Pavlova Recipe Hairy Bikers Recipes

GIANT PAVLOVA

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Line two baking trays with baking parchment.
• Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed.
• Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar.
• Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife.
• Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled
• Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled.
• Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect.
• When the meringues have cooked, gently peel off the baking parchment.
• To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately.

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

HAIRY BIKERS: PLUM PAVLOVA

Steps:

• First make the meringue. Preheat the oven to 150°C. Draw a circle of about 23cm in diameter on a sheet of baking paper and place this on a baking tray.
• Beat the egg whites with a hand-held electric whisk, until soft peaks form. Mix the cinnamon with the sugar, then slowly add this to the egg whites. Add a tablespoon at a time to start with and then slightly more, beating in between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold it in.
• Use a few blobs of the meringue to secure the baking paper to the baking tray, then pile the rest into the circle. Make a slight indentation in the middle and let the meringue form peaks around the side.
• Bake the meringue in the oven for about an hour and 15 min to an hour and a half. It should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue in there to cool.
• Put the cherries in a small saucepan with the kirsch. Bring to the boil, then turn the heat down and simmer until soft and most of the kirsch has been absorbed.
• To make the spiced plums, put the wine, orange juice, sugar, spices and orange zest in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for a few min until syrupy. Add the plums and poach them in the liquid for a few min, or until soft but still holding their shape.
• Remove the plums from the liquid, peeling off the skins as you go. Strain the cooking liquid.
• Whip the cream and add the icing sugar and the cinnamon, then stir in a couple of tablespoons of the plum liquid and the cherries. Spoon the cream over the meringue base, top with the plums and drizzle over any remaining liquid.

PERFECT PAVLOVA

Steps:

• Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
• Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
• Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
• When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova

EASY PAVLOVA

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.