PAVLOVA WITH PEACH CUSTARD
A simple version of pavlova.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Mark 28cm circle on baking paper-covered oven tray.
- 2. Beat egg whites in large bowl with electric mixer until soft peaks form.
- 3. Gradually add sugar, beat until dissolved between each addition.
- 4. Spread half the egg white mixture over circle on tray, pipe remaining mixture around edge.
- 5. Bake in very slow oven (200F) for about 1 1/2 hours or until dry to touch. Turn oven off; cool pavlova in oven with door ajar.
- 6. Fill cold pavlova with custard; decorate with extra peaches, if desired.
- 7. Peach Custard: Combine sugar, cornflour and custard powder in pan, gradually stir in milk.
- 8. Stir over heat until custard boils and thickens, simmer for 1 minute; cool.
- 9. Blend or process peaches and custard until smooth.
PEACH AND POMEGRANATE PAVLOVA
Pomegranate seeds look stunning sprinkled simply over the top of this pavlova. Their vibrant color really lifts the dessert, and the way they burst in your mouth complements the chewy meringue beautifully.
Provided by Martha Collison
Categories HarperCollins Soufflé/Meringue Dessert Peach Pomegranate Summer Milk/Cream
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
- Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don't mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don't have time, just leave it to cool on the tray until completely cold.
- Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.
GRANDMA PERRITT'S PAVLOVA WITH CUSTARD CREAM
Pavlova is a dessert made very frequently down here in Australia. Both Aussies and New Zealander's claim it is from their country. This is my Grandma's recipe - I added my custard cream recipe (to use us the egg yolks). Serve with whipped cream and topped with fresh fruit (this is called being "dressed") A dressed pav is best eaten straight away, left overs may go soggy. Cooking time includes cooling time. A bit tedious to make, but oh so worth every bite!
Provided by cookingpompom
Categories Dessert
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat your oven - as hot as it will go while you prepare the pav mix.
- Place baking paper on a pizza tray and set aside.
- In a large clean bowl (metal or glass) beat the egg whites on high until thick and "soft peak stage" (when you lift the beaters up, the egg whites resemble whipped cream).
- Turn the beaters down to low, add the sugar 1 tablespoon at a time. Once all in, return to high and beat for 7-10 minutes until the sugar is dissolved (check by rubbing a small amount of mix inbetween your thumb and finger - there should be no grit).
- Turn the beaters to low and add the flour and vinegar, mix well.
- Use a metal spoon to scrape out the mix onto the lined tray.
- I aim for a 10 inch circle, it will be a mound.
- Place in a hot oven and turn down to 130oC straight away. Bake for 1 hour. Turn the oven off and leave for another hour. Open the door and leave for another hour. The pav needs to be cold when it leaves the oven (this makes the outside crunchy and the inside soft marshmellowy).
- Dress just before serving.
- Custard cream:.
- In a bowl (medium) beat the egg yolks, flour, sugar and vanilla.
- In a saucepan gently heat the cream and milk over a low heat.
- Pour the yolk mix in and whisk constantly until thick and almost to boiling point.
- Set aside and cool for 5 mintues, then pour into a clean bowl.
- Place cling wrap over the top (to catch the skin so you can discard it).
- Serve on the side (cold) to a dressed pavlova.
Nutrition Facts : Calories 341.5, Fat 15.8, SaturatedFat 9.1, Cholesterol 157.7, Sodium 65.9, Carbohydrate 44.8, Sugar 38.6, Protein 5.6
PAVLOVA WITH FRUIT CUSTARD FILLING
An old family favourite. Makes a beautiful pavlova. The custard filling uses the left over egg yolks which is a bonus.
Provided by Ivana
Categories Dessert
Time 1h45m
Yield 1 Pavlova, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make pavlova.
- Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
- Mixture must stand in peaks.
- Pile mixture onto a buttered large plate,eg dinner plate size.
- On top of this mixture make a dip-- this is where the custard filling will go later.
- Put in preheated oven 150 C for 30minutes.
- Reduce heat to 110 C and bake for further 45minutes.
- After this time, turn off oven and let pavlova cool in oven.
- To make the custard filling: Put fruit salad into a small pan on the stove top.
- Bring to boil,add cornflour dissolved in water to thicken mix.
- Lastly add the beaten egg yolks and butter.
- Cook on medium heat for a few minutes till mixture is thick.
- Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
- When the custard is cold, place in the"dip" on top of the pavlova.
- Top with whipped cream.
- Add passionfruit (optional) to decorate if you like.
Nutrition Facts : Calories 429.9, Fat 19.2, SaturatedFat 11.6, Cholesterol 117, Sodium 86, Carbohydrate 63.9, Fiber 0.9, Sugar 59.4, Protein 3.6
THE BEST PAVLOVA
Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted!
Provided by Virginia
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
- In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
- Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
- In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 25.3 g, Cholesterol 34 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 5.7 g, Sodium 23.7 mg, Sugar 23.1 g
BROWN-SUGAR PEACH PAVLOVA
A perfectly ripe peach is a beautiful thing, but when poached and set atop a fluffy cloud of pavlova? They're simply stunning! The peach halves are cooked in water, lemon, sugar, and vanilla. They sit atop a bed of whipped cream over the meringue. Using brown sugar gives a a subtle caramel flavor to this pavlova.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 12
Steps:
- Pavlova: Preheat oven to 300°F with a rack in center. Line a baking sheet with parchment. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle on parchment; turn parchment marked-side down.
- Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.
- Secure marked parchment to baking sheet with a small dollop of meringue under each corner. Using a rubber spatula, spread remaining meringue onto marked 8-inch circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment and let cool completely on rack.
- Poached peaches: Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2 1/4 cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Add peaches (cut-sides up) and cover with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.
- Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, discarding skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.
- Topping: In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut-sides down. Drizzle with syrup, slice into wedges, and serve immediately.
PEACH MELBA PAVLOVA
No summer soirée is complete without a perfect pavlova - make the meringue ahead of time and store in a cake tin
Provided by Mary Cadogan
Categories Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste.
- Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like.
- Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate.
- Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool.
- Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.
Nutrition Facts : Calories 461 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
More about "pavlova with peach custard recipes"
PEACH PAVLOVA TRIFLE RECIPE WITH BRANDY CUSTARD
From gourmettraveller.com.au
Servings 10-12Category DessertAuthor Emma KnowlesTotal Time 2 hrs 10 mins
- For mini pavlovas, preheat oven to 150°C. Line several oven trays with baking paper. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour. Spoon into rough quenelles with 2 dessertspoons onto trays. Place in oven, reduce to 120°C, and bake until crisp but not coloured (1-1¼ hours). Turn off heat and cool completely in oven with door closed (3-4 hours). Meringues will keep in an airtight container for a day.
- For peach jelly, stir rosé, sugar, orange and lemon juice and 1 litre water in a large saucepan over medium-high heat until sugar dissolves. Add peaches, bring to a simmer, then weight with a plate to submerge. Reduce heat to medium and simmer until peaches are just tender (10-15 minutes). Cool in syrup. Strain 1 litre syrup into a clean saucepan. Peel peaches, cut into wedges, return to remaining syrup and refrigerate until needed. Bring peach syrup in saucepan to a simmer, squeeze excess water from gelatine, add to pan and stir to dissolve. Cool, then pour into a 2.5-litre trifle bowl and refrigerate until set (4-5 hours).
- Meanwhile, for brandy custard, place cream, milk and vanilla bean and seeds in a saucepan and bring to the boil. Whisk yolks, flour and sugar in a heatproof bowl, strain in cream mixture and whisk to combine. Return to pan and whisk over low heat until thick (4-5 minutes). Whisk in brandy, transfer to a container, cover surface directly with plastic wrap and refrigerate until chilled. Custard will keep in an airtight container for 3 days.
- Pour 250ml peach syrup into a bowl and mix in brandy. Add savoiardi and leave until liquid is absorbed (2 minutes). Arrange in a single layer on peach jelly, top with a layer of poached peach, pour custard on top, top with another layer of savoiardi and another layer of peaches. Cover and refrigerate until required (up to 2 days).
STRAWBERRY PAVLOVA WITH SAFFRON CUSTARD RECIPE | JAMES …
From jamesbeard.org
PEACHES AND CREAM PAVLOVA - BROMA BAKERY
From bromabakery.com
PAVLOVA WITH PEACHES AND BERRIES RECIPE - GREAT BRITISH …
From greatbritishchefs.com
PEACH PAVLOVA - EASY PAVLOVA RECIPE - LAVENDER & MACARONS
From lavenderandmacarons.com
Reviews 1Category Dessert
- Drop the egg whites in a clean dry bowl and using a hand mixer or stand mixer with a whisk attachment beat on a low speed until firm peaks form.
- Increase the speed and start adding sugar, one tablespoon at a time making sure sugar is fully dissolved into the beaten egg whites before adding another tablespoon.
- Beat sugar on a medium speed until stiff peaks form. (If you lift the whisk, the peaks will hold without collapsing).
PEACH AND PASSION FRUIT PAVLOVA RECIPE | THE FEEDFEED | PAVLOVA …
From pinterest.com
BEST PEACH RECIPES FOR SUMMER | MARTHA STEWART
From marthastewart.com
RHUBARB AND CUSTARD PAVLOVA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
PEACH PAVLOVA ROULADE RECIPE - ALDI.COM.AU
From aldi.com.au
PEACH AND PASSION FRUIT PAVLOVA | DESSERT RECIPES | GOODTO
From goodto.com
AUSTRALIAN CUSTARD TOP PAVLOVA RECIPE - AUSTRALIAN EGGS
From australianeggs.org.au
THE WORLD’S GREATEST DESSERT: 10 SUPERB PAVLOVAS – FROM …
From theguardian.com
PEACH & HONEYCOMB PAVLOVA RECIPE - ALDI.COM.AU
From aldi.com.au
PEACH PAVLOVA RECIPE WITH MASCARPONE CREAM
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love