Best 2 Best Pavlova Recipes

Indulge in the ethereal delight of Pavlova, a classic dessert that combines a crisp meringue shell with a fluffy, marshmallow-like center, topped with a symphony of fresh fruits and luscious whipped cream. This meringue masterpiece originated in New Zealand and has captivated taste buds worldwide with its delicate texture and vibrant flavors. Our curated collection of Pavlova recipes offers a delightful journey through different variations of this iconic dessert, ensuring an unforgettable culinary experience. Embark on a sweet adventure as you explore Pavlova recipes ranging from the traditional to the innovative, featuring unique flavor combinations, creative toppings, and even gluten-free options. Prepare to be enchanted by the timeless charm of Pavlova, a dessert that embodies elegance, lightness, and pure joy.

Here are our top 2 tried and tested recipes!

THE BEST PAVLOVA

The Best Pavlova image

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

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Yield 12

Number Of Ingredients 8

Ingredients

3 egg whites
1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ¼ cups heavy whipping cream
½ cup confectioners' sugar
1 pint fresh strawberries

Steps:

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, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g

BEST EVER NEW ZEALAND PAVLOVA

Best Ever New Zealand Pavlova image

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

Provided by KERRYNZ

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Time 55m

Yield 12

Number Of Ingredients 7

Ingredients

3 egg whites
1 ¼ cups white sugar
2 tablespoons water
3 teaspoons cornstarch
½ teaspoon vanilla extract
1 teaspoon distilled white vinegar
⅛ teaspoon salt

Steps:

Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.

Nutrition Facts : Calories 87.7 calories, Carbohydrate 21.5 g, Protein 0.9 g, Sodium 38.2 mg, Sugar 20.9 g

Tips:

Use fresh, high-quality ingredients for the best results.
Make sure your oven is preheated before baking the pavlova.
Do not open the oven door during baking, as this will cause the pavlova to collapse.
Let the pavlova cool completely before frosting and decorating.
If you are having trouble getting the pavlova off the parchment paper, try running a knife around the edges before flipping it over.
Pavlova can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Pavlova is a delicious and impressive dessert that is perfect for any occasion. With its crispy meringue shell and fluffy, creamy filling, it is sure to be a hit with everyone who tries it. Follow these tips to make the perfect pavlova every time.