**Pavlova with a Tropical Twist: A Culinary Journey to Australia's Beloved Dessert**
Indulge in the delightful symphony of flavors and textures that is the Australian pavlova, a culinary masterpiece that combines a crisp meringue base with a fluffy marshmallow-like interior, topped with a symphony of tropical fruits and a hint of ginger. This iconic dessert is not just a treat for the taste buds but also a feast for the eyes, with its elegant presentation and vibrant colors. Discover the secrets behind creating the perfect pavlova, from selecting the freshest ingredients to mastering the art of meringue making. Embark on a culinary journey to the heart of Australia and uncover the stories and techniques that make this dessert a true national treasure.
**Recipes Included:**
1. **Classic Australian Pavlova:** Experience the timeless elegance of the traditional pavlova, featuring a crisp meringue base, fluffy marshmallow-like interior, and a generous topping of whipped cream and fresh berries.
2. **Ginger-Spiced Pavlova:** Elevate your pavlova with a touch of warmth and spice. This recipe incorporates grated ginger into the meringue, creating a subtly spicy and aromatic dessert that is sure to impress.
3. **Tropical Fruit Pavlova:** Celebrate the vibrant flavors of the tropics with this delightful pavlova. Topped with an array of exotic fruits like mango, pineapple, and passionfruit, this dessert is a burst of sunshine in every bite.
4. **Mini Pavlovas:** Create adorable bite-sized versions of the classic pavlova, perfect for parties or as a delicate afternoon treat. These mini pavlovas are just as delicious as their larger counterparts but offer a fun and playful presentation.
5. **Pavlova Roulade:** Transform the classic pavlova into an elegant roulade, filled with whipped cream and fresh berries. This rolled pavlova is a stunning centerpiece that is sure to wow your guests.
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.
AUSTRALIAN PAVLOVAS WITH GINGER AND TROPICAL FRUITS
Categories Milk/Cream Egg Fruit Ginger Dessert Bake Kiwi Mango Pineapple Anniversary Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Line 2 large baking sheets with foil; butter foil. Beat whites and cream of tartar in large bowl to soft peaks. Add 1 cup sugar, 1 tablespoon at a time, beating until stiff and glossy. Add 4 tablespoons ginger, cornstarch and cardamom; beat 1 minute.
- Spoon meringue into pastry bag fitted with plain 1/2-inch round tip. Pipe 3 1/2-inch-diameter meringue ring on prepared sheet. Pipe another ring atop first. Pipe meringue inside ring to create thin base, covering bottom of ring completely. Repeat, forming 6 meringue shells total.
- Bake meringues 1 1/2 hours (they will not color). Turn oven off. Leave meringues in closed oven 1 1/2 hours longer. (Can be made 1 day ahead. Store between layers of waxed paper in airtight container.)
- Slice 1 1/2 mangoes; chill. Puree remaining 1 1/2 mangoes in processor with 1 tablespoon sugar. Mix in enough water to thin to sauce consistency. (Can be made 6 hours ahead. Chill.)
- Beat cream, sour cream, vanilla and 1 tablespoon sugar in large bowl to stiff peaks. Drizzle 1/4 cup mango sauce onto each of 6 plates. Place 1 meringue on each plate. Spoon 1/3 cup cream into center of each meringue. Top with pineapple, kiwi and sliced mango. Sprinkle with 1 tablespoon ginger.
PAVLOVAS WITH LEMON CURD AND TROPICAL FRUIT
Pavlovas are a traditional Australian/New Zealand dessert. Normally served in a cake size but these are mini size perfect for the individual use. I used ready made Pavlova mini shells for the sheer convenience and use lactose free cream as Little Miss (DD) & my sister in law are lactose intolerant. This recipe comes from a book called 'Marie Clair Sweet' by Jody Vassallo.
Provided by Chef floWer
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
- Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
- To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
- Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.
Nutrition Facts : Calories 457.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 132.5, Sodium 129.1, Carbohydrate 64.3, Fiber 4.3, Sugar 54.8, Protein 6.6
Tips:
- Use the freshest eggs possible for the meringue. Older eggs will not whip up as well and the pavlova will not be as light and airy.
- Make sure the egg whites are at room temperature before whipping them. This will help them to whip up more easily.
- Whip the egg whites until they are stiff peaks. This means that when you lift the beaters out of the bowl, the peaks of the meringue will stand up straight.
- Gradually add the sugar to the egg whites while whipping. This will help to prevent the meringue from becoming grainy.
- Once the meringue is stiff and glossy, add the cornstarch and vinegar. These ingredients will help to stabilize the meringue and prevent it from weeping.
- Spread the meringue onto a lined baking sheet and bake it in a low oven until it is crisp and dry. This will take about 1-2 hours.
- Once the pavlova is baked, let it cool completely before topping it with fruit and cream.
Conclusion:
Pavlova is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be customized with your favorite fruits and toppings. Whether you are a beginner baker or a seasoned pro, you are sure to love this classic Australian dessert.
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