AUSTRALIAN PAVLOVA
Ever since we went to New Zealand, I've been a fan of pavlova. My daughter made one for Easter this year and it was so good. I decided to do a little detective work as to the origin of pavlova and found out that both New Zealand and Australia claim to be the originators of this elegant dessert! This version has been adapted from...
Provided by Carolyn Haas
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 225ºF. Line a baking sheet with parchment paper and trace a 9 inch circle on the paper.
- 2. Beat eggwhites until stiff peaks form. Add superfine sugar gradually. Beat for a total of about 10 minutes or until sugar has dissolved. Add cream of tartar. Beat for 1 minute. Spoon mixture onto circle. Using a spatula, shape into a circle with high sides. Make ridges up the sides.
- 3. Bake for 1 hour or until firm. Turn off the oven. Allow pavlova to cool in oven with door slightly ajar.
- 4. Using an electric mixer on high speed, beat whipping cream, powdered sugar and vanilla until soft peaks form.
- 5. Place pavlova on a serving plate. Top with whipped cream mixture. Arrange fruit on top. Serve.
- 6. NOTE: In the US, powdered sugar, or confectioners sugar or icing sugar (used in the whipped cream) is sugar with added cornstarch. It often comes in a bag similar to brown sugar. However, the sugar used with the egg whites is super-fine sugar which is granulated sugar, but much finer. If you can't find it in your local store, you can make your own by putting regular granulated sugar in a blender and pulsing it for a few seconds. I've also used my immersion blender to turn regular sugar into super fine sugar. I can sometimes find it in the baking section of a store and it comes in a carton like 1/2 gallon of milk.
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Ifeoma Precious
[email protected]This pavlova is a classic for a reason. It's light, fluffy, and delicious. I love the contrast between the crispy meringue and the creamy filling.
Madlene Naime
[email protected]I've never made a pavlova before, but this recipe made it easy. The instructions were clear and concise, and the finished product was amazing.
ijack7779
[email protected]This pavlova is a great dessert for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Hamid Tanveer
[email protected]I'm not a huge fan of meringue, but I loved this pavlova. The topping was the perfect balance of sweet and tart.
christain joe
[email protected]This pavlova is a bit time-consuming to make, but it's definitely worth it. The finished product is absolutely stunning and delicious.
Revenant Rojas
[email protected]I've been making this pavlova for years and it's always a crowd-pleaser. The combination of the crispy meringue and the creamy filling is irresistible.
Angelica Medina
[email protected]This pavlova is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh.
Hamda Muuse
[email protected]I made this pavlova for my family last weekend and it was a huge success. Everyone loved it!
Thenuka Tashen
[email protected]Yum! This pavlova is heavenly.
Isisalexis Kennedy
[email protected]I've tried many pavlova recipes, but this one is by far the best. The meringue is always perfect, and the topping is always delicious.
wayne bailey
[email protected]This pavlova was a huge hit at my last dinner party! It was so light and fluffy, and the topping was the perfect balance of sweet and tart. I will definitely be making this again.