Petite Pavlovas With Lemon Cream And Fresh Fruit Food

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.

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.

LEMON-CREAM PAVLOVA WITH BERRIES

Steps:

• In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; invert paper on baking sheet.
• Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.
• Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.
• Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.
• Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios. Lemon Curd
• Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.

PETITE PAVLOVAS WITH LEMON CREAM AND FRESH FRUIT RECIPE

Steps:

• To Make the Meringue: Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper. Trace 4 evenly spaced 4-inch-diameter circles on each parchment sheet. Using a mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt on high speed about 2 minutes, until soft peaks form. Add the sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue onto the baking sheets using the traced circles as a guide. Use the back of a spoon to build up a 1-inch rim on each meringue round. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour longer, or overnight if that is more convienient. Well wrapped, the meringues will keep for 2 days at room temperature, or they can be frozen up to 3 weeks. To Make the Filling: Whisk the egg yolks, eggs, sugar, lemon juice, and champagne in a large bowl set over a saucepan filled with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the butter into 4 pieces. Whisk the butter into the lemon mixture, one piece at a time. Cook about 10 minutes longer, whisking occasionally. The lemon filling will be thick and puddinglike. Cover the filling with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the filling. Refrigerate it for at least 1 hour, or for up to 3 days. Using an electric mixer fitted with a whisk attachment, beat the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and beat until thoroughly combined. Fold the whipped cream into the cooled lemon filling. Spoon the lemon filling into the meringue shells and top with the fruit. Serve immediately. Note: Here is another one of my emergency recipes: I prepare the components ahead and then throw them together at the last minute. These look impressive, and people will think you worked really hard to make them. If you're truly pressed for time, buy a jar of ready-made lemon curd and fold it into the whipped cream. This is a terrific light dessert for spring or summer. Although it isn't exactly low-fat, it feels like it, making it a perfect choice for the reluctant dessert eater who resists throwing caution to the wind.