Pavlova: Difference between revisions

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{{#seo:
|title=Pavlova
|title=Pavlova; a  recipe
|titlemode=replace
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|keywords=#pavlova #meringue #fruit #almonds #vanillaextract #eggwhites #cornflour #cream #icecreamscoop #frozen #vanilla
|hashtagrev=032020
|description=This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly
|description=This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly
}}
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{{Template:CookTools}}
This recipe is for an easy Pavlova and you can use either fresh or [[Frozen|frozen]] [[Fruit|fruit]], but if using the latter, make sure you drain it thoroughly.
<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|DatePublished=4th December 2016
|DatePublished=4th December 2016
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|TotalCalories = 2729
|TotalCalories = 2729
|PortionCalories = 454
|PortionCalories = 454
|Image = [[Image:Pavlova recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Pavlova recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
</div>
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review">
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Wow Julia</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">You went to work on this one!</span>
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
</tr></td>
</table>


This recipe is for an easy Pavlova and you can use either fresh or [[Frozen|frozen]] [[Fruit|fruit]], but if using the latter, make sure you drain it thoroughly.
{{RecipeIngredients
{{RecipeIngredients
 
|'''For the meringue'''
}}
====For the meringure====
{{RecipeIngredientsNB
| 4 [[Egg whites|egg whites]] (150g)
| 4 [[Egg whites|egg whites]] (150g)
| 250g [[Caster Sugar|caster sugar]]
| 250g [[Caster Sugar|caster sugar]]
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| 1 teaspoon [[Cornflour|cornflour]]
| 1 teaspoon [[Cornflour|cornflour]]
| 1 teaspoon [[Vanilla extract|vanilla extract]]
| 1 teaspoon [[Vanilla extract|vanilla extract]]
}}
|'''For the Chantilly cream'''
====For the Chantilly cream====
{{RecipeIngredientsNB
| 350ml [[Double Cream|double cream]]
| 350ml [[Double Cream|double cream]]
| 70g [[Icing Sugar|icing sugar]]
| 70g [[Icing Sugar|icing sugar]]
| 1½ teaspoons [[Vanilla extract|vanilla extract]]
| 1½ teaspoons [[Vanilla extract|vanilla extract]]
}}
|'''To finish'''
====To finish====
{{RecipeIngredientsNB
| 500g soft [[Fruit|fruit]], washed and stalks removed
| 500g soft [[Fruit|fruit]], washed and stalks removed
| 20g Flaked [[Almonds|almonds]]
| 20g Flaked [[Almonds|almonds]]
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===Method===
===Method===
{{RecipeMethod
{{RecipeMethod
 
|'''For the meringue'''
}}
====For the meringue====
{{RecipeMethod
| Using a dinner plate as a guide cut out a circle of [[Baking|baking]] [[Parchment|parchment]].  
| Using a dinner plate as a guide cut out a circle of [[Baking|baking]] [[Parchment|parchment]].  
| Whisk the [[Egg whites|egg whites]] until they form stiff peaks.
| Whisk the [[Egg whites|egg whites]] until they form stiff peaks.
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| Spread the [[Meringue|meringue]] on the circle of [[Greaseproof paper|greaseproof paper]], creating a crater by making the sides higher than the middle.  
| Spread the [[Meringue|meringue]] on the circle of [[Greaseproof paper|greaseproof paper]], creating a crater by making the sides higher than the middle.  
| [[Bake]] for 1 hour, then turn off the heat and let the pavlova cool completely inside the [[Oven|oven]].
| [[Bake]] for 1 hour, then turn off the heat and let the pavlova cool completely inside the [[Oven|oven]].
}}
|'''For the Chantilly cream'''
====For the Chantilly cream====
{{RecipeMethod
| Whisk all of the ingredients in a chilled bowl until it has thickened.
| Whisk all of the ingredients in a chilled bowl until it has thickened.
| Do not over-whisk or you will end up with sweet [[Butter|butter]].
| Do not over-whisk or you will end up with sweet [[Butter|butter]].
| Cover the bowl and keep in the [[Fridge|fridge]] until needed.
| Cover the bowl and keep in the [[Fridge|fridge]] until needed.
}}
|'''To finish'''
====To finish====
{{RecipeMethod
| Using an [[Ice cream scoop|ice cream scoop]] or spoon, arrange dollops of the Chantilly [[Cream|cream]] in a circle on the outer edge of the flat bit of the [[Meringue|meringue]] base.
| Using an [[Ice cream scoop|ice cream scoop]] or spoon, arrange dollops of the Chantilly [[Cream|cream]] in a circle on the outer edge of the flat bit of the [[Meringue|meringue]] base.
| [[Pile]] up the [[Fruit|fruit]] in the gap in the centre.
| [[Pile]] up the [[Fruit|fruit]] in the gap in the centre.
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[[Category:Fruit recipes]]
[[Category:Fruit recipes]]
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pavlova|#pavlova]] [[Special:Search/meringue|#meringue]] [[Special:Search/fruit|#fruit]] [[Special:Search/almonds|#almonds]] [[Special:Search/vanillaextract|#vanillaextract]] [[Special:Search/eggwhites|#eggwhites]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/cream|#cream]] [[Special:Search/icecreamscoop|#icecreamscoop]] [[Special:Search/frozen|#frozen]] [[Special:Search/vanilla|#vanilla]]
</code><!-- /footer hashtags -->

Latest revision as of 16:07, 8 December 2023

This recipe is for an easy Pavlova and you can use either fresh or frozen fruit, but if using the latter, make sure you drain it thoroughly.

Pavlova
Electus
Servings:Serves 6
Calories per serving:454
Ready in:3 hours, 30 minutes (including cooking time)
Prep. time:2 hours, 30 minutes (including cooling time)
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th December 2016

Best recipe review

Wow Julia

5/5

You went to work on this one!

Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]

Method

  1. For the meringue
  2. Using a dinner plate as a guide cut out a circle of baking parchment.
  3. Whisk the egg whites until they form stiff peaks.
  4. Whisk in the sugar, 1 tablespoon at a time, until the meringue looks glossy.
  5. Whisk in the vinegar, cornflour and vanilla.
  6. Spread the meringue on the circle of greaseproof paper, creating a crater by making the sides higher than the middle.
  7. Bake for 1 hour, then turn off the heat and let the pavlova cool completely inside the oven.
  8. For the Chantilly cream
  9. Whisk all of the ingredients in a chilled bowl until it has thickened.
  10. Do not over-whisk or you will end up with sweet butter.
  11. Cover the bowl and keep in the fridge until needed.
  12. To finish
  13. Using an ice cream scoop or spoon, arrange dollops of the Chantilly cream in a circle on the outer edge of the flat bit of the meringue base.
  14. Pile up the fruit in the gap in the centre.
  15. Sprinkle the cream with flaked almonds and serve.
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