Best 4 Pavlova Meringue Whipped Cream Fresh Fruit Recipes
Indulge in the delightful realm of Pavlova, a culinary masterpiece that harmonizes crispy meringue, luscious whipped cream, and an array of vibrant fresh fruits. Originating from New Zealand, this iconic dessert has captivated taste buds worldwide with its ethereal texture and vibrant flavors.
Discover the art of crafting the perfect meringue, a crucial element of Pavlova's enchanting allure. Learn the secrets of achieving crisp outer shells and soft, marshmallow-like interiors, ensuring an unforgettable taste experience.
Explore the secrets of creating velvety whipped cream, the perfect complement to Pavlova's crisp meringue. Discover techniques for achieving light and fluffy peaks, adding a touch of sweetness and richness to balance the tartness of fresh fruits.
Uncover the art of selecting and preparing the freshest fruits, the crowning glory of any Pavlova. Learn how to choose the ripest and most flavorful berries, stone fruits, and tropical fruits, ensuring a vibrant and visually stunning presentation.
With step-by-step instructions and helpful tips, this comprehensive guide will empower you to create a Pavlova that will impress your friends and family. Indulge in the joy of baking and savor the sweet symphony of flavors that make Pavlova a timeless classic.
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
NEW ZEALAND PAVLOVA
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Try out this delicious Pavlova recipe-one of New Zealand's national desserts that is made with a meringue shell, whipped cream, and fresh fruit.
Provided by Syrie Wongkaew
Categories Dessert
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Heat the oven to 275 F/140 C and place the rack in the middle of the oven.
- Line a baking tray with aluminum foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
- In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks .
- Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
- Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
- Add the vanilla and gently fold the mixture again.
- Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
- Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color.
- Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
- Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
- Gather the ingredients.
- Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
- Prepare the fruit by washing it and slicing any that aren't going to be left whole.
- If using bananas, toss with the lemon juice to prevent browning.
- Gently spread the cream over the top of the cooled meringue with a spatula.
- Arrange the fruit on top. Garnish with fresh mint, if desired.
- Serve immediately and enjoy.
Nutrition Facts : Calories 406 kcal, Carbohydrate 74 g, Cholesterol 34 mg, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, Sodium 65 mg, Sugar 69 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
PAVLOVA - MERINGUE, WHIPPED CREAM, FRESH FRUIT
Steps:
- Preheat oven to 275° F. Separate eggs, putting whites in mixing bowl with salt. Discard yolks. Beat egg white/salt mixture until thickened. Gradually add sugar, continually mixing until very thick. Add corn starch and vinegar, and mix well. Pour mixture onto Silpat silicone baking sheet (brown paper from grocery bag, waxed paper, or thick aluminum foil could substitute). Form about a 8-9" circle, formed higher toward the edges, and more hollow toward the center. This will provide a nest for the whipped cream. Cook for 1 1/4 hours. When finished, cool before removing from cooking sheet. Prepare whipped cream, forming stiff peaks. The meringue is so sweet, no additional sugar should be used in the cream. Pile the cream on the meringue shell. Add freshly washed berries on top of the cream. Use a single type of fruit, or mix and match with several varieties. You can't go wrong with strawberries, raspberries or blueberries. Chill for at least 1 hour before serving.
PAVLOVA WITH WHIPPED CREAM AND FRESH FRUIT
Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud.
Provided by JessicaFarewell
Categories Dessert
Time 1h15m
Yield 1 pavlova, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
- 2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
- 3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.
Nutrition Facts : Calories 435.4, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 368.8, Carbohydrate 55.9, Sugar 50.4, Protein 4.8
Tips:
- Use superfine or caster sugar for the meringue, as it dissolves more easily and gives a smoother texture.
- Make sure the mixing bowl and whisk are completely clean and free of any grease, as this can prevent the meringue from whipping properly.
- Whip the meringue on medium speed until it forms stiff peaks, but be careful not to overwhip it, as this can make it grainy.
- When adding the vinegar or lemon juice to the meringue, do so one teaspoon at a time and whisk constantly. This will help to stabilize the meringue and prevent it from collapsing.
- Bake the meringue in a preheated oven at a low temperature (120-150°C) for a long time (1-2 hours). This will help to dry out the meringue and make it crisp.
- Once the meringue is cooked, turn off the oven and leave the meringue to cool completely in the oven with the door closed. This will help to prevent the meringue from cracking.
- When making the whipped cream, use heavy cream (at least 35% fat) that is very cold. This will help the whipped cream to whip up quickly and hold its shape.
- Sweeten the whipped cream with powdered sugar, as this will help to prevent it from becoming grainy.
- To assemble the pavlova, place the meringue on a serving plate and top with the whipped cream and fresh fruit. Serve immediately.
Conclusion:
Pavlova is a delicious and impressive dessert that is perfect for any special occasion. With a crispy meringue base, a creamy whipped cream topping, and a variety of fresh fruit, it is sure to please everyone. By following these tips, you can make a pavlova that is both beautiful and delicious.
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