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.
INDIVIDUAL FRESH RASPBERRY PAVLOVAS
Provided by Sue Moran
Number Of Ingredients 14
Steps:
- Preheat the oven to 250F (an oven thermometer is a great tool to have in case your oven is not calibrated correctly) Line a baking sheet with parchment paper.
- Add the egg whites to the bowl of a stand mixer and beat until foamy. With the mixer going, add the salt and vanilla beans and then slowly add the sugar. Let the mixer go on high until the whites are stiff and glossy, see photo in the blog, above.
- Fold in the lemon juice and cornstarch.
- Spoon the meringue into 4 equal circles on the baking sheet. Use the back of a spoon to make a concave dip in the center of each, where the whipped cream will go later. (You can make 8 smaller meringues if you like.)
- Bake the meringues for 90 minutes, and don't disturb while baking. Then turn the oven off and crack the oven door open, and leave them in the oven for another hour.
- To make the raspberry sauce put the berries in a saucepan with the sugar and the Amaretto or water and heat, stirring, until the raspberries break down and get soft.
- Use an immersion blender or a small food processor to puree the sauce. You can strain out the seeds if you like, pushing the sauce through a mesh sieve to get as much of the sauce through as possible, while leaving the seeds behind. I strained half the sauce so that I still had some seeds remaining. Set aside. Note: you can also leave the raspberry sauce chunky and skip the blending entirely.
- Whip the cream with the sugar until soft peaks form.
- Assemble the pavlovas just before serving ~ put a nice dollop of whipped cream in the center of each meringue. Drizzle generously with raspberry sauce, then top with a few whole berries and mint leaves. Dust with powdered sugar and serve.
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
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.
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
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
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 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 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
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- Preheat the oven to 275 degrees Fahrenheit. Draw a 9-inch circle on parchment paper (using a large plate or the bottom of a tart pan). Place parchment paper on a large baking sheet–pencil side facing down.
- Prepare Raspberry Curd: Combine the raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a medium saucepan and mix together. Place saucepan over medium heat until the mixture begins to bubble. Boil, stirring frequently, for 2-3 minutes, or until the curd has reduced, thickened, and the cornstarch has cooked completely (the curd will still be relatively thin). Remove from the heat, strain curd through a fine-meshed sieve into a heatproof bowl. Cover and allow curd to cool completely (it will thicken slightly) in the refrigerator.
- Prepare and Bake Meringue: Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to high and continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, one tablespoon at a time, while continue to whisk until meringue reaches a stiff peak.
- Add the vanilla bean paste, cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated. Transfer the meringue to the center of the circle on the parchment paper. Using a small offset spatula, smooth it into a disk using the edges of the circle as a guide. Go back to the disk with an offset spatula and build up the sides of the meringue slightly–this will help contain the whipped cream, curd, and fresh raspberries when you assemble the dessert.
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