PAVLOVA WITH FRESH RED FRUITS
For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit more juicy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper; set aside.
- Using a rubber spatula, spoon 3 to 4 one-cup blobs of meringue onto each prepared baking sheet, leaving 3 inches of space between each blob. Lift up sides of each blob with a small offset spatula and flip meringue back across the top, creating 6 to 8 smoothly folded pillowlike squares.
- Reduce oven temperature to 200 degrees. Place baking sheet in oven; bake until meringues are crisp on outside but have a marshmallow consistency on inside, about 1 1/2 to 2 hours. Check consistency by poking into the bottom one meringue pillow. If meringues start to brown, reduce temperature to 175 degrees. Remove from oven, and let cool completely on a wire rack.
- Meanwhile, combine fruit, kirsch, and granulated sugar in a mixing bowl. Let stand, gently stirring once or twice, until soft and juicy, about 1 hour or longer, depending on the fruits.
- Pour cream into chilled bowl of an electric mixer fitted with the whisk attachment, and whip, on medium speed, until cream is just stiff. Break meringue pillows open, and place on dessert plates. Top with whipped cream and berries. Garnish with fresh mint and a dusting of confectioners' sugar.
PAVLOVA WITH WINTER FRUITS
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
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
EASY PAVLOVA
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
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 WHIPPED CREAM AND FRESH FRUIT
Pavlova is a traditional to Australians and New Zealanders that was apparently created in honour of the ballerina Anna Pavlova, when she toured in those parts. It is basically a delicate mountain of whipped meringue. After being baked under low heat, the outside shell gets crunchy, the top gets browned, but the inside stays chewy and soft - like creamy fresh marshmallow. It then gets piled high with softly whipped cream and fresh fruit. The result is dreamy, with the consistency of a cream-smothered cloud.
Provided by JessicaFarewell
Categories Dessert
Time 1h15m
Yield 1 pavlova, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
- 2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
- 3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.
Nutrition Facts : Calories 435.4, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.5, Sodium 368.8, Carbohydrate 55.9, Sugar 50.4, Protein 4.8
EASY PAVLOVA
This is an elegant dessert with a fluffy meringue that's filled with whipped cream and fresh fruit. Recipe found on the internet and was submitted by Rosina. Posting for ZWT 8.
Provided by DailyInspiration
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F. 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, 1 tablespoons at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volumn and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. 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 (add sugar if desired); set aside. Remove the paper and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top whipped cream with kiwi fruit slices.
SUMMER FRUIT PAVLOVA
Looking for a make-ahead dessert that delivers the wow factor without much effort? A pavlova is your best bet, and we've created the ultimate version with summer berries
Provided by Barney Desmazery
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- If you're using fresh eggs and you have time, freeze the egg whites, then defrost completely (see tip, 'freeze for ease', below). Line a large baking sheet with baking parchment and heat the oven to 120C/100C fan/gas ½. Using a 20cm cake tin or plate as a guide, draw a circle on the parchment, then flip it over.
- Rub the reserved lemon half around the inside of a large bowl. Tip in the egg whites and whisk using an electric whisk until small, foamy bubbles form, about 1-2 mins. Continue to whisk until the egg whites resemble shaving foam, then add the sugar, 1 tbsp at a time, until the meringue is thick and glossy. Rub a dab between your fingertips - if you can feel any grains of sugar, keep whisking for a few minutes more. Add the cornflour and lemon juice, then whisk for another 30 seconds.
- Spoon the meringue mix into the middle of the circle template, then use a palette knife to spread it out to fill the circle, creating a dip in the middle (this will hold the topping later). Run the palette knife up the edges at regular intervals to create ridges, if you like. Bake for 1 hr, then turn off the oven and leave the pavlova to cool completely with the door shut (if you can, leave it overnight).
- For the topping, tip the strawberries into a bowl, dust with the icing sugar and squeeze over a little lemon juice. Mix together and leave to stand for 30 mins. Meanwhile, whisk the ingredients for the cream together until thick and pillowy. Gently stir the raspberries and redcurrants, if using, through the strawberries. Spoon the cream into the middle of the pavlova, then top with the fruit, drizzling over any juice. Scatter over the mint or basil before serving.
Nutrition Facts : Calories 401 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 46 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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