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Pavlova Or Palova

 
One serving costs about $1.52

$1.52 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,gluten free,lacto ovo vegetarian dessert
spoonacular Score:26%

Spoonacular Score: 26%

 

If you want to add more gluten free and lacto ovo vegetarian recipes to your repertoire, Pavlovan Or Palova might be a recipe you should try. For $1.52 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 15g of fat, and a total of 360 calories. This recipe serves 6. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. If you have granulated sugar, heavy whipping cream, fruit, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive dessert. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Similar recipes include Pavlova, Pavlova, and Pavlova.

Cream Sherry, Port, and Moscato d'Asti are great choices for Pavlova. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 Tbsps
0.5 Tbsps cornstarch
cornstarch
4 large
4 large egg whites
egg whites
some
some fresh fruit
fresh fruit
0.71 oz
0.71 oz white granulated sugar
white granulated sugar
1.01 cups
1.01 cups heavy whipping cream
heavy whipping cream
7.06 oz
7.06 oz sugar
sugar
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
1 tsp
1 tsp white vinegar
white vinegar
0.5 Tbsps cornstarch
0.5 Tbsps
cornstarch
4 large egg whites
4 large
egg whites
some fresh fruit
some
fresh fruit
0.71 oz white granulated sugar
0.71 oz
white granulated sugar
1.01 cups heavy whipping cream
1.01 cups
heavy whipping cream
7.06 oz sugar
7.06 oz
sugar
0.5 tsps vanilla extract
0.5 tsps
vanilla extract
1 tsp white vinegar
1 tsp
white vinegar
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Equipment

baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
oven
oven
spatula
spatula
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper.
  2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in.
  3. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)
  4. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)
  5. The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.
  6. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.48
Ingredient
½ tablespoons cornstarch
4 larges egg whites
some fresh fruit
20 grams white granulated sugar
240 milliliters heavy whipping cream
200 grams sugar
½ teaspoons vanilla extract
1 teaspoon white vinegar
Price
$0.02
$0.80
$6.30
$0.03
$1.31
$0.28
$0.15
$0.02
$8.90
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Nutritional Information

Quickview
362k Calories
3g Protein
14g Total Fat
55g Carbs
1% Health Score
Limit These
Calories
362k
18%

Fat
14g
23%

  Saturated Fat
9g
58%

Carbohydrates
55g
19%

  Sugar
50g
56%

Cholesterol
54mg
18%

Sodium
58mg
3%

Get Enough Of These
Protein
3g
8%

Vitamin A
945IU
19%

Vitamin B2
0.18mg
10%

Fiber
1g
8%

Selenium
4µg
7%

Vitamin K
6µg
6%

Copper
0.1mg
5%

Potassium
172mg
5%

Phosphorus
42mg
4%

Vitamin C
2mg
3%

Calcium
33mg
3%

Vitamin E
0.42mg
3%

Magnesium
11mg
3%

Vitamin B3
0.5mg
3%

Iron
0.42mg
2%

Vitamin B5
0.19mg
2%

Manganese
0.04mg
2%

Vitamin D
0.28µg
2%

Vitamin B1
0.02mg
2%

Vitamin B12
0.09µg
2%

Vitamin B6
0.03mg
2%

Zinc
0.21mg
1%

Folate
4µg
1%

covered percent of daily need

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