Pavlova with Fresh Fruit
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 165.2
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 28.8 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
View full nutritional breakdown of Pavlova with Fresh Fruit calories by ingredient
Introduction
Sweet and refreshing and as easy as could be to make. Sweet and refreshing and as easy as could be to make.Number of Servings: 8
Ingredients
-
4 egg whites
1 cup caster sugar
1 1/2 cup whipped cream
1 banana, sliced
4 1/2 oz raspberries
4 1/2 oz blueberries
Directions
Preheat over to 300F. Line a baking tray with baking paper. mark a 20 cm circle on the paper as a guide for the pavlova base if you find it easier
Put the egg whites in a large, very clean, dry, stainless steel or glass bowl- any hint of grease will prevent the egg whites from foaming. Leave the whites for a few minutes to reach room temperature, then, using electric beaters, beat slowly until the whites start to become a frothy foam, then increase the speed until the bubbles in the foam have become small and even-sized.
When the foam forms still peak, at the sugar gradually, beating constantly after each addition, until the mixture is thick and glossy and all the sugar has dissolved. Don't overbeat or the mixture will become grainy.
Spread the mixture on the paper and shape it evenly into a circle, running a flat-bladed knife or spatula around the edge and over the top. Run the knife up the edge of the mixture, all the way around, to make furrows. This will strengthen the pavlova and give it a decorative finish.
Bake for 40 minutes, or until pale and crisp, then turn off the oven and cool the pavlova in the oven with the door ajar. When cold, decorate with whipped cream, bananas, raspberries and blueberries.
** Meringue can be cooked in advance and kept overnight in an airtight container. Serve within 1 hour of decorating.
Number of Servings: 8
Recipe submitted by SparkPeople user CACHOUTOO.
Put the egg whites in a large, very clean, dry, stainless steel or glass bowl- any hint of grease will prevent the egg whites from foaming. Leave the whites for a few minutes to reach room temperature, then, using electric beaters, beat slowly until the whites start to become a frothy foam, then increase the speed until the bubbles in the foam have become small and even-sized.
When the foam forms still peak, at the sugar gradually, beating constantly after each addition, until the mixture is thick and glossy and all the sugar has dissolved. Don't overbeat or the mixture will become grainy.
Spread the mixture on the paper and shape it evenly into a circle, running a flat-bladed knife or spatula around the edge and over the top. Run the knife up the edge of the mixture, all the way around, to make furrows. This will strengthen the pavlova and give it a decorative finish.
Bake for 40 minutes, or until pale and crisp, then turn off the oven and cool the pavlova in the oven with the door ajar. When cold, decorate with whipped cream, bananas, raspberries and blueberries.
** Meringue can be cooked in advance and kept overnight in an airtight container. Serve within 1 hour of decorating.
Number of Servings: 8
Recipe submitted by SparkPeople user CACHOUTOO.