Kiwi Strawberry And Blueberry Pavlova Recipes

Steps:

• Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.

Steps:

• Preheat oven to 200, with rack in center. Line a large rimmed baking sheet 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 of bowl halfway through.
• Mound meringue onto prepared baking sheet; gently spread to a 9-inch circle, with a well in the center and a 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 dry out in closed oven for another 2 1/2 hours, or up to overnight.
• 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.

Steps:

• Preheat the oven to 275°F
• Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
• On foil or parchment lined baking sheet, spread meringue into a 10" circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
• Remove meringue to a serving platter.
• While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
• Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.

Steps:

• Best to make the meringue the night before.
• Preheat oven to 275F (135C). Line a baking sheet with parchment paper. Draw a 9 inch circle on paper. To make meringue, beat egg whites with salt until stiff peaks form. Gradually beat in superfine sugar, then continue to beat 5 minutes. Fold in cornstarch and vinegar. Using a metal spatula, spread meringue mixture evenly over circle on prepared baking sheet.
• Bake in oven 10 minutes. Lower heat to 225F (105C) and cook 45 minutes more. Turn off heat and leave meringue in oven to cool slowly 1 hour at least. I usually leave it in all night. Remove from oven and carefully transfer to a plate.
• Make sure your fruit is thawed at this point.
• To make filling, whip cream with sugar until thick. You can cut up 1 kiwi into the whipped cream if you like. I normally do, but make sure your kiwis are sweet before you do, otherwise you can ruin the whipped cream.
• Carefully spoon cream mixture over meringue, smoothing with a metal spatula. Decorate top with fruit. I slice the kiwis and line them all around the edge. Then I put the strawberries inside the kiwi line and in the very center I put the blueberries. Serve immediately cut in wedges.

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.

Steps:

• Place fruit in a serving bowl. Combine caramel topping and orange juice; drizzle over fruit. Sprinkle with nuts.

Steps:

• In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
• In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
• On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
• Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.