Marshmallow Pavlova Recipes

Steps:

• 1. Preheat oven to 120°C/250°F. Line oven tray with baking paper. Mark approx 7-inch circle on foil. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves.
• 2. Add vanilla and vinegar; beat until combined. Fold through corn flour.
• 3. Spread meringue into circle on foil, building up at the side to about 3 inches in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again. Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar. Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Fill inside pavlova with custard cream topped with whipped cream. Decorated with fresh fruits. Enjoy!

Steps:

• Beat egg whites until soft peaks form, gradually add sugar, beating well after each adition until all sugar is dissolved.
• Add vanilla and vinegar, beat further 1 minute.
• Spread meringue in greased, lined 28cm x 18 cm lamington tin which has been lightly dusted with cornflour.
• Bring paper over sides of tin so it is easy to remove slice when cooked.
• Bake in slow oven 45 minutes or until meringue is crisp and has a hard shell.
• Lift out carefully onto wire rack to cool.
• Trim edges with sharp knife.
• Beat one carton of cream until soft peaks form, spread cream over top of meringue.
• Peel bananas, cut into diagonal slices, put into lemon juice to keep their colour.
• Hull strawberries, cut in half.
• Peel kiwi fruit, cut in slices.
• Remove pulp from passionfruit.
• Heat strawberry jam in small saucepan, push through sieve to remove seeds, brush jam over strawberry halves to glaze.
• Arrange banana slices, strawberries and kiwi fruit decoratively on top of pavlova.
• Spoon passionfruit pulp over bananas.
• Whip remaining cream, pipe decoratively around edge of pavlova.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.