RASPBERRY RIPPLE PAVLOVA
This whipped-up ripply delight tastes as dreamy as it looks
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
- Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
- Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.
Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
RASPBERRY PAVLOVA WITH PEACHES AND CREAM
This Pavlova's meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can't get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it's not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it's best made the day you plan to serve it.
Provided by Melissa Clark
Categories parfaits and trifles, project, dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
RASPBERRY PAVLOVA
Discover a berry pavlova that's a cinch to make! Watch our video to learn how to make Raspberry Pavlova, featuring raspberry-flavored JELL-O.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h25m
Yield 10 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RASPBERRY CREAM PAVLOVA
Make and share this Raspberry Cream Pavlova recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 150 degrees C.
- line a baking sheet with silicone paper and mark a 8inch circle on it.
- whisk the egg whites until they are stiff.
- then whisk in the sugar 1 teaspoon full at a time, until all added
- blend the vinegar with the cornflour and whisk in.
- spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
- place the baking sheet in oven then immediately turn down the heat to 140 degrees C
- leave to cook for 1 hour.
- then turn the heat right off but leave pavlova inside until it's completely cold.
- to serve:.
- fold together the cream and fruit and pile into the centre of the pavlova.
- leave to stand in the fridge for about an hour before serving.
Nutrition Facts : Calories 139.7, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 21.6, Carbohydrate 17.6, Fiber 1.2, Sugar 15.5, Protein 1.5
RASPBERRY PAVLOVA BOMBE
This impressive ice-cream dessert makes the most of summer fruit. This recipe calls for lining the entire mold with raspberries, which is best done when berries are in season, but this step can be skipped and berries used only on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with parchment; set aside. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar. Set over a pan of simmering water; whisk constantly until sugar is dissolved and mixture is warm to the touch. Remove from heat; mix, using whisk attachment, on medium high, until stiff peaks form, about 10 minutes.
- Transfer meringue to parchment-lined baking sheet; spread into a 5-inch-diameter disk that is 1/2 inch thick. Transfer to oven; let dry but not brown; this will take about 4 hours. Remove from oven; let cool. Remove from parchment, break into 2- to 4-inch shards, and set aside.
- Meanwhile, line a 9-inch-diameter, 4- inch-deep metal bowl with raspberries. With open sides of berries facing wall of bowl, place raspberries neatly in bottom and up sides of bowl. Work up sides of the bowl as far as you can; if berries start to fall, add them later. Transfer the bowl to the freezer, and let berries completely freeze to the bowl, about 2 hours.
- Beat 1 cup raspberry sorbet in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove the mold from the freezer, and gently layer sorbet in bottom of bowl, smoothing it toward the edges with an offset spatula. Return mold to freezer until sorbet has hardened. Remove mold from freezer; cover the sorbet with a single layer of raspberries, about 1 1/2 cups. Return to freezer until berries are solid, about 20 minutes. Soften 1 pint vanilla ice cream as above. Remove mold from freezer; spread a layer of vanilla ice cream over frozen berries, making sure ice cream is spread all the way to the sides of the berry-lined bowl. Return mold to freezer, and let vanilla ice cream become firm, about 15 minutes.
- Soften 1 pint raspberry sorbet as above; set aside. Remove mold from freezer; layer the meringue on top of the vanilla ice cream in a single layer; it is fine if some pieces overlap. On top of the meringue, spread the remaining cup of raspberry sorbet, making sure it touches berrylined edges of the bowl. Return mold to freezer. Continue process with one more single layer of raspberries, about 2 cups. Add remaining softened vanilla ice cream in an even layer. Add berries as needed to bowls lining so they completely encase the ice cream to top of bowl. Cover with plastic wrap; let bombe completely freeze overnight. Scatter sliced almonds, if using, over vanilla ice cream to keep from slipping when turned out. To unmold, dip bowl into very hot water for 7 seconds. Using some force, invert onto a cutting board. Transfer to serving platter. Working quickly, using a sharp knife, slice bombe into wedges; serve.
PAVLOVA WITH RASPBERRY CURD AND BERRIES
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
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
INDIVIDUAL RHUBARB RIPPLE PAVLOVAS
Showcase vibrant rhubarb by poaching it with vanilla and combining with homemade meringue and whipped cream
Provided by James Martin
Categories Dessert
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 140C/120C fan/gas 1. Line two large baking sheets with non-stick baking parchment. Draw eight circles, 6-8cm in diameter, on the parchment, then flip over. In a large bowl, whisk the egg whites until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour. Pile the meringue in soft swirls onto the marked circles on the baking parchment, then bake on the lowest shelf for 1 hr until crisp on the outside and dry underneath. Cool, then gently peel off the paper. Can be made up to a day in advance, just store in airtight containers.
- Place the rhubarb batons in a large pan along with the sugar, vanilla and about 200ml water. Bring to a gentle simmer, then cook very gently until just soft. Discard the vanilla. Remove the rhubarb from the pan, reserving the cooking liquid. Purée half of the fruit with a hand blender or liquidiser, then strain into a bowl through a fine mesh sieve.
- Reduce the rhubarb cooking liquid until thick and syrupy. Leave the rhubarb and syrup to cool. Can be made up to two days ahead and chilled until needed.
- To serve, whip the cream until it just forms peaks. Carefully ripple the rhubarb purée through the cream. Plate each meringue and spoon on some of the rhubarb rippled cream. Top with the remaining batons and spoon some of the rhubarb syrup on top and around the plate.
Nutrition Facts : Calories 636 calories, Fat 40 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE
Multiple layers of texture and flavor make this pavlova recipe unique. A cloud of meringue serves as a base for creamy pudding topped with fresh berries.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h10m
Yield Makes 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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RASPBERRY PAVLOVA RECIPE - BBC FOOD
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Category Desserts
- In a large bowl, whisk the egg whites until stiff peaks are formed when the whisk is removed.
- Whisk in the sugar, a tablespoon at a time, until the mixture stiffens further and starts to resemble glossy shaving foam.
- Line a baking tray with the marked baking paper, putting it pencilled-side down. Spoon the meringue inside the confines of the circle and spread to the edges using a palette knife, making a slight dip in the centre of the meringue so that the outside edge is higher than the centre.
- Bake the meringue in the oven for an hour, or until the meringue shell has hardened but not coloured. Turn off the oven and leave the meringue inside until the oven temperature has cooled.
- For the filling, gently heat 100g/3½oz fresh raspberries, all of the redcurrants and two tablespoons of the icing sugar in a small saucepan, until the redcurrants burst and release their juices and the sugar completely dissolves.
- Strain the fruit mixture through a fine sieve, reserving the strained juices in a bowl. Set aside to cool completely.
- When ready to serve, whip the cream and the remaining tablespoon of icing sugar until soft peaks form when the whisk is removed.
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