How to Cook Yummy Desert “Pavlova”

Desert “Pavlova”. Australian dessert with a meringue base, topped with fresh cream and fruit. This is a recipe that I have experimented with and all my friends and family say it's the best pavlova they've ever tasted! In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit.

A holiday wreath 'Pavlova' Make Steve's super easy delicious dessert from 'The Happy in a Hurry' cookbook. I was speaking during a commercial break on " Fox & Friends " one day with my Fox News. This recipe for Pavlova, made with a meringue shell, whipped cream, and fruit, is one of New Zealand's national desserts. You can have Desert “Pavlova” using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Desert “Pavlova”

1. It's of egg whites.
2. Prepare of Pistachios.
3. It's of Caster Sugar.
4. It's of Cornflour.
5. You need of Double Cream.
6. Prepare of Natural Yoghurt.
7. Prepare of Icing Sugar.
8. It's of Raspberries.
9. Prepare of Pomegranate seeds.
10. You need of Mint.

When preparing a Pavlova recipe, the most important thing is to have scrupulously clean utensils, free of grease, egg yolks, or eggshells. In fact, the success of the meringue depends on it. Pavlova: A History It's no coincidence the late Russian ballerina Anna Pavlova, for whom the Pavlova dessert was named, is said to have been ethereal, delicate and slightly controversial. Her namesake, this simple confection, is a straightforward enough list of ingredients, but the end result is all about touch, finesse.

Desert “Pavlova” instructions

1. Pre-heat your oven to 140ºC then roughly chop your pistachios..
2. Place your egg whites in a large bowl and whisk to stiff peaks with electric beaters..
3. Add sugar step by step and whisk again until your mixture forms stiff peaks..
4. Add the cornflour and half of the chopped pistachios and gently fold in until totally incorporated..
5. Line a large baking tray with parchment and gently spoon your mixture into a large circle on your tray, allowing odd peaks to stick up to give texture. Gently smooth out the top to accommodate your toppings later..
6. Bake for 1 hour 10 min or until you have a crisp, white shell and leave to cool completely..
7. Add your double cream and icing sugar to a bowl and whisk until it forms thick, soft peaks, being careful not to over-whip it - it should look smooth, not fluffy. Add your yoghurt and fold through with a spoon..
8. Add your cream to the top of your pavlova and finish with your raspberries, pomegranate seeds, remaining chopped pistachios and mint. Serve and enjoy!.
   

This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush. Top with whatever fruit is in season, or that you have on hand. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Pavlova is the dreamiest dessert in the world. If you can imagine, a light, fluffy marshmallow centre, surrounded by a crispy shell, topped with whipped cream and berries - it's basically a cloud of dessert!