Orange Flower Pavlovas With Strawberries Recipes

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ORANGE-BERRY PAVLOVA



Orange-Berry Pavlova image

A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h50m

Yield 12

Number Of Ingredients 12

6 egg whites, room temperature
½ teaspoon cream of tartar
1 pinch salt
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ tablespoons cornstarch
2 cups heavy whipping cream
1 large orange, zested
1 teaspoon vanilla extract
1 large orange, peeled and sliced
¾ cup mixed fresh berries

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan.
  • Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined.
  • Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle.
  • Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour.
  • Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined.
  • Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and mixed berries. Serve immediately.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 23.4 g, Cholesterol 54.3 mg, Fat 14.7 g, Fiber 1 g, Protein 3 g, SaturatedFat 9.1 g, Sodium 56 mg, Sugar 20.3 g

STRAWBERRY PAVLOVA



Strawberry Pavlova image

This beautiful dessert, a favourite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 1h55m

Yield 10

Number Of Ingredients 10

4 large egg whites egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch salt
1 cup sugar
1 tablespoon cornstarch
1 tablespoon white vinegar
1 teaspoon vanilla
2 cups whipping cream
2 tablespoons orange liqueur
4 cups strawberries

Steps:

  • Beat egg whites, cream of tartar and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff, glossy peaks form. Beat in cornstarch, vinegar and vanilla just until blended.
  • On a baking sheet lined with parchment paper or foil, spread meringue into a 10-inch (25 cm) circle with a raised edge and a slight indentation in the centre.
  • Bake in a preheated 250 degrees F (120 degrees C) oven until firm to the touch, about 1-1/4 hours. Meringue should be cream-coloured. If it appears to be browning, reduce oven temperature to 225 degrees F (105 degrees C).
  • Remove from oven and let cool.
  • When ready to serve, peel parchment paper off back of meringue. Place meringue on a serving plate. Cut strawberries into halves or slices, if large. Whip cream until stiff peaks form. Gently stir in liqueur, if using. Spread whipped cream over meringue leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

Nutrition Facts : Calories 280.9 calories, Carbohydrate 27.9 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 11 g, Sodium 41.2 mg, Sugar 24.1 g

STRAWBERRY PAVLOVA



Strawberry Pavlova image

The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance. Then to serve it, drizzle the strawberries with a little balsamic vinegar and vanilla (a combination that brings out the fullest essential flavor of the fruit), whip some cream and arrange it all on a plate. It's magnificent, and deliriously easy.

Provided by Nigella Lawson

Categories     brunch, project, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 11

4 egg whites
Pinch of salt
1 1/4 cups superfine sugar
2 teaspoons cornstarch
1 teaspoon white-wine vinegar
A few drops vanilla extract
1 pound strawberries, hulled and halved or quartered
1/2 teaspoon high-quality vanilla extract
1 teaspoon high-quality balsamic vinegar
2 teaspoons superfine sugar
2 cups heavy cream

Steps:

  • To prepare meringue: heat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. Flip the parchment over so the pencil marking is facing down (this ensures that the pencil won't transfer to the meringue). In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time until meringue is stiff and shiny.
  • Sprinkle in cornstarch, white-wine vinegar and vanilla, and fold in gently. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven, and immediately reduce heat to 300 degrees. Bake 1 hour 15 minutes. Turn off heat, and allow meringue to cool completely in oven.
  • To prepare topping: in a mixing bowl, combine strawberries, vanilla, balsamic vinegar and sugar. Cover with plastic wrap. Let sit at room temperature at least 15 minutes and up to 2 hours.
  • To serve, carefully peel off parchment and place meringue on a platter or cake stand. Gently crack the top with the back of a soup spoon to make a shallow nest for the whipped cream and berries. Whip cream until it is thick enough to hold peaks, and spoon it evenly over meringue. Cover cream with strawberries, allowing a small amount of their liquid to dribble onto cream. Serve immediately.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 10 grams, Carbohydrate 50 grams, Fat 30 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 18 grams, Sodium 109 milligrams, Sugar 47 grams

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