EASY MINI PAVLOVAS
Consider a pavlova bar for your next party, with individual meringue shells, whipped cream, and fresh seasonal fruit (here, we've used blueberries brightened with a touch of lemon zest). Your guests will love assembling their own desserts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
- Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.
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 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
PAVLOVA WITH LEMON CURD AND BERRIES
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
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.
LEMON-CREAM PAVLOVA WITH BERRIES
Be sure to take a picture of this stunning dessert before you dive in spoon-first. This fluffy meringue pavlova is piled high with lemon-cream and fresh raspberries.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 15
Steps:
- In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; invert paper on baking sheet.
- Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.
- Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.
- Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.
- Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios. Lemon Curd
- Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Cholesterol 79 mg, Protein 3 g, SaturatedFat 7 g, Sodium 66 mg, Sugar 36 g, Fat 12 g, UnsaturatedFat 4 g
PAVLOVA WITH LEMON CREAM AND BERRIES
Make and share this Pavlova With Lemon Cream and Berries recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 13h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
- Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
- Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
- Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM
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.
PAVLOVAS WITH LEMON CURD AND TROPICAL FRUIT
Pavlovas are a traditional Australian/New Zealand dessert. Normally served in a cake size but these are mini size perfect for the individual use. I used ready made Pavlova mini shells for the sheer convenience and use lactose free cream as Little Miss (DD) & my sister in law are lactose intolerant. This recipe comes from a book called 'Marie Clair Sweet' by Jody Vassallo.
Provided by Chef floWer
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
- Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
- To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
- Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.
Nutrition Facts : Calories 457.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 132.5, Sodium 129.1, Carbohydrate 64.3, Fiber 4.3, Sugar 54.8, Protein 6.6
PETITE PAVLOVAS WITH LEMON CREAM AND FRESH FRUIT RECIPE
Provided by AzWench
Number Of Ingredients 15
Steps:
- To Make the Meringue: Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper. Trace 4 evenly spaced 4-inch-diameter circles on each parchment sheet. Using a mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt on high speed about 2 minutes, until soft peaks form. Add the sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue onto the baking sheets using the traced circles as a guide. Use the back of a spoon to build up a 1-inch rim on each meringue round. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour longer, or overnight if that is more convienient. Well wrapped, the meringues will keep for 2 days at room temperature, or they can be frozen up to 3 weeks. To Make the Filling: Whisk the egg yolks, eggs, sugar, lemon juice, and champagne in a large bowl set over a saucepan filled with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the butter into 4 pieces. Whisk the butter into the lemon mixture, one piece at a time. Cook about 10 minutes longer, whisking occasionally. The lemon filling will be thick and puddinglike. Cover the filling with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the filling. Refrigerate it for at least 1 hour, or for up to 3 days. Using an electric mixer fitted with a whisk attachment, beat the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and beat until thoroughly combined. Fold the whipped cream into the cooled lemon filling. Spoon the lemon filling into the meringue shells and top with the fruit. Serve immediately. Note: Here is another one of my emergency recipes: I prepare the components ahead and then throw them together at the last minute. These look impressive, and people will think you worked really hard to make them. If you're truly pressed for time, buy a jar of ready-made lemon curd and fold it into the whipped cream. This is a terrific light dessert for spring or summer. Although it isn't exactly low-fat, it feels like it, making it a perfect choice for the reluctant dessert eater who resists throwing caution to the wind.
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- Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
- Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
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- In a medium bowl, combine the blueberries, blackberries, lemon zest, lemon juice, and basil. Stir to combine, cover and place in the fridge until you are ready to serve.
- Preheat the oven to 225F degrees. Prepare a baking sheet by lining it with parchment paper. Place the room temperature egg whites into the bowl of a stand mixer and beat on high, gradually adding the white sugar and making sure to scrape the sides of the bowl so no sugar granules are left on the edges. Beat the egg whites and sugar for 10 minutes until stiff peaks form and the meringue looks glossy and smooth.
- Remove the mixing bowl from the stand mixer and gently fold in the vanilla extract and lemon juice. Once fully incorporated, add the cornstarch and gently fold. It is important to not over mix and to avoid beating the air out of the egg whites. Transfer the meringue to a piping bag fitted with a large star tip. Pipe the meringue into 8 x 3-inch circles creating the bases. Pipe a second layer of meringue on top of the bases; it should resemble a nest with a small hole in the middle. Carefully transfer the tray to the oven and bake for 1 hour and 15 minutes. Without opening the oven door, turn the oven off and leave the meringues in the oven for an additional 30 minutes. This will result in a meringue that is crispy on the outside, but still soft and marshmallow-y inside.
- Meanwhile, make the lemon curd. In a medium bowl, beat the egg yolks and set aside. In a small heavy bottomed pot add the white sugar, lemon juice, lemon zest and a pinch of salt. Heat on medium-low until the sugar is completely dissolved — stir only occasionally and do not let the pot reach a boil, just a gentle bubble. Add the butter to the pot and melt, stirring occasionally. Remove the mixture from the heat and slowly add a tiny amount of the hot liquid to the egg yolks making sure to whisk constantly. (This is called tempering and only a small amount of heated liquid is added at a time, to prevent the eggs from scrambling.) Continue to slowly add the liquid to the egg yolks while continuously whisking until everything is combined and smooth. Then pour the mixture back into the pot and cook on low-medium heat, stirring constantly to ensure it does not stick to the bottom, until the mixture is thick enough to coat the back of the spoon. It’s thick enough when a line appears when a f
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