Lemonkiwipavlova Recipes

LEMON KIWI PAVLOVA

Steps:

• Lay a sheet of silicon or baking parchment on a baking tray.
• Preheat oven to 325°F.
• Whisk the egg whites in a clean, dry bowl until they are stiff.
• Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
• Spread the meringue out to roughly an 8" circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
• Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
• Remove the pavlova from the baking tray and place on a serving dish.
• Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
• Place in the fridge and leave to stand for at least 1 hour before serving.
• Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.

PAVLOVA WITH LEMON CURD AND BERRIES

Steps:

• Make meringue:
• Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
• Whisk together superfine sugar and cornstarch in a small bowl.
• Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
• Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
• Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
• Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
• Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
• Make Lemon curd while meringue bakes:
• Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
• Assemble Pavlova:
• Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

MINI PAVLOVAS

Steps:

• Preheat oven to 150°C. Line 2 baking trays with baking paper. Place egg whites into a clean bowl. Beat with electric beaters until soft peaks form. Gradually add caster sugar, beating well between each addition. Beat until mixture is thick and glossy – this will take at least 5 minutes.
• Spoon heaped tablespoons or piped swirls of the mixture onto baking trays. Flatten meringue into a disc. Bake for 20-25 minutes or until crisp. Cool completely in the oven with the door ajar.
• Gently mix together cream, mascapone, icing sugar and sherry.
• Arrange meringues on a serving dish. Spoon cream mixture into centres of meringues.
• Decorate with forest fruit mixed with jam. Serve immediately.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

LEMON PAVLOVA

Steps:

• Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
• Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
• Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
• Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
• Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
• Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
• Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
• Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
• With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
• MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
• STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.

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.