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
LEMON KIWI PAVLOVA
A beautiful Pavlova recipe discovered somewhere in 1980...recipe is by Mary Berry. Best served on the day you made it. Cooling time is not included.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Lay a sheet of silicon or baking parchment on a baking tray.
- Preheat oven to 325°F.
- Whisk the egg whites in a clean, dry bowl until they are stiff.
- Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
- Spread the meringue out to roughly an 8" circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
- Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
- Remove the pavlova from the baking tray and place on a serving dish.
- Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
- Place in the fridge and leave to stand for at least 1 hour before serving.
- Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.
EASY PAVLOVA
In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit. To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.
Provided by Rosina
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
- In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
- Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
- Bake for 1 hour. Cool on a wire rack.
- In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 42.1 g, Cholesterol 81.5 mg, Fat 22.3 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 13.7 g, Sodium 52.2 mg, Sugar 36.6 g
KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE
Created to honor the legendary ballerina Anna Pavlova, Australia´s most famous dessert also includes ice cream and whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 275° F. Line cookie sheet with parchment paper.
- In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form. Gradually add 1 cup sugar, beating at high speed until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue onto paper-lined cookie sheet; spread into 12-inch circle.
- Bake at 275° F. for 1 hour. DO NOT OPEN OVEN. Turn oven off; leave meringue in oven with door closed for 30 minutes.
- In blender container or food processor bowl with metal blade, puree raspberries until smooth.
- To serve, cut meringue into 8 wedges; place on individual plates. Top wedges with kiwifruit slices and raspberry sauce.
Nutrition Facts : Calories 170, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 37 g
KIWI-BERRY PAVLOVA
For a crips outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. The cooking time includes the 2 1/2 hour resting time.
Provided by Shelby Jo
Categories Dessert
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200; with rack in center. Lin a large rimmed baking sheed with parchment paper; set aside. In a small bowl; whisk sugar and cornstarch until combined.
- Make meringue: In a large mixing bowl, using an electric mixer on medium speed, beat egg whites, lemon juice and salt until very frothy. Add 1 tablespoon sugar mixture every 30 seconds, until stiff, glossy peaks form, about 8 minutes total, scraping down sides halfway through.
- Mound meringue onto prepared baking sheet; gently spread to a 9 inch circle with a well in the center and 1 inch raised border around the edge.
- Bake until shell is crisp on the outside and marshmallowy on the inside, about 2 1/2 hours (reduce oven temperature to 175 if it starts to brown). Turn oven off; let meringue try out in closed oven for another 2 1/2 hours, or up to over-night. (Store in an airtight container at room temperature up to 5 days.).
- Just before serving using an electric mixer, beat cream and vanilla in a medium bowl until soft peaks form. Fill shell with whipped cream, and top with fruit. To serve use a serrated knife to cut into wedges.
Nutrition Facts : Calories 196.8, Fat 9.1, SaturatedFat 5.5, Cholesterol 32.6, Sodium 90.1, Carbohydrate 27.8, Fiber 2.3, Sugar 23.3, Protein 2.5
More about "kiwi berry pavlova recipes"
THE CLASSIC KIWI PAVLOVA | TANIA'S KITCHEN
From taniaskitchen.co.nz
Servings 8-10Total Time 1 hr 45 minsEstimated Reading Time 8 mins
KIWI PAVLOVA - THE HAPPY FOODIE
From thehappyfoodie.co.uk
THE PERFECT PAVLOVA (STEP BY STEP RECIPE) - THE FLAVOR …
From theflavorbender.com
HOW TO MAKE PAVLOVA (A CLASSIC RECIPE!) - BROWN EYED …
From browneyedbaker.com
KIWI-BERRY PAVLOVA | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
Servings 8Total Time 1 hr 15 minsCategory Dessert
- Heat oven to 225°F. Place parchment paper on baking sheet. Draw eight 3-inch circles on parchment, turn over.
- In mixer on medium, beat eggs until peaks form. Add sugar 1 tablespoon at a time. Beat until stiff and glossy. Stir in vanilla to complete meringue.
- Pipe meringue through a pastry bag, or a cut corner of a plastic bag, onto drawn circles to cover base of circle and then create an edge on perimeter of circle. Bake until slightly colored, about 1 hour. Turn off oven. Cool meringues in oven.
- Combine marmalade and sour cream. When meringues cool, fill each with about 2 tablespoons filling. Top with fruit.
KIWI-PASSION FRUIT PAVLOVA RECIPE | BON APPéTIT
From bonappetit.com
Servings 10Total Time 13 mins
- Preheat oven to 225°F. Line rimmed baking sheet with parchment paper; coat with nonstick vegetable oil spray. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Using flexible rubber spatula, gently fold in cornstarch, vinegar, and vanilla, being careful not to deflate whites. Dollop meringue onto prepared baking sheet, forming 9-inch round; spread evenly into 9-inch disk. Bake until meringue is crisp on top, about 1 hour (meringue may sink in center). Turn off oven. Keeping door closed, let meringue cool in oven at least 12 hours or overnight.
- Just before serving, carefully peel away parchment and transfer Pavlova to platter. Spoon yogurt atop Pavlova, leaving 1- to 11/2-inch plain border. Arrange kiwi rounds atop yogurt. Cut passion fruits in half; spoon pulp and seeds onto kiwi. Serve immediately.
PAVLOVA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
STRAWBERRY KIWI PAVLOVA RECIPE | RECIPES.NET
From recipes.net
STRAWBERRY KIWI PAVLOVA - SKINNYTASTE
From skinnytaste.com
KIWI FRUIT PAVLOVA RECIPE | SCHWARTZ
From schwartz.co.uk
QUICK AND EASY KIWI PAVLOVA - ZESPRI
From zespri.com
PAVLOVA RECIPE WITH KIWI FRUIT — GRANTOURISMO TRAVELS
From grantourismotravels.com
PAVLOVA WITH KIWI AND PASSION FRUIT | BEYOND KIMCHEE
From beyondkimchee.com
'COOK COLOR' RECIPE FOR PAVLOVA WITH VANILLA CREAM, WHITE DRAGON …
From oprahdaily.com
EASY PAVLOVA RECIPE WITH FRESH BERRIES + KIWI | HELLO VEGGIE
From helloveggie.co
KIWI-BERRY PAVLOVA - BIGOVEN
From bigoven.com
THE PAVLOVA, QUINTESSENTIALLY KIWI (RECIPE) | WILL FLY FOR FOOD
From willflyforfood.net
KIWI PAVLOVA - RECIPES BY CARINA
From recipesbycarina.com
You'll also love