good after it is cooked.
- Put the meringue base in a preheated oven at 160 degrees hot air. As you insert the cake, lower the temperature to 105 degrees. Let it cook at 105 degrees hot air for 75 minutes. Now you have a crispy crust and it is still chewy and good on the inside. Allow to cool on a rack until it has reached room temperature. You can make the base the day before. Just leave it outside at room temperature with a kitchen towel over it.
- Make homemade vanilla cream. Here you will find instructional video and procedure on vanilla cream Homemade vanilla cream - one of the most widely used dessert sauces.
- Whip the cream to cream and mix together the vanilla creams and the cream. Leave in the fridge until you want to decorate the cake.
- It's smart to wait until just before it is to be served by adding vanilla cream and berries. Add plenty of berries and sprinkle with a little icing sugar at the end. This is a perfect Pavlova. Good luck.
NO-BAKE MINI PAVLOVA MERINGUE CAKES RECIPE - RECIPES.NET
Inspired by the Australian dessert, these airy cakes are a wonder to behold. Just follow this simple and easy meringue cake recipe to get started.
Provided by Angeli
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 6
Steps:
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the evaporated milk, superfine sugar, vanilla extract, and egg whites.
- Sprinkle the gelatin over 1/4 cup of hot water to dissolve.
- Pour gelatin mixture into evaporated milk mixture.
- Use an electric mixer to beat ingredients together until thickened.
- Spoon pavlova mixture into a piping bag with a star tip or a plastic bag with one tip cut off.
- Pipe out pavlovas 2-3" in diameter onto prepared baking sheet.
- Use the back of a spoon to smooth down the top of each pavlova and gently press an indentation into their centers. Cover with plastic wrap.
- Refrigerate for 1-2 hours or until set.
- Spoon the fruit mixture of your choice into the center of each pavlova and serve.
Nutrition Facts : Calories 146.00kcal, CarbohydrateContent 24.00g, CholesterolContent 12.00mg, FatContent 3.00g, FiberContent 1.00g, ProteinContent 6.00g, SaturatedFatContent 2.00g, ServingSize 10.00 , SodiumContent 60.00mg, SugarContent 23.00g
More about "pavlova meringue cake recipes"
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
PRODIGIOUS PAVLOVA RECIPE BY NIGELLA LAWSON | STUNNING ...
From thehappyfoodie.co.uk
Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.
Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.
Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.
Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.
When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.
Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.
Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.
Leave the passionfruit and lychees sitting in their bowl for a moment, while
you liquidize the raspberries with the icing sugar in a blender.Dollop the cream-topped pavlova with the passionfruit and lychees, and their
juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.
Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.
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.
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