Best 4 New Zealand Pavlova Recipes
New Zealand pavlova is a beloved dessert that has become a symbol of the country's culinary heritage. Named after the Russian ballerina Anna Pavlova, who toured New Zealand in the 1920s, this meringue-based creation is a symphony of flavors and textures. With its crispy outer shell and soft, marshmallow-like center, pavlova is a delightful treat that can be enjoyed on any occasion. Whether you prefer a classic pavlova topped with fresh fruit and whipped cream, or a more elaborate version featuring layers of mousse and ganache, there is a recipe out there to suit every taste. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the perfect New Zealand pavlova.
Check out the recipes below so you can choose the best recipe for yourself!
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 is absolutely gorgeous! It is easy to make, and simply heaven! Use different fruit combinations for variety - strawberries and blueberries, kiwi and raspberries, nectarines and bananas - anything goes.
Provided by Cari Heppell
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Cover a baking sheet with foil, and spray lightly with cooking spray.
- In a large bowl, beat the egg whites to form stiff peaks. Add white sugar slowly, and continue beating. When egg whites are very stiff, add vinegar and boiling water. Continue beating until glossy surface is beginning to fade, and mixture is very stiff. Pile meringue onto prepared baking sheet. Shape into a circle 1 1/2 inches thick. Form a slight dip in the center, and make the sides slightly higher.
- Place meringue in the oven, shut the door, and turn the heat off. Leave in the oven for one hour. Check the texture of the meringue; it should be hard with no soft spots. If soft in the center, heat oven to 250 degrees F (120 degrees C). Place meringue back into the oven, and turn off the heat. Cool when done. Transfer onto a serving platter.
- Whip the cream until just stiff. Beat in vanilla and confectioners' sugar. Pile the whipped cream onto the meringue. Arrange the fruit on top of the whipped cream, and serve.
Nutrition Facts : Calories 273.6 calories, Carbohydrate 17.2 g, Cholesterol 81.5 mg, Fat 22.1 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 13.7 g, Sodium 44 mg, Sugar 14.4 g
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 the meringue may be grainy.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full volume.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help prevent the whites from over-beating.
- Add the sugar slowly, one tablespoon at a time. This will help prevent the meringue from becoming too stiff.
- Continue whipping the meringue until it is thick and glossy and holds stiff peaks. This may take several minutes.
- Fold in the vinegar and cornstarch. This will help stabilize the meringue and prevent it from weeping.
- Spread the meringue onto a baking sheet lined with parchment paper. Use a spatula to create a well in the center of the meringue.
- Bake the meringue in a preheated oven for 1 hour, or until the outside is crisp and the inside is still soft and marshmallowy.
- Turn off the oven and leave the meringue in the oven for another hour. This will help it to cool slowly and prevent it from cracking.
- Once the meringue is cool, top it with whipped cream and fresh fruit. Enjoy!
Conclusion:
Pavlova is a delicious and impressive dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make a pavlova that is sure to wow your guests.
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