Lemon Kiwi Pavlova Food

PAVLOVA

Steps:

• Preheat oven to slow 150C degrees.
• Line a baking tray with baking paper.
• Draw a 20cm circle on the paper.
• Beat the egg whites in a large dry bowl until soft peaks form.
• Gradually add the sugar, beating well after each addition.
• Continue beating until the mixture is thick and glossy and the sugar has completely disolved.
• Spread meringue mixture onto tray inside the marked circle.
• Shape meringue by running a palette or flat-bladed knife up and down the edge of the meringue, making furrows around the side.
• This will strengthen the sides, stopping them from collapsing.
• Bake for 40 minutes.
• Turn the oven off and allow the meringue to cool completely in the oven.
• Whip the cream.
• Halve the strawberries and peel and slice the kiwifruit.
• Decorate pavlova with cream and fruit.
• Enjoy!

LEMON PAVLOVA

Steps:

• Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment.
• Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Sprinkle the cornflour over the meringue, then grate in the zest - a fine microplane is best for this - of 1 lemon and add 2 teaspoons of lemon juice.
• Gently fold until everything is thoroughly mixed inches Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or spatula.
• Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
• Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost - I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
• Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
• Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
• Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
• With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon - you can grate this finely or coarsely as you wish - followed by the flaked almonds, and serve triumphantly.
• MAKE AHEAD NOTES: Meringue base can be made 1 day ahead. Store in an airtight container until needed.Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed. Assemble the pavlova about 1 hour ahead of serving.
• STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.

LEMON PAVLOVA

Steps:

• Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and line a baking tray with baking parchment.
• Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Sprinkle the cornflour (cornstarch) over the meringue, then grate in the zest--a fine microplane is best for this--of 1 lemon and add 2 teaspoons of lemon juice.
• Gently fold until everything is thoroughly mixed. Mound onto the lined baking tray in a fat circle approximately 23 centimeters (10 inches) in diameter, smoothing the sides and the top with a knife or spatula.
• Place in the oven, then immediately turn the temperature down to 150 degrees C(300 degrees F) /gas mark 2, and cook for 1 hour.
• Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost--I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
• Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
• Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
• Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
• With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon--you can grate this finely or coarsely as you wish--followed by the flaked almonds, and serve triumphantly.

STRAWBERRY KIWI PAVLOVA

Steps:

• Preheat the oven to 275°F
• Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
• On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
• Remove meringue to a serving platter.
• While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
• Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

NEW ZEALAND PAVLOVA

Steps:

• Preheat oven to 250°F.
• Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
• Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
• Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
• Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
• Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
• Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
• This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.

FROZEN LEMON PAVLOVA

Steps:

• Directions:.
• 1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
• 2. Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
• 3. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
• 4. Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
• 5. Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
• 6. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
• 7. Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
• 8. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

LEMON KIWI PAVLOVA

Steps:

• Lay a sheet of silicon or baking parchment on a baking tray.
• Preheat oven to 325°F.
• Whisk the egg whites in a clean, dry bowl until they are stiff.
• Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
• Spread the meringue out to roughly an 8" circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
• Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
• Remove the pavlova from the baking tray and place on a serving dish.
• Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
• Place in the fridge and leave to stand for at least 1 hour before serving.
• Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.