MARTHA'S PAVLOVA WITH PASSION FRUIT
Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of passion fruit, raspberries, strawberries, and currants can also be used successfully.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes one 8-inch or four individual Pavlovas
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
- Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla; whisk until just combined.
- With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off parchment easily, about 1 1/2 hours.
- Turn off oven. Let meringue cool completely in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.
PAVLOVA FRUIT TART
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 the 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. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. 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 inside.
- Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce.
- 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!
- "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
- 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 the steel blade and process until smooth. Chill.
- "Barefoot Contessa at Home" by Ina Garten © Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved.
PASSION FRUIT PAVLOVA
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a soft, nearly marshmallow-like center, but for this recipe, brought to us by renowned chef Jean-Georges Vongerichten, it is crisp and light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in confectioners' sugar with a rubber spatula.
- Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell, about 3/8 inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
- Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
PEACH AND PASSIONFRUIT PAVLOVA ROLL
I found this delicious sounding recipe here: http://www.taste.com.au/recipes/19222/peach+and+passionfruit+pavlova+roll
Provided by Tea Girl
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C/160°C fan-forced.
- Grease a 25cm x 30cm Swiss roll pan.
- Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
- Using an electric mixer, beat egg whites until stiff peaks form.
- Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
- Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
- Bake for 10 minutes or until top just starts to brown.
- Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
- Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
- Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.
PAVLOVA WITH A PASSIONFRUIT CURD
Provided by Martin Webb
Categories Milk/Cream Mixer Dairy Egg Fruit Dessert Bake Christmas Easter Tropical Fruit Spring Summer Chill Passion Fruit Party Double Boiler Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees. Oil a large piece of baking parchment on a baking sheet. Put the egg whites, sugar, vinegar, and hot water into the bowl of a food mixer and whisk at the highest speed for 5 minutes until soft, white peaks form. Spoon the mixture into an 8 inch round on the oiled paper -- or spoon 4 high rounds on the paper to make the individual pavlovas. Cook in the center of the oven for about one hour and ten minutes, until crisp. (The individual pavlovas will take less time, about 1 hour) Allow to cool on wire rack.
- To make the passionfruit curd, put all the ingredients into a bowl set over a pan of simmering water and stir constantly until the mixture starts to thicken and take on the appearance of a thin custard. Continue to cook, still stirring, until it thickens further, about 10 minutes. Remove from the heat immediately so as not to overcook. Ladle the curd into a clean jar or container, and leave to cool before covering and refrigerating.
- To serve, whip the cream into soft peaks and place onto the pavlova base spreading out to the edges with a palette knife. For the individual pavlovas, place a spoonful of cream on top of each pavlova. Pour the passionfruit curd over the top.
VANILLA PAVLOVA WITH PINEAPPLE & PASSION FRUIT
Prep all the elements for these pavlovas and let the kids build them. Pineapple and passion fruit is a great springtime combination, or try berries in the summer
Provided by Paul Ainsworth
Categories Dessert
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 130C/110C fan/gas 1. Line a baking sheet with baking parchment. Draw four circles, 8-10cm in diameter, on the baking parchment, then flip over. Whisk the egg whites in a large bowl using an electric whisk until stiff peaks form. Gradually whisk in the sugar until thick and glossy, then the cornflour and lemon juice. Pile the meringue in swirls onto the marked circles, making a dip in the middle, then bake on the lowest shelf for 55 mins-1 hr until crisp on the outside and dry underneath. Turn the oven off, leave the door ajar and leave the meringues to cool completely. Can be made a day ahead and kept in an airtight container.
- Whisk the crème fraîche in a bowl with the icing sugar and vanilla extract until thick and pillowy. Mix the pineapple and passion fruit together in a separate bowl. To assemble, spoon a quarter of the crème fraîche mixture onto each meringue, top with pineapple and passion fruit and drizzle with the passion fruit juice. Finish with mint leaves to serve, if you like.
Nutrition Facts : Calories 373 calories, Fat 20 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
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- Preheat the oven to 325° and line a large baking sheet with parchment paper. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed, beat in 3/4 cup of the sugar, a few tablespoons at a time, until the whites are stiff and glossy. Beat in 1/2 tablespoon of the lemon juice along with the cornstarch and vanilla seeds. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely; they should be hard on the outside and soft on the inside.
- Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Immediately strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
- Set the meringues on plates and fill the centers with passion fruit curd. Serve right away, passing extra curd at the table.
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