Wednesday, April 3, 2013

Pavlova Rounds

 
We just finished a session of Alpha workshops in our local church. Marie was the young chef, who made the most enticing desserts for us. Thank you Marie for sharing this specialty...
You knew how to serve up a mouth watering Pavlova round and you knew how to keep us coming back for more.
Ingredients
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cream of tarter
  • pinch of salt
  • 1 1/2 tablespoon cornstarch
  • 1 1/2 cup sugar
  • 1 cup egg whites at room temperature (5 large eggs)
  • 1 1/2 cups heavy whipping cream
  • Chocolate sprinkles
  • fresh fruit, strawberries/blueberries/blackberries/raspberries

 Method
  1. Preheat oven at 275 degrees.
  2. In a large bow, beat egg whites and cream of tarter, to form soft peaks but not dry.
  3. Mix together cornstarch and sugar
  4. Gradually add in sugar mixture to egg whites and continue beating after each addition.
  5. Beat meringue till thick white and glossy.
  6. Add vanilla.
  7. Line a cookie sheet with parchment paper.
  8. Spoon egg white mixture in rounds, on parchment paper.
  9. Transfer baking sheet to oven and reduce heat to 250 degrees.
  10. Bake 45 minutes at low heat, till crisp and dry.
  11. Place meringue rounds on wire racks immediately.
  12. In a small bowl beat whipping cream and set aside. Do not add sugar.
  13. Place meringue rounds on plates and fill the center with whipped cream and add any fruit mixture you like. 
  14. Yields approximately 12 rounds.
Tips
  1. Do not over beat your egg whites as they will loose volume and deflate.
  2. Do not allow particles of egg yolks into the egg whites.

Place mounds on dessert dishes and add a scoop of whipping cream.   
Add your favorite toppings, blueberries, strawberries, blueberries, chocolate.
 
I love the idea of making rounds and letting your guests add their own toppings. It allows for creativity and it's a simple way to serve a mouth watering dessert.




17 comments:

  1. Love these, they look amazing, will make these for my guests next weekend. Thanks for all the wonderful recipe we receive daily.

    ReplyDelete
  2. This blog is bad for my girlish figure...

    We have an Australia friend who does AMAZING pavlova... I've become addicted...

    ReplyDelete
    Replies
    1. BTW, after making the rounds, that same Australian friend makes a banana custard... after all, what are you supposed to do with all those yolks?

      Delete
  3. I was privileged to taste test this yummy dessert...and am so glad Marg shared the recipe here for one and all!

    ReplyDelete
  4. Here's another tip that I learned from a friend......these little pavlovas freeze well! So whenever you have leftover egg whites from a recipe, make some pavlova rounds and carefully pack them into a freezer container (wax paper between layers) and you're practically ready for guests at any time.

    ReplyDelete
    Replies
    1. Thanks Elsie,
      I forgot to mention that...that's the beauty of having the rounds. They are much more versatile than one large pan recipe. Freeze them and pull them out for your guests at a later time.

      Delete
  5. PS: of course you would freeze them plain, without whipped cream and fruit.

    ReplyDelete
  6. The best double cream can be had in Gruyère. You've got me hankering for these now!

    ReplyDelete
  7. My mom makes these fOR Easter every year & I just love them! I'll have to check out some of your recipes...can over from bluebird notes facebook.

    ReplyDelete
  8. oh. my. goodness. these look amazing!
    thanks for sharing!

    ReplyDelete
  9. You can buy cartons of egg whites in the Dairy Case. These pavlova's can also be crumbled and made into wonderful Parfaits.

    ReplyDelete
  10. Oh my - I need to make some of these beauties!!! Thanks for sharing another great recipe Marg!!!

    ReplyDelete
  11. They look amazing! Your photography makes them shine. Thank you for the recipe...I've printed it off to try sometime. Now, all we need are fresh berries...

    Blessings to you!
    Camille

    ReplyDelete
  12. This looks really good, and our strawberries are about to be ready! My mouth is watering!

    ReplyDelete
  13. Good recipe. First time I've used cornstarch with the sugar. A nice addition is to make up some lemon curd (keeps in the fridge for several weeks), and add a few tablespoons of that to the cream as you're finishing whipping it up.

    ReplyDelete
  14. I had trouble getting them off the parchment paper without all breaking up ... what was wrong with them? also .. there were more than 12 .. there were 2 cookie sheets worth!

    ReplyDelete
  15. Hi,
    I'm so sorry that they did not come off the parchment paper. I'm wondering if you made yours too small and they became over baked and brittle? My rounds were about 6 inches in diameter. I use parchment paper for everything because of a no fuss clean up. Hopefully baking this the second time with a few adjustment, you will have better results.
    Marg

    ReplyDelete