PAVLOVA WITH WINTER FRUITS
It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.
Provided by LauraF
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h30m
Yield 3
Number Of Ingredients 18
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.
Nutrition Facts : Calories 961.7 calories, Carbohydrate 132.7 g, Cholesterol 381.8 mg, Fat 49.4 g, Fiber 7.2 g, Protein 12.6 g, SaturatedFat 32.2 g, Sodium 226.6 mg, Sugar 110.6 g
PAVLOVA
Steps:
- Preheat oven to 350 degrees.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
- Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.
PAVLOVA WITH FRESH RED FRUITS
For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit more juicy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper; set aside.
- Using a rubber spatula, spoon 3 to 4 one-cup blobs of meringue onto each prepared baking sheet, leaving 3 inches of space between each blob. Lift up sides of each blob with a small offset spatula and flip meringue back across the top, creating 6 to 8 smoothly folded pillowlike squares.
- Reduce oven temperature to 200 degrees. Place baking sheet in oven; bake until meringues are crisp on outside but have a marshmallow consistency on inside, about 1 1/2 to 2 hours. Check consistency by poking into the bottom one meringue pillow. If meringues start to brown, reduce temperature to 175 degrees. Remove from oven, and let cool completely on a wire rack.
- Meanwhile, combine fruit, kirsch, and granulated sugar in a mixing bowl. Let stand, gently stirring once or twice, until soft and juicy, about 1 hour or longer, depending on the fruits.
- Pour cream into chilled bowl of an electric mixer fitted with the whisk attachment, and whip, on medium speed, until cream is just stiff. Break meringue pillows open, and place on dessert plates. Top with whipped cream and berries. Garnish with fresh mint and a dusting of confectioners' sugar.
BASIC PAVLOVA WITH FRUIT SALAD TOPPING
from Family Circle. Made this last night - it was my first time making a meringue and I couldn't believe how easy it was. The result was a lovely, melt-in-your-mouth meringue.
Provided by grapefruit
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat oven to 300F.
- Line an oven tray with baking paper and mark a 20 cm circle on it.
- Place egg whites in a large bowl and using electric mixer, beat till white peaks form.
- Gradually add sugar, beating constantly after each addition. Beat 5-10 mins or until the mixture is glossy and the sugar has dissolved.
- Fold in the cornflour and vinegar.
- Spread meringue onto marked circle. shape evenly, running a flat-bladed knife around the edge and over the top.
- Run the knife up the edges, making furrows. This strengthens the pavlova and gives it a nice finish.
- Bake for 40 minutes or until pale and crisp.
- Turn off oven and cool pavlova in oven with door ajar.
- Top with whipped cream and arrange fruit decoratively.
- Drizzle with passionfruit pulp. Serve.
Nutrition Facts : Calories 312, Fat 12.8, SaturatedFat 7.8, Cholesterol 44.2, Sodium 53.5, Carbohydrate 48.1, Fiber 2.8, Sugar 40.7, Protein 4.2
PAVLOVA WITH FRUIT CUSTARD FILLING
An old family favourite. Makes a beautiful pavlova. The custard filling uses the left over egg yolks which is a bonus.
Provided by Ivana
Categories Dessert
Time 1h45m
Yield 1 Pavlova, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make pavlova.
- Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
- Mixture must stand in peaks.
- Pile mixture onto a buttered large plate,eg dinner plate size.
- On top of this mixture make a dip-- this is where the custard filling will go later.
- Put in preheated oven 150 C for 30minutes.
- Reduce heat to 110 C and bake for further 45minutes.
- After this time, turn off oven and let pavlova cool in oven.
- To make the custard filling: Put fruit salad into a small pan on the stove top.
- Bring to boil,add cornflour dissolved in water to thicken mix.
- Lastly add the beaten egg yolks and butter.
- Cook on medium heat for a few minutes till mixture is thick.
- Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
- When the custard is cold, place in the"dip" on top of the pavlova.
- Top with whipped cream.
- Add passionfruit (optional) to decorate if you like.
Nutrition Facts : Calories 429.9, Fat 19.2, SaturatedFat 11.6, Cholesterol 117, Sodium 86, Carbohydrate 63.9, Fiber 0.9, Sugar 59.4, Protein 3.6
MIXED FRUIT PAVLOVAS
Steps:
- Make meringues:
- Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
- Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
- Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
- Make filling:
- Using electric mixer, beat cream until stiff peaks form.
- In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
- Assemble and serve:
- In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
- Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
PAVLOVA
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
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.
More about "pavlova with cream and italian fruit salad recipes"
PAVLOVA TOPPED WITH WHIPPED CREAM AND FRUIT | FOOD …
From foodchannel.com
Cuisine KosherEstimated Reading Time 1 minServings 10Total Time 1 hr 40 mins
PAVLOVA RECIPES | ALLRECIPES
From allrecipes.com
PAVLOVA WITH WHIPPED CREAM AND FRESH FRUIT - FOODESS
From foodess.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
- Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
- Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
- Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.
AUSTRALIAN PAVLOVA WITH CREAM & FRUIT | RECIPE | AUSTRALIAN DESSERTS ...
PAVLOVA RECIPE WITH PASSION FRUIT | DESSERT RECIPES - PBS
From pbs.org
PAVLOVAS WITH FRESH BERRIES RECIPE | BON APPéTIT
From bonappetit.com
PAVLOVA RECIPE - ADD A PINCH
From addapinch.com
PAVLOVA RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
10 BEST ITALIAN FRESH FRUIT DESSERTS RECIPES - YUMMLY
From yummly.com
PAVLOVA!! | RECIPETIN EATS
From recipetineats.com
PAVLOVA WITH YOGURT CREAM AND PASSION FRUIT SAUCE RECIPE | EAT …
From eatsmarter.com
AUTHENTIC NEW ZEALAND MERINGUE PAVLOVA RECIPE
From thespruceeats.com
RECIPE FOR PAVLOVA WITH FRUIT - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MIXED FRUIT PAVLOVA - A FAMILY RECIPE - APRIL J HARRIS
From apriljharris.com
THE PERFECT PAVLOVA (STEP BY STEP RECIPE) - THE FLAVOR …
From theflavorbender.com
PAVLOVA WITH FRUIT | PAVLOVA, RIPE FRUIT, YUMMY SNACKS
From pinterest.ca
ZABAGLIONE PAVLOVA WITH PINEAPPLE AND BLACK PEPPER RECIPE | SAVEUR
From saveur.com
THE BEST PAVLOVA RECIPE EVER! - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
BEST PAVLOVA RECIPE WITH RED FRUIT - BY ANDREA JANSSEN
From byandreajanssen.com
HOW TO MAKE A SHOWSTOPPER PAVLOVA | COOK'S ILLUSTRATED
From cooksillustrated.com
PAVLOVA WITH LEMON CREAM AND BERRIES RECIPE | MYRECIPES
From myrecipes.com
PAVLOVA DELUXE RECIPE - RECIPES.NET
From recipes.net
EASY PAVLOVA RECIPE WITH BERRIES AND CREAM - OUR BEST BITES
From ourbestbites.com
PAVLOVA RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
PAVLOVA WITH FRESH FRUIT RECIPE | EAT SMARTER USA
From eatsmarter.com
CLASSIC PAVLOVA RECIPE | MYRECIPES
From myrecipes.com
EASY PAVLOVA RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
PAVLOVA - A GLORIOUS DESSERT THAT TASTES AS GOOD AS IT LOOKS!
From errenskitchen.com
TROPICAL FRUIT PAVLOVA WITH MANGO CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRESH FRUIT PAVLOVA RECIPE - NDTV FOOD
From food.ndtv.com
PAVLOVA (FRUIT PIE WITH MERINGUE CRUST) – THE BEST FREE COOKING …
From cookingrecipedb.com
PAVLOVA RECIPES - REDCIPES
From redcipes.com
PAVLOVA WITH CREAM AND ITALIAN FRUIT SALAD | RECIPE
From pinterest.com
CHOCOLATE PAVLOVA WITH WINTER FRUIT RECIPE - FOOD NEWS
From foodnewsnews.com
PAVLOVA WITH MASCARPONE WHIPPED CREAM | RECIPE | FRUIT TART …
From pinterest.com
PAVLOVA WITH ICE-CREAM AND TIPSY FESTIVE FRUIT SALAD RECIPE - NEW …
From newideafood.com.au
FAVORITE MINI PAVLOVA RECIPE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
PAVLOVA WITH FRUIT AND BERRY SAUCE, A STEP BY STEP RECIPE WITH A PHOTO
From 1000worldrecipes.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