Raspberry Pavlova Recipes

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.

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

Steps:

• Heat oven to 200ºF.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form.
• Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely.
• Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min.
• Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.

Steps:

• Preheat oven to 200 degrees. Invert a 9-inch metal bowl on a work surface. Cut an 18-inch-square sheet of aluminum foil, and place over bowl, shiny side out. Using the plastic handle of a vegetable peeler or rubber spatula, smooth the foil against the bowl, eliminating any creases; set bowl aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• Combine egg whites, 1/2 cup sugar, and cream of tartar in the bowl of an electric mixer. Holding the bowl over the simmering water, whisk constantly until sugar has dissolved and whites are warm to the touch, 3 to 4 minutes.
• Transfer bowl to mixer. Start beating on low speed; gradually increase speed to high until stiff, glossy peaks form, about 10 minutes. Add vanilla extract; mix until combined.
• Spoon the meringue over the foil on the inverted bowl. Using an offset spatula or a large spoon, gently spread the meringue to make a shell that is 1/2 to 1 inch thick and 2 inches deep. Without going over the rim of the bowl, make decorative swirls around the rim. Coat what will be the base of shell evenly so that it is flat; avoid making thin spots.
• Place bowl, still inverted, on a baking sheet. Transfer to oven, and bake 25 minutes. Watch carefully; if the shell begins to brown, open oven door and lower temperature to 175 degrees. Bake 2 hours more at 175 degrees. Turn off heat, and leave the bowl in the oven 12 hours or overnight to dry completely.
• In a large bowl, prepare an ice bath. Combine 1 cup water, remaining 3/4 cup sugar, and kirsch, if using, in a small saucepan; bring to a boil. Add rhubarb chunks. Reduce heat to medium low; simmer until rhubarb is tender, about 6 minutes. Remove from heat. Transfer rhubarb to an empty bowl set over an ice bath; let cool completely. Chill until ready to use.
• To assemble the dessert, place the bowl of an electric mixer and the whisk attachment in the freezer to chill, and have ice bath ready. Drain rhubarb through a strainer set over a bowl, reserving both the syrup and the rhubarb. Transfer syrup to a small saucepan. Set saucepan over medium heat; reduce by half or until syrup coats the back of a wooden spoon, 5 to 7 minutes. Transfer syrup to a bowl set over the ice bath; let cool completely.
• Pour heavy cream into the chilled mixer bowl. Split vanilla bean lengthwise. Scrape out the seeds, and add to cream. Discard the pod. Beat on high speed until stiff peaks form.
• Unwrap aluminum-foil edges from bowl, and slide bowl out of meringue shell. Turn shell right side up. Gently pull foil away from meringue, starting at rim and working toward the bottom, until shell is free.
• Place meringue shell on a cake stand or plate. Spoon whipped cream into shell. If shell breaks, press it back together. Spoon rhubarb chunks over whipped cream, and garnish with raspberries. Serve any remaining rhubarb syrup on the side. Dust with confectioners' sugar. Using a pie server or spoon, serve immediately.

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.

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.

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.