CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE
Multiple layers of texture and flavor make this pavlova recipe unique. A cloud of meringue serves as a base for creamy pudding topped with fresh berries.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h10m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 200ºF.
- Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
- Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
- Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
- Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.
Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
RASPBERRY PAVLOVA WITH PEACHES AND CREAM
This Pavlova's meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can't get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it's not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it's best made the day you plan to serve it.
Provided by Melissa Clark
Categories parfaits and trifles, project, dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
- Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
- Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
- Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
- Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
- A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
- Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
- Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.
CREAMY VANILLA RASPBERRY PAVLOVA
From the Kraft Kitchens. Posting here for safe keeping. If you prepare this before I do, please let me know how it turns out.
Provided by Mindi Bunch
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
- Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
- SPOON onto baking sheet covered with parchment paper.
- Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
- "Bake 1-1/2 hours.
- Cool.
- POUR milk into large bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 minute or until well blended.
- Gently stir in whipped topping.
- Refrigerate 15 minute or until slightly thickened.
- Place meringue on serving plate.
- Spoon pudding mixture onto meringue, leaving a border of meringue showing.
- Place raspberries over pudding.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 110.6, Fat 1, SaturatedFat 0.7, Cholesterol 0.7, Sodium 36, Carbohydrate 23.6, Fiber 1.3, Sugar 22, Protein 2.7
RASPBERRY-CREAM PAVLOVAS
This dessert is perfect for a pair or for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 9
Steps:
- Make the Pavlovas: Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
- Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Atach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
- Preheat oven to 175 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or a rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.
- Make the filling: Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).
- Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.
CREAMY VANILLA RASPBERRY PAVLOVA
This impressive dessert makes a perfect finish to almost any meal. No one will guess that it's low in fat.
Provided by Allrecipes Member
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 225 degrees F. Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 min. or until soft peaks form. Gradually add granulated sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
- Spoon onto baking sheet covered with parchment paper. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a 'crust.' Bake 1-1/2 hours. Cool.
- Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Refrigerate 15 min. or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture over meringue, leaving a border of meringue showing around edge. Spoon raspberries over pudding; sprinkle with powdered sugar.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 29.9 g, Cholesterol 0.6 mg, Fat 1 g, Fiber 2.2 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 120 mg, Sugar 21.1 g
RASPBERRY CREAM PAVLOVA
Make and share this Raspberry Cream Pavlova recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 150 degrees C.
- line a baking sheet with silicone paper and mark a 8inch circle on it.
- whisk the egg whites until they are stiff.
- then whisk in the sugar 1 teaspoon full at a time, until all added
- blend the vinegar with the cornflour and whisk in.
- spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
- place the baking sheet in oven then immediately turn down the heat to 140 degrees C
- leave to cook for 1 hour.
- then turn the heat right off but leave pavlova inside until it's completely cold.
- to serve:.
- fold together the cream and fruit and pile into the centre of the pavlova.
- leave to stand in the fridge for about an hour before serving.
Nutrition Facts : Calories 139.7, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 21.6, Carbohydrate 17.6, Fiber 1.2, Sugar 15.5, Protein 1.5
RASPBERRY PAVLOVA BOMBE
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when berries are in season, but this step can be skipped and berries used only on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.
- Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
- Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.
- Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.
- Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.
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