Delia Smith Pavlova Recipe | British Chefs Table (2024)

Delia Smith’s Pavlova is a culinary masterpiece with 6 egg whites, sugar, corn starch, lemon juice, vanilla extract, and a decadent touch of whipped cream and fresh fruit. Crafted in just 2 hours and 45 minutes, it promises a delightful treat for any occasion.

More Delia Smith Recipe:

• Delia Smith Baileys Cheesecake
• Delia Smith Chocolate Mousse
• Delia Smith Cheesecake No Bake

💗 Why You’ll Love Delia Smith Pavlova Recipe:

• Foolproof:Delia Smith’s pavlova recipe is easy to follow, ensuring success.
• Crispy Exterior:Achieve a perfect, crisp outer layer that adds texture to each bite.
• Chewy Center:Delight in a soft and chewy interior, creating a delightful contrast.
• Versatile:The recipe allows for versatile toppings, catering to various taste preferences.

❓ What Is Delia Smith Pavlova Recipe?

Delia Smith’s Pavlova is a delightful dessert witha crispy meringue base made from egg whites, sugar, corn starch, lemon juice, and vanilla extract. Topped with whipped cream, fresh fruits, and optional mint leaves, it offers a perfect blend of textures and flavors.

🍓 Delia Smith Pavlova Recipe Ingredients

For Pavlova:

• 6 large egg whites, room temperature
• 1.5 cups granulated sugar
• 2 tsp corn starch
• 1/2 Tbsp lemon juice
• 1/2 Tbsp vanilla extract

For Cream:

• 1 1/2 cups heavy whipping cream, (very cold)
• 2 tbsp granulated sugar

For Topping/Decor:

• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
• 15 Mint leaves , for garnish, optional

🍰 How To Make Delia Smith Pavlova Recipe

For Pavlova

1. Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet.
2. For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form. As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It’ll be shiny and smooth.
3. Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.
4. For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide.
5. Use a spoon to make a hole in the middle so that the cream can fit. After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.
6. When it’s cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.
7. To serve, top them with whipped cream and fruit. If you’d rather not, you can store them in an airtight jar at room temperature for three to five days in a place with low humidity.

For Frosting and Assemble Pavlovas:

1. In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.
2. Add fresh fruit on top of the pavlova after frosting it with a piping bag.

💭 Recipe Tips

• Ensure egg whites are at room temperature for optimal volume.
• Gradually add sugar while beating to achieve a glossy texture.
• Use a cold bowl to whip cream for better results.
• Piping meringue with a Wilton 1M Tip creates beautiful nests.
• Let pavlova cool completely before adding cream and fruit.

🍨 What To Serve With Pavlova?

Serve pavlova withfresh berries, whipped cream, passion fruit, kiwi slices, mango cubes, lemon curd, chocolate shavings, mint leaves, raspberry sauce, and vanilla ice cream for a delightful treat.

🎚 How To Store Leftovers Pavlova?

• In the fridge:You can store leftovers pavlova in an airtight container in the fridgefor up to 2 days .
• In the freezer:While pavlova can’t be frozen, the texture of the meringue can change slightly upon thawing.

🚫 Can I Heat Leftovers Pavlova?

It’s not recommended to heat leftover Pavlova as it’s a meringue-based dessert meant to be eaten cold. Heating can melt or deflate its delicate, crispy texture and marshmallow-like center.

FAQ’S

More Delia Smith Recipe:

• Delia Smith Chocolate Roulade
• Delia Smith Sticky Toffee Pudding
• Delia Smith Squidgy Chocolate Log

Delia Smith Pavlova Recipe Nutrition Fact

• Calories: 210
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 33mg
• Sodium: 32mg
• Potassium: 94mg
• Carbohydrates: 32g
• Fiber: 1g
• Sugar: 29g
• Protein: 2g
• Calcium: 19mg
• Iron: 1mg

Are You Looking For Best Delia Smith Cookbooks ? Here Are Top 5 Best Seller Delia Smith Cookbooks You Should Have:

1. Delia Smith’s Winter Collection: 150 Recipes for Winter
2. Delia Smith’s Summer Collection: 140 Recipes for Summer
3. Delia’s How to Cheat at Cooking (recommended)
4. Delia’s Vegetarian Collection: Over 250 Recipes
5. The Delia Collection: Baking

Delia Smith Pavlova Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:British Courses:Dessert,Breakfast Recipe Keys:PPavlova Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 45 minutesRest time: 30 minutesTotal time:2 hours 30 minutesServings:6 servingsCalories:210 kcal Best Season:Available

Description

Delia Smith’s Pavlova is a culinary masterpiece with 6 egg whites, sugar, corn starch, lemon juice, vanilla extract, and a decadent touch of whipped cream and fresh fruit. Crafted in just 2 hours and 45 minutes, it promises a delightful treat for any occasion.

Ingredients

For Pavlova:

• 6 large egg whites, room temperature
• 1.5 cups granulated sugar
• 2 tsp corn starch
• 1/2 Tbsp lemon juice
• 1/2 Tbsp vanilla extract

For Cream:

• 1 1/2 cups heavy whipping cream, (very cold)
• 2 tbsp granulated sugar

For Topping/Decor:

• 4-5 cups fresh fruit, blueberries, kiwi, raspberries, sliced strawberries, etc
• 15 Mint leaves , for garnish, optional

Instructions

For Pavlova

1. Warm the oven up to 225˚ F. Put parchment paper on a large baking sheet.
2. For one minute, beat six egg whites on high speed in a stand mixer until soft peaks form. As you turn on the mixer, slowly add 1 1/2 cups of sugar. Beat on high speed for 10 minutes, or until stiff peaks form. It’ll be shiny and smooth.
3. Quickly mix in 1/2 teaspoon of lemon juice and 1/2 teaspoon of vanilla extract with a spatula. Then add 2 teaspoons of corn starch and mix until everything is well formed.
4. For the parchment paper, use a Wilton 1M Tip to pipe meringue into circles that are 3 to 3 1/2 inches wide.
5. Use a spoon to make a hole in the middle so that the cream can fit. After baking at 225˚ for 1 hour and 15 minutes, turn off the oven and leave the meringue in there for another 30 minutes without opening the door. The outside will be very pale cream-colored, dry, and crisp when you tap on it, but the inside will still be soft like marshmallows.
6. When it’s cool, move the pavlova with the parchment paper on top of the counter or a cookie rack.
7. To serve, top them with whipped cream and fruit. If you’d rather not, you can store them in an airtight jar at room temperature for three to five days in a place with low humidity.

For Frosting and Assemble Pavlovas:

8. In a cold bowl, beat 2 tablespoons of sugar into the cold heavy cream for 2 to 2 1/2 minutes, or until the cream is fluffy and can be spread.
9. Add fresh fruit on top of the pavlova after frosting it with a piping bag.

Notes

• Ensure egg whites are at room temperature for optimal volume.
  Gradually add sugar while beating to achieve a glossy texture.
  Use a cold bowl to whip cream for better results.
  Piping meringue with a Wilton 1M Tip creates beautiful nests.
  Let pavlova cool completely before adding cream and fruit.

Keywords:Delia Smith Pavlova Recipe