Indulge in the delightful symphony of flavors and textures that is the Australian Pavlova, a culinary masterpiece that is both visually stunning and irresistibly delicious. Picture a crisp and airy meringue base, a cloud-like confection that shatters at the first bite, revealing a soft and marshmallowy interior. This heavenly creation is then adorned with a vibrant array of fresh berries, from plump and juicy strawberries to sweet and tangy raspberries and blueberries. The final touch is a drizzle of luscious strawberry puree, a burst of fruity sweetness that elevates the pavlova to a new level of decadence. This recipe provides step-by-step instructions for crafting the perfect pavlova, ensuring a flawless meringue and a symphony of flavors that will tantalize your taste buds. Additionally, you'll find variations for creating individual mini pavlovas, a charming and elegant presentation that is perfect for special occasions, and a delectable chocolate pavlova, a rich and indulgent twist on the classic recipe.
Here are our top 5 tried and tested recipes!
AUSTRALIAN PAVLOVA
This is a classic dessert, named after the famous Russian ballerina, Anna Pavlova. Use fresh fruit for the filling, topped with whipped cream. Strawberries, raspberries, whatever you like!
Provided by Sharon123
Categories Dessert
Time 55m
Yield 1 pavlova
Number Of Ingredients 6
Steps:
- Place the egg whites in a small mixing bowl and let stand at room temperature for 30 minutes. Meanwhile, draw a 10 inch circle on a piece of wax paper and place (writing-side down) on a baking sheet. Variation: Draw 10 four inch circles on the wax paper.
- Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high speed until very stiff peaks form and sugar is almost dissolved (about 5 minutes).
- Using the back of a spoon, spread meringue onto the circle, building the sides up to form a bowl.
- Bake in a 300oF oven for 35 minutes. Turn off the oven and let shell dry in the oven, with the door closed for one hour. Remove the shell from baking sheet and pull off wax paper. Store in an airtight container. Will keep indefinitely.
- The traditional filling is simply fresh fruit of your choice and whipped cream and topped with fruit sauce. Another good one is ice cream, nuts, fruit and sauce ("banana split").
Nutrition Facts : Calories 561.6, Fat 0.1, Sodium 110.2, Carbohydrate 134.7, Sugar 134.2, Protein 7.2
AUSTRALIAN PAVLOVAS WITH FRESH BERRIES AND STRAWBERRY PUREE
Posted for ZWT5, this recipe is from Emeril Lagasse's "There's a Chef in My World". Prep and Cooking time does not include the standing time for the meringues.
Provided by breezermom
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Position your oven rack in the bottom third of the oven and preheat the oven to 200 degrees. Line 2 large baking sheets with aluminum foil.
- Using a small saucer or the rim of a large glass, trace 3 (4" diameter) circles onto the foil on each baking sheet using a food-safe, waterproof marker or pencil. Lightly butter the foil. Set the baking sheets aside.
- In the bowl of a standing electric mixer, beat the egg whites and cream of tartar on medium speed until foamy. Carefully begin adding the superfine sugar, one tablespoon at a time, and increase the speed to medium-high. Continue to beat until the egg whites are stiff and glossy, about 7 minutes. Turn the mixer off and, using a spatula, transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.
- Using the traced circles on the foil as guides, carefully pipe concentric circles of the meringue onto the buttered foil so that the circles are completely filled with the meringue. Pipe a second and then a third ring of meringue around the top outermost ring of each circle to form a shallow cup space. Place 1 tbsp of the confectioner's sugar in a fine-mesh sieve and shake the sugar evenly over the tops of the meringues.
- Bake the meringues 1 1/2 to 2 hours, until crisp. They will not color. Turn the ove off and leave the meringues in the oven to cool and continue crsiping for at least 4 hours and up to overnight. They should feel very light. Remove the cool baking sheets from the oven and remove the meringue cups from the baking sheets by carefully peeling them off of the foil. Transfer to an airtight container, if storing. Meringues may be made up to several days in advance and kept in an airtight container until ready to serve.
- Make the strawberry puree by combininb 2 cups of the strawberries with the 3 tbsp granulated sugar and the lemon juice in a blender or food processor and blend until very smooth, about 2 minutes. Strain the mixture through a fine-mesh sieve into a medium mixing bowl and discard the solids. Transfer the sauce to a nonreactive measuring cup or small glass bowl and chill until ready to serve.
- If desired, place the cream in the bowl of an electric mixer and beat on medium-low until slightly thickened. Turn the mixer off and add the remaining 2 tbsp confectioners' sugar. Beat on low speed until the sugar is incorporated and then increase the speed to medium high. Continue to beat until stiff peaks form. Chill the whipped cream until ready to assemble the desserts.
- When you are ready to serve, place each of the meringue cups on individual dessert plates and fill each with 2/3 cup of the remaining assorted berries. Top each with1/3 cup of whipped cream, if desired, and then spoon some of the strawberry sauce over the top.
- Serve immediately.
AUSTRALIAN PAVLOVA
This dessert looks intimidating, but it's quite easy to make. It's light, chewy, and delicious. Besides looking beautiful, the fresh fruit adds a lot of flavor. We used what Vicki suggested but customize it with your favorites or what looks best at the market. While it may change the color slightly, we love the flavor vanilla...
Provided by Vicki Pollitt
Categories Other Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 275 F. Line baking sheet with parchment paper and draw an 8-inch circle as a guide for the pavlova. Turn paper over so pencil is facing down. Sprinkle a small amount of extra corn starch lightly on the circle so pavlova does not stick.
- 2. When separating eggs, be careful there is NO yolk in the whites as this will keep whites from beating properly. In a large very clean bowl, beat whites and pinch of salt til glossy and softly peak. Do not overbeat. Add the superfine sugar 1 Tbsp at a time until mixture makes firm, glossy peaks, but is not dry. Sift corn starch softly over whites and fold in with lemon juice and vanilla.
- 3. Spoon mixture over the circle, mounding in center and then spread outward to make a circle with a slight depression in the center. Bake for 1 hour. Turn off oven and cool in oven for 2 hours. Store in airtight container. Best if served the same day. If it cracks or sinks, fill with cream when finishing just before serving.
- 4. Remove parchment paper and place pavlova on cake stand or plate for serving. Just before serving, beat the cream with the powdered sugar and 1 tsp vanilla. Fill depression across the top of pavlova with the whipped cream and sprinkle cream with your choice of fruit. Sliced strawberries, blueberries, kiwi, raspberries, fresh pineapple, passionfruit or what you like. Do not add cream and fruit ahead of time as will make the meringue soggy.
CHEF JOHN'S PAVLOVA WITH STRAWBERRIES
This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
- Bake in the preheated oven for 1 hour.
- Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 18.4 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 29.4 mg, Sugar 16.1 g
STRAWBERRY-PASSION FRUIT PAVLOVA
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Number Of Ingredients 13
Steps:
- Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
- Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
- Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
- For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.
Tips:
- Choose the freshest eggs possible. Older eggs will not whip up as well and will result in a less stable meringue.
- Make sure your mixing bowl and whisk are completely clean and free of any grease. Any residue will prevent the meringue from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the meringue from becoming grainy.
- Continue whipping the meringue until it is stiff and glossy. The meringue should hold peaks when you lift the whisk out of the bowl.
- Fold in the sugar gradually, one tablespoon at a time. This will help to prevent the meringue from deflating.
- Bake the pavlovas in a preheated oven. This will help to ensure that they cook evenly.
- Do not open the oven door during baking. This will cause the pavlovas to collapse.
- Let the pavlovas cool completely before topping them with fruit and cream. This will help to prevent the pavlovas from becoming soggy.
Conclusion:
Pavlovas are a delicious and impressive dessert that is perfect for any occasion. By following these tips, you can ensure that your pavlovas turn out perfect every time. So get baking and enjoy this classic Australian dessert!
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