Pavlova With Fresh Red Fruits Recipes

EASY PAVLOVA

Easy Pavlova image

In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.

Provided by Rosina

Categories Desserts Specialty Dessert Recipes Pavlova Recipes

Time 2h

Yield 8

Number Of Ingredients 7

Ingredients

4 egg whites
1 ¼ cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint heavy cream
6 kiwi, peeled and sliced

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.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g

PAVLOVA WITH WINTER FRUITS

Pavlova with Winter Fruits image

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

Ingredients

4 egg whites, at room temperature
¾ cup white sugar
¼ cup superfine sugar
1 ½ teaspoons cornstarch
½ teaspoon orange blossom water
½ teaspoon white vinegar
3 lemons, zested and juiced
⅓ cup white sugar
4 large egg yolks
1 pinch sea salt
3 tablespoons coconut oil, at room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon orange blossom water
1 pink grapefruit, peeled and sliced crosswise
1 orange, peeled and sliced crosswise
1 ripe Fuyu persimmon, peeled and thinly sliced
½ pomegranate, seeded

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

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