Three Layer Berry And Brown Sugar Pavlova Recipes
THREE-LAYER BERRY AND BROWN SUGAR PAVLOVA
By its very nature, a Pavlova is a little wild-as proved by these three tiers of airy meringue, which crack and crumble to reveal marshmallowy interiors while the berries' juices puddle all over drifts of whipped cream. And that playful mix of textures and flavors sure tastes delicious. Meringues aren't usually made with moist brown sugar, but here it adds a deeper kind of sweetness. Baking them in cake pans, another unusual technique, helps these meringues crisp up.
Provided by Maggie Ruggiero
Categories Milk/Cream Mixer Berry Egg Brunch Dessert Bake Summer Sour Cream Gourmet Wedding Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make meringue:
- Preheat oven to 275°F with rack in middle. Lightly butter 3 (8-inch) round cake pans, then dust sides of pans with confectioners sugar, knocking out excess. Line bottom of each pan with a round of parchment paper.
- Pulse superfine sugar, brown sugar, and cornstarch in a food processor until well combined.
- Stir together vanilla and vinegar in a small bowl.
- Beat egg whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to medium-high and add sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add vinegar mixture, then beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into pans (about 2 1/2 cups per pan) and smooth tops.
- Bake until meringues have a crisp crust and feel dry to the touch, about 1 hour (insides will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven 1 hour. (Meringues may sink slightly and crack while cooling.)
- Run knife along sides of cake pans and carefully turn meringues out of pans. Carefully peel off parchment (meringues will be fragile and the crust may crack further). Carefully turn right side up.
- Macerate fruit while meringues cool:
- Toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour).
- Assemble dessert:
- Beat heavy cream with sour cream using an electric mixer until it just holds soft peaks. Put 1 meringue on a serving plate and spread one third of whipped cream over it. Spoon one third of fruit (with juice) over top. Repeat with remaining meringues, cream, and fruit.
LAYERED BERRY PAVLOVA
You'll love this Layered Berry Pavlova from top to bottom. Enjoy strawberries, blueberries, raspberries and meringue in our tasty Layered Berry Pavlova.
Provided by My Food and Family
Categories Dairy
Time 2h45m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 250ºF.
- Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add 1-1/2 cups sugar, 1 Tbsp. at a time, beating until stiff peaks form.
- Spread into 2 (10-inch) circles on 2 parchment-covered baking sheets.
- Bake 1-1/2 hours. Cool completely. Meanwhile, beat cream cheese and remaining sugar with mixer on medium speed until blended. Gently stir in COOL WHIP and orange zest. Refrigerate until ready to use.
- Transfer 1 meringue to plate just before serving. Spread with half the cream cheese mixture; cover with half the berries. Repeat all layers.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 36 g, Protein 4 g
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