I would love a nice easy recipe for Pavlova....?

Question

As a busy working mum - I used to enjoy cooking but dont have much time now! Would love a nice easy to follow recipe for Pavlova.

Answer 1

Try this recipe!

Pavlova Recipe

A very popular dessert in Australia and New Zealand which was named after Anna Pavlova, the famous Russian ballerina who toured Australia and New Zealand in 1926 and Australia again in 1929. Some say the dessert was inspired by her tutu, draped in green silk cabbage roses. The basic shape was provided by a meringue case, while the froth of the net was suggested by whipped cream with slices of kiwifruit for the green roses.
There is some controversy over which country it originates from - both Australia and New Zealand claim the Pavlova as their national dish. In 1934, Herbert Sachse, the chef at the Hotel Esplanade in Perth, Western Australia, presented a new cake he named Pavlova, because it was as light as Pavlova. However, the Meringue Cake was common in NZ in the early 1930s. In 1973, Sachse stated in a magazine interview that he sought to improve the Meringue Cake recipe that he found in the Womens Mirror Magazine on April 2, 1935. That recipe was contributed by a New Zealander.


3 egg whites
1 pinch of salt
¾ cup of castor sugar
¼ cup of white sugar
1 tablespoon of cornflour
1 teaspoon of lemon juice
300 ml / ½ pints of cream
kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beatingwell after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit or sliced strawberries just before serving.

(Serves 4)

Answer 2

* 4 egg whites
* 1 1/4 cups white sugar
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 2 teaspoons cornstarch
* 1 pint heavy cream
* 6 kiwi, peeled and sliced
Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

Answer 3

Ingredients (serves 6-8)

4 egg whits at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour (same as cornstartch)
1 tsp vanila flavour.

preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form
then gradually add teh sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When combined, turn out
into a flat tray that has been greased and dusted with cornflours.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies i its center
depression.

Cook in a pre-heated, cool (250 deg. f) ove for one hour. when
cooked, turn the oven off, leav eht oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to
prevent the loss of too much height.

Serve cold, with shipped cream and fresh fruit pieces,
strawberries and kewe for examples.

Notes:
------
Make sure that you beat teh egg-whites well, and that the sugar is fully
dissolved before going on to the next step. Over-whipping can't
hurt. The final texture should be meringue on the inside with a thin
crust on the ouside.

ratings-
-----
diffic: moderate
time 30 min's prep, 1 hr cooking, 1 hr cooling
precision: measure the ing's.

This one was from Alex Patison, Pyramid Techonology Australia

Answer 4

Banoffee Pavlova:
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INGREDIENTS:
1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate, for garnish
2 cups sweetened whipped cream

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil, and trace an 8 inch circle onto the surface.
In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking sheet. Flatten the top and smooth the sides using a metal spatula.
Place in the preheated oven, and immediately reduce the heat to 300 degrees F (150 degrees C). Bake for 1 to 1 1/2 hours, until a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled.
Just before serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.


Or

INGREDIENTS:
6 egg whites
1 pinch salt
1 1/2 teaspoons vinegar
2 cups castor sugar or superfine sugar
1 1/2 teaspoons vanilla extract
1/2 cup sweetened flaked coconut
2 cups sweetened whipped cream
1 cup fresh strawberries, sliced
2 kiwifruit, peeled, halved lengthwise, and sliced
1 fresh peach - peeled, pitted and sliced
1/2 cup fresh blueberries

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DIRECTIONS:
Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake.
Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges.
Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

Answer 5

Chocolate and Strawberry Pavlovas:

Fill each of 4 purchased baked meringues (3 1/4 oz. total) with 1/2 cup chocolate frozen nonfat yogurt and top each portion with 1/4 cup sliced strawberries and 1 tablespoon nonfat chocolate syrup.

Answer 6

honey wake up there is no such thing.

Answer 7

what's that!??

Please excuse my ignorance!!