PASSION FRUIT PAVLOVA
Pavlova is named after Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the 1920s, and both countries take credit for inventing the dessert. Some people say it was inspired by her tutu; others say it was created in the spirit of her light, airy style of dancing.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
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.
PAVLOVA
This recipe for pavlova, a light meringue dessert, comes courtesy of actor Geoffrey Rush.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Using an 8-inch bowl as a guide, trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine.
- Mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. Transfer baking sheet to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
- Turn off oven and let meringue cool completely in oven. When meringue is cool and completely dry, top with whipped cream and desired fruits.
MARTHA'S PAVLOVA WITH PASSION FRUIT
Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of passion fruit, raspberries, strawberries, and currants can also be used successfully.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes one 8-inch or four individual Pavlovas
Number Of Ingredients 8
Steps:
- 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.
- 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; whisk until just combined.
- With a rubber spatula, mound meringue onto parchment in 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 parchment easily, about 1 1/2 hours.
- Turn off oven. Let meringue cool completely in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
PASSION FRUIT PAVLOVA
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a soft, nearly marshmallow-like center, but for this recipe, brought to us by renowned chef Jean-Georges Vongerichten, it is crisp and light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in confectioners' sugar with a rubber spatula.
- Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell, about 3/8 inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
- Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
STRAWBERRY-PASSION FRUIT PAVLOVA
The true art of making this kind of meringue is knowing the right moment to take it out of the oven -- when it's crisp on the outside and chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h45m
Number Of Ingredients 13
Steps:
- Make the meringue: Preheat oven to 250 degrees. Draw an egg shape 10 inches long and 8 inches wide at widest point onto a piece of parchment. Turn parchment over, and use it to line a baking sheet. Beat egg whites and cream of tartar with a mixer until soft peaks form. Gradually beat in superfine sugar, then cornstarch and salt, beating until stiff, glossy peaks form. Fold in vinegar and vanilla.
- Using egg drawing as a guide, gently mound meringue on parchment; smooth sides. Bake 1 1/2 hours. Turn heat off, and let meringue cool in oven 2 hours.
- Make the ricotta cream: Scrape seeds from vanilla bean, and blend them with ricotta and granulated sugar in a food processor until smooth. Transfer to a bowl, and whisk in heavy cream until thick and spoonable.
- For serving: Cut passion fruits in half, and scoop out pulp and seeds. With the back of a spoon, crack a hole in top of meringue, and fill with ricotta cream. Layer on strawberries and passion fruit. Serve immediately.
PASSION FRUIT CURD
This recipe for passion fruit curd comes from the "Martha Stewart Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Combine yolks, passion fruit juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of a spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
- Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour and up to 1 day.
PAVLOVA WITH A PASSIONFRUIT CURD
Provided by Martin Webb
Categories Milk/Cream Mixer Dairy Egg Fruit Dessert Bake Christmas Easter Tropical Fruit Spring Summer Chill Passion Fruit Party Double Boiler Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on wire rack.
- To make the passionfruit curd, put all the ingredients into a bowl set over a pan of simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.
- To serve, whip the cream into soft peaks and place onto the pavlova base spreading out to the edges with a palette knife. For the individual pavlovas, place a spoonful of cream on top of each pavlova. Pour the passionfruit curd over the top.
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- Whisk the egg whites. When they start to be foamy, pour gradually the cornflour while whisking. Then, pour sugar gradually as well.
- Spread the egg whites on a baking sheet and form a circle. Bake during 1 hour and 20 minutes at 250°F (120°C). Leave to cool down.
- Put the cream, the whisk and the bowl in the freezer for 15 minutes. Whisk the cream until it forms a peak then add the sugar gradually.
PASSION FRUIT PAVLOVA WITH A LEMON POSSET FILLING RECIPE ...
From bbc.co.uk
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- For the pavlova, preheat the oven to 100C/80C Fan/Gas ¼ and line a large baking tray with baking parchment.
- Beat the egg whites with the caster sugar until stiff peaks form when the whisk is removed. Add the icing sugar and continue to beat for 4-6 minutes, or until the mixture is smooth and shiny.
- Spoon the mixture onto the prepared baking tray creating a circle shape approximately 30cm/12in wide.
- Bake for 2 hours. Once cooked, allow the pavlova to cool slightly before removing from the baking tray using a palette knife. Transfer to a cooling rack and set aside.
- For the passion fruit and lemon posset, slowly bring the double cream and sugar to the boil in a large saucepan over a low heat, stirring well to dissolve the sugar in the cream.
- Once the cream mixture has cooled, whisk in the lemon juice, zest and passion fruit juice and seeds. Pour the posset mixture into a glass bowl and chill in the fridge for at least 3 hours.
- Whip the double cream until soft peaks form when the whisk is removed. Fold the posset into the cream (you can leave streaks of posset if desired).
- To serve, spoon the cream and posset mixture on the top of the pavlova and decorate with the passion fruit seeds and lemon verbena.
PASSION FRUIT PAVLOVA RECIPE - ANDREW EVANS | FOOD & WINE
From foodandwine.com
Servings 6
- Preheat the oven to 325°. Line a baking sheet with parchment paper or foil. In a large bowl, beat the egg whites at medium speed until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, beating at high speed for about 15 seconds between additions. Continue beating at high speed until the meringue is stiff and glossy. Beat in the lemon juice, cornstarch and vanilla. Spoon the meringue into 6 mounds on the prepared baking sheet. Using the back of a spoon, make a well in each meringue.
- Bake the meringues in the center of the oven for 5 minutes, until slightly dry to the touch and just set. Reduce the oven temperature to 225° and bake the meringues for 1 hour longer. Turn the oven off and leave the meringues in the warm oven with the door closed for 1 hour. The meringues should be crisp and snowy white on the outside and slightly chewy within.
- Using a handheld mixer, beat the heavy cream at moderately high speed until soft peaks form. Add the confectioners' sugar and beat until thoroughly combined. Set the meringues on dessert plates and top them with whipped cream. Spoon the mango and papaya on top, garnish with the passion fruit and serve.
PAVLOVAS WITH PASSION FRUIT CURD RECIPE - GRACE PARISI ...
From foodandwine.com
5/5 (1)Total Time 2 hrs 30 minsServings 6
- Preheat the oven to 325° and line a large baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed, beat in 3/4 cup of the sugar, a few tablespoons at a time, until the whites are stiff and glossy. Beat in 1/2 tablespoon of the lemon juice along with the cornstarch and vanilla seeds. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely; they should be hard on the outside and soft on the inside.
- Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Immediately strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
- Set the meringues on plates and fill the centers with passion fruit curd. Serve right away, passing extra curd at the table.
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