Berry Pavlovas Recipes

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BERRY PAVLOVAS



Berry Pavlovas image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1/2 cup sugar
2 egg whites
1 teaspoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon distilled white vinegar
1/2 cup heavy cream
1 cup sliced strawberries
1/4 cup apricot jam
2 tablespoons hot water

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



Mini Berry Pavlovas image

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

4 egg whites
1 cup white sugar
1 teaspoon cornstarch
½ teaspoon cream of tartar
1 teaspoon vanilla extract
1 pinch salt
1 cup whipped cream, or more to taste
¾ cup sliced fresh berries, or more to taste

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



Two-Berry Pavlova image

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

4 large egg whites, room temperature
1/2 teaspoon cream of tartar
1 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
TOPPINGS:
2 cups fresh blackberries
2 cups sliced fresh strawberries
1/4 cup plus 3 tablespoons sugar, divided
1-1/4 cups heavy whipping cream

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



Orange-Berry Pavlova image

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

6 egg whites, room temperature
½ teaspoon cream of tartar
1 pinch salt
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ tablespoons cornstarch
2 cups heavy whipping cream
1 large orange, zested
1 teaspoon vanilla extract
1 large orange, peeled and sliced
¾ cup mixed fresh berries

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



Three-Layer Berry and Brown Sugar Pavlova image

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

For meringue:
Confectioners sugar for dusting
1 cup superfine granulated sugar
1/2 cup packed light brown sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoons pure vanilla extract
2 teaspoon distilled white vinegar
3/4 cup egg whites (from 5 to 6 large eggs) at room temperature 30 minutes
For berries:
1 1/2 pounds strawberries, trimmed and quartered
1 pound blackberries
2 tablespoons granulated sugar
For cream:
1 cup chilled heavy cream
1/3 cup chilled sour cream

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



Mixed Berry Pavlovas image

Yield Serves 16

Number Of Ingredients 12

13 large egg whites
1/4 teaspoon salt
2 1/2 cups superfine granulated sugar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons distilled white vinegar
2 lb strawberries, halved or quartered if large
3 tablespoons fresh lime juice
1/4 cup plus 1 1/2 tablespoons granulated sugar
1 lb blackberries
2 1/2 cups chilled heavy cream
2 teaspoons vanilla
Special equipment: a standing electric mixer

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



Mixed Berry Pavlova image

Provided by Ina Garten

Categories     dessert

Time 2h37m

Yield 6 servings

Number Of Ingredients 18

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

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



Kiwi-Berry Pavlova image

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

1 cup sugar
1 tablespoon cornstarch
4 large egg whites, room temperature
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 kiwis, peeled, halved lengthwise, and thinly sliced crosswise
2 cups fresh raspberries

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

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MIXED BERRY PAVLOVA - MELISSASSOUTHERNSTYLEKITCHEN.COM
2021-04-25 To make whipped cream: Using an electric mixer, beat together cream, sugar and vanilla until stiff peaks form, don't overbeat. Spread into center of pavlova. Toss sliced strawberries with 1 tablespoon sugar, stir and let sit for a few minutes to macerate.. Arrange, strawberries, blueberries and raspberries over cream.
From melissassouthernstylekitchen.com


SIMPLE BERRY PAVLOVA • THE VIEW FROM GREAT ISLAND
2021-07-03 Bake for 90 minutes in a 250F oven. Turn off the oven when the timer sounds, and leave the meringue in the oven with the door closed for another hour. To the cooled meringue with sweetened whipped cream and fresh berries. Dust with powdered sugar and/or drizzle with a simple fruit sauce if desired.
From theviewfromgreatisland.com


PAVLOVA RECIPES | BBC GOOD FOOD
33 Recipes. Serve the perfect pavlova for a dinner party dessert showpiece, with whipped cream and melty meringue. Add toppings such as summer fruits, nuts and chocolate.
From bbcgoodfood.com


BERRY PAVLOVAS – MILDLY MEANDERING
2021-07-01 Instructions Pavlovas. Preheat your oven to 250 degrees F and line a large baking sheet with parchment paper or a sil-pat mat. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment.
From mildlymeandering.com


BEST MIXED BERRY PAVLOVA RECIPES | FOOD NETWORK CANADA
2015-07-22 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 ...
From foodnetwork.ca


PAVLOVAS WITH SUMMER BERRY SAUCE RECIPE | MYRECIPES
Directions. Preheat oven to 250°. Using an electric mixer, beat egg whites with cornstarch on medium speed until very foamy. Sprinkle in 3/4 cup sugar, about 1 tbsp. at a time, while beating; beat until meringue holds stiff, shiny peaks, about 15 minutes. Add vanilla and vinegar and beat 30 seconds more.
From myrecipes.com


BERRY & LEMON PAVLOVA RECIPE - RUSSIAN TIME MAGAZINE
2022-05-11 Prepare the recipe the same way but instead of making one large pavlova, transfer the meringue into a large pastry bag tipped with a star tip, such as Ateco #847. Next, pipe the meringue onto a baking sheet, forming 3 to 4-inch nest-like pavlovas, leaving a small well in the middle for the fillings. Bake the mini pavlovas for 1 hour at 200F, then cool completely.
From russiantimemagazine.com


BERRY PAVLOVA RECIPE - HOW TO MAKE TWO LAYER BERRY PAVLOVA
2015-08-21 The recipe is very easy to prepare, you need to have the eggs separated very carefully so no egg yolks remain which will make the whites whip really well and reach their maximum volume. Caster sugar is used in this recipe as this dissolves easier than regular sugar. The cornstarch and vinegar are used as stabilizers and help creating the ...
From homecookingadventure.com


MINI VEGAN BERRY PAVLOVAS RECIPE - PLANTIFUL BAKERY
Step: Bake the pavlovas. Pipe or spoon the mixture onto a lined baking tray into 14 individual meringues (with a diameter of approx. 2,7 inches/7 cm), making space between each one. Bake in preheated oven for 1 hour 30 minutes. Do not open the oven while baking.
From plantifulbakery.com


BERRY PAVLOVA CAKE - COOKIN' WITH MIMA
2021-12-10 How To Make a Pavlova. Prepare the equipment: Preheat the oven to 250 F. With a pencil trace a 7” circle on a piece of parchment paper. Flip the traced side down and place parchment paper on the baking sheet. Dip a paper towel in a little bit of vinegar and run it thru the inside of the bowl and whisk.
From cookinwithmima.com


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