pavlova

Découvrez notre recette facile et rapide de Mini-pavlovas accompagnés de sapins meringués sur Femme Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Mini-Pavlovas Accompagnés De Sapins Meringués

Oeufs

250 g Sucre en poudre

cl Crème fleurette à 30 %

250 g Fruits rouges

Sucre glace

Mini-pavlovas accompagnés de sapins meringués

1. Préchauffez le four à 120 °C (th. 4). Battez les blancs d'œufs en neige ferme, ajoutez le sucre et continuez à battre, jusqu’à obtenir une meringue ferme et brillante. Verse-la dans une poche munie d’une douille étoile et dressez des petits nids sur une plaque recouverte de papier cuisson.

2. Enfournez pour 1 h, puis laissez refroidir les meringues dans le four éteint, porte ouverte.

3. Montez la crème bien froide en chantilly et garnissez-en les disques de meringue. Parsemez-les de fruits rouges, puis saupoudrez de sucre glace.Sapins meringués1. Réalisez une meringue (recette ci-dessus) en y ajoutant une pointe de colorant vert, puis versez dans une poche à douille cannelée.

2. Sur une plaque recouverte de papier cuisson, dressez des petits sapins : appuyez une première fois pour obtenir la base, relâchez, soulevez légèrement la douille, puis appuyez à nouveau pour le deuxième étage. Répétez pour la pointe du haut.

Découvrez notre recette facile et rapide de Mini-pavlovas aux fruits rouges sur Femme Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Mini-Pavlovas Aux Fruits Rouges

Blancs d’oeufs

cl Crème fleurette très froide

200 g Fruits rouges mélangés

g Sucre glace

Mini-pavlovas aux fruits rouges

Préchauffez le four à 120 °C (th. 4). Battez les blancs d’œufs en neige ferme. Ajoutez le sucre en pluie et continuez de battre jusqu’à obtention d’une meringue ferme et brillante.

Versez la meringue dans une poche à douille et dressez des petits tas réguliers sur une plaque de cuisson recouverte de papier sulfurisé.

Enfournez la plaque pour 1 h. Arrêtez la cuisson et laissez refroidir les meringues à l’intérieur du four pendant 1 h, porte ouverte.

Montez la crème fleurette en chantilly. Garnissez les meringues de crème, décorez de fruits rouges (myrtilles, fraises, groseilles…) et saupoudrez de sucre glace. Servez sans attendre.

Toffee, Chocolate And Caramel Pavlova

butter

light muscovado sugar, or other light brown sugar

water

golden syrup

tbsp white wine vinegar

450 grams/1lb caster sugar

tsp cornflour

tsp white wine vinegar

500 milliliters/18fl oz double cream

75 milliliters/3fl oz water

dark chocolate, melted

Toffee, chocolate and caramel pavlova

Layers of mascarpone, cream and berries make this double-decker pavlova irresistible.

Berry and mascarpone pavlova recipe

gluten-free cornflour

lemon juice

(2 1/3 cups) caster sugar

punnet fresh raspberries

punnet blueberries

punnet blackberries

caster sugar

lemon, juiced

thickened cream

mascarpone,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599657775001&=domain=taste

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Light and fluffy marshmallow&nbsp;surrounded by a crunchy outer shell! This recipe is truly, the best pavlova recipe you'll ever find and by following my tips and tricks, you'll be making your own beautiful pavlova in no time!&nbsp;

Best Pavlova Recipe

egg whites (at room temperature)

granulated/caster sugar

salt

tsp cornflour/cornstarch

tsp white vinegar

vanilla essence

cream (for whipping)

strawberries or other fresh berries (for serving)

Preheat oven to 300F/150C

Get some paper towel, and soak it in in a little white vinegar. Wipe out your bowl and whisk with the vinegar.

Whisk together the egg whites and salt until stiff peaks form. 

Gradually add sugar, 1/4 of a cup at a time and whisk after each addition for about 1 minute. Whisk until sugar has dissolved. To test to see if it's dissolved, gently rub a little bit of the meringue mixture between your fingers. If it's grainy, keep whisking.&nbsp;

After the last of the sugar has been added, whisk on high for 3 minutes. The mixture should be very thick and glossy.

Combine the cornflour/cornstarch, vinegar and vanilla essence in a very small bowl.&nbsp;

Add to the meringue mixture and whisk until just combined.&nbsp;

Line a 12" round pizza tray with a piece of baking paper/parchment paper cut into a circle.&nbsp;

Start scooping out the meringue mixture, forming a circle roughly 8-9" in diameter.

Use a spatula, to gently start shaping your pavlova. Start at the bottom and gently make nice neat lines moving toward the top of the pavlova (see image).&nbsp;

Reduce oven temperature to 250F/120C and place pavlova in the oven on the middle shelf.

Cook for 1 hour to 1 hour and 15 minutes. Turn on oven light to see the pavlova. The pavlova should be lightly browned. If you to, quickly open the oven door and touch the pavlova. It should be dry to the touch.&nbsp;

Turn off the oven, and leave the pavlova in the oven with the door closed for 3 hours until the pavlova is cooled down.

To serve, whip the cream, and gently spoon into the centre of the pavlova. Top with fresh berries.&nbsp;

Pavlova is an easy dessert with a crisp exterior and soft marshmallow-y inside. Filled with whipped cream and fresh fruit, it&#039;s elegant and beautiful!

{Mini} Pavlova Dessert Recipe

sugar

vanilla extract

corn starch

(very cold) heavy whipping cream

fruit

mint leaves ( , for garnish, optional)

Preheat your oven to 200 degrees F. Line a large baking sheet with parchment paper.

Using a stand mixer or handheld electric mixer, beat the egg whites on high speed for about 1 minute until soft peaks form. With the mixer still on, gradually add in the sugar, 1 tablespoon at a time, and beat 10 minutes on high speed, or until stiff peaks form. It will be smooth and glossy.

Using a spatula, quickly fold in the lemon juice and vanilla extract, then fold in the corn starch and gently mix until well blended.

Pipe meringue into 3 to 3 1/2-inch wide nests onto the parchment paper using a 1M Star tip. Indent the center with a spoon to allow room for toppings.

Bake for 1 hour and 15 minutes, then turn the oven off and without opening the door, let meringue sit in the oven until completely cooled, about 3-4 hours. (The outsides will be dry and crisp to the tap and a very pale cream-colored, and insides will still be marshmallow soft.)

Transfer the pavlova with the parchment paper onto the counter for assembly.

To make the whipping cream: beat cold whipping cream with 2 tablespoons powdered sugar in a cold bowl for 2 - 2 1/2 minutes or until whipped and spreadable.

Once pavlova are completely cool, pipe some of the whipped cream in the indentation and top with a little fresh fruit.

Serve and enjoy within 3 hours.

https://embed.mediavine.com/videos/yukx2j3dedaqhpsch0l4

Pavlova is an easy dessert with a crisp exterior and soft marshmallow-y inside. Filled with whipped cream and fresh fruit, it's elegant and beautiful!

Mini Pavlova

Luscious layers of whipped cream, folded with raspberry jam take this mixed berry pavlova to delicious new heights.

Best-ever berry-cherry pavlova

Coles Australian Free Range Egg whites

(330 grams) caster sugar

Coles Thickened Cream

tbsp icing sugar mixture

raspberry jam, warmed, strained

Icing sugar mixture, extra, to dust

raspberries

(40 grams) icing sugar mixture

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5655441638001&=domain=taste

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Make a fast and festive dessert of crimson-coloured berries atop baby pavs.

Cranberry and cinnamon pavlovas

wild cranberries in syrup

(1/4 cup) caster sugar

x 7cm cinnamon stick

x 300 milliliters ctn double cream

bought pavlova nests

Turn two Christmas classics – pavlova and cherries – into one fabulous dessert.

Triple-layered vanilla pavlova with cherry sauce

(1 1/2 cups) caster sugar

tbsp cornflour

tsp vanilla extract

fresh cherries, pitted, halved

(1/3 cup) caster sugar, extra

tbsp Anathoth Cherry Berry Jam

450 milliliters thickened cream, whipped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

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This Australian take on the classic English dessert Eton mess takes advantage of what's in season.

Mango and passionfruit Australian mess

mangoes

vanilla bean, split lengthways, seeds scraped

tbsp icing sugar, sifted

Pulp of 4 passionfruit

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5754575246001&=domain=taste

5348771529001-5754575246001

An Aussie favourite, pavlova is prized for its crisp meringue and soft, marshmallowy centre. Try this version for your next party.

Mini lemon custard pavlovas

egg whites,

(1 cup) caster sugar

tbsp custard powder, sifted

300 milliliters ctn double cream

(1 cup) lemon curd or lemon butter

raspberries,

Pure icing sugar, to dust

An Aussie favourite, pavlova is prized for its crisp meringue and soft, marshmallowy centre.

Traditional pavlova

milliliters (1 1/2 cups) thickened cream

mangoes, cheeks removed, peeled,

banana, peeled, thinly sliced

passionfruit, halved

meringue tower for Christmas. shaped like a tree with raspberry coconut truffles and raspberry compote and coconut cream.

christmas tree meringue tower with raspberry and coconut

tbsp corn flour

fresh raspberries (plus more for filling)

tbsp caster sugar

250 ml double cream

tbsp icing sugar

vanilla extract (or use coconut extract)

ml coconut cream

ml sweetened condensed milk

icing sugar

desiccated coconut (plus 1/2 cup more to coat them in)

white chocolate

Preheat the oven to 130c 265f fan (150c for non fan ovens)

If you have a large range oven you could bake this in one go, if not then make half at a time. (half the recipe quantity for each batch)

Line four baking trays with baking paper

In a very clean bowl (see tips on post) add the egg whites and start whipping, once peaks form and they have doubled in volume add the sugar a spoonful at a time.

Once the sugar is added turn the mixer up to high speed a leave for 5 minutes.

Scrape around the bowl with a clean dry spatula, add the corn flour and continue mixing for 3 to 5 minutes.

Check mixture by rubbing some between your fingers, if you can still feel big grains of sugar it needs to be mixed for longer. keep mixing until the mixture feels smooth. you should be able to tip the bowl upside down and it doesn&#x27;t move.

Now we need to create the layers

For the base layer, which is the largest, first spoon on 1/2 cup of meringue in the centre of the baking tray in a neat circle.

Fit a piping bag with a star nozzle and pipe a cross, then pipe a line in between creating a star with 6 points. then pipe more mixture so you have a large pavlova like layer in the shape of a star. Use the back of a spoon to make a well in the centre then make sure the top is flat.

Then make the next layer the same way but slightly smaller, and the third.

The next 2 layers can be thinner but still make a well in the centre.

For the final layer make a little point on the top to look like the top of a tree.

The smallest layers will need 1 and a half to 2 hours and the largest layers 2 and a half hours. let the meringues cool in the oven with the door ajar if you can.

For the meringue

Break the raspberries up into small pieces then add to a bowl with the other ingredients and mix.

Using wet hands roll into balls and then roll into some more coconut and place on a tray and cover and place in the fridge to chill, you can pipe on some white chocolate if you wish and spray with gold spray (you can also use shop bought coconut truffles)

For the truffles

Add the raspberries, caster sugar and water in a pan and simmer until they become really juicy. reduce a little and then let cool in the fridge. (you can pour through a sieve to remove seeds before you reduce it if you wish)

Add the cream in a bowl with icing sugar and mix until it just starts to thicken then add the coconut cream and vanilla and mix again until soft peaks form.

For the filling

Melt the white chocolate in a bowl over a pan of boiling water then add to a piping bag, snip the end off so you have a small hole and pipe stars onto some baking paper, spray with some gold lustre spray and leave to harden.

white chocolate stars

Take the base layer and place on a large platter

Fill with some cream and then spoon on some compote and add some fresh raspberries then add the next layer.

Continue building up the layers and adding the filling between each one.

Decorate with the gold stars and truffles, you can add some raspberries and red currents also if you wish.

Assembling it

I have long been a pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue.

Cappuccino pavlova

tsp instant espresso powder (not instant coffee granules)

300 milliliters/10fl oz double cream

cocoa powder

I have long been a Pavaholic but this is my first venture into a fruit-free version. The instant espresso powder (do not use regular instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue.

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The most viewed pavlova recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine