Best Baking Recipes – Kiwi Baking

Delicious Home Baking Recipes

Berry And Compote Pavlova Recipe

March10

This is based on the earlier recipes posted but with berry compote added to the fresh berry fruit. Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal teperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (even a speck) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Lastly whisk in the vinegar and cornflour. Beat for another  minute.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C .  Put the pavlova  into the oven and lower the temperature to 250 F/125 C and bake for an hour (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The height of the pavlova will reduce during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with lots of colourful fruit as shown in the picture. Trickle compote over the top.

Compote:

  • 3 cups of mixed frozen berries
  • 1 cup of sugar
  • a few drops of vinegar

Method:

Slowly heat the fruit until the sugar dissolves and then bring to the boil. Simmer for 20 to 30 minutes until the mixture is syrupy. Cool (put in the fridge or freezer if in a hurry) and trickle over the decorated pavlova just before serving.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
posted under pavlova | No Comments »

Berry Fruit Pavlova Recipe

March10

This is based on the earlier recipe posted but with the combination of blue and red berries it looks attractive. Here I have used blueberries and strawberries. Pavlovas can be tricky and variations in individual ovens seem to be the biggest factor affecting the result. You may need to experiment to get the ideal temperature for your oven.

Ingredients:

  • 4 egg whites
  • pinch of salt
  • 8 tablespoons castor sugar
  • 1 teaspoon vinegar
  • 3 heaped teaspoons cornflour
  • whipped cream
  • fruit topping

Method:

To make a successful pavlova you need an electric beater. Always have the eggs at room temperature. Separate the egg yolks from the whites and place the whites in the clean bowl of an electric beater (any grease on the bowl will spoil the result). It is important not to get any of the yolk (even a speck) in with the whites. Add the salt to the egg whites and beat at a medium speed initially for 2-3 minutes until they form peaks. Gradually add the sugar, one tablespoon at a time and continue beating on a higher speed for about 10 minutes until the sugar is dissolved and the meringue is thick and glossy (it’s useful to follow this guide as any undissolved sugar will cause the pavlova to collapse and bleed). Lastly whisk in the vinegar and cornflour. Beat for another minute.

Use a spoon and place dollops of the mixture on to a piece of dampened greaseproof paper on top of an oven tray. Shape the pavlova by sweeping up the knife to form furrows. This will help stop the pavlova from collapsing. Preheat the oven to 350 F/ 180 C . Put the pavlova into the oven and lower the temperature to 250 F/125 C and bake for an hour (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). The pavlova should be off-white rather than brown. Turn off the oven and leave the pavlova to cool in the oven. This can be left overnight. The pavlova will reduce in height during the cooling stage but if it’s successful it won’t collapse. Tip the pavlova upside down and peel off the paper and then place on to a serving plate. Put whipped cream on top and decorate with lots of colourful fruit as shown in the picture.

  • Larger pavlovas can be made by increasing the number of egg whites and using 2 extra tablespoons of sugar to each additional egg white. Increase the cornflour proportionately and extra vinegar is not necessary. Larger pavlovas will need a longer cooking time.
posted under pavlova | 1 Comment »