Pavlova With Lemon Cream And Berries Recipes

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PAVLOVA WITH LEMON CREAM AND BERRIES



Pavlova With Lemon Cream and Berries image

Make and share this Pavlova With Lemon Cream and Berries recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 13h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1 tablespoon cornstarch
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/4 teaspoon vanilla extract
parchment paper
1 (10 ounce) jar lemon curd
1/3 cup sour cream
mixed berry (can add or sub mango, kiwi, strawberry, etc.)
fresh lemon zest

Steps:

  • Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
  • Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
  • Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
  • Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.

PAVLOVA WITH LEMON CURD AND BERRIES



Pavlova with Lemon Curd and Berries image

Provided by Andrea Albin

Categories     Mixer     Berry     Egg     Dessert     Bake     Easter     Lemon     Spring     Potluck     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 16

For meringue:
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
For filling:
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest
1 cup heavy cream
4 cups mixed 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.

LEMON PAVLOVAS WITH BERRIES



Lemon Pavlovas with Berries image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h20m

Yield 12 meringues

Number Of Ingredients 12

4 egg whites, at room temperature
1 cup superfine baker's sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest (from 2 large lemons)
1 cup fresh raspberries
1 cup fresh blackberries or blueberries, see Cook's Note
2 tablespoons sugar
1 tablespoon fresh lemon juice
1 cup mascarpone cheese, at room temperature
2 tablespoons sugar
1 teaspoon pure vanilla extract

Steps:

  • Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
  • Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
  • Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
  • Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
  • Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
  • Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.

PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM



Pavlova with Berries and Lemon Curd Whipped Cream image

Provided by Antonia Lofaso

Categories     dessert

Time 3h45m

Yield 6 servings

Number Of Ingredients 13

250 grams egg whites, at room temperature
250 grams granulated sugar
125 grams powdered sugar
Large pinch fine sea salt
1/2 cup lemon juice plus zest from 2 lemons
8 large egg yolks
1 cup granulated sugar
1/4 vanilla pod, seeds scraped
10 tablespoons cold unsalted butter, cubed
Pinch fine sea salt
1 quart cold heavy cream
2 cups mixed berries, like raspberries and blueberries, for serving
Powdered sugar, for dusting

Steps:

  • For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads.
  • Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks.
  • Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving.
  • For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes.
  • Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble.
  • When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.

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Apr 13, 2011 - Pavlova, also known as Pav, is a meringue based cake that is crusty and crispy on the outside but has a goey soft inside. The cake can be eaten as it is but is. Apr 13, 2011 - Pavlova, also known as Pav, is a meringue based cake that is crusty and crispy on the outside but has a goey soft inside. The cake can be eaten as it is but is . Pinterest. Explorar. Entrar. Criar conta ...
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