Dracula Meets Anna Pavlova Recipes

Steps:

• Preheat oven to 350 degrees.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.
• Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, whip the egg whites with an electric mixer on high speed until it forms peaks. Add the sugar and continue whipping for 5 to 7 minutes or until the sugar is dissolved and the peaks are stiff. Add the cornstarch, vinegar and vanilla extract and whip until dissolved.
• Line a cookie sheet with waxed or parchment paper. Spoon the mixture onto it and form a 10-inch circle, mounding slightly higher around the edge. Bake for 5 minutes. Turn off the heat and let the pavlova sit in the oven for at least 2 hours without opening the oven door.
• To serve, cover the shell with a generous portion of the lightly sweetened whipped cream and passion fruit curd.
• In a metal bowl, combine all the ingredients and whisk together. Continue whisking over boiling water until thickened, being careful not to cook the eggs. Cool before using.

Steps:

• Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside.
• For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
• Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.)
• Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve.
• Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour.
• To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately.

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:

• Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate.
• Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure.
• Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round.
• Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes.
• Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.

Steps:

• Preheat the oven to 300 degrees F. With a marker, mark a 7-inch circle on a piece of parchment paper. Flip the parchment over and place on a baking sheet.
• In a small bowl, whisk together the sugar and cornstarch.
• In the bowl of a stand mixer, combine the egg whites with a pinch of salt and beat with the whisk attachment until soft peaks form. Add 3 tablespoons water and keep beating until you get soft peaks again.
• Increase the mixer speed to high. Add the sugar mixture 1 tablespoon at a time and continue to beat for 1 minute. Add the vinegar and beat until the meringue is glossy and holds stiff peaks, about 5 minutes.
• Spread the meringue inside the marked circle on the parchment, making the edges slightly higher than the inside of the circle (it should look like a "crater"). Bake until the meringue is pale golden and has a crust, about 45 minutes; the inside should still be marshmallow-like. Turn off the oven, prop the door open and let the meringue dry for 1 hour.
• To serve, place the Pavlova on a serving dish. Spread the inside of the crater with a thin layer of lemon curd. Top with berries and serve.

Steps:

• Prepare the ice cream: Let the ice cream soften slightly at room temperature, 5 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat until creamy but not melted, about 1 minute. Add 1/2 teaspoon peppermint extract and the crushed candy canes and beat until just incorporated, about 30 seconds. Transfer to a small metal baking dish or loaf pan, cover and freeze until firm, 1 to 2 hours.
• Meanwhile, preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Using a bowl or cake pan as a guide, trace an 8-inch circle onto the parchment with a pencil, then flip the parchment over (the circle should still be visible); set aside.
• Make the meringue: Fill a medium saucepan with 1 to 2 inches of water and bring to a simmer over medium-high heat; remove from the heat. Combine the egg whites, sugar and salt in a large heatproof bowl and set over the hot water (do not let the bowl touch the water). Whisk until the egg whites are foamy and hot, about 5 minutes. Remove the bowl from the pan and beat with a mixer on medium speed until stiff and shiny, about 10 minutes. Beat in the remaining 1/2 teaspoon peppermint extract until combined.
• Transfer the meringue to a pastry bag fitted with a 1/2-inch round tip. Pipe in a tight spiral onto the prepared parchment-lined baking sheet, starting in the middle of the circle and working toward the outer edge. Pipe more meringue around the outer edge of the circle to build up the side about 2 inches high. Dip a small paintbrush or toothpick in the food coloring, then drag it around the meringue spiral to create streaks. Repeat several times.
• Bake until the meringue is just firm but not brown, about 1 hour. (If it starts browning, reduce the oven temperature to 275 degrees F.) Transfer to a rack and let cool completely. (The meringue will continue to harden as it cools.) Carefully invert the meringue onto a platter and gently peel off the parchment. Invert again and set on the platter. Top with scoops of the prepared peppermint ice cream and sprinkle with more crushed candy canes. Freeze until ready to serve, up to 2 days.