See Also: pavlova(dictionary)
pavlova(dictionary)
Pavlova(recipes)
Pavlova, Anna(dictionary)
Pavlova, Anna (Pavlovna)(encyclopedia)
Passion fruit and raspberry pavlova(recipes)
Quenelle of chocolate mousse with individual pavlova and orange and passionfruit compote(recipes)

Pavlova (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



8 large egg whites (at room temperature) pinch of salt 350g/12oz caster sugar 2 tsps/10g cornflour pinch of cream of tartar 1 tsp/5ml white wine vinegar 4 drops vanilla essence 300ml/½pint double cream, firmly whipped selection of prepared tropical fruit e.g. mango, pineapple, passion fruit.



Method



1. Preheat the oven to 180C/350F/Gas4. Line a baking tray with greaseproof paper. Draw a 20cm/8inch circle on the paper. 2. Whisk the egg whites with half the sugar and the salt in a clean bowl until soft peaks form. Continue beating while adding the remaining sugar until stiff and shiny. Sprinkle over the cornflour, cream of tartar, vinegar and vanilla essence and fold in gently with a metal spoon. 3. Mould the egg white mix onto the paper within the circle. Flatten the top and smooth the sides. Place in the oven and immediately reduce the heat to 150C/300F/Gas 2 and cook for 1¼ hours. 4. Turn off the oven, leave the door slightly ajar and allow to cool completely. Invert ' Pav' onto a plate, gently push down the meringue then pile on the cream and dress with the tropical fruit.







Other ways:








Serves 6-8



Preparation time

less than 30 mins



Cooking time

1 to 2 hours

















Ingredients



4 egg whitespinch of salt225g/8oz caster sugar4 tsp cornflour2 tsp raspberry vinegar½ tsp vanilla essence285ml/10fl oz/½ pint double creamFor the filling285ml/½pint double or whipping cream, whippedPrepared fruit, such as raspberries and strawberries



Method



1. Preheat oven to 135C/275F/Gas 1.2. In a clean bowl, mix the egg whites and salt until stiff. Add the sugar one tablespoon at a time, whisking until very stiff and glossy, then beat in the cornflour, vinegar and vanilla.3. Butter a shallow ovenproof dish and fill with the meringue, hollowing out the centre to form a nest shape. 4. Bake for one and a quarter hours, remove and cool.5. When cool, fill the hollow meringue with the whipped cream and top with the prepared fruit. Serve.