Pavlova With Raspberry Curd And Berries Recipes

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PAVLOVA WITH RASPBERRY CURD AND BERRIES



Pavlova with Raspberry Curd and Berries image

This berry powerhouse of a dessert is a meringue-filled wonder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

3 large eggs, whites only
Pinch of cream of tartar
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups whipped heavy cream
1 2/3 cups Raspberry Curd
3 cups mixed berries, tossed with 2 tablespoons sugar

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.

Nutrition Facts : Calories 396 g, Fat 24 g, Fiber 2 g, Protein 5 g

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.

PAVLOVA WITH RASPBERRIES



Pavlova with Raspberries image

This is a great recipe for Easter. I love making as many egg-related dishes as I can. This is a light dessert that can be paired with a number of different fruits. My favorite is any kind of berry; especially raspberries and blackberries. You can make the whole dessert in advance and just assemble when ready to serve. Whipped cream is the traditional companion, but a scoop of sorbet or ice cream would be great too.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup dark brown sugar
1 tablespoon seedless raspberry jam
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon allspice
Zest and juice of 1 large lemon
3 pints raspberries
4 large egg whites, preferably at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 teaspoons cornstarch
Nonstick cooking spray, for the baking sheet
1 1/2 cups cold heavy cream

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 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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  • Make the Pavlova: Preheat the oven to 350˚F (175˚C) . Mix the cornstarch, vinegar, and vanilla in a small bowl until smooth and set aside.
  • In a clean bowl, add the egg white and sugar and mix with a hand mixer fitted with the whisk attachment on medium-low until combined, less than 1 minute.
  • Line a baking sheet with parchment paper. Use a spatula to scrape the meringue out of the bowl directly onto the parchment paper and shape it into about a 4-inch circle.
  • Transfer the baking sheet to the oven, and immediately reduce the heat to 220˚F (105˚C). Bake for 1 hour and 15 minutes, then turn off the oven and let it sit in the oven for a few hours until fully cooled.
  • Make the Raspberry Curd: Set a fine-mesh strainer over a medium heatproof bowl. If planning to use the curd soon after making, prepare an ice bath. Melt the butter in a small saucepan over medium-low heat until fully melted.
  • Strain through the mesh strainer, discard any solids and stir lemon zest into the strained curd. Taste for seasoning and, if using soon, place in the ice bath and stir often to cool it down quickly.
  • Make the chocolate-covered strawberries: Line a baking sheet with parchment paper. Make a double boiler by filling a medium saucepan with about 2” of water and bring the water to a simmer.
  • Let the chocolate melt and stir with a heat resistant spatula until chocolate is completely melted and no chunks remain.
  • Remove the bowl from the heat and place on a kitchen towel. Dry the outside of the bowl completely. Holding one strawberry by its stem, gently dip it in melted chocolate about ¾ of the way up the berry, but do not completely submerge.
  • Let cool at room temperature for 30-45 minutes, or place the baking sheet in the refrigerator and let chill until solid, about 15-25 minutes. Remove from the refrigerator 20-30 minutes before serving.


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