LEMON PAVLOVAS WITH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield 12 meringues
Number Of Ingredients 12
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.
BERRY PAVLOVA WITH LEMON WHIPPED CREAM
This classic berry pavlova recipe filled with the easiest lemon whipped cream filling and garnishes with assorted summer berries. This beautiful, rustic, yet elegant dessert is great for summer or year long entertaining!
Provided by Laura / A Beautiful Plate
Categories Fruit Desserts
Time 2h
Number Of Ingredients 12
Steps:
- Prepare the Meringue Shell: Preheat your oven to 275°F (135°C) with a rack in the center position. Line a sheet pan with parchment paper. Trace a 8-inch diameter circle on the parchment paper (using a 8-inch cake pan or plate) with a pencil. Flip the parchment paper over, so that the pencil side is facing down.
- Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed until the egg whites until soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the bottom of the bowl with spatula and continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 additional minutes.
- Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.
- Using a spatula, gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Using a small offset spatula or knife, smooth the meringue into a thick disk using the edges of the circle as a rough guide. Use the offset spatula to create a slight dip in the center to hold the cream and berries. The meringue should be roughly about 2½ to 3 inches tall.
- Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance once cooled.
- Prepare the lemon berry filling: Just before serving, place the chilled heavy cream in a clean bowl of a stand mixer, fitted with a whisk attachment - or alternatively, use a hand-held mixer. Beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.
- Assemble: Carefully transfer the meringue shell to a flat serving platter; meringues are very fragile, so you may want to use the parchment paper to do this or alternatively, serve it on the sheet pan. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar, if using.
- Serve in large scoops. Pavlova is best enjoyed the day it is baked, as meringue will gain moisture and lose its crispness with time; leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days.
Nutrition Facts : ServingSize 1 serving, Calories 322 kcal, Carbohydrate 62 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 107 mg, Fiber 2 g, Sugar 57 g, UnsaturatedFat 3 g
PAVLOVA WITH BERRIES AND LEMON CURD WHIPPED CREAM
Steps:
- For the pavlova: Preheat the oven to 200 degrees F and line 2 sheet trays with silicone pads.
- Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment and whisk just to break up the egg. Add the granulated sugar and mix on medium until it holds stiff peaks. Add the powdered sugar and salt and whisk on medium-high to tighten, about 1 minute. Scrape the bowl down with a spatula and whisk on high for 30 seconds just to make sure it's even in texture with glossy hard peaks.
- Put the mixture into a disposable pastry bag and snip off the top inch. Pipe the egg white mixture on the lined sheet trays in six 3- to 4-inch filled-in circles, as if you are putting icing on top of a cupcake. Create a well on each pavlova using the bottom of a spoon, then bake until the pavlovas are hard to the touch, about 2 hours. Allow to cool completely at room temperature on a wire rack before serving.
- For the lemon curd whipped cream: Meanwhile, put the juice, zest, yolks, granulated sugar and scraped vanilla seeds into a medium pot. Turn the heat on medium-high and cook, constantly stirring with a rubber spatula in a figure 8 motion until it coats the back of a spoon, about 10 minutes. Stir in the butter, salt and 1 cup cream until completely combined. Remove from the heat and pour through a fine mesh strainer into a shallow dish. Allow to cool for a minute or two before covering with plastic wrap, touching the curd to prevent a skin from forming. Put the dish in the refrigerator and allow to cool completely, about 30 minutes.
- Whip the remaining 3 cups cream to medium peaks in the bowl of a stand mixer fitted with a whisk attachment. Fold the cooled lemon curd into the whipped cream and keep cold until ready to assemble.
- When ready to serve, place the lemon curd whipped cream in a pastry bag and snip off just the top 1/2-inch. Put 1 small dollop on each serving plate. Place a pavlova on top and lightly press down into the lemon cream to prevent it from sliding. Pipe 1 large dollop of lemon curd whipped cream into the center of the pavlova where you created the well. Garnish with the berries on top of the whipped cream and on the plate, giving it a natural look, rather than an overly plated look. Dust with the powdered sugar.
PAVLOVA WITH LEMON CURD AND BERRIES
Provided by Andrea Albin
Categories Mixer Berry Egg Dessert Bake Easter Lemon Spring Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make meringue:
- Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
- Whisk together superfine sugar and cornstarch in a small bowl.
- Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
- Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
- Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
- Make Lemon curd while meringue bakes:
- Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
- Assemble Pavlova:
- Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
More about "lemon pavlovas with berries recipes"
BERRY & LEMON PAVLOVA RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
Category DessertCalories 594 per serving
- Preheat the oven to 200F/93C. On the back of a sheet of parchment paper, trace an 8-inch (20-cm) circle and then line a large baking sheet. Wash your mixer bowl and whisk attachment with white vinegar and degreasing soap, then wipe the bowl dry.
- Place the egg whites, lemon juice and vanilla into a stand mixer bowl. In a separate bowl, combine the ultrafine sugar, cornstarch and cream of tartar. Turn the mixer to a medium speed and begin to slowly add the sugar. Add the sugar 1 tablespoon at a time, sprinkling it in gradually. Watch my video recipe to see how it’s done. This process will take approximately 8 to 10 minutes.
- Once all the sugar is added, keep mixing on medium speed for another 3 to 5 minutes, until the sugar is dissolved. To test this, place a small amount of the meringue between 2 fingers and rub them together. The meringue should be smooth and without large sugar crystals.
- Turn the mixer to a medium-high speed and whisk for 5 to 8 minutes, or until stiff peaks form and the meringue is glossy, fluff and holds its shape very well.
BERRY LEMON LAYERED PAVLOVA - LITTLE VINTAGE BAKING
From thelittlevintagebakingcompany.com
Reviews 2Category DessertServings 8-12Total Time 4 hrs 45 mins
PAVLOVA WITH BERRIES AND LEMON CURD (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (3)Total Time 2 hrs 40 minsCategory Desserts
MEGA BERRY PAVLOVA WITH LEMON CURD & FRESH MINT
From gatherandfeast.com
BERRY PAVLOVA WITH LEMON CURD - DINNER WITH JULIE
From dinnerwithjulie.com
HOW TO MAKE PISTACCHIO PAVLOVA WITH BERRIES - CHICAGO SUN-TIMES
From chicago.suntimes.com
MARY BERRY'S PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
PAVLOVA WITH BERRIES AND LEMON CURD RECIPE — SALT
From saltandwind.com
PAVLOVA WITH LEMON CURD AND FRESH BERRIES - BETTER HOMES
From bhg.com
LEMON-CREAM PAVLOVA WITH BERRIES - BETTER HOMES & GARDENS
From bhg.com
PAVLOVA WITH LEMON CURD AND BERRIES - UMAMI GIRL
From umamigirl.com
MINI PAVLOVAS WITH BERRIES AND LEMON | COOKING ON …
From cookingontheweekends.com
THE BEST PAVLOVA DESSERT: PAVLOVA WITH LEMON CURD …
From goodlifeeats.com
BERRY PAVLOVA RECIPE W/ LEMON CURD - FOODOLOGY GEEK
From foodologygeek.com
VEGAN PAVLOVA WITH LEMON CURD & BERRIES (AQUAFABA …
From carlocao.com
HOMEMADE PAVLOVA WITH LEMON CURD AND MIXED BERRIES
From bakerstable.net
PAVLOVAS WITH LEMON CURD AND BLUEBERRIES – FLOATING …
From floatingkitchen.net
PAVLOVA WITH LEMON CREAM AND BERRIES RECIPE
From myrecipes.com
LEMON PAVLOVAS WITH BERRIES RECIPE | GIADA DE LAURENTIIS | FOOD …
From foodnetwork.cel02.sni.foodnetwork.com
MINI LEMON PAVLOVAS WITH BERRIES - BAKER STREET SOCIETY
From bakerstreetsociety.com
NIGEL SLATER’S RECIPES FOR CHICKEN WITH OLIVES, AND APPLES WITH SLOE ...
From theguardian.com
LEMON PAVLOVA | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.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