Click for Cookbook LOGIN
"Hunger is the best sauce in the world."--Cervantes

Pavlova Recipe

  Tried it? Rate this Recipe:
 

 

Pavlova image

 

This recipe for Pavlova, by , is from The Gilbert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Maddox

Category:
Category:
 

Meringues


Ingredients:  
Ingredients:  
4 large egg whites
1/4 teaspoon cream of tartar
1 cup superfine sugar
1/2 teaspoon lemon juice
2 tablespoons powdered sugar

Directions:
Directions:
Preheat oven to 225. Line a baking sheet with parchment paper or butter and flour 6 small springform tart pans.
With electric mixer, beat whites till foamy, add cream of tartar and continue beating on medium speed until soft peaks form. Increase speed to high and add the superfine sugar slowly, 1 tablespoon at a time. Beat in the lemon juice and then fold in the powdered sugar gently with a rubber spatula.
Spoon the meringue in six mounds on the prepared sheet of into the tart pans. Use a spoon to make a nest like depression in each. Bake 1 hour, reduce heat to 200 and bake another 45 minutes. Turn off oven. When oven has completely cooled remove the meringues. Carefully peel the meringues off the paper. If using tart pans, remove the outer ring and slide a small knife between tart bottom and the meringue to separate.
 

Filling


Ingredients:  
Ingredients:  
2 cups whipping cream or
1 cup whipping cream and
1 cup creme fraiche
2 tablespoons powdered sugar, sifted
1 teaspoon vanilla
3-4 cups sliced strawberries, kiwis, nectarines or other fruit

Directions:
Directions:
Beat the whipping cream, creme fraiche if using, sugar and vanilla until soft peaks form. place the meringues on dessert plates, spoon a little cream over top of each. Cover with 1/2 cup fruit, dollop with more cream and finish with more fruit.
 

Creme Fraiche


Ingredients:  
Ingredients:  
1 cup heavy cream
2 tablespoons sour cream

Directions:
Directions:
Combine heavy cream and sour cream in a small saucepan and whisk thoroughly. Heat over low heat to barely lukewarm, about 85. Pour into sterilized jar, cover and let stand at room temperature till thick most of the way through but still somewhat liquid on bottom. This will take 8 to 24 hours depending on room temperature. When done, stir thoroughly and refrigerate at least 8 hours before using.
Will keep 2 weeks

Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

18W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!