LEMON-CREAM PAVLOVA WITH BERRIES
Be sure to take a picture of this stunning dessert before you dive in spoon-first. This fluffy meringue pavlova is piled high with lemon-cream and fresh raspberries.
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 15
Steps:
- In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; invert paper on baking sheet.
- Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.
- Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.
- Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.
- Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios. Lemon Curd
- Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.
Nutrition Facts : Calories 273 kcal, Carbohydrate 38 g, Cholesterol 79 mg, Protein 3 g, SaturatedFat 7 g, Sodium 66 mg, Sugar 36 g, Fat 12 g, UnsaturatedFat 4 g
PAVLOVA WITH LEMON CREAM AND BERRIES
Make and share this Pavlova With Lemon Cream and Berries recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 13h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
- Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
- Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
- Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
PAVLOVAS WITH LEMON CURD AND TROPICAL FRUIT
Pavlovas are a traditional Australian/New Zealand dessert. Normally served in a cake size but these are mini size perfect for the individual use. I used ready made Pavlova mini shells for the sheer convenience and use lactose free cream as Little Miss (DD) & my sister in law are lactose intolerant. This recipe comes from a book called 'Marie Clair Sweet' by Jody Vassallo.
Provided by Chef floWer
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
- Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
- To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
- Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.
Nutrition Facts : Calories 457.4, Fat 21.1, SaturatedFat 12.6, Cholesterol 132.5, Sodium 129.1, Carbohydrate 64.3, Fiber 4.3, Sugar 54.8, Protein 6.6
PETITE PAVLOVAS WITH LEMON CREAM AND FRESH FRUIT RECIPE
Provided by AzWench
Number Of Ingredients 15
Steps:
- To Make the Meringue: Preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper. Trace 4 evenly spaced 4-inch-diameter circles on each parchment sheet. Using a mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt on high speed about 2 minutes, until soft peaks form. Add the sugar, 2 tablespoons at a time, and continue beating on high speed until stiff peaks form. Spoon the meringue onto the baking sheets using the traced circles as a guide. Use the back of a spoon to build up a 1-inch rim on each meringue round. Bake the meringues for 1 hour. Turn off the oven and leave them inside the closed oven for 1 hour longer, or overnight if that is more convienient. Well wrapped, the meringues will keep for 2 days at room temperature, or they can be frozen up to 3 weeks. To Make the Filling: Whisk the egg yolks, eggs, sugar, lemon juice, and champagne in a large bowl set over a saucepan filled with 2 inches of simmering water. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the butter into 4 pieces. Whisk the butter into the lemon mixture, one piece at a time. Cook about 10 minutes longer, whisking occasionally. The lemon filling will be thick and puddinglike. Cover the filling with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and the filling. Refrigerate it for at least 1 hour, or for up to 3 days. Using an electric mixer fitted with a whisk attachment, beat the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and beat until thoroughly combined. Fold the whipped cream into the cooled lemon filling. Spoon the lemon filling into the meringue shells and top with the fruit. Serve immediately. Note: Here is another one of my emergency recipes: I prepare the components ahead and then throw them together at the last minute. These look impressive, and people will think you worked really hard to make them. If you're truly pressed for time, buy a jar of ready-made lemon curd and fold it into the whipped cream. This is a terrific light dessert for spring or summer. Although it isn't exactly low-fat, it feels like it, making it a perfect choice for the reluctant dessert eater who resists throwing caution to the wind.
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- In a medium bowl, combine the blueberries, blackberries, lemon zest, lemon juice, and basil. Stir to combine, cover and place in the fridge until you are ready to serve.
- Preheat the oven to 225F degrees. Prepare a baking sheet by lining it with parchment paper. Place the room temperature egg whites into the bowl of a stand mixer and beat on high, gradually adding the white sugar and making sure to scrape the sides of the bowl so no sugar granules are left on the edges. Beat the egg whites and sugar for 10 minutes until stiff peaks form and the meringue looks glossy and smooth.
- Remove the mixing bowl from the stand mixer and gently fold in the vanilla extract and lemon juice. Once fully incorporated, add the cornstarch and gently fold. It is important to not over mix and to avoid beating the air out of the egg whites. Transfer the meringue to a piping bag fitted with a large star tip. Pipe the meringue into 8 x 3-inch circles creating the bases. Pipe a second layer of meringue on top of the bases; it should resemble a nest with a small hole in the middle. Carefully transfer the tray to the oven and bake for 1 hour and 15 minutes. Without opening the oven door, turn the oven off and leave the meringues in the oven for an additional 30 minutes. This will result in a meringue that is crispy on the outside, but still soft and marshmallow-y inside.
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