Raspberry Pavlova With Peaches And Cream Recipes

RASPBERRY CREAM PAVLOVA

Steps:

• preheat oven to 150 degrees C.
• line a baking sheet with silicone paper and mark a 8inch circle on it.
• whisk the egg whites until they are stiff.
• then whisk in the sugar 1 teaspoon full at a time, until all added
• blend the vinegar with the cornflour and whisk in.
• spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
• place the baking sheet in oven then immediately turn down the heat to 140 degrees C
• leave to cook for 1 hour.
• then turn the heat right off but leave pavlova inside until it's completely cold.
• to serve:.
• fold together the cream and fruit and pile into the centre of the pavlova.
• leave to stand in the fridge for about an hour before serving.

RASPBERRY PAVLOVA WITH PEACHES AND CREAM

Steps:

• Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You'll still be able to see the outline.
• Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) You should have about 1/3 cup. Set aside.
• Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes.
• Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky.
• Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour.
• A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool.
• Whisk together cream, sour cream, confectioners' sugar and salt until firm peaks form, about 3 to 4 minutes.
• Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.