RASPBERRY-CREAM PAVLOVAS
This dessert is perfect for a pair or for a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 9
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.
RASPBERRY PAVLOVAS AND CREAM
Steps:
- Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper.
- Process the thawed frozen raspberries with 2 tablespoons of the sugar in a food processor until smooth. Strain the puree through a fine-mesh sieve into a medium bowl, pressing on the solids with a rubber spatula; discard the solids.
- Beat the 1/4 cup raspberry puree with the egg whites, cream of tartar and 1/4 teaspoon of salt in a stand mixer fitted with the whisk attachment at high speed until foamy, about 2 minutes. At medium speed, gradually beat in the remaining 3/4 cup sugar, then beat at high speed until stiff peaks form, 3 to 5 minutes. Beat in 1 to 2 drops of food coloring, if using, to reach your desired color.
- Using a spoon, dollop 6 mounds of the meringue onto the prepared baking sheet, spacing them apart. Using the back of the spoon, spread the mounds into 4-inch rounds. Bake the meringues until crisp but still chewy on the inside, 1 hour to 1 hour 30 minutes. Transfer the baking sheet to a wire rack and let the meringues cool completely, about 1 hour.
- In a clean and chilled bowl of a stand mixer fitted with a clean whisk attachment, beat the heavy cream until stiff peaks form; do not overbeat.
- To serve, spoon some of the reserved raspberry puree on the cooled meringues, then top each with the whipped cream, more raspberry puree and the fresh raspberries
CREAMY VANILLA-RASPBERRY PAVLOVA RECIPE
Multiple layers of texture and flavor make this pavlova recipe unique. A cloud of meringue serves as a base for creamy pudding topped with fresh berries.
Provided by My Food and Family
Categories Fruit Recipes
Time 2h10m
Yield Makes 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
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.
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 WITH PEACHES AND CREAM
This Pavlova's meringue foundation has freeze-dried raspberry powder shot through it, tinting it pink and giving it a fruity, candy-like flavor. But if you can't get the freeze-dried berries, just leave them out. The meringue will still bake up with a shatteringly crisp shell and a marshmallow-like interior that makes an edible bowl for the whipped cream and fruit. If it's not humid out, the meringue shell can be baked up to a day ahead. Otherwise, it's best made the day you plan to serve it.
Provided by Melissa Clark
Categories parfaits and trifles, project, dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 14
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 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
RASPBERRY CREAM PAVLOVA
Make and share this Raspberry Cream Pavlova recipe from Food.com.
Provided by Perfect Pixie
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 139.7, Fat 7.5, SaturatedFat 4.6, Cholesterol 27.2, Sodium 21.6, Carbohydrate 17.6, Fiber 1.2, Sugar 15.5, Protein 1.5
CREAMY VANILLA RASPBERRY PAVLOVA
From the Kraft Kitchens. Posting here for safe keeping. If you prepare this before I do, please let me know how it turns out.
Provided by Mindi Bunch
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 110.6, Fat 1, SaturatedFat 0.7, Cholesterol 0.7, Sodium 36, Carbohydrate 23.6, Fiber 1.3, Sugar 22, Protein 2.7
More about "raspberry cream pavlovas recipes"
INDIVIDUAL PAVLOVAS WITH CREAM CHEESE WHIPPED CREAM …
From cookingclassy.com
5/5 (1)Total Time 2 hrs 40 minsCategory DessertCalories 378 per serving
- FOR THE PAVLOVAS: Preheat oven to 250 degrees. In a mixing bowl, whisk together sugar and cornstarch. In the bowl of an electric stand mixer fitted with the whisk attachment, whip egg whites with cream of tartar and salt on medium speed until soft peaks form, about 3 minutes.
- Increase speed to medium-high and slowly add in sugar mixture (I just continuously added 1 heaping tbsp at a time one right after the other), then increase speed to high and whip until stiff glossy peaks form, about 5 minutes, adding in vanilla during last minute of mixing.
- Spoon and dollop meringue into about 3 1/2-inch circles onto parchment paper lined baking sheets then use the back of the spoon to create slight dips in their centers.
- Bake in preheated oven 60 minutes, then leave in oven with door closed, turn off oven and allow to rest in oven 45 minutes. Remove from oven and allow to cool completely.
RASPBERRY PAVLOVA RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category DessertTotal Time 1 hr 10 minsEstimated Reading Time 2 mins
RASPBERRY PAVLOVA WITH VANILLA WHIPPED CREAM - A …
From abeautifulplate.com
INDIVIDUAL RASPBERRY PAVLOVAS • THE VIEW FROM GREAT …
From theviewfromgreatisland.com
PAVLOVA WITH RASPBERRIES AND CREAM - CAROLINE'S COOKING
From carolinescooking.com
CHOCOLATE PAVLOVA WITH WHIPPED CREAM AND RASPBERRIES
From simplyrecipes.com
MINI PAVLOVA RECIPE WITH RASPBERRY SYRUP
From olivemagazine.com
RASPBERRY AND CREAM PAVLOVA RECIPE | EAT SMARTER USA
From eatsmarter.com
RASPBERRY PAVLOVAS | RECIPE | KITCHEN STORIES
From kitchenstories.com
CLASSIC RASPBERRY PAVLOVA (WITH SWISS MERINGUE) - TUTTI …
From tutti-dolci.com
Reviews 1Category DessertServings 8Total Time 3 hrs
20 MERINGUE RECIPES TO SERVE FOR DESSERT - PUREWOW
From purewow.com
COOKIES & CREAM MINI PAVLOVAS | BUTTERMILK BY SAM
From buttermilkbysam.com
WHITE CHOCOLATE RASPBERRY PAVLOVA - BARBARA BAKES™
From barbarabakes.com
RASPBERRY PAVLOVA RECIPE - FOOD REPUBLIC
From foodrepublic.com
RASPBERRY PAVLOVA RECIPE - BBC FOOD
From bbc.co.uk
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