Tutti Fruity Meringue Bowls Recipes

TUTTI FRUITY MERINGUE BOWLS

Steps:

• 1. Preheat oven to 250 degrees.
• 2. Beat egg whites on high speed with electric mixer until soft peaks form.
• 3. Add sugar very slowly (about a teaspoon at a time), continuing to beat on high until mixture is stiff and glossy.
• 4. Beat in extract.
• 5. Stir in nuts and cranberries by hand.
• 6. Spoon eight heaps of meringue onto one parchment-lined baking sheet and seven onto another, making fifteen circles all together.
• 7. Heap up the edges of each circle to form a slight bowl shape.
• 8. Bake at 250 degrees for 40-45 minutes or until dry to the touch.
• 9. Allow to cool on the sheets.
• 10. Up to three hours before serving, spoon fruit filling into meringue "bowls."
• 11. Melt white chocolate according to package directions.
• 12. Drizzle over the fruit topping.
• 13. Unfilled meringues can be covered and stored for several days. Filled meringues will get soggy if held over to the next day. If your family is not fond of nuts, substitute 1/2 cup chocolate chips to stir into the meringues.

TUTTI-FRUTTI POUND CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
• Beat butter and cream cheese in a large bowl until creamy. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating to combine.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes. Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.
• Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.
• Filling: Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).
• Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes. Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes. Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.
• Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer. Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.

TUTTI-FRUTTI ICE CREAM CONES

Steps:

• Bring cream and half and half to simmer in heavy medium saucepan. Whisk yolks and 6 tablespoons sugar in medium bowl. Gradually whisk in hot cream mixture. Return mixture to saucepan; stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes; do not boil. Strain custard into another bowl. Add white chocolate; whisk until melted and smooth. Chill until cold.
• Toss berries, mangoes and remaining 7 tablespoons sugar in bowl; let stand 10 minutes. Puree mixture in blender. Mix puree into cold custard. Transfer custard to manufacturer's instructions. Transfer to container; freeze overnight.
• Spoon small amount of ice cream into 1 cone, packing gently. Dip large ice cream scoop into hot water. Scoop large ball of ice cream onto cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream. Freeze 2 hours.
• For dipping and decorating:
• Place white chocolate and 1/2 cup oil in medium metal bowl. Set bowl over saucepan of simmering water; stir until chocolate is melted and smooth. Remove bowl from over water; cool until barely lukewarm, about 5 minutes.
• Working quickly and tilting bowl, dip ice cream end of cone into chocolate, turning to coat. Shake cone, allowing excess chocolate to drip into bowl.
• To decorate with sprinkles or chocolate shavings, immediately sprinkle dipped cone with topping of choice. Stand cone in small glass; freeze. Repeat with remaining cones.
• To decorate with tinted white chocolate dots, freeze dipped cones. Cut out three 10-inch parchment squares. Fold 1 parchment square diagonally in half, forming triangle. Twist corners of long side of triangle toward each other and roll to form tight cone. Seal outside seam with tape to secure. Repeat with remaining parchment squares.
• Rewarm remaining white chocolate in bowl over simmering water, stirring occasionally. Place 1/4 cup melted white chocolate in each of 3 small bowls. Mix 3 drops red coloring into first bowl, 3 drops green coloring into second bowl and 2 drops each of red and yellow coloring into third bowl; stir to blend. Spoon each tinted chocolate into separate parchment cone; fold wide ends over to seal. Cut off tip to form 1/4-inch-wide opening. Pipe tinted dots all over white chocolate-coated cone. Stand cone in small glass; freeze.
• To decorate with bittersweet chocolate, freeze dipped cones. Form parchment cone as described above. Combine bittersweet chocolate and remaining 2 teaspoons vegetable oil in small metal bowl. Set bowl over sauce pan of simmering water, stir until chocolate is melted and smooth. Remove from over water, cool slightly. Spoon some of chocolate mixture into parchment cone and fold wide end to seal. Cut off tip of parchment cone to form 1/8-inch-wide opening. Tilt bowl slightly and dip 1 side of white chocolate-coated cone into melted dark chocolate, allowing excess to drip back into bowl. Pipe chocolate across top of cone in zigzag lines.
• Stand cone in glass; freeze until chocolate sets. (Can be made 1 week ahead. Wrap each cone in plastic and freeze.)