Pavlovas Filled With Strawberries And Mangoes Recipes

STRAWBERRY PAVLOVA

Steps:

• Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
• On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
• Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
• Remove from oven and let cool.
• When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

CHEF JOHN'S PAVLOVA WITH STRAWBERRIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk sugar and cornstarch in a bowl. Set aside.
• Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
• Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
• Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
• Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
• Bake in the preheated oven for 1 hour.
• Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
• Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
• Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.

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.

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.