Pavlova With Fresh Fruit Recipes

PAVLOVA WITH FRESH RED FRUITS

Steps:

• Preheat the oven to 400 degrees. Line two baking sheets with parchment paper; set aside.
• Using a rubber spatula, spoon 3 to 4 one-cup blobs of meringue onto each prepared baking sheet, leaving 3 inches of space between each blob. Lift up sides of each blob with a small offset spatula and flip meringue back across the top, creating 6 to 8 smoothly folded pillowlike squares.
• Reduce oven temperature to 200 degrees. Place baking sheet in oven; bake until meringues are crisp on outside but have a marshmallow consistency on inside, about 1 1/2 to 2 hours. Check consistency by poking into the bottom one meringue pillow. If meringues start to brown, reduce temperature to 175 degrees. Remove from oven, and let cool completely on a wire rack.
• Meanwhile, combine fruit, kirsch, and granulated sugar in a mixing bowl. Let stand, gently stirring once or twice, until soft and juicy, about 1 hour or longer, depending on the fruits.
• Pour cream into chilled bowl of an electric mixer fitted with the whisk attachment, and whip, on medium speed, until cream is just stiff. Break meringue pillows open, and place on dessert plates. Top with whipped cream and berries. Garnish with fresh mint and a dusting of confectioners' sugar.

PASSION FRUIT PAVLOVA

Steps:

• Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
• Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
• Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
• Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.

THE BEST PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil.
• In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
• Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
• In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.

PAVLOVA WITH FRESH FRUIT

Steps:

• 1. Place your oven rack in the center of your oven then heat to 250'F.
• 2. Cut a piece of parchment paper that will fit into a baking sheet. Draw a 7" circle on it and place the parchment upside down on the sheet. You want the circle you drew to be visible but on the reverse side.
• 3. Beat your egg whites on medium speed to the soft peak stage. Add the sugar, a tablespoon at a time and continue to beat on high until the meringue is very stiff and forms shiny peaks. Test the meringue to see if the sugar has dissolved by rubbing it between your forefinger and thumb. It should feel smooth with no gritty texture. If it isn't smooth continue beating until all the sugar is dissolved.
• 4. Beat in the vanilla extract. Sprinkle the vanilla and cornstarch over the top of the meringue and using a rubber spatula, gently fold in. Make sure you fold it all in well.
• 5. Now using the spatula, spoon out the meringue onto the circle you made on the parchment paper. Make the edges slightly higher then the middle. The middle is where you'll put your toppings.
• 6. Bake this meringue for 60-75 minutes or until the outside is a very pale cream colour. Turn the oven off and leave the door slightly open. Let the meringue cool completely in the oven. The outside of the meringue will feel firm if you gently press it, but as it cools it will harden a little and it will crack a bit. The inside will still be soft like marshmallow.
• 7. Once cooled this can be stored in a cool dry place or in an air tight container, but only for a few days.
• 8. Make your Whipped Cream with an electric mixer using the whisk attachment. Whip it until soft peaks form. Add the sugar and vanilla and beat until done.
• 9. TO SERVE: Put the Pavlova on a round dish, and add the whipped cream into the depression, then add your fresh fruit.
• 10. Serve Immediately, this doesn't hold long so eat it up as fast as you can :)
• 11. Enjoy!