Pavlova With Raspberries Recipes

PAVLOVA WITH RASPBERRIES

Steps:

• Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
• Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
• Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
• Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
• Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

PAVLOVA WITH RASPBERRY CURD AND BERRIES

Steps:

• Preheat oven to 200 degrees. Trace two 6-inch circles onto a piece of parchment paper. Turn over and use paper to line a baking sheet.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Beat in 1/4 cup sugar. With mixer running, add 1/4 cup sugar, 1 tablespoon at a time. Stop mixer and scrape down bowl. Continue to beat on high until whites are very stiff and glossy, and sugar has almost completely dissolved, about 5 minutes. Beat in vanilla extract.
• Gently shape 2 rounds of meringue on sheet, using circles as a guide. Smooth tops. Bake until meringues are crispy on the outside and detach easily from paper, about 1 1/2 hours, rotating sheet halfway through. Turn oven off and let meringues cool completely in oven. Gently peel from paper and place on serving plates; top each with 1 cup whipped heavy cream, 2/3 cup raspberry or lemon curd, and 1 1/2 cups mixed berries tossed with 1 tablespoon sugar.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
• Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
• Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
• Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
• A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
• Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
• Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

CHOCOLATE PAVLOVA WITH RASPBERRIES

Steps:

• Preheat oven to 275 degrees, placing rack at the center of your oven.
• Place an 8 or 9 inch cake pan on a sheet of parchment paper and trace around the rim using a pen. Place the parcment on a cookie sheet penciled side down - facing the baking sheet.
• If you are using regular sugar, place it into the bowl of a food processor and blend for 30 seconds to get a finer granule. Remeasure out 1 1/4 cups and discard any excess.
• Using a mixer, whisk the egg whites until foamy. Add the cream of tartar and continue to beat on medium-high speed until they hold soft peaks. Add the sugar, a tablespoon at a time, and continue to beat until the meringue holds stiff peaks. Gently fold in the vinegar and vanilla extract. Sift the cocoa powder and cornstarch over the top of the meringue and, using a large spatula, fold together. Lastly, fold in the chopped chocolate.
• Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. While spreading create a SMALL indentation in the center so that there will be a natural hollow for the raspberries and whipped cream.
• Bake for about 1 hour to 1 1/4 hours or until the outside is dry. There will be small cracks on the surface but the center will still be soft and gooey.) Shut the oven off, leave the door slightly open, and allow the meringue cool completely in the oven.
• Just before serving gently place the meringue on a serving plate. Whip the cream until soft peaks form. Sweeten with the sugar and then mound the softly whipped cream into the center of the meringue. Arrange the raspberries on top of the cream.
• Serve immediately.

RASPBERRY PAVLOVA

Steps:

• Heat oven to 275ºF.
• Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
• Spread into 8-inch round on parchment-covered baking sheet.
• Bake 1-1/2 hours. Cool completely.
• Transfer meringue to plate just before serving; top with remaining ingredients.

CREAMY VANILLA RASPBERRY PAVLOVA

Steps:

• PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
• Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
• SPOON onto baking sheet covered with parchment paper.
• Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
• "Bake 1-1/2 hours.
• Cool.
• POUR milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in whipped topping.
• Refrigerate 15 minute or until slightly thickened.
• Place meringue on serving plate.
• Spoon pudding mixture onto meringue, leaving a border of meringue showing.
• Place raspberries over pudding.
• Sprinkle with powdered sugar.

CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE

Steps:

• Heat oven to 200ºF.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
• Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.