On Tue, 14 Apr 2009 03:52:55 -0700 (PDT), "
> wrote:

>With thanks to http://www.cooktonight.co.uk i made a great Strawberry
>Pavlova for my garden party yesterday.
>http://www.cooktonight.co.uk/recipes...ry_pavlova.asp.
>I had not realised how easy it was to make and its got the chewy
>rather than the crunchy recipe i had before. Does any one else have
>different recipes?

Here's some different ones you could try. I especially like the Lemon
curd version.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aussie: Kingfisher Pavlova
Categories: Fruits, Desserts, Aussi
Yield: 8 servings

MMMMM--------------------THREE-BERRY COMPOTE-------------------------

6 Egg whites 1 1/2 c Granulated sugar 2 tb White vinegar 1 ts
Vanilla 1/4 ts Cream of tartar 2 tb Cornstarch 3 c Raspberries 1 tb
Icing sugar 2 c Strawberries, quartered 2 c Blueberries

In bowl, beat egg whites until soft peaks form. Gradually beat in
sugar, one-third at a time, until stiff and glossy. Beat in vinegar,
vanilla and cream of tartar. Using fine sieve, shake cornstarch over
top; fold in gently.

On parchment paper-lined baking sheets, form meringue into 8 ovals
about 3-1/2 inches long. Bake in 275F 140C oven for 50-60 minutes or
until meringues are crispy outside but still soft inside. Let cool.

[Meringues can be stored, uncovered, at room temperature for up to 8
hours.]

Three-Berry Compote: Pure 1 cup of the raspberries; pressing through
sieve into sauce pan. Stir in icing sugar; cook over low heat just
until heated through. Stir in strawberries, blueberries and
remaining
raspberries. Let cool.

[Compote can be refrigerated in airtight container for up to 1 day.]

To serve, place 1 meringue on each plate. Spoon compote next to
meringue.

Serve with whipped cream and a macadamia nut or almond praline, and
fresh mint.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pavlova with a Twist
Categories: Desserts
Yield: 1 Servings

5 Egg whites
2 ts Cornflour
1 ts Malt vinegar
10 oz Caster sugar
1/2 ts Vanilla essence
Filling
1/2 pt Cream
3 ts Castor sugar
1 ts Orange flavoured liqueur
(I use Grand Marnier)
1 lb Fresh fruit salad

Draw a 9" circle on a baking sheet, preheat oven to to a cool 150øC
or 300øF.

Beat egg whites until stiff. Add 4 oz of the sugar and continue
beating for one minute or until the mixture is stiff and glossy.

Fold in remaining sugar, cornflour, vanilla and vinegar.

Spoon 1/3 of the meringue mixture onto the baking sheet and spread
out into the shape of the circle. Put remainder of the mixture in a
piping bag and pipe around the edge of the circle.

Bake for 1 1/2 hours (yes 90 minutes) until firm and very lightly
browned. Allow to cool completely.

Whip the cream and fold in the sugar and the liqueur. Fill the
meringue case with the cream, and then pile the fruit salad in the
centre on top of it.



MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pavlova Downunder
Categories: Desserts
Yield: 6 Servings

6 ea EGG WHITES
1 1/2 c FRUIT SUGAR, VERY FINE
1 tb CORNSTARCH
1 1/2 ts VINEGAR
1 1/2 c WHIPPING CREAM [1 PINT]
STRAWBERRIES, RASPBERRIES,
KIWI, PASSION FRUIT OR OTHER

Beat egg whites with 1/2 c sugar until stiff add remaining sugar and
beat until dissolved. Folding in add sifted cornstarch and vinegar
folding lightly but throughly. Turn onto foil covered cook sheet.
shape into cake shape, raising sides jast a little Bake at 325* for
15 minutes,reduce heat Bake at 300* for 30 minutes, reduce heat bake
at 275* for 30 minutes, turn off oven and leave cake in until cold.
Top should collapse. Fill with whipped, whipping cream and decorate
with fresh fruit. This looks very nice with a little fresh fruit
folded into cream, but not to much. ~----

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Curd Pavlova
Categories: Desserts
Yield: 8 Servings

3/4 c Granulated sugar
2 tb Cornstarch
2/3 c Lemon juice
2 tb Coarsely grated lemon rind
3 Eggs
3 Egg yolks
1/3 c Unsalted butter
1 1/2 c Whipping cream
GARNISH;
2 Kiwi fruit
1 c Frozen raspberries, slightly
-thawed
Mint leaves
LEMON PAVLOVA
4 Egg whites
1 pn Of cream of tartar
2/3 c Granulated sugar
1/3 c Icing sugar
1 tb Cornstarch
1/4 ts Finely grated lemon rind
1 tb Lemon juice

LEMON CURD FILLING;

LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn
starch, lemon juice, rinds, eggs and yolks until well blended. Cook
over medium low heat for 10 - 15 minutes, stirring constantly while
mixture comes to gentle boil, until smooth and thickened, and no
taste of cornstarch remains. Remove from heat and strain immediately
into heatproof bowl, discarding rind. Stir in butter until melted.
Cover surface with waxed paper. Refrigerate for up to 3 days.

LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment
paper or greased foil. Draw outline for 9 inch circle, set aside.
In a large bowl, beat egg whites with cream of tartar until soft peaks
form. Gradually beat in half of the granulated sugar until stiff
glossy peaks form. In seperate bowl, combine remaining sugar with
icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind
and juice and fold together until smooth. Scoop out onto circle;
form into nest-shape, making side higher than middle. Bake in 275
oven for about 1 - 1/2 hours or until outside is crisp and very light
gold.
Let cool completely; transfer to doily-lined serving plate. (Can be
made a few hours before serving)

TO SERVE; whip cream until stiff. Beat Lemon Curd Filling briefly to
lighten. Stir in one-third of the whipped cream; fold in remainder.
Mound in Pavlova nest, letting some overflow slightly Peel and slice
kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves
on top. To serve, cut with serrated knife. Makes 8 - 10 servings.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fall Feast - Pavlova
Categories: Desserts
Yield: 6 Servings

4 Egg whites
1 pn Salt
1 c Granulated sugar
1 tb White vinegar

MMMMM--------------------------TOPPINGS-------------------------------
2 c Whipping cream
Grapes
Blue plums
Yellow plums
Blueberries

Top this dessert with ripe fall fruit or your choice.
Preheat oven to 275F 140C. Line a large cookie shet withparchment
paper.
In an electric mixer, beat egg whites and salt until soft peaks
form. Gradually add sugar, 2 tb at a time, beating well after each
addition.

Add vinegar and heat the mixture until thick, glossy and stiff
enough o support the beater. Mound the meringue onto a cook sheet in
an 8-inch circle. Bake for 1 1/4 hours. The meringue mixture should be
cream-coloured and crisp. Bake another 15 minutes if the outside is
still stuck. Cool and remove from paper onto a serving plate.

In a large bowl, beat whipping cream until still peaks form. Cover
meringue with cream and decorate with fruit.

MMMMM