Ina Garten And Martha Stewarts Individual Mixed Berry Pavlovas Recipes

INA GARTEN AND MARTHA STEWART'S INDIVIDUAL MIXED BERRY PAVLOVAS

Steps:

• Step 1 First, make the meringues:
• Step 2 Preheat oven to 300 degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
• Step 3 Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla
• Step 4 whisk until just combined.
• Step 5 With a rubber spatula, mound meringue onto parchment in the center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off the parchment easily, about 1 1/2 hours.
• Step 6 Turn off the oven. Let the meringues cool completely in the oven for 1 1/2 to 2 hours. Once the meringues are cool and completely dry, garnish with whipped cream and top with the berry mixture. Serve at once.
• Step 7 To Make the Berry filling: Combine the strawberries, blueberries, raspberries, and blackberries in a bowl. Set aside.
• Step 8 To Make the Triple Raspberry Sauce
• Step 9 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.
• Step 10 Andrew goes an extra mile here by using a fine sieve to remove the raspberry seeds. Chill.
• Step 11 To Make the Sweetened Whipped Cream
• Step 12 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!
• Step 13 To Assemble the Pavlovas: Toss the berries with the Triple Raspberry Sauce.
• Step 14 Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately with extra raspberry sauce.

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

EASY MINI PAVLOVAS

Steps:

• Preheat oven to 250 degrees with racks in the upper and lower third. Using a 3-inch bowl or round cutter, trace 6 circles on each of 2 sheets of parchment paper. Transfer each sheet of paper to a baking sheet tracing-side down.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With mixer running, add granulated sugar 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
• Using two spoons, scoop a mound of meringue in the center of each of the circles. Use the back of one spoon to create an indentation in the center of each mound. Transfer baking sheets to oven. Bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off oven and let meringues cool for 1 hour. Transfer to a wire rack to cool completely.
• Whisk cream and confectioners' sugar until soft peaks form. Top meringues with a dollop of whipped cream and a spoonful of blueberries. Sprinkle lemon zest over berries. Serve immediately.