Rolled Microwave Pavlova Recipes

ROLLED MICROWAVE PAVLOVA

Rolled microwave pavlova image

looks like a rolled sponge, tastes different to a traditional pavlova but is quicker and easier to make. I stumbled across this recipe by mistake. It can be frozen for up to 3 days, take out and thaw an hour before serving if frozen

Provided by Wilz3075

Categories Dessert

Time 18m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

3 egg whites
3 tablespoons caster sugar
1/2 cup desiccated coconut, browned
1/2 cup whipped cream
1 cup fruit salad (whatever fruit you like)

Steps:

Beat egg whites and castor sugar till stiff peaks form.
Spread onto lunchpaper placed over microwave tray forming a round.
Cook on high for 3 minutes (850 watt microwave used).
Let cool.
On another lunchpaper or baking paper spread out browned coconut enough to go over base of cooked egg white sugar mixture.
Place egg white mixture over top of coconut.
Spread with whipped cream and fruit mixture.
Using the lunch paper roll carefully like rolling up a towel.

Nutrition Facts : Calories 132.6, Fat 8.2, SaturatedFat 5.6, Cholesterol 22.1, Sodium 51.2, Carbohydrate 13.2, Fiber 0.7, Sugar 9.1, Protein 2.6

PAVLOVA

Pavlova image

This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 16

Ingredients

MERINGUE:
4 large egg whites, room temperature
1 cup sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
CREAM LAYER:
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4 cup sugar
1/4 cup water
1-1/2 teaspoons cornstarch

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.

Nutrition Facts :

ROLLED PAVLOVA (NEW ZEALAND & AUSTRALIA)

Rolled Pavlova (New Zealand & Australia) image

POSTED FOR ZAAR WORLD TOUR 5. If you have tried the traditional pavlova recipe and would like to progress on to something more up-market, here's a rolled pavlova to try. Don't be put off - it is super-easy but looks very " flash". Flash in Kiwi: sensational it looks really good "that's flash". From http://www.shopenzed.com/new-zealand-recipes-xidc3623.html

Provided by UmmBinat

Categories Dessert

Time 35m

Yield 1 pavlova, 6 serving(s)

Number Of Ingredients 12

Ingredients

3 egg whites
1 cup fine sugar
1 teaspoon vanilla essence
1 teaspoon vinegar
1 tablespoon cornflour (cornstarch)
1 1/2 tablespoons fine sugar
1 1/2 tablespoons macadamia nuts
1 1/2 tablespoons skinned hazelnuts
1/2 teaspoon ground cinnamon
1 cup whipped cream
2 tablespoons coffee or 2 tablespoons pureed berries
2 tablespoons icing sugar

Steps:

Preheat the oven to 350 degrees F. Line a sponge roll tin with baking paper.
Beat the egg whites until stiff. Gradually beat in the sugar, a spoonful at a time, until the sugar has dissolved.
Fold in the vanilla, cornflour and vinegar and spoon into the prepared tray.
Put the crust ingredients into a food processor and process until the consistency of breadcrumbs. Sprinkle over the meringue.
Bake for 10-15 minutes.
Lift the Pavlova on its baking paper onto a rack to cool.
Whip the cream with the coffee, spread over the Pavlova, and roll up, removing the baking paper as you go. Don't worry if the Pavlova cracks a little - sprinkle with icing sugar.
To serve, cut into slices.

Nutrition Facts : Calories 242.1, Fat 5.1, SaturatedFat 1.7, Cholesterol 7.6, Sodium 40.9, Carbohydrate 47.9, Fiber 0.5, Sugar 45.5, Protein 2.6

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