Raspberry Ripple Pavlova Recipes
CHOCOLATE RASPBERRY PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h35m
Yield 8-10 servings
Number Of Ingredients 8
Steps:
- Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
- Flip the paper over so your meringue doesn't touch the pencil marks - you'll still be able to see the circle.
- Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
- Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
- Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it's ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
- Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you'reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
- Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don't want the raspberries' luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
RASPBERRY RIPPLE PAVLOVA
This whipped-up ripply delight tastes as dreamy as it looks
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h
Number Of Ingredients 8
Steps:
- Make the semi-freddo. Push 140g/5oz of the raspberries through a sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
- Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-21⁄2 hours until half frozen.
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20-22cm circle on the paper. In a large bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 11⁄4-11⁄2 hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
- Remove the semi-freddo from the freezer and pile in big spoonfuls on the pavlova. Finish off with a scattering of the remaining raspberries.
Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
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- Preheat oven to 150°C. Trace a 16cm-diameter circle on each of 3 separate pieces of baking paper. Place pencil-side down on lightly oiled baking trays. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add sugars and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in cornflour and pistachio. Transfer to a piping bag fitted with a plain nozzle and pipe evenly within circle templates. Place in oven, reduce temperature to 120°C, and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (at least 6 hours or overnight). Meringues will keep in an airtight container for a day.
- For raspberry ripple cream, crush raspberries and icing sugar in a bowl. Whisk cream, crème fraîche and vanilla seeds in a bowl to firm peaks, add raspberry mixture and fold in to form ripples.
- To assemble, place a pavlova on a serving plate, spread with a third of the raspberry ripple cream, top with another pavlova and repeat layering, finishing with a layer of raspberry ripple cream. Top with berries and flowers, and serve immediately.
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- In a large bowl, whisk the egg whites until stiff peaks are formed when the whisk is removed.
- Whisk in the sugar, a tablespoon at a time, until the mixture stiffens further and starts to resemble glossy shaving foam.
- Line a baking tray with the marked baking paper, putting it pencilled-side down. Spoon the meringue inside the confines of the circle and spread to the edges using a palette knife, making a slight dip in the centre of the meringue so that the outside edge is higher than the centre.
- Bake the meringue in the oven for an hour, or until the meringue shell has hardened but not coloured. Turn off the oven and leave the meringue inside until the oven temperature has cooled.
- For the filling, gently heat 100g/3½oz fresh raspberries, all of the redcurrants and two tablespoons of the icing sugar in a small saucepan, until the redcurrants burst and release their juices and the sugar completely dissolves.
- Strain the fruit mixture through a fine sieve, reserving the strained juices in a bowl. Set aside to cool completely.
- When ready to serve, whip the cream and the remaining tablespoon of icing sugar until soft peaks form when the whisk is removed.
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- Preheat oven to 120°C/100°C fan-forced. Trace a 20cm diameter circle onto a sheet of baking paper. Place, marked-side down, on a large greased baking tray.
- Using an electric mixer, beat egg whites until soft peaks form. Add sugar, 1 tbs at a time, beating until sugar has dissolved after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined. Add melted chocolate and fold gently to create a marbled effect.
- Using a large metal spoon, dollop large spoonfuls of chocolate mixture onto marked circle to form a wreath. Bake for 1 hour or until just firm, but not browned. Turn off oven and allow wreath to cool in oven with door ajar.
- Transfer wreath to a plate. Top with dollops of cream, raspberries and shaved chocolate to serve.
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- Preheat the oven to 160°C. Place a rack in the centre of the oven. Grease and line a 25 x 38 cm rimmed baking sheet with non-stick baking paper. Leave a few extra centimetres of the paper on each side of the tray (the meringue will spread as it cooks) and lightly brush the paper with a little vegetable oil.
- In a clean and dry bowl of a stand mixer fitted with the whisk attachment, or using a handheld electric whisk, whisk the egg whites on medium speed until soft peaks have begun to form, 4 to 5 minutes.
- Transfer the meringue into the prepared sheet. Use a large rubber spatula or offset palette knife to spread it all the way to the edges and into an even layer.
- Bake for 13 to 15 minutes. The meringue should be firm around the edges, just set in the middle, and will have taken on some light golden brown colour on the top.
- Place a large sheet of baking paper over the top of the meringue, then gently invert it out and onto a chopping board. Using the shortest edge, carefully roll the meringue over itself and into a taut log shape.
- When you're ready to assemble, make the filling. Beat together the cream and mascarpone until soft peaks have begun to form. Add in the sugar, vanilla and rose water, if using.
- Carefully unroll the meringue and remove the layer of paper that covers it. It's OK if it cracks; the cream will hold everything together. Use an offset spatula or butter knife to spread three-quarters of the cream evenly over the top.
- Tightly but gently roll the meringue back into its original shape, using the bottom layer of baking paper to help you, then carefully transfer it onto a serving plate.
- When you're ready to serve, dust over a light flourish of the icing sugar before slicing. The roulade is best eaten on the day of making. It must be stored in the refrigerator at all times other than serving and can be kept for up to 3 days.
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