Pavlova With Cream And Italian Fruit Salad Food

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

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.

PAVLOVA WITH WINTER FRUITS

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.

CESTO DI FRUTTA (ITALIAN-STYLE PAVLOVA)

Steps:

• Whisk the egg whites until stiff in a large dry bowl. Preheat the oven to 150C/gas 1.
• Whisk in the sugar, a little at a time, until the mixture becomes glossy. Fold in the vinegar, corn flour and vanilla essence.
• On a non-stick baking sheet, draw a 20cm circle and spoon the meringue onto it. Make an large hollow in the centre - this will be filled with cream and fruit after it has been baked.
• Bake for 90 minutes or until light brown and dry. It should still be a little soft in the centre.
• Leave to cool before transferring to a cooling rack.
• Whisk the double cream until thickened and set aside.
• In a separate bowl, mix all the fruits together with the Amaretto liqueur.
• Spoon the cream into the centre of the pavlova, top with the mixed fresh fruits and serve.

FRUIT SALAD WITH CANNOLI CREAM

Steps:

• Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
• Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

PAVLOVA WITH FRUIT CUSTARD FILLING

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.

BASIC PAVLOVA WITH FRUIT SALAD TOPPING

Steps:

• Preaheat oven to 300F.
• Line an oven tray with baking paper and mark a 20 cm circle on it.
• Place egg whites in a large bowl and using electric mixer, beat till white peaks form.
• Gradually add sugar, beating constantly after each addition. Beat 5-10 mins or until the mixture is glossy and the sugar has dissolved.
• Fold in the cornflour and vinegar.
• Spread meringue onto marked circle. shape evenly, running a flat-bladed knife around the edge and over the top.
• Run the knife up the edges, making furrows. This strengthens the pavlova and gives it a nice finish.
• Bake for 40 minutes or until pale and crisp.
• Turn off oven and cool pavlova in oven with door ajar.
• Top with whipped cream and arrange fruit decoratively.
• Drizzle with passionfruit pulp. Serve.

PAVLOVA WITH FRESH RED FRUITS

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.

PAVLOVA WITH LEMON CREAM AND BERRIES

Steps:

• Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
• Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
• Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
• Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.