{"id":2814,"date":"2013-01-26T05:38:31","date_gmt":"2013-01-25T19:38:31","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=2814"},"modified":"2016-11-17T13:06:36","modified_gmt":"2016-11-17T03:06:36","slug":"pavlova-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/pavlova-recipe\/","title":{"rendered":"Pavlova Recipe Happy Australia Day"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<p><img decoding=\"async\" class=\"photo\" title=\"pavlova recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/01\/IMG_1068-1024x768.jpg\" alt=\"meringue cake recipe nigella pavlova\" width=\"550\" \/><\/p>\n<p>Pavlova or &#8216;pav&#8217; as we call it in Australia is easy to make. If you have never had one before go ahead and try it. You will fall in love with this dessert!<\/p>\n<h4 class=\"fn\">Pavlova Meringue Ingredients<\/h4>\n<p><span class=\"ingredient\"><span class=\"amount\">8<\/span> <span class=\"name\">egg whites<\/span><\/span> (make sure there is no shell or yolks at all in your whites)<br \/>\n<span class=\"ingredient\"><span class=\"amount\">2 1\/2 cups<\/span> <span class=\"name\">caster sugar (also called superfine sugar)<\/span><\/span><br \/>\n2 tsp vinegar<\/p>\n<p><strong>Filling<\/strong><\/p>\n<p>600 millilitres (20.29 fluid ounces) cream (35% fat)<br \/>\n2 Tbsp icing sugar (powdered sugar)<br \/>\n1 tsp vanilla<br \/>\n250g (8.82 ounces) (or 1 2\/3 cups) blueberries<br \/>\n250g (8.82 ounces)(or 1 2\/3 cups) strawberries<br \/>\n1 banana and fresh lemon juice<\/p>\n<p>Place all your ingredients into a bowl and whip on high speed of an electric mixer until it holds it shape when you lift up the beaters (turn them off before lifting up if you do not want your kitchen coated in splatters of sweet meringue.)<\/p>\n<p>Using pencil draw three 19cm (7.48 inches) circles onto non-stick baking paper, turn the paper over so that the pencil will not touch the meringue.<\/p>\n<p>Scoop the meringue evenly between the three circles and using the back of a spoon spread it out and shape it into a disc.<\/p>\n<p>Bake in a slow oven 120C (248 degrees Fahrenheit) for 1 hour.<\/p>\n<p>Turn the oven off and leave to cool in the oven, taking it out will cause large cracks.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/01\/IMG_1088-1024x768.jpg\" alt=\"\" width=\"550\" \/><br \/>\nWhisk together the icing sugar, cream and vanilla until soft peaks form.<\/p>\n<p>Wash your fruit and slice the strawberries lengthwise. slice the banana and coat in lemon juice to prevent browning.<\/p>\n<p>Assembly &#8211; please watch the video for assembly instructions.<\/p>\n<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/o0BM4lrOaoo\" width=\"550\" height=\"309\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>To serve you can eat immediately, in which case the meringue will be crunchy or you can leave it in the fridge for an hour or more and the meringue in the middle will be like marshmallow and it is easier to slice.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-2816\" title=\"pavlova recipe\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2013\/01\/IMG_1099-1024x768.jpg\" alt=\"pavlova recipe ann reardon how to cook that\" width=\"550\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1099-1024x768.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1099-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1099-60x45.jpg 60w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1099-400x300.jpg 400w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2013 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/pavlova-recipe\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1088-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"stacked pavlova recipe ann reardon howtocookthat\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1088-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1088-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1088-200x200.jpg 200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2013\/01\/IMG_1088-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"2819\" \/><\/a><p>Pavlova or &#8216;pav&#8217; as we call it in Australia is easy to make. If you have never had one before go ahead and try it. You will fall in love with this dessert! Pavlova Meringue Ingredients 8 egg whites (make sure there is no shell or yolks at all in your whites) 2 1\/2 cups caster sugar (also called superfine sugar) 2 tsp vinegar Filling 600 millilitres (20.29 fluid ounces) cream (35% fat) 2 Tbsp<\/p>\n","protected":false},"author":1,"featured_media":2819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145],"tags":[1069,1052,1229,1227,1226,1093,1225,1228,1097,576,1224],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2814"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=2814"}],"version-history":[{"count":20,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2814\/revisions"}],"predecessor-version":[{"id":47366,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/2814\/revisions\/47366"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/2819"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=2814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=2814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=2814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}