Pavlova With Mango Puree And Berries Recipes

MIXED BERRY PAVLOVA

Steps:

• Preheat the oven to 180 degrees F.
• Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
• Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
• Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
• Yield: 1 cup
• Triple Raspberry Sauce:
• Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
• Yield: 2 cups

MINI BERRY PAVLOVAS

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
• Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
• Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
• When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

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.

PAVLOVA WITH MANGO PUREE AND BERRIES

Steps:

• Preheat the oven to 250 degrees.
• Butter and flour a cookie sheet and the ring of a bottomless nine-inch springform mold. Set the ring in the center of the cookie sheet.
• Beat the egg whites and the salt in a mixing bowl until foamy. Add the sugar, one tablespoon at a time, while continuing to beat the egg whites, until shiny and stiff. Do not overbeat or they will be dry and grainy.
• Dissolve the cornstarch with the cider vinegar in a small bowl. Fold the mixture into the egg whites.
• Spoon the egg-white mixture into the prepared mold and build it up along the sides approximately one inch thick, leaving a one-inch depression in the center.
• Bake for one and one-half hours and cool. The meringue will sink away from the crust while cooling; do not be concerned. When the meringue is completely cool, unmold by removing the ring gently, and loosen the bottom of the meringue shell from the cookie sheet with a knife or spatula. Put the shell on a serving plate.
• Peel the mangos and cut the flesh away from the pits. Puree it in a food processor or blender.
• Whip the cream in a chilled mixing bowl until it forms a stiff peak.
• Fill the depression in the middle of the meringue with the mango puree. Spread the whipped cream on the meringue, starting from the sides and leaving a three-inch circle of the mango puree exposed in the center. Garnish the edge and sides of the cake with the blueberries and raspberries.

PAVLOVAS WITH FRESH BERRIES

Steps:

• Preheat oven to 350°F. Scatter sugar in a shallow baking dish and bake 10 minutes. After 8 minutes, using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until foamy.
• Remove sugar from oven and decrease temperature to 200°F. With the mixer running, gradually stream sugar into egg whites. Add salt and beat until stiff peaks form and bowl is barely warm to the touch. (Heads up: This can take as much as 10 minutes with a stand mixer and up to 20 minutes with a handheld mixer.) Scrape in vanilla seeds, reserve pod for another use, and beat just to combine.
• Scoop large spoonfuls of meringue onto 2 parchment-lined baking sheets to make 12 mounds. Make a slight indentation in the center of each mound with the back of the spoon, pushing out to create 3"-diameter rounds. Top the border of meringues with nuts and/or poppy seeds, as desired.
• Bake meringues until dry and firm, about 2 hours and 15 minutes. Turn off oven and use a wooden spoon to prop door ajar. Let meringues cool completely in oven.
• Meringues can be made 1 day ahead. Store tightly wrapped at room temperature.
• Combine sugar and 2 cups berries in a medium bowl and mash together with a fork until sugar is dissolved and mixture is bright in color and pourable.
• Whisk cream in a medium bowl to medium peaks. Spoon whipped cream into centers of meringues, top with remaining berries, then drizzle with sauce.
• Berry sauce can be made 4 hours ahead. Store tightly covered at room temperature.

STRAWBERRY, MANGO & ROSE PAVLOVA RECIPE - (4.6/5)

Steps:

• Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment. Draw a 9-inch circle on the paper. Invert paper so circle is on reverse side. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and rose water. Using a rubber spatula, gently fold in cornstarch. Spread meringue over circle on parchment, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let dry in oven with door closed 1 hour. Remove; cool completely on sheet on wire rack. In a large bowl toss mango and berries with the 2 tablespoons sugar. Let stand 20 minutes. Meanwhile, in a large mixing bowl beat cream and mascarpone with an electric mixer on medium speed until soft peaks form. Place meringue shell on a large platter. Spread cream mixture into meringue shell. Spoon fruit mixture on top. Serve immediately.