Raspberry Cream Pavlovas Food

RASPBERRY-CREAM PAVLOVAS

Steps:

• Make the Pavlovas: Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
• Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Atach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
• Preheat oven to 175 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or a rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.
• Make the filling: Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).
• Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.

CHOCOLATE RASPBERRY PAVLOVA

Steps:

• Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
• Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
• Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
• Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
• Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
• Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
• Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
• Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.

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 WITH RASPBERRIES

Steps:

• Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
• Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
• Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
• Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
• Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
• Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
• Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
• Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
• A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
• Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
• Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.

RASPBERRY CREAM PAVLOVA

Steps:

• preheat oven to 150 degrees C.
• line a baking sheet with silicone paper and mark a 8inch circle on it.
• whisk the egg whites until they are stiff.
• then whisk in the sugar 1 teaspoon full at a time, until all added
• blend the vinegar with the cornflour and whisk in.
• spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
• place the baking sheet in oven then immediately turn down the heat to 140 degrees C
• leave to cook for 1 hour.
• then turn the heat right off but leave pavlova inside until it's completely cold.
• to serve:.
• fold together the cream and fruit and pile into the centre of the pavlova.
• leave to stand in the fridge for about an hour before serving.

CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE

Steps:

• Heat oven to 200ºF.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
• Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

RASPBERRY RIPPLE PAVLOVA

Steps:

• Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
• Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
• Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
• Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.

CREAMY VANILLA RASPBERRY PAVLOVA

Steps:

• PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form.
• Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form.
• SPOON onto baking sheet covered with parchment paper.
• Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust.
• "Bake 1-1/2 hours.
• Cool.
• POUR milk into large bowl.
• Add dry pudding mix.
• Beat with wire whisk 2 minute or until well blended.
• Gently stir in whipped topping.
• Refrigerate 15 minute or until slightly thickened.
• Place meringue on serving plate.
• Spoon pudding mixture onto meringue, leaving a border of meringue showing.
• Place raspberries over pudding.
• Sprinkle with powdered sugar.

RASPBERRY KIWI PAVLOVA

Steps:

• Preheat oven to 275F and put rack in middle of oven. Line a small baking sheet with foil and set aside.
• Using a squeaky clean metal bowl, beat the egg whites with a squeaky clean electric mixer on medium speed. Beat until you can form soft peaks.
• Add the sugar to the egg whites tablespoon by tablespoon, beating after each addition. At this point, the egg whites should be glossy stiff peaks.
• Sprinkle the cornstarch and vinegar on the meringue and fold in gently. Add the raspberry extract and fold into the mixture, again gently.
• Spread the meringue on the foil covered baking sheet in a 7" circle or until about 1 inch high. Make shallow indentation in meringue, making sure sides are higher than middle.
• Bake the meringue for about 1 hour and 15 minutes.
• Turn off the oven and crack the oven door open so meringue cools slowly. Cool completely in oven. Meringue will look cracked on top, which is exactly right!
• Just before serving, take the pavlova out of the oven and remove it gently from the foil. Place on plate.
• Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing the berries and peel and slice the kiwifruit. Make sure the berries are not wet. Gently dry with paper towel.
• Gently spoon whipped cream into shallow indentation in pavlova. Arrange raspberries and kiwifuit on top of whipped cream.

RASPBERRY-CREAM PAVLOVAS

Steps:

• MAKE THE PAVLOVAS:.
• Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling.
• Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Attach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes.
• Preheat oven to 175°F Line a rimed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack.
• MAKE THE FILLING:.
• Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curt to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day).
• Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.