BERRY PAVLOVA WITH LEMON WHIPPED CREAM
This classic berry pavlova recipe filled with the easiest lemon whipped cream filling and garnishes with assorted summer berries. This beautiful, rustic, yet elegant dessert is great for summer or year long entertaining!
Provided by Laura / A Beautiful Plate
Categories Fruit Desserts
Time 2h
Number Of Ingredients 12
Steps:
- Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) with a rack in the center position. Line a sheet pan with parchment paper. Trace a 8-inch diameter circle on the parchment paper (using a 8-inch cake pan or plate) with a pencil. Flip the parchment paper over, so that the pencil side is facing down.
- Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed until the egg whites until soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the bottom of the bowl with spatula and continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 additional minutes.
- Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.
- Using a spatula, gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Using a small offset spatula or knife, smooth the meringue into a thick disk using the edges of the circle as a rough guide. Use the offset spatula to create a slight dip in the center to hold the cream and berries. The meringue should be roughly about 2½ to 3 inches tall.
- Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance once cooled.
- Prepare the lemon berry filling: Just before serving, place the chilled heavy cream in a clean bowl of a stand mixer, fitted with a whisk attachment - or alternatively, use a hand-held mixer. Beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.
- Assemble: Carefully transfer the meringue shell to a flat serving platter; meringues are very fragile, so you may want to use the parchment paper to do this or alternatively, serve it on the sheet pan. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar, if using.
- Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue will gain moisture and lose its crispness with time; leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 62 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 107 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 3 g
MINI BERRY PAVLOVAS
Pavlova is a wonderful meringue-based dessert named for the legendary Russian ballerina, Anna Pavlova. Pavlova is commonly served with a fruit component, it is fabulous to serve for company and easy to make! For an even fancier presentation, flip a muffin tin upside down, and pipe the meringue with a large star tip around the cups.
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h35m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.
- Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.
- Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.
- When ready to serve, top each meringue with whipped cream and garnish with fresh berries.
Nutrition Facts : Calories 82.3 calories, Carbohydrate 13.6 g, Cholesterol 10.2 mg, Fat 2.8 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 26.6 mg, Sugar 13 g
BERRY PAVLOVAS
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a baking sheet with a large sheet of parchment.
- In a food processor, pulse the sugar to make it fine (or use extra-fine sugar) and set aside. In a medium glass bowl, whip the egg whites with an electric mixer on low speed until foamy, not quite making peaks. Add half of the sugar and whip until stiff peaks form. In a small bowl, sift the remaining sugar with the cornstarch. Add to the egg whites along with the vanilla and vinegar and blend until incorporated.
- Spoon the mixture into 4 piles on the prepared baking sheet. Use a spoon to create a well in each pile. Bake for 40 minutes, and then turn off the oven and leave the pavlovas in the oven untouched for another 20 minutes. Remove from the oven and allow to cool.
- Meanwhile, whip the cream until it makes soft peaks. Top the cooled pavlovas with the whipped cream and strawberries. Make a quick sauce by thinning the jam with the hot water and drizzle over the pavlovas. Serve.
Nutrition Facts : Calories 274 calorie, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 41 milligrams, Sodium 48 milligrams, Carbohydrate 43 grams, Fiber 1 grams, Protein 3 grams, Sugar 36 grams
STRAWBERRY PAVLOVA
When you find a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert
Provided by Gregg Wallace
Categories Afternoon tea, Dessert
Time 1h25m
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2.
- Using a pencil, mark out the circumference of a dinner plate on baking parchment.
- Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
- Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.
Nutrition Facts : Calories 525 calories, Fat 31 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
STRAWBERRY PAVLOVA
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.
Provided by Nigella Lawson
Categories brunch, project, dessert
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
- Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
- To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
- To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams
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- Pre heat oven to 250F degrees with a rack in the middle. Line a baking sheet with parchment paper, and using a springform pan removable bottom, trace a 9" circle on the paper as a guide. Flip the parchment paper over and reserve.
- Using the whisk attachment on your stand mixer, beat the egg whites until they start to look foamy. Then, add the pinch of salt and 1/2 cup of sugar and beat, at medium speed, for 3 minutes. Add another 1/2 cup of sugar and beat for 3 more minutes. Finally, add the remaining 1/2 cup of sugar and beat until glossy stiff peaks form and the sugar is completely dissolved. Tip: To test if the sugar is fully dissolved, rub a little of the meringue between your thumb and index finger to see if it feels smooth and not gritty. If it's not smooth, keep beating until it is not gritty anymore and you can't feel any sugar granules.
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