pavlova recipe

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

lemon juice

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

When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert

Strawberry pavlova

caster sugar

tsp white wine vinegar

tsp cornflour

tsp vanilla extract

strawberries, hulled and halved

redcurrants, stalks removed

tbsp icing sugar

double cream

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk 4 egg whites with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">hand mixer</a> until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.

Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.

Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.

Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.

When the meringue is cool, <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.

Place in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, blitz until smooth, then push the fruit mixture through a sieve.

Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

Pavlova dessert is both pretty and delicious. Crispy on the outside and melt in your mouth on the inside, pavlova is served with whipped cream and fresh fruit.  It&#x27;s a perfect Valentine&#x27;s Day dessert or the perfect way to enjoy fresh berries.

Pavlova Recipe

tsp cream of tartar

tsp vanilla.

whipping cream (whipped)

assorted fruit

lemon curd

Heat oven to 300 degrees

Line a large cookie sheet with brown paper bag or parchment paper

Draw the desired size circle or circles using a pencil onto the paper

In large bowl, beat egg whites and cream of tartar until foamy

Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so

Beat in vanilla

Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon

Place in 300 degree oven and reduce heat to 250 degrees

Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more

Remove from oven; cool completely

Carefully remove meringue from paper

Place on serving plate and fill with whipped cream and fresh fruit

Refrigerate until serving or eat right away!!

Pavlova

This easy pavlova recipe melts in your mouth with a crisp exterior, marshmallowy center and the perfect amount of chew. Top your pavlova with fresh fruit and whipped cream for the ultimate summer treat!

vinegar*

tsp corn starch

salt

heavy whipping cream

confectioner’s sugar

fruit,

chopped nuts

Preheat oven to 200°F and adjust the rack to the lower part of the oven.

Using a pencil, draw an outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.

In a small bowl, combine the vinegar and cornstarch, whisking to combine. Set aside.

In a stand mixer fit with the whisk attachment, beat the egg whites on low speed until their foamy and little bubbles form. Continue whisking, gradually bringing the speed up to medium, beating until the egg whites forms soft peaks. In small additions (I mean this&#8211;do not just dump the sugar in in a few editions!), begin to gradually beat in the granulated sugar until stiff peaks form and the sugar is almost completely dissolved.*

Add the cornstarch and vinegar mixture, and the vanilla extract, and salt. Beat on high speed for 4-5 minutes until the meringue is stiff, glossy, and has no granules of sugar remaining.

Spoon the meringue onto the parchment paper and, using a cake scraper, form the meringue into a tall cylindrical disk within the 8 inch circle you previously outlined with the cake pan. Using the cake scraper, create a slight divot in the center of the meringue, like a volcano’s center. Last, use the scraper or a large spoon to shape the sides into desired design.

Bake in the oven for 1 hour and 30 minutes, then turn off heat, crack the door of the oven so it stays ajar, and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.

While the meringue is cooling, whip up the topping! In a stand mixer with a whisk attachment, whip the heavy cream and sugar until soft peaks form. Spread over the meringue, then top with fresh fruit and nuts if desired.

https://content.jwplatform.com/videos/R99ItM10.mp4

This easy pavlova recipe melts in your mouth with a crisp exterior and marshmallow center. Top your pavlova with fresh fruit and whipped cream for the ultimate summer treat!

Recipe video above. A classic Aussie Pav recipe with my tips that make all the difference, especially during hot humid summers which make Pavs prone to collapsing during or after baking. Top your Pav with whatever fruit you want!&nbsp;

Pavlova!!

caster sugar ((superfine sugar))

tbsp cornflour / cornstarch, sifted

tsp white vinegar

thickened cream /

caster sugar (superfine sugar)

Fruit of choice. I used: raspberries, blueberries, strawberries and cherries.

Separate the whites and yolks while eggs are cold. Measure 150 ml/5oz egg whites (just shy of 2/3 cup, 140 - 160ml is ok).

Set whites aside to come to room temperature.

Preheat oven to 170°C/340°F (180°C fan-forced).

Place whites in a bowl. Use a stand mixer (I use speed 7) or handheld beater (high) and beat until soft peaks form (Note 2)

Add sugar 1 tbsp at a time, beating as you go. (Note 3)

After adding the sugar, beat for a further 3 minutes or until thick and glossy. Rub a little of the fluff between your fingers, there should be no sugar grit - that means it is ready.

Add cornflour and vinegar, beat on low for 5 - 7 seconds (or fold through with spatula) until just mixed through.

Get the base of a springform cake pan (24cm/9.5" or larger) and turn it upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.

Gently place half the fluff onto the paper. Use the cake pan as a guide to make it round and coax it into a circle shape around 20cm / 8" in diameter (Note 5).

Carefully scoop out the remaining fluff. Now coax it into a dome shape (not a cake with straight smooth sides) with edges sloping in slightly. Flatten top. Make it 4-5cm / 2 " high - not much higher. (Note 5). See video / photos in post. It will rise/expand.

Transfer to baking tray. CAREFULLY place in the oven, GENTLY close the door and turn oven DOWN to 115°C/240°F (100°C fan).

Bake for 1 1/2 hours - no peeking, no thundering through kitchen! (Note 6)

Turn oven off, leave the door closed and leave Pav in the oven overnight to cool (I've done 18 hours).

Transfer Pav to serving platter then slide cake pan out from underneath. Use butter knife if required to loosen edges from paper, then slide paper out from underneath.

Just before serving, top with cream and fruit of choice.

Serve and be a rock star!

Making the Pav (Note 4)

Place cream, sugar and vanilla in a bowl. Beat cream until it is thickened and just holds its shape - don't overbeat, it should be silky smooth, not speckled with bubbles and stiff.

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