A Drama Queen's Pavlova
A good basic recipe, but with these modifications: 1) Coconut does not belong ANYWHERE on, in, or near a proper pavlova. 2) Use UNSWEETENED whipped cream. The reason that a pav is such a spectacular dessert is the contrast: sweet, marshmallowy ... [... more]
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Pavlova's Pavlova
A friend made this for me years ago, and called it a Shaum Torte, but the Shaum Torte recipes at this site looked more like traditional merengues. This was what I was looking for. Whipped up some fresh heavy cream, and served it with ... [... more]
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The Best Pavlova
Fabulous, and surprisingly easy! One of the few recipes on this site that actually turned out as promised. I made a few small adjustments: I used 4 egg whites instead of 3; added a dash of cream of tartar about 30 seconds into beating the eggs, ... [... more]
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Best Ever New Zealand Pavlova
For the pavlovas that turned out flat, you need to mould the meringue before you cook it into the shape you want. What works best for me is to have the walls of the circular meringue mound at least 1/3 higher than the middle. This way you can add ... [... more]
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Easy Pavlova
WOW! The taste was WONDERFUL. Although I yook some others advice and reduced the sugar to 1 cup. Also also I placed a layer of bananas under the whip cream and used strawberries on top. Then I drizzled some chocolate syrup on top of everything. ... [... more]
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Pavlova Deluxe
Pile meringue into prepared pan. Spread to the sides leaving a slight depression in the center. Place in preheated oven. Close the oven door, and immediately turn oven down to 250 degrees F (120 degrees C). Bake for 75 to 90 minutes. Open oven ... [... more]
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Banoffee Pavlova
In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar until soft peaks form. Gradually sprinkle in the sugar mixture and continue to ... [... more]
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Chocolate Pavlova
This turned out to be a very delicious desert; however, when baking, it did not stay in an 8" circle. After the l l/2 hours it had spread to over a foot and down over the edge of the cookie sheet. I had to serve it by cutting it in pieces (which ... [... more]
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New Zealand Pavlova
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 ... [... more]
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Pavlova
I think the author has included the wrong baking temperature. The recipe states that it should be heated at 150 degrees F (65 degrees C). After baking the pavlova for over 2 hours at this temperature, it was still not cooked. Similar recipes call ... [... more]
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Pavlova
Though Pavlova is not meant to be individual sizes, my son (he's a chef) used this recipe at Thanksgiving and made individual sizes with whipped cream, fresh blueberries, blackberries and raspberries and a dash of raspberry sauce drizzled on top ... [... more]
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Pavlova
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in ... [... more]
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