PAVLOVA WITH RASPBERRIES
This is a great recipe for Easter. I love making as many egg-related dishes as I can. This is a light dessert that can be paired with a number of different fruits. My favorite is any kind of berry; especially raspberries and blackberries. You can make the whole dessert in advance and just assemble when ready to serve. Whipped cream is the traditional companion, but a scoop of sorbet or ice cream would be great too.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
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
RASPBERRY PAVLOVA
Discover a berry pavlova that's a cinch to make! Watch our video to learn how to make Raspberry Pavlova, featuring raspberry-flavored JELL-O.
Provided by My Food and Family
Categories Fruit Desserts
Time 2h25m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 275ºF.
- Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
- Spread into 8-inch round on parchment-covered baking sheet.
- Bake 1-1/2 hours. Cool completely.
- Transfer meringue to plate just before serving; top with remaining ingredients.
Nutrition Facts : Calories 80, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RASPBERRY RIPPLE PAVLOVA
This whipped-up ripply delight tastes as dreamy as it looks
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
More about "raspberry lemon pavlova food"
LEMON RASPBERRY PAVLOVA - COOK FLAVORING COMPANY
From cooksvanilla.com
CLASSIC PAVLOVA RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
MEYER LEMON AND RASPBERRY PAVLOVA | KITCHEN CONFIDANTE
From kitchenconfidante.com
RASPBERRY AND LEMON CURD PAVLOVA - WAITROSE & PARTNERS
From waitrose.com
RASPBERRY PAVLOVA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RASPBERRY PAVLOVA RECIPE - FOOD REPUBLIC
From foodrepublic.com
RASPBERRY PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- Whisk in the sugar, a tablespoon at a time, until the mixture stiffens further and starts to resemble glossy shaving foam.
LEMON & RASPBERRY PAVLOVA | THE ENGLISH KITCHEN
From theenglishkitchen.co
Servings 3Total Time 1 hr 15 mins
THE BEST PAVLOVA DESSERT: PAVLOVA WITH LEMON CURD AND …
LEMON PAVLOVA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CLASSIC RASPBERRY PAVLOVA (WITH SWISS MERINGUE) - TUTTI DOLCI
From tutti-dolci.com
PAVLOVA FOR TWO WITH RASPBERRY CURD » GORDON RAMSAY.COM
From gordonramsay.com
UBE PAVLOVA NESTS | DESSERT RECIPES | SBS FOOD
From sbs.com.au
RASPBERRY AND LEMON PAVLOVA STACK | LIBBIE SUMMERS
From libbiesummers.com
LEMON AND RASPBERRY PAVLOVA CUPCAKES - ANNIE'S NOMS
From anniesnoms.com
LEMON-CREAM PAVLOVA WITH BERRIES - BETTER HOMES & GARDENS
From bhg.com
PEACH & RASPBERRY LAYERED PAVLOVA WITH LEMON CREAM FILLING
From bbcgoodfood.com
RASPBERRY TOPPED LEMON CURD PAVLOVA - FEASTING IS FUN
From feastingisfun.com
GLUTEN-FREE LEMON-RASPBERRY PAVLOVA - PUREWOW
From purewow.com
RASPBERRY LEMON ELDERFLOWER PAVLOVAS - SWEET RECIPEAS
From sweetrecipeas.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