Dracula Meets Anna Pavlova Food

PAVLOVA

Steps:

• Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.
• For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
• Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)
• Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
• Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
• To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.

PAVLOVA

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.
• Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.
• To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.
• In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.

PAVLOVA

Steps:

• Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
• In a small bowl, whisk together the sugar and cornstarch.
• In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
• Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
• Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a "crater"). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
• To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.

BANANA SPLIT PAVLOVA

Steps:

• Make the meringue: Preheat the oven to 275˚ F. Trace a 9-inch circle on a sheet of parchment paper, then flip it over and use it to line a baking sheet (you should be able to see the circle through the paper).
• Combine the egg whites, cream of tartar and salt in a large bowl and beat with a mixer on medium speed until soft peaks form, 2 to 4 minutes. With the mixer still on, gradually sprinkle in the sugar (about 1 tablespoon at a time), beating 20 to 30 seconds between additions to be sure the sugar dissolves completely. After the sugar is incorporated, continue to beat on medium speed until the meringue is very thick, shiny, stiff and totally smooth, 5 to 10 more minutes (check occasionally by rubbing a bit between your fingers to feel for any sugar granules). Add the cornstarch, vanilla and vinegar and beat to just combine, 20 to 30 more seconds.
• Mound the meringue in the middle of the traced circle on the baking sheet and spread into a 9-inch round. Make a slight indentation in the center for the toppings, then use an offset spatula or the back of a spoon to make swoops in the meringue. Place in the oven on the middle rack, then immediately reduce the temperature to 225˚ F. Bake until crisp and dry, about 2 1/2 hours (do not open the oven during baking); the meringue should still be white or a very pale cream color. Turn off the oven and let the meringue cool completely in the oven, 2 to 3 hours.
• Make the toppings: Toss the strawberries and pineapple in separate small bowls with 1 teaspoon sugar each; let stand 15 to 20 minutes until juicy. In a medium bowl, whisk the heavy cream until stiff peaks form. Carefully peel the meringue off the parchment and place on a platter. Top with small scoops of ice cream, nestling the banana slices between the scoops. Top with the whipped cream, strawberries, pineapple, hot fudge, cherries and peanuts.

PAVLOVA

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

LEMON PAVLOVAS WITH BERRIES

Steps:

• Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
• Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
• Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
• Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
• Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
• Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.