Pavlova
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 291.6
- Total Fat: 17.9 g
- Cholesterol: 65.3 mg
- Sodium: 41.0 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.7 g
- Protein: 3.0 g
View full nutritional breakdown of Pavlova calories by ingredient
Introduction
A traditional New Zealand dessert. So amazingly delishious and light. You could make it with light coolwhip to lighten up on the calories, but the fresh cream really is a great treat. Perfection. The meringue forms a crisp shell with a great thick layer of marshmallowy goodness inside. A traditional New Zealand dessert. So amazingly delishious and light. You could make it with light coolwhip to lighten up on the calories, but the fresh cream really is a great treat. Perfection. The meringue forms a crisp shell with a great thick layer of marshmallowy goodness inside.Number of Servings: 10
Ingredients
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egg white, fresh, 4 large
Granulated Sugar, 1.25 cup
Corn Starch, 2 teaspoons
Lemon juice, 1 teaspoon
imitation vanilla flavoring, 1 tsp
Heavy Whipping Cream, 1 pint
Strawberries, fresh, 2 pints sliced
Sliced Kiwis are traditional, too.
Directions
Heat the oven to 300*. On a sheet of parchment paper, trace a 9 inch circle and lightly dust with corn starch. Set aside.
Beat 4 egg whites in a metal or glass bowl until starting to thicken and foam. Be sure that the bowl and beater are VERY clean (no grease) and that there is absolutely no yolk from the egg in with the egg whites. VERY slowly, about 1 Tbs at a time, beat in the sugar on high. Continue beating until thick and glossy (not dry - it will look like marshmallow fluff). Fold in the corn starch, vanilla and lemon juice. Spread or pipe onto the parchment. Meringue will be tall. Leave a slight impression in the middle/slightly build up the sides (not too much). Bake for 60 minutes. Remove from oven and place on wire rack. Allow to cool before removing paper.
Once cool, beat heavy cream until light and fluffy (be sure not to over beat or it will have a buttery texture) Just until stiff peaks form. Spoon onto meringue shell and top with sliced strawberries and kiwis.
Number of Servings: 10
Recipe submitted by SparkPeople user LCHADBOURNE.
Beat 4 egg whites in a metal or glass bowl until starting to thicken and foam. Be sure that the bowl and beater are VERY clean (no grease) and that there is absolutely no yolk from the egg in with the egg whites. VERY slowly, about 1 Tbs at a time, beat in the sugar on high. Continue beating until thick and glossy (not dry - it will look like marshmallow fluff). Fold in the corn starch, vanilla and lemon juice. Spread or pipe onto the parchment. Meringue will be tall. Leave a slight impression in the middle/slightly build up the sides (not too much). Bake for 60 minutes. Remove from oven and place on wire rack. Allow to cool before removing paper.
Once cool, beat heavy cream until light and fluffy (be sure not to over beat or it will have a buttery texture) Just until stiff peaks form. Spoon onto meringue shell and top with sliced strawberries and kiwis.
Number of Servings: 10
Recipe submitted by SparkPeople user LCHADBOURNE.
Member Ratings For This Recipe
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ROSSYFLOSSY
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NANCYPAT1
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GEORGE815
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RO2BENT
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KELLY_NZ