A DRAMA QUEEN'S PAVLOVA
Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut - it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.
Provided by PREGOCOOK
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
- Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Nutrition Facts : Calories 207 calories, Carbohydrate 39.8 g, Cholesterol 7.6 mg, Fat 4.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 56.3 mg, Sugar 37.4 g
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Ghazi Sultan
[email protected]I will never make this pavlova again.
Yasser Sehsah
[email protected]This pavlova was a disaster!
Habib Buriro
[email protected]I would not recommend this recipe to a beginner.
Christopher Fulghum
[email protected]The pavlova was a bit difficult to make, but it was worth it in the end.
Sajon Razz
[email protected]This pavlova was a bit too sweet for my taste, but it was still good.
Jahlo Marozo
[email protected]I can't wait to make this pavlova again!
Ipeleng Dau
[email protected]This was the best pavlova I've ever had!
Blessing Prah
[email protected]I would definitely recommend this recipe to anyone who loves pavlova.
Faiz Ur Rehman
[email protected]This pavlova was amazing! It was so light and fluffy, and the topping was the perfect balance of sweet and tart.
Ramzan Pappi
[email protected]I followed the recipe exactly and my pavlova turned out great! It was so easy to make and it was absolutely delicious.
Naod Solomon
[email protected]This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was light and fluffy, and the topping was delicious.
Nicholas goodness
[email protected]I love this pavlova! It's so light and fluffy, and the topping is the perfect balance of sweet and tart. I've made it several times now and it's always a hit.
SL KARAOKE WITH [R AND S]
[email protected]This was my first time making a pavlova and it turned out great! The instructions were easy to follow and the pavlova was delicious. I will definitely be making this again.
Robi Chowdhury
[email protected]I've made this pavlova several times now and it always turns out perfectly. It's such a showstopper and it's always a crowd-pleaser. The meringue is always light and fluffy, and the topping is always delicious.
Bethany Hughes
[email protected]This pavlova was a huge hit at my dinner party! It was so easy to make and everyone loved it. The meringue was light and fluffy, and the topping was the perfect balance of sweet and tart. I will definitely be making this again!