Cesto Di Frutta Italian Style Pavlova Recipes

PAVLOVA WITH WINTER FRUITS

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
• Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
• Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
• Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
• Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
• Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
• Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
• Turn off oven and keep meringues inside until completely dry, about 1 hour.
• Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
• Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

PAVLOVA

Steps:

• Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
• Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.

CESTO DI FRUTTA (ITALIAN-STYLE PAVLOVA)

Steps:

• Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1.
• Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence.
• On a non-stick baking sheet, draw a 20cm circle and spoon the meringue onto it. Make an large hollow in the centre - this will be filled with cream and fruit after it has been baked.
• Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre.
• Leave to cool before transferring to a cooling rack.
• Whisk the double cream until thickened and set aside.
• In a separate bowl, mix all the fruits together with the Amaretto liqueur.
• Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.

PANETTONE DI NATALE ITALIAN

Steps:

• Baking Pan: LARGE Tube pan, buttered.
• In a small bowl dissolve yeast in water.
• Stir briskly with a fork or metal whisk.
• Blend in 1/2 cup flour and let the sponge stand until it is bubbly--about 5 minutes.
• In a large bowl cream together butter and sugar and follow this with eggs and egg yolks.
• Beat thoroughly until well mixed.
• Add yeast, vanilla, salt and about 4 cups of flour--one cup at a time.
• stir with a wooden spoon until it becomes too difficult to turn--then work in by hand.
• When it is soft, but not sticky, turn from the bowl onto a floured board or counter top.
• Knead the dough for about 8 minutes and divide the ball in two equal parts.
• One half is put aside to rest while the other half receives the raisins, candied peel, citron and chopped nuts Work the fruit and nuts in well.
• Keep the two halves separate.
• Place them in greased bowls, cover tightly with plastic wrap and move to a warm place (80 to 85 Degrees) to rise until doubled in bulk about 50 minutes.
• You can test if they have risen by poking a finger in them; the dents will remain.
• (I warm up my oven for a minute-- turn it off-- and leave the pilot light on, and put my dough here).
• Punch down the two doughs, separately turn them onto the floured surface, and knead again for 3 minutes.
• Butter pan, sprinkle it with sugar, and stud the bottom with whole blanched almonds.
• Roll the plain dough into a triangle.
• (The long side--about 24 inches--will encircle the tube, with the ends overlapping.) Roll out the fruit dough the same size.
• Lay it on top of the plain.
• Beginning at the base of the triangle, roll up the two doughs, and fit them into the prepared pan.
• Try an experimental circle before dropping the dough into the pan to be certain the ends overlap, and, together, are about the same thickness as the center of the roll.
• Cover the pan with wax paper and place in a warm spot to rise until dough has doubled in bulk about one hour.
• Preheat oven to 400 F.
• Bake in a hot oven for 10 minutes, REDUCE the oven temperature to moderate 350 F.
• and continue to bake for another 50 minutes, or until the loaf tests done.
• Insert a metal skewer or wooden toothpick into the center of the loaf.
• If it comes out clean and dry, the loaf is done.
• If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes.
• Test again.
• Remove bread from the oven and turn from the pan and place on a cooling rack.
• Slice in wedges.
• The Complete Book of Breads.