CHEF JOHN'S PAVLOVA WITH STRAWBERRIES
This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
- Bake in the preheated oven for 1 hour.
- Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 18.4 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 29.4 mg, Sugar 16.1 g
PAVLOVA
Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F (93°C) in step 4.)
- With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between. Once all of the sugar has been added, turn the mixer up to high speed and continue beating until glossy stiff peaks form, about 2 minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won't move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
- Spread the pavlova mixture into an 8-9-inch circle (see note for mini size). You can make decorative peaks with the back of a large spoon if desired. Make sure the edges are relatively tall and there is a nice dip in the center.
- Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F (93°C). The pavlova will stay in the oven as it cools down to 200°F (93°C). Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking.
- Turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.
- Once cool, top the pavlova with whipped cream and assorted toppings. Slice and serve.
STRAWBERRY PAVLOVA
This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h55m
Yield 10
Number Of Ingredients 10
Steps:
- Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
- On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
- Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
- Remove from oven and let cool.
- When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 27.9 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 41.2 mg, Sugar 24.1 g
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
STRAWBERRY PAVLOVA
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.
Provided by Nigella Lawson
Categories brunch, project, dessert
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
- Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
- To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
- To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams
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