STRAWBERRY PAVLOVA
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Provided by Gregg Wallace
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer 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, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, 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.
Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
STRAWBERRY PAVLOVA
This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h55m
Yield 10
Number Of Ingredients 10
Steps:
- Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
- On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
- Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
- Remove from oven and let cool.
- When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 27.9 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 41.2 mg, Sugar 24.1 g
CHEF JOHN'S PAVLOVA WITH STRAWBERRIES
This dessert is fun to make and eat. Fresh fruit, especially berries and kiwis, balances the sweet, gooey crunch.
Provided by Chef John
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Line a baking sheet with a silicone baking mat or parchment paper.
- Whisk sugar and cornstarch in a bowl. Set aside.
- Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
- Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
- Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
- Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
- Bake in the preheated oven for 1 hour.
- Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
- Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
- Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
Nutrition Facts : Calories 210.3 calories, Carbohydrate 18.4 g, Cholesterol 54.3 mg, Fat 14.8 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 9.1 g, Sodium 29.4 mg, Sugar 16.1 g
STRAWBERRY PAVLOVA
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.
Provided by Nigella Lawson
Categories brunch, project, dessert
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
- Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
- To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
- To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams
SCRUMPTIOUS STRAWBERRY PAVLOVA
A scrumptious treat for a hot summer's day
Provided by Mary Cadogan
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 140C/gas 1/ fan 120C. Line a large baking sheet with non-stick parchment.
- Blend the vinegar, vanilla and cornflour to a paste. Whisk the egg whites until stiff. Gradually whisk in the sugars, adding a little paste with each addition, until a thick marshmallowy meringue is formed.
- Spread it out to a 20cm circle on the baking sheet, swirling the knife to make peaks. Scatter over the nuts and bake for 1 hour, then turn off the oven and leave it to cool.
- Sieve 100g/4oz strawberries into a bowl. Stir in the cassis. Whip the cream softly. Slice half the strawberries and fold into the cream. Then swirl in 3 tbsp sauce.
- Put the pavlova on a flat plate. Spoon in the cream, scatter on the strawberries, drizzle with sauce.
Nutrition Facts : Calories 650 calories, Fat 48 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1.5 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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