Recipe by PREGOCOOK
"Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving."
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1 1/2 teaspoons
castor sugar or superfine sugar
1 1/2 teaspoons
unsweetened flaked coconut
sweetened whipped cream
fresh strawberries, sliced
kiwifruit, peeled, halved lengthwise, and sliced
fresh peach - peeled, pitted and sliced
A good basic recipe, but with these modifications: 1) I prefer it without coconut. 2) Use unsweetened whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, marshmallowy meringue, mild cream, tangy fruit. Sweeten the cream, and it will be too sweet. 3) Try spooning on passionfruit pulp if you can find fresh passionfruit. Not only is it traditional, but it’s the perfect foil for the pav: tangy, and crunchy. Passionfruit can be used alone, or in addition to the other fruit.
I had 3 egg whites to use up so I decided to make this recipe (cut in half). It was not what I expected. The beaten eggwhites just fit into one pan so if you make a whole recipe you're going to need 2 pans.
Also, it stuck to the pan and I had to break it out (perhaps this was my fault because I greased the pan when it didn't say to do that).
And finally, the coconut was just "wrong".
i love this recipe! It is sooooo good and has just the right flavor. But you are going to need more than just a 9 in dish to make this. I use a 15 in and it works great. And dont use passionfruit pulp because it tastes bad. You can use some almonds instead of cocanut to make it taste great!
This Pavola was the best I've ever made -- I served it at a luncheon recently and everyone raved about it and immediately requested the recipe. The dessert is easy to make and presents beautifully. This recipe officially replaces the Pavola recipe I've used for the last 15 years.
The cream on a paavlova should never be sweetened. Just about a quarter of a teaspoon of icing sugar should be added to take away the edge. This pavlova was too sweet with the sweetened cream.
In response to using a pan: you should use a cookie sheet, the pavlova is free standing as it bakes, hence drawing a 9" circle on parchment. You can also sprinkle cold water on a cookie sheet and pile the egg white mix and form into a 9" round... then bake at 300 f for 1 hour and continue as per instructions. I think the unsweetened cream is a must or very lightly sweetened or just add some pure vanilla extract about 1/2 tsp. Mmmm so delicious. I am actually presently baking 2 in the oven, but used the more simple recipe that gets lower ratings, but am baking it at 300 f. I used 5 egg whites to serve 12.
This recipe turned out a great pav and I didn't have castor sugar so used regular. I topped with sweetened passionfruit pulp to make it really traditional (for our Japanese guest) and it was divine. Mum flakes chocolate over hers but for summer, you can't beat strawberries!
Great recipe! Great texture! New and unique (in the US at least!) It is an easy recipe that puts to use leftover egg whites! I like to make this after I have made eggnog (recipe from this site) or traditional vanilla pudding (recipe also from this site). You could make it any flavor I believe. I add amaretto liquor to mine to make it almond flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
A Drama Queen's Pavlova
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 44
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