Pavlova Shell

"Originally got this recipe from the MIL nearly 30 years ago and used to make this a lot pre-diabetic days but now only rarely for others or on request. Decorate with fresh whipped cream and sliced seasonal fruit of choice. As per step 6 this is best made when you know you do not want to use the oven for several hours (I use to do at night and turn off oven and leave overnight) - time does not include this cooling down phase. UPDATE 23rd September 2007 - The MIL recently informed me she now only uses 1/2 cup of caster sugar when making it as they don't like it as sweet as they use too."
 
Download
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13
photo by TasteTester photo by TasteTester
photo by TasteTester photo by TasteTester
photo by MarraMamba photo by MarraMamba
Ready In:
1hr
Ingredients:
7
Yields:
1 Pavlova
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 160 degree C (320 degree F).
  • Grease pavlova plate (or baking/cookie sheet will do) well, sprinkle liberally with cornflour , shaking off excess.
  • Combine all ingredient for pavlova into a small mixing bowl of mixer and beat at high speed for 15 minutes.
  • Place meringue in centre of greased plate and spread over plate (in a 8 to 9 inch circle) or if preferred pipe onto the plate making it slightly thicker at the edges, so a dip is formed for filling.
  • Bake for 15 minutes at 160 degree C (320 degree F), lower temperature to 110 degree C (210 degree F) and bake for a further 30 minutes.
  • LET PAVLOVA GO COLD IN THE OVEN (DO NOT REMOVE TILL COLD).
  • Fill with whipped cream and decorate with sliced seasonal fruit of choice (eg bananas, kiwifruit, berries and passionfruit are some suggestions).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was my frst time making Pavlova and I was surprised to find out how easy it was to make. The shell was so light and delicate. I filled it with lots of whipped cream and then topped it off with fresh strawberries, raspberres and blueberries. I took this to our 4th of July cookout and everyone raved about this tasty dessert. I'm looking forward to trying it with a variation of fruit toppings. Made for July 2010 Aus/NZ Make My Recipe Tag Game.
     
  2. You've outdone yourself this time, Pat! I made your recipe exactly as written, and DH and DS declared it the best dessert ever. Can I give it 10 stars? We loved the thin, crunchy shell and the marshmallowey cream that formed inside. I filled the shell with whipped cream and topped it with frozen, thawed mixed fruit, as well as a few slices of fresh kiwi. This is a real showstopper of a dessert -- so delicious, and makes an impressive presentation as well. Thanks for sharing this recipe!!
     
  3. A great pavlova shell. I took your MIL's advice and cut the sugar in half, found I preferred it too. Thanks so much for the tip and the recipe.
     
Advertisement

RECIPE SUBMITTED BY

With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes