Best 4 Best Ever New Zealand Pavlova Recipes
Prepare to be amazed by the delectable symphony of flavors and textures in this incredible recipe for the "Best Ever New Zealand Pavlova." This iconic dessert is a delightful combination of a crispy meringue base, topped with fluffy whipped cream, and adorned with an array of fresh, seasonal fruits. Originating from New Zealand, the pavlova has become a symbol of culinary excellence, enjoyed by dessert enthusiasts worldwide. Its name pays homage to the renowned Russian ballerina, Anna Pavlova, whose ethereal grace inspired the creation of this heavenly treat. Let's embark on a culinary journey to discover the secrets behind crafting the perfect New Zealand pavlova, a masterpiece that will leave you and your loved ones spellbound.
Check out the recipes below so you can choose the best recipe for yourself!
NEW ZEALAND PAVLOVA
Try out this delicious Pavlova recipe-one of New Zealand's national desserts that is made with a meringue shell, whipped cream, and fresh fruit.
Provided by Syrie Wongkaew
Categories Dessert
Time 1h55m
Yield 4
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Heat the oven to 275 F/140 C and place the rack in the middle of the oven.
- Line a baking tray with aluminum foil and score a 7-inch circle on the foil with the blunt edge of a knife, without tearing the foil. (Use a bowl as a guide.) Set aside.
- In a clean, medium-sized metal bowl, beat the egg whites with a clean electric mixer on medium speed until the whites form soft peaks .
- Gently sprinkle the sugar into the egg whites, 1 teaspoon at a time, beating continuously until the whites form stiff glossy peaks.
- Sprinkle the cornstarch and vinegar on the meringue and fold in gently with a plastic spatula.
- Add the vanilla and gently fold the mixture again.
- Now gently spread the meringue in the circle on the foil to make a circular base. Make sure the edges of the meringue are slightly higher than the center so you have a shallow well in the middle.
- Bake the meringue for about 1 hour and 15 minutes or until it turns a very pale, pinkish eggshell color.
- Turn off the oven and leave the door slightly ajar to let the meringue cool completely. As the meringue cools, it will crack slightly.
- Just before serving, take the meringue out of the oven and gently transfer it from the foil to a plate.
- Gather the ingredients.
- Whip the cream with the vanilla and icing sugar until it forms peaks and set aside.
- Prepare the fruit by washing it and slicing any that aren't going to be left whole.
- If using bananas, toss with the lemon juice to prevent browning.
- Gently spread the cream over the top of the cooled meringue with a spatula.
- Arrange the fruit on top. Garnish with fresh mint, if desired.
- Serve immediately and enjoy.
Nutrition Facts : Calories 406 kcal, Carbohydrate 74 g, Cholesterol 34 mg, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, Sodium 65 mg, Sugar 69 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
BEST EVER NEW ZEALAND PAVLOVA
This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.
Provided by KERRYNZ
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a cookie sheet, line it with parchment paper and sprinkle a little water over paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Beat in water, then mix in cornstarch, vanilla, vinegar and salt.
- Pour entire meringue mixture onto the center of the pan. Pavlova will spread as it bakes.
- Bake in the preheated oven for 45 minutes. Turn oven off and leave Pavlova in the oven until cold. Turn upside-down onto plate and top with fresh fruit and whipped cream.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 21.5 g, Protein 0.9 g, Sodium 38.2 mg, Sugar 20.9 g
NEW ZEALAND PAVLOVA
Pavlova is a traditional dessert in New Zealand. It is a meringue base that is topped with whipped cream and fruit, usually kiwifruit. Children's birthday cakes are often pavlovas in New Zealand and may be decorated with candy. As with all meringues, this is best made on a dry day as high humidity can affect the end result. If you want a larger pavlova, just keep adding layers - you might want to make the bottom one a big wider so the creation doesn't tip! You must let the meringue sit for a few hours and I did not include that time. Enjoy!
Provided by Nif_H
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Line a shallow baking sheet with parchment paper.
- In a large dry bowl, sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all ingredients are combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.
- Reduce oven heat to 200°F Mound the meringue on the baking sheet in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.
- Top with whipped cream and arrange fruit over top.
- Use a serrated knife to gently saw slices. It is best to eat when first made but you can store leftovers in a covered container.
NEW ZEALAND PAVLOVA
This dessert can be filled with any type of berry mix. To help ensure you have a successful pav, add all the ingredients very slowly. The cook time does not include cooling in the oven.
Provided by Scarlett516
Categories Dessert
Time 21m
Yield 1 pavlova
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F.
- Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
- Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
- Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
- Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
- Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
- Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
- This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.
Tips:
- Use the freshest eggs possible. Older eggs will not whip up as well and may result in a meringue that is too soft.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them whip up more easily and quickly.
- Whip the egg whites until they are stiff peaks. This means that when you lift the beaters out of the bowl, the meringue should hold its shape and not fall back down.
- Add the sugar gradually to the egg whites while you are whipping them. This will help prevent the meringue from becoming grainy.
- Bake the pavlova at a low temperature for a long time. This will help it to cook through without browning too much.
- Let the pavlova cool completely before serving. This will help it to set and prevent it from collapsing.
Conclusion:
Pavlova is a delicious and impressive dessert that is perfect for any occasion. By following these tips, you can make a pavlova that is sure to wow your guests.
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