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Grape Pavlova recipe

Pavolova is a meringue-based dessert namedafter the Russian ballet dancer Anna Pavlova. The crisp meringuecrust for this pavlova is topped with sweetened mascarpone cheeseand fresh seedless grapes soaked in an orange liqueur.

Recipe: Grape Pavlova

8 large egg whites, room temperature1/2 teaspoon salt1/2 teaspoon cream of tartar2 cups granulated sugar2 tablespoons cornstarch2 teaspoons fresh lemon juice2 teaspoons grated lemon peel2 cups marscapone cheese1/4 cup granulated sugar (for filling)1 1/2 quarts California seedless grapes1/4 cup orange liqueur

  • Preheat oven to 275°F (135°C).
  • Beat egg whites, salt, and cream of tartaruntil firm. Gradually add sugar, 2 to 3 tablespoons at a time,beating until stiff and glossy, and no longer grainy to the touch.Beat in cornstarch, lemon juice and peel.
  • On lightly buttered parchment paper, pipe3 1/2 to 4-inch rounds of meringue, forming a rim on outer edge.
  • Bake in preheated oven 45 minutes to onehour or until firm and light brown. (Inside should remain moist.)
  • Mix grapes and orange liqueur.
  • Beat sugar into marscapone; refrigerateuntil serving time.
  • To Assemble: Spread centers of meringuewith sweetened marscapone then top with liqueured grapes.

    Makes 12 servings.

    Nutritional Facts Per Serving: Calories324, Carbohydrate 56g , Protein 4g, Fat 10g, Calories from Fat26%, Sodium 139mg, Cholesterol 26mg, Fiber 0.

    Recipe provided courtesy of CaliforniaTable Grape Commission.

    PC Pixie Grape

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