A DRAMA QUEEN'S PAVLOVA
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.
Provided by PREGOCOOK
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake. Line a 9 or 10 inch round glass dish with parchment paper.
- Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into the prepared glass dish, making sure to spread out to all of the edges.
- Place the Pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.
- Once the Pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.
Nutrition Facts : Calories 207 calories, Carbohydrate 39.8 g, Cholesterol 7.6 mg, Fat 4.8 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 3.6 g, Sodium 56.3 mg, Sugar 37.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
McXavin Proccy
[email protected]This pavlova was delicious! The meringue was light and fluffy, and the topping was the perfect balance of sweet and tart. I will definitely be making this again.
Andrew jackson
[email protected]I love this pavlova! It's so light and airy, and the topping is the perfect balance of sweet and tart. I've made it several times now and it's always a hit.
Anthony Thompson
[email protected]This was my first time making a pavlova and it turned out great! I was so impressed with how easy it was to make. The meringue came together quickly and easily, and the topping was simple to assemble. I will definitely be making this again.
Rambo Sonny
[email protected]I've made this pavlova several times now and it's always a crowd-pleaser. The key is to make sure the meringue is stiff enough so that it holds its shape, but not so stiff that it's dry. I also like to use a variety of fruits for the topping, dependi
Kinzy Alaa
[email protected]This pavlova was absolutely delicious! I made it for a party and it was a huge hit. The meringue was light and fluffy, and the topping was the perfect balance of sweet and tart. I will definitely be making this again.