BERRY PAVLOVAS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a baking sheet with a large sheet of parchment.
- In a food processor, pulse the sugar to make it fine (or use extra-fine sugar) and set aside. In a medium glass bowl, whip the egg whites with an electric mixer on low speed until foamy, not quite making peaks. Add half of the sugar and whip until stiff peaks form. In a small bowl, sift the remaining sugar with the cornstarch. Add to the egg whites along with the vanilla and vinegar and blend until incorporated.
- Spoon the mixture into 4 piles on the prepared baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and leave the pavlovas in the oven untouched for another 20 minutes. Remove from the oven and allow to cool.
- Meanwhile, whip the cream until it makes soft peaks. Top the cooled pavlovas with the whipped cream and strawberries. Make a quick sauce by thinning the jam with the hot water and drizzle over the pavlovas. Serve.
Nutrition Facts : Calories 274 calorie, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 41 milligrams, Sodium 48 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Protein 3 grams, Sugar 36 grams
MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
TWO-BERRY PAVLOVA
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! -Norma Stevenson, Eagan, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Line a baking sheet with parchment; draw a 10-in. circle on paper. Invert paper., Preheat oven to 300°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in cornstarch and lemon juice., Spoon meringue onto prepared pan; with the back of a spoon, shape into a 10-in. circle, forming a shallow well in the center. Bake until meringue is set and dry, 45-55 minutes. Turn off oven (do not open oven door); leave meringue in oven 1 hour. Remove from oven; cool completely on baking sheet., To serve, toss berries with 1/4 cup sugar in a small bowl; let stand 10 minutes. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form., Remove meringue from parchment; place on a serving plate. Spoon whipped cream over top, forming a slight well in the center. Top with berries.
Nutrition Facts : Calories 208 calories, Fat 9g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 29mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ORANGE-BERRY PAVLOVA
A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
- Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
- Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
- Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
- Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
- Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 23.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 56 mg, Sugar 20.3 g
THREE-LAYER BERRY AND BROWN SUGAR PAVLOVA
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Provided by Maggie Ruggiero
Categories Milk/Cream Mixer Berry Egg Brunch Dessert Bake Summer Sour Cream Gourmet Wedding Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make meringue:
- Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
- Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
- Stir together vanilla and vinegar in a small bowl.
- Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
- Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
- Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
- Macerate fruit while meringues cool:
- Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
- Assemble dessert:
- Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
MIXED BERRY PAVLOVAS
Yield Serves 16
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F and line 2 large baking sheets with parchment.
- Swirl whites in a metal bowl set over a saucepan of simmering water until barely warm to the touch. Beat whites with salt in a standing electric mixer until they hold soft peaks. Beat in 2 cups superfine sugar and continue beating until mixture holds stiff, glossy peaks (see cooks' note, below). Stir together remaining 1/2 cup superfine sugar and cornstarch. Beat into meringue, then beat in vinegar.
- Spoon 8 mounds of meringue (each about 2 inches high and approximately 1/2 cup) 1 inch apart on each lined baking sheet. Divide any remaining meringue among mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still not crisp after 1 1/4 hours, turn off oven and cool in oven 1 hour. Transfer from parchment to racks to cool. (Meringues may stick if cooled completely on paper.)
- Just before serving, toss strawberries with lime juice and 1/4 cup granulated sugar and let stand, tossing occasionally until sugar is dissolved, 10 minutes. Add blackberries and toss to coat.
- Beat cream with vanilla and remaining 1 1/2 tablespoons granulated sugar with cleaned beaters. Tap meringues gently with back of a spoon to create indentations, then mound some whipped cream and berries onto each.
MIXED BERRY PAVLOVA
Steps:
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
- Sweetened Whipped Cream:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- Yield: 1 cup
- Triple Raspberry Sauce:
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
- Yield: 2 cups
KIWI-BERRY PAVLOVA
Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h45m
Number Of Ingredients 9
Steps:
- Preheat oven to 200, with rack in center. Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, whisk sugar and cornstarch until combined.
- Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice, and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides of bowl halfway through.
- Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 1-inch raised border around the edge.
- Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue dry out in closed oven for another 2 1/2 hours, or up to overnight.
- Just before serving, using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve, use a serrated knife to cut into wedges.
Nutrition Facts : Calories 197 g, Fat 9 g, Fiber 2 g, Protein 3 g
More about "berry pavlovas recipes"
BERRY PAVLOVA RECIPE, HOW TO MAKE PAVLOVA, BEST PAVLOVA …
From natashaskitchen.com
4.9/5 (70)Category Easy/MediumCuisine $10-$12Estimated Reading Time 5 mins
- Beat 1 1/2 cups heavy whipping cream with 2 Tbsp sugar on high speed 2-3 minutes or until frosting is stiff and spreadable but don't over beat or it will become buttery. (note: you can make cream ahead of time, then cover with plastic wrap and refrigerate until ready to use).
MIXED BERRY PAVLOVA RECIPE: HOW TO MAKE PERFECT …
From masterclass.com
STRAWBERRY PAVLOVA RECIPE | SUMMER BERRIES | JAMIE OLIVER
From jamieoliver.com
BERRY PAVLOVA RECIPE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
MIXED BERRY PAVLOVA WITH VANILLA CREAM | DRISCOLL'S
From driscolls.com
FRESH BERRY PAVLOVA - RECIPE - FINECOOKING
From finecooking.com
BERRY PAVLOVA WITH LEMON WHIPPED CREAM - A …
From abeautifulplate.com
PAVLOVAS WITH FRESH BERRIES RECIPE | BON APPéTIT
From bonappetit.com
BERRY PAVLOVA - OLIVIA'S CUISINE
From oliviascuisine.com
BAREFOOT CONTESSA | MIXED BERRY PAVLOVA | RECIPES
From barefootcontessa.com
PAVLOVA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BERRY PAVLOVA | FOOD FROM PORTUGAL
From foodfromportugal.com
Servings 8Total Time 1 hr 20 minsCategory Desserts , Recipes , Videos
EASY MIXED BERRY PAVLOVA - WHISKING UP YUM
From whiskingupyum.com
WINTER BERRY PAVLOVA | BAKING MAD
From bakingmad.com
MARY BERRY'S STRAWBERRY PAVLOVA RECIPE - SUMMER DESSERT RECIPES!
From thehappyfoodie.co.uk
BERRY PAVLOVA RECIPE - REALLY INTO THIS
From reallyintothis.com
EASY PAVLOVA RECIPE | QUIERO POSTRE
From quieropostre.com
LEMON BERRY PAVLOVA CAKE RECIPE - CHEF LINDSEY FARR
From cheflindseyfarr.com
BERRY PAVLOVA RECIPE W/ LEMON CURD - FOODOLOGY GEEK
From foodologygeek.com
MIXED BERRY PAVLOVA – SMITTEN KITCHEN
From smittenkitchen.com
FRESH BERRY PAVLOVAS RECIPE | MYRECIPES
From myrecipes.com
SUMMER BERRY PAVLOVA - LEITHS COOKERY SCHOOL
From leiths.com
EASY MARY BERRY PAVLOVA RECIPE | COOKING WITH MY KIDS.
From cookingwithmykids.co.uk
RECIPE: MINI SUMMER BERRY PAVLOVAS WITH STRAWBERRY SAUCE
From thekitchn.com
SUMMER PAVLOVA WITH FRESH AND GRILLED BERRIES RECIPE
From foodandwine.com
SUPER SIZED BERRY PAVLOVA - VJ COOKS
From vjcooks.com
VEGAN BERRY PAVLOVAS | CHATELAINE
From chatelaine.com
HOW TO MAKE THE BEST EASY MINI BERRY PAVLOVAS - DAYS OF JAY
From daysofjay.com
MINI PAVLOVA RECIPE WITH MIXED BERRIES - DESSERT FOR TWO
From dessertfortwo.com
THE BEST SUMMER BERRY PAVLOVA RECIPE - GINGER WITH SPICE
From gingerwithspice.com
MIXED BERRY PAVLOVA - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
SIMPLE BERRY PAVLOVA • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BERRY PAVLOVAS – MILDLY MEANDERING
From mildlymeandering.com
BEST MIXED BERRY PAVLOVA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PAVLOVAS WITH SUMMER BERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
BERRY & LEMON PAVLOVA RECIPE - RUSSIAN TIME MAGAZINE
From russiantimemagazine.com
BERRY PAVLOVA RECIPE - HOW TO MAKE TWO LAYER BERRY PAVLOVA
From homecookingadventure.com
MINI VEGAN BERRY PAVLOVAS RECIPE - PLANTIFUL BAKERY
From plantifulbakery.com
BERRY PAVLOVA CAKE - COOKIN' WITH MIMA
From cookinwithmima.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love