ORANGE CREAM PAVLOVA
A pavlova may be a showstopper, but it's also simple to make. Preparing the satiny orange curd and crisp meringue in advance is the secret.Baking a meringue at a low temperature maintains its snowy white color. Leaving it in a turned-off oven overnight helps ensure a completely dry, perfect meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 200 degrees. Make meringue: Trace a 10-inch circle onto a piece of parchment paper. Turn over and use parchment to line a baking sheet. In a large bowl, using an electric mixer, beat egg whites and pinch of cream of tartar on high until soft peaks form, about 2 minutes. With mixer running, add granulated sugar in a slow, steady stream and continue to beat on high until whites are very stiff and glossy and sugar is dissolved, 5 minutes.
- With an offset spatula, gently shape meringue into a round on parchment-lined sheet, using circle as a guide; smooth top (make center slightly concave). Bake meringue until outside is dry, 2 hours. Turn off oven and let meringue cool completely in oven, about 5 hours (or up to overnight).
- Make curd: In a medium saucepan, off heat, whisk together granulated sugar, egg yolks, and orange zest; whisk in orange and lemon juices and pinch of salt. Place pan over medium-high and cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, 5 minutes (do not let boil). Immediately remove pan from heat while whisking. Pour through a fine-mesh sieve into a heatproof bowl, pressing on curd with a rubber spatula. Press plastic wrap against surface; refrigerate until cool, 30 minutes (or up to 2 weeks).
- Make topping: In a large bowl, using mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. Gently peel meringue from parchment and transfer to a platter. Spoon curd in center and top with whipped cream and white chocolate shavings. Serve immediately.
Nutrition Facts : Calories 362 g, Fat 19 g, Protein 6 g, SaturatedFat 11 g
CITRUS PAVLOVA
Provided by Valerie Bertinelli
Categories dessert
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the orange curd: In a medium saucepot, whisk the egg yolks and granulated sugar together until pale yellow and slightly thickened and the whisk leaves lines behind it. Next, whisk in the orange juice and zest. Set the pot over medium heat and cook, stirring constantly with a rubber spatula, just until the mixture is thick enough to coat the back of a spoon and holds its shape when you drag your finger through it, 8 to 10 minutes.
- Remove the pot from the heat and stir in the butter until completely combined. Pour the curd into a bowl and let cool to room temperature. If any of the curd got slightly overcooked, put it through a fine-mesh strainer to remove any set egg yolk.
- Cover the curd with plastic wrap pressed directly to the surface and refrigerate for at least 4 hours. (The curd will hold well for up to 4 days.)
- For the meringue: Position a rack in the middle of the oven; preheat to 300 degrees F. Line a large rimmed baking sheet with a silicone baking mat.
- Stir together the cornstarch and lemon juice in a small bowl until the cornstarch completely dissolves. Set aside.
- Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed until the egg whites are frothy. With the machine running, slowly stream in the granulated sugar. Increase the speed to high and whip the egg whites until you see ribbons left in the meringue by the whip attachment. Pour in the cornstarch mixture and whip a few seconds more, until stiff peaks form and the meringue becomes very glossy.
- Mound the meringue in the middle of the baking mat and spread it into a 10-inch round using a small offset spatula -- the shape needn't be perfect, but make sure to spread the meringue in an even layer.
- Bake for 10 minutes, then drop the oven temperature down to 200 degrees F. Bake for an additional 45 to 50 minutes. The meringue is done when the top is set and not tacky to the touch, and when a small offset spatula can be slid underneath and come out clean or with very little meringue attached. Turn off the oven, crack the door, and let the meringue sit for an additional 30 minutes.
- Remove the meringue from the oven; run a large offset spatula around the circumference to release it from the baking mat. Set a serving platter beside the baking sheet and gently slide the meringue onto the platter. Let sit at room temperature until ready to assemble.
- For the vanilla whipped cream: Combine the cream, confectioners' sugar and vanilla paste in the bowl of a stand mixer fitted with the whip attachment. Beat on high speed until soft peaks form. Refrigerate for up to 30 minutes before serving.
- To assemble: Spoon the curd into the center of the meringue and spread it in an even layer, leaving a 1-inch border. Spread the whipped cream over the curd. Top decoratively with the clementine and grapefruit wheels. Garnish the entire pavlova with the lime zest and serve immediately.
ORANGE-BERRY PAVLOVA
A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
- Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
- Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
- Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
- Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
- Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 23.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 56 mg, Sugar 20.3 g
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
BLOOD-ORANGE PAVLOVAS WITH GRAND MARNIER
A specialty in New Zealand and Australia, pavlova is a meringue recipe topped with whipped cream and strawberries, kiwi, or passion fruit. Our pavlova dessert delivers a burst of citrus with boozy orange custard and blood-orange sections soaked in Grand Marnier.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 225 degrees. Cut oranges into segments. Toss with 3 tablespoons liqueur; refrigerate.
- Make meringue: Put egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk constantly until sugar is melted and mixture is hot.
- Fit mixer with whisk attachment; beat egg-white mixture on medium speed until soft peaks form. Raise speed to high; beat until cool, and stiff, glossy peaks form. Beat in vinegar and vanilla.
- Using a rubber spatula, mound meringue into twelve 3-inch-wide rounds on parchment-paper-lined baking sheets. Swirl edges and make a well in center of each meringue. Bake until crisp and just set in center, 40 to 50 minutes. Let cool on sheet on a wire rack. When meringues are cool enough to handle, peel off parchment. Let cool completely.
- Make custard: Stir together yolks, juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes. Pass mixture through a fine sieve into a bowl. Refrigerate until cold, about 1 hour.
- Beat cream to soft peaks; fold into custard. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
- Just before serving, mound custard in each meringue. Top custard mounds with orange segments and their juices.
CHOCOLATE ORANGE PAVLOVA
I found this recipe on the online edition of the Jerusalem Post. It's perfect for Passover. I made it the other day, and had to hire bodyguards to keep the Dornettes away until it was time for dessert. This is my version, I always have to change a recipe just a bit. Even though the recipe for the orange curd calls for butter, I used margarine so my dessert would be dairy-free.
Provided by Mirj2338
Categories Dessert
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Making the Pavlova:.
- Using an electric mixer with a whisk attachment, start beating the egg whites and salt until they are frothy and form very soft peaks.
- Add the vanilla and continue to whisk.
- Start to add the sugar slowly, a tablespoon at a time, while continuing to beat the eggs on high until they are glossy and stiff peaks form.
- Line a baking sheet with parchment paper.
- Trace a plate slightly smaller than you want the final cake to be (about 8 inches is good).
- Lay the side of the paper with the pen/pencil markings face down on the baking sheet. You do not want pencil on the bottom of your dessert!
- Spoon all of the meringue into the center of the circle and smooth out with the spoon to form a mound (about i inch smaller than the circle on the parchment paper).
- Use a spoon to form a well in the center of the meringue, pushing it from the center to the edges of the Pavlova.
- Place the meringue in a preheated 225 degree F oven for 2 hours.
- Turn the oven off and allow the Pavlova to cool in the oven (if you can, leave it in the oven overnight). (You may need to hire bodyguards at this point.).
- Making the chocolate whipped cream:.
- Whip the cream, icing sugar and cocoa until stiff peaks form.
- Making the orange curd:.
- Place all of the ingredients except the butter into the top of a double-boiler (or place about 2 inches water in a saucepan, bring to a gentle simmer and place a metal bowl over it).
- Whisk everything together and cook over a gentle simmer until the mixture thickens.
- Continue to whisk as it cooks - it can take eight to 20 minutes.
- The mixture will coat the back of a spoon when it's ready.
- Remove from heat and add the butter.
- Whisk until the butter has melted and been completely incorporated.
- Place a piece of wax paper or parchment paper on the top of the curd to keep a skin from forming (I hate skin).
- Refrigerate until cold.
- Two to four hours before serving, spoon the whipped cream into the well in the center of the cooled Pavlova.
- Use a spoon to form a well in the whipped cream.
- Spoon the orange curd into the well in the whipped cream.
- Refrigerate until you are ready to serve.
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- For the meringue, place egg whites in a bowl of a stand mixer (or a heatproof bowl) set over a saucepan of gently simmering water to make a double boiler making sure the water does not touch the bottom.
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- Preheat the oven to 140°C/fan120°C/gas 1. Lightly grease a large baking sheet and line with non-stick baking paper. Put the egg whites and a small pinch of salt into a large bowl and whisk to stiff peaks. Slowly whisk in the sugar, a tablespoon at a time, until it’s a glossy meringue. Whisk in the cornflour and vinegar.
- Drop 6 large tablespoonfuls of the meringue, spaced well apart, onto the baking sheet and shape each 1 with the back of the spoon into a 8cm round with a slight dip in the centre. Bake for 45 minutes, until firm. Turn off the oven and leave them inside to cool completely. Store in an airtight container until needed.
- Make the caramel oranges. Put the sugar and 4 tablespoons water into a small pan and leave over a low heat until the sugar has dissolved. Increase the heat and boil rapidly until it’s a rich amber colour. Plunge the base of the pan into a sink half-filled with cold water to stop it from cooking any further. Then stand back (it will splutter) and add the orange liqueur and 5 tablespoons of water. Return to a low heat and stir until the caramel has dissolved. Cool. Pour into a small jug, cover and set aside.
- Thinly top and tail each orange, then slice away all the skin and pith. Slice either side of the membrane to remove each orange segment neatly. Place in a dish, cover and set aside.
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