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.
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Fernando Fuentes
[email protected]This recipe is a waste of time and ingredients. Don't bother.
Joy Kelly
[email protected]I'm not sure what went wrong, but this pavlova was not good. I followed the recipe exactly, but it just didn't work.
Oche Boniface
[email protected]This pavlova was a disaster! The meringue didn't rise properly, and the topping was too runny.
Aaliyah Griffin
[email protected]I wasn't a fan of the passionfruit topping, but the meringue was delicious.
ahsanullah omarkhil
[email protected]This pavlova was a bit too sweet for my taste, but it was still a good dessert.
Micheal Green Official
[email protected]I love this pavlova! It's the perfect dessert for any occasion.
Shayan Ahmad Khan
[email protected]This pavlova is absolutely delicious! The meringue is light and fluffy, and the passionfruit topping is tangy and sweet. I highly recommend this recipe.
Abbaa Javed
[email protected]This was my first time making a pavlova, and it turned out great! The meringue was a little tricky to get right, but I'm so glad I persevered. It was worth it!
Allan Taipari
[email protected]I've made this pavlova twice now, and it's always a winner. It's so easy to make, and it always turns out perfectly.
Richard Junior Sinamoi
[email protected]This pavlova was a huge hit at my last dinner party! Everyone loved the light and fluffy texture of the meringue, and the passionfruit topping was the perfect balance of sweet and tart.