Pavlova With Raspberry Curd And Berries Recipes

PAVLOVA WITH RASPBERRY CURD AND BERRIES

Steps:

• Preheat oven to 200 degrees. Trace two 6-inch circles onto a piece of parchment paper. Turn over and use paper to line a baking sheet.
• In a large bowl, using an electric mixer, beat egg whites and cream of tartar on high until soft peaks form, about 2 minutes. Beat in 1/4 cup sugar. With mixer running, add 1/4 cup sugar, 1 tablespoon at a time. Stop mixer and scrape down bowl. Continue to beat on high until whites are very stiff and glossy, and sugar has almost completely dissolved, about 5 minutes. Beat in vanilla extract.
• Gently shape 2 rounds of meringue on sheet, using circles as a guide. Smooth tops. Bake until meringues are crispy on the outside and detach easily from paper, about 1 1/2 hours, rotating sheet halfway through. Turn oven off and let meringues cool completely in oven. Gently peel from paper and place on serving plates; top each with 1 cup whipped heavy cream, 2/3 cup raspberry or lemon curd, and 1 1/2 cups mixed berries tossed with 1 tablespoon sugar.

CRANBERRY-CURD-AND-CITRUS PAVLOVA

Steps:

• Preheat oven to 250 degrees. Trace a 9-inch circle on a piece of parchment. Transfer, traced-side down, to a baking sheet.
• Pavlova: Stir together sugar and cornstarch. In the bowl of a mixer, beat egg whites with lemon juice and salt on low speed until frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 10 to 12 minutes. Adhere corners of parchment to sheet with tiny dollops of meringue, then mound rest of meringue in center of circle on parchment. Using a large spoon, spread to edges of circle, leaving a well approximately 5 inches wide and 1 inch deep in center.
• Bake until crisp and dry on outside but not developing any color, 1 hour, 10 minutes to 1 hour, 20 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outside, at least 2 hours and up to 1 day.
• Curd: Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat. Simmer until cranberries burst and collapse, about 10 minutes. Remove from heat; stir in butter until melted. Strain mixture through a medium-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible; discard solids. In another bowl, whisk together egg and yolks. Slowly whisk 1 cup of cranberry mixture into egg mixture; return to pot with remaining cranberry mixture and cook over medium-low heat, stirring occasionally, until thickened and beginning to sputter, about 6 minutes. Let cool completely, then press plastic wrap directly on surface and refrigerate in an airtight container until cold, at least 2 hours and up to 5 days.
• Serving: Whisk cream, vanilla, and orange-blossom water to soft peaks. Fill well of meringue with curd. Dollop cream over curd; top with citrus supremes and gooseberries. Serve immediately.

PAVLOVA WITH LEMON CURD AND BERRIES

Steps:

• Make meringue:
• Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
• Whisk together superfine sugar and cornstarch in a small bowl.
• Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
• Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
• Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
• Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
• Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
• Make Lemon curd while meringue bakes:
• Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
• Assemble Pavlova:
• Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.

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

RASPBERRY LEMON PAVLOVA

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside. , Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours., Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.