Pavlova recipes
Our top 3 of 25 Pavlova recipes
Ingredients
- 4 Egg Whites
- 250g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Vanilla Pod chopped
- 1 tsp Corn Flour
- 3 tbs Water
- Pinch cream of tartar (or 1 tbs vinegar)
Method
- 1. Preheat oven to 200°C.
- 2. Beat egg whites with cream of tartar(or vinegar) until stiff.
- 3. Add the water. Beat again. Add the sugar and beat until it is dissolved. (About 15 minutes). 4. Fold in the corn flour and remainder of ingredients.
- 5. Place the mixture on aluminum foil which has been sprinkled with a little corn flour. Turn the oven down to 100°C. DO NOT SPREAD THE MIXTURE OUT. IT SHOULD BE ABOUT 6 INCHES IN DIAMETER.
- 6. Cook for 1 hour. Turn oven off and leave until cold. Decorate the top with whipped cream and fruit (kiwifruit, bananas or strawberries on top).
Helga Slater has contributed to these popular cooking recipes:
Tips
Just as nice if you make individual ones. Adjust the cooking time down to about 30 mins
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Add commentIngredients
- 4 Egg whites
- 8 oz Castor sugar
- 1 tbspn Cornflour
- 2 tspn White wine vinegar
- 1 tbsp Vanilla essence
- small punnet double cream
- small punnet greek yoghurt
- summer fruits
Method
- Cover a large baking tray with sheet of silicone paper. Beat egg whites until stiff. Add castor sugar 1 tbspn at a time and beat until incorporated. When all sugar is added beat in cornflour, vinegar and vanilla essence. Spoon mixture onto the lined baking tray in 8 large blobs to make a large circle. With the back of a spoon smooth the inside of the blobs to form a hollow. Bake in the cool oven for 50 mins and then turn off oven and leave Pavlova in the oven to cool.
- Serve with a mixture of whipped double cream and greek yoghurt (50:50) spread into the hollow and then cover with fruit of your choice. Summer soft fruits are really good.
Julie Ann Roberts has contributed to these popular cooking recipes:
Tips
After 1 1/4 to 1 1/2 hours of cooking the base it will have risen and cracked on the top and a little around the sides. If it is not dry and crispy on the outside give it a little longer,then turn off the oven, open the door and leave to cool completeley.
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Add commentIngredients
- FOR THE MERINGUE BASE
- 8 egg whites
- pinch salt
- 500g caster sugar
- 4 tsp cornflour
- 2 tsp white wine vinegar
- For the topping
- 6 passion fruit. halved and seeds scooped out
- berries assortment
- 625 ml double cream
Method
- 1. Preheat the oven to gas mark 4/180 degrees C.
- 2. Line a baking sheet with baking parchment and draw a rough 25cm circle, using a springform of that size as a guide if you have one.
- 3. Whisk the egg whites and salt until satiny peaks form. 4. Then beat in the sugar, tablespoonfuls at a time, until the meringue is stiff and shiny.
- 5. Sprinkle over the cornflour, vinegar and fold in lightly.
- 6. Mound on to the baking sheet within the circle, flatten the top and smooth the sides.
- 7. Put in the oven and immediately reduce the heat to gas mark 2/150 degrees C and cook for 1 1/4 - 1 1/2 hours.
- 8. When you are ready to assemble the pavlova, beat the double cream until it is stiff. Be careful not to overbeat it as this can happen in a matter of seconds.
- 9. Spoon the cream into the middle of the pavlova and assemble the fruit on top to form a pretty pattern.
- 10. Halve the passion fruit and scoop out the seeds onto the top of the fruit.
- Serve and enjoy.
cookingprincess has contributed to these popular cooking recipes:
2 Comments
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Add commentTeresa77 Fri Oct 9 2009 • Reply
Thank you - thank you - thank you!
I have searched high & low for this recipe (once had it in a coffee shop a couple of years ago) - going to give it a go over the weekend... will let you know how it goes!
Lilly Thu Jan 24 2008 • Reply
why the vinegar?