Pavlova: Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
No edit summary
 
Line 8: Line 8:
}}
}}
<!-- /seo -->
<!-- /seo -->
{{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.
{{recipesummary
{{recipesummary
|DatePublished=4th December 2016
|DatePublished=4th December 2016
Line 20: Line 20:
|TotalCalories = 2729
|TotalCalories = 2729
|PortionCalories = 454
|PortionCalories = 454
|Image = [[Image:Pavlova recipe.jpg|alt=Electus]]
|Image = [[Image:Pavlova recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
<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="review">
<span class="reviewHeader">
<span class="reviewHeader">
Line 32: Line 37:
   
   
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span>
}}
</tr></td>
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.
</table>
 
{{RecipeIngredients
{{RecipeIngredients
 
|'''For the meringue'''
}}
====For the meringue====
{{RecipeIngredientsNB
| 4 [[Egg whites|egg whites]] (150g)
| 4 [[Egg whites|egg whites]] (150g)
| 250g [[Caster Sugar|caster sugar]]
| 250g [[Caster Sugar|caster sugar]]
Line 44: Line 47:
| 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]]
Line 61: Line 60:


===Method===
===Method===
====For the meringue====
{{RecipeMethod
{{RecipeMethod
|'''For the meringue'''
| 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.
Line 69: Line 68:
| 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.
Line 90: Line 85:
[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#pavlova #meringue #fruit #almonds #vanillaextract #eggwhites #cornflour #cream #icecreamscoop #frozen #vanilla </code><!-- /footer_hashtags -->
<!-- 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.
Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#pavlova #meringue #fruit #almonds #vanillaextract #eggwhites #cornflour #cream #icecreamscoop #frozen #vanilla

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Pavlova&oldid=268598’