MIXED FRUIT PAVLOVAS
Steps:
- Make meringues:
- Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
- Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
- Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
- Make filling:
- Using electric mixer, beat cream until stiff peaks form.
- In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
- Assemble and serve:
- In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
- Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
PASSION FRUIT PAVLOVA
Pavlova is named after Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the 1920s, and both countries take credit for inventing the dessert. Some people say it was inspired by her tutu; others say it was created in the spirit of her light, airy style of dancing.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
- Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
- Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
- Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.
PAVLOVA WITH WINTER FRUITS
It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.
Provided by LauraF
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h30m
Yield 3
Number Of Ingredients 18
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
- Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
- Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
- Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
- Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
- Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
- Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
- Turn off oven and keep meringues inside until completely dry, about 1 hour.
- Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
- Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.
Nutrition Facts : Calories 961.7 calories, Carbohydrate 132.7 g, Cholesterol 381.8 mg, Fat 49.4 g, Fiber 7.2 g, Protein 12.6 g, SaturatedFat 32.2 g, Sodium 226.6 mg, Sugar 110.6 g
MIXED BERRY PAVLOVAS
Yield Serves 16
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F and line 2 large baking sheets with parchment.
- Swirl whites in a metal bowl set over a saucepan of simmering water until barely warm to the touch. Beat whites with salt in a standing electric mixer until they hold soft peaks. Beat in 2 cups superfine sugar and continue beating until mixture holds stiff, glossy peaks (see cooks' note, below). Stir together remaining 1/2 cup superfine sugar and cornstarch. Beat into meringue, then beat in vinegar.
- Spoon 8 mounds of meringue (each about 2 inches high and approximately 1/2 cup) 1 inch apart on each lined baking sheet. Divide any remaining meringue among mounds. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp but still soft inside, 1 to 1 1/4 hours total. If meringues are still not crisp after 1 1/4 hours, turn off oven and cool in oven 1 hour. Transfer from parchment to racks to cool. (Meringues may stick if cooled completely on paper.)
- Just before serving, toss strawberries with lime juice and 1/4 cup granulated sugar and let stand, tossing occasionally until sugar is dissolved, 10 minutes. Add blackberries and toss to coat.
- Beat cream with vanilla and remaining 1 1/2 tablespoons granulated sugar with cleaned beaters. Tap meringues gently with back of a spoon to create indentations, then mound some whipped cream and berries onto each.
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
PAVLOVA WITH FRESH RED FRUITS
For this holiday dessert, use the best berries available. Consider mixing in some preserved lingonberries or chunky strawberry preserves to make the fruit more juicy.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper; set aside.
- Using a rubber spatula, spoon 3 to 4 one-cup blobs of meringue onto each prepared baking sheet, leaving 3 inches of space between each blob. Lift up sides of each blob with a small offset spatula and flip meringue back across the top, creating 6 to 8 smoothly folded pillowlike squares.
- Reduce oven temperature to 200 degrees. Place baking sheet in oven; bake until meringues are crisp on outside but have a marshmallow consistency on inside, about 1 1/2 to 2 hours. Check consistency by poking into the bottom one meringue pillow. If meringues start to brown, reduce temperature to 175 degrees. Remove from oven, and let cool completely on a wire rack.
- Meanwhile, combine fruit, kirsch, and granulated sugar in a mixing bowl. Let stand, gently stirring once or twice, until soft and juicy, about 1 hour or longer, depending on the fruits.
- Pour cream into chilled bowl of an electric mixer fitted with the whisk attachment, and whip, on medium speed, until cream is just stiff. Break meringue pillows open, and place on dessert plates. Top with whipped cream and berries. Garnish with fresh mint and a dusting of confectioners' sugar.
MIXED BERRY PAVLOVA
Steps:
- Preheat the oven to 180 degrees F.
- Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
- Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
- Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
- Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
- Sweetened Whipped Cream:
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
- Yield: 1 cup
- Triple Raspberry Sauce:
- Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
- Yield: 2 cups
PAVLOVA WITH FRUIT CUSTARD FILLING
An old family favourite. Makes a beautiful pavlova. The custard filling uses the left over egg yolks which is a bonus.
Provided by Ivana
Categories Dessert
Time 1h45m
Yield 1 Pavlova, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- To make pavlova.
- Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
- Mixture must stand in peaks.
- Pile mixture onto a buttered large plate,eg dinner plate size.
- On top of this mixture make a dip-- this is where the custard filling will go later.
- Put in preheated oven 150 C for 30minutes.
- Reduce heat to 110 C and bake for further 45minutes.
- After this time, turn off oven and let pavlova cool in oven.
- To make the custard filling: Put fruit salad into a small pan on the stove top.
- Bring to boil,add cornflour dissolved in water to thicken mix.
- Lastly add the beaten egg yolks and butter.
- Cook on medium heat for a few minutes till mixture is thick.
- Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
- When the custard is cold, place in the"dip" on top of the pavlova.
- Top with whipped cream.
- Add passionfruit (optional) to decorate if you like.
Nutrition Facts : Calories 429.9, Fat 19.2, SaturatedFat 11.6, Cholesterol 117, Sodium 86, Carbohydrate 63.9, Fiber 0.9, Sugar 59.4, Protein 3.6
MIXED-FRUIT PAVLOVA
Make and share this Mixed-Fruit Pavlova recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Grease a 7" or 8" round baking pan.
- Beat egg whites until soft peaks appear.
- Gradually add the sugar and continue beating until the sugar is dissolved and the eggs become thick.
- Add the cornstarch, vanilla and vinegar.
- Mix carefully.
- Spoon the mixture into the baking pan.
- Bake for about 40' or until golden.
- Let cool and then turn onto a serving plate.
- Slice fruit and whip the cream (you can add sugar and vanilla to the cream to make it sweeter).
- Cover the cake with whipping cream and fruit.
- Serve.
Nutrition Facts : Calories 371, Fat 15.2, SaturatedFat 9.2, Cholesterol 54.3, Sodium 54, Carbohydrate 57.5, Fiber 3.4, Sugar 46, Protein 4.5
More about "mixed fruit pavlovas food"
MIXED SUMMER FRUIT PAVLOVA - BEER GIRL COOKS
From beergirlcooks.com
Reviews 21Estimated Reading Time 2 mins
- Add egg whites to bowl of stand mixer with whisk attachment and whip on high for about 1 minute or until firm
- While mixer is still running on high, slowly add sugar and continue whipping for another 2 minutes or until you see shiny peaks
MIXED FRUIT PAVLOVA - A FAMILY RECIPE - APRIL J HARRIS
From apriljharris.com
5/5 (13)Estimated Reading Time 3 minsCategory Dessert
MIXED BERRY PAVLOVA RECIPE: HOW TO MAKE PERFECT …
From masterclass.com
10 BEST FROZEN MIXED FRUIT RECIPES | YUMMLY
From yummly.com
PAVLOVA WITH LEMON CURD AND BERRIES - UMAMI GIRL
From umamigirl.com
PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
MIXED FRUIT PAVLOVA RECIPE - GREENSIDE UP
From greensideup.ie
MINI PAVLOVA RECIPE WITH FRESH BERRIES - SUNDAY …
From sundaysuppermovement.com
TROPICAL FRUIT PAVLOVA | JAMIE OLIVER DESSERT RECIPES
From jamieoliver.com
EASY PAVLOVA RECIPE; EASTER FRUIT PAVLOVA - FOOD NEWS
From foodnewsnews.com
WHAT IS A PAVLOVA | ALLRECIPES
From allrecipes.com
MIXED BERRY PAVLOVA WITH BLUEBERRY SAUCE - BEER GIRL COOKS
From beergirlcooks.com
BEST MIXED BERRY PAVLOVA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
6 FRUIT-TOPPED PAVLOVAS AND MERINGUES - CHATELAINE
From chatelaine.com
MIXED FRUIT PAVLOVA | PIONONOS
From piononosinc.com
PAVLOVA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MIXED BERRY PAVLOVA RECIPE - FOOD NEWS
From foodnewsnews.com
SPRING FRUIT PAVLOVA | TOLL HOUSE®
From verybestbaking.com
SUMMER FRUIT PAVLOVA BY BAKESBYMICHELLE | QUICK & EASY RECIPE
From thefeedfeed.com
PAVLOVA WITH WHIPPED CREAM AND FRESH FRUIT - FOODESS
From foodess.com
WINTER FRUIT TOPPED PAVLOVA - FEASTING IS FUN
From feastingisfun.com
WOWZA SUMMER FRUITS PAVLOVA | LOVEFOODIES
From lovefoodies.com
MIXED FRUIT AND BERRY PAVLOVA, STOCK IMAGE - IMAGE OF DESSERT, …
From dreamstime.com
MAKE MINI PAVLOVAS WITH LEMON CURD AND FRESH FRUIT FOR THE ... - CBC
From cbc.ca
10 BEST MIXED FRUIT JELLY RECIPES | YUMMLY
From yummly.com
PAVLOVA WITH FRUIT RECIPE FROM KENWOOD | KMIX FOOD MIXER RECIPES
From kenwoodworld.com
21 PAVLOVA FRUIT TOPPING IDEAS - OSTRALI.COM
From ostrali.com
MINI PAVLOVAS WITH MIXED BERRIES - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
MINI PAVLOVA RECIPE WITH MIXED BERRIES - DESSERT FOR TWO
From dessertfortwo.com
MIXED FRUIT PAVLOVAS - GLUTEN FREE RECIPES
From fooddiez.com
MIXED BERRIES PAVLOVA | DESSERT RECIPES | GOODTO
From goodto.com
PAVLOVA WITH MIXED BERRIES - G'DAY SOUFFLé
From gdaysouffle.com
MIXED BERRY PAVLOVA LAYER CAKE | TRUFFLES AND TRENDS
From trufflesandtrends.com
CLASSIC PASSION FRUIT PAVLOVA - FOOD NETWORK CANADA
From foodnetwork.ca
RECIPE: WINTER FRUIT PAVLOVA - RECIPES - COUNTRY AND TOWN HOUSE
From countryandtownhouse.com
WHITE CHOCOLATE PAVLOVA WITH MIXED BERRIES - BETWEEN2KITCHENS
From between2kitchens.com
MIXED BERRY PAVLOVA - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
HOW TO TRICK OUT PAVLOVA, THE EASIEST, CLASSIEST FRUIT DESSERT FOR A …
From seriouseats.com
FESTIVE MIXED FRUIT PAVLOVA RECIPE - SPINNEYS UAE
From spinneys.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love