Pavlova Roulade Served With Toffee Plums Recipes

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PAVLOVA WITH WINTER FRUITS

It's tough making dessert for someone cutting back on gluten and dairy. Luckily, pavlovas are gluten free and really easy. The toppings are easy to customize - I made the lemon curd dairy free and served whipped cream on the side.

Provided by LauraF

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h30m

Yield 3

Number Of Ingredients 18



Pavlova with Winter Fruits image

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with parchment paper. Invert a small bowl onto the parchment paper and trace the rim with a pencil. Repeat twice more. Flip parchment paper over.
  • Beat egg whites in a large bowl with an electric mixer until soft peaks begin to form. Gradually add white sugar, with the mixer running. Whisk superfine sugar and cornstarch in a small bowl. Gradually beat into the meringue. Continue beating meringue until stiff, glossy peaks form. Beat in orange blossom water and vinegar.
  • Spoon meringue into the traced circles. Make the borders higher than the center, to leave room for the filling.
  • Bake meringues in the preheated oven until firm and dry to the touch, about 1 hour.
  • Meanwhile, make the lemon curd. Fill a medium saucepan with 1 inch of water and bring to a bare simmer.
  • Whisk lemon juice, lemon zest, sugar, egg yolks, and salt together in a glass bowl. Set the bowl over the simmering water. Cook, whisking constantly, until curd foams, then thickens, about 10 minutes. Remove the bowl from the simmering water. Gradually whisk in coconut oil until melted and incorporated.
  • Strain the curd through a fine-mesh sieve; discard solids left in the strainer. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Transfer to the refrigerator.
  • Turn off oven and keep meringues inside until completely dry, about 1 hour.
  • Combine heavy cream, confectioners' sugar, and orange blossom water in a bowl. Beat with an electric mixer until soft peaks form.
  • Spoon lemon curd into the center of the cooled meringues. Mound whipped cream over the curd. Arrange grapefruit, orange, and persimmon slices on top. Sprinkle pomegranate seeds over the top.

Nutrition Facts : Calories 961.7 calories, Carbohydrate 132.7 g, Cholesterol 381.8 mg, Fat 49.4 g, Fiber 7.2 g, Protein 12.6 g, SaturatedFat 32.2 g, Sodium 226.6 mg, Sugar 110.6 g

4 egg whites, at room temperature
¾ cup white sugar
¼ cup superfine sugar
1 ½ teaspoons cornstarch
½ teaspoon orange blossom water
½ teaspoon white vinegar
3 lemons, zested and juiced
⅓ cup white sugar
4 large egg yolks
1 pinch sea salt
3 tablespoons coconut oil, at room temperature
1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon orange blossom water
1 pink grapefruit, peeled and sliced crosswise
1 orange, peeled and sliced crosswise
1 ripe Fuyu persimmon, peeled and thinly sliced
½ pomegranate, seeded

PAVLOVA ROULADE, SERVED WITH TOFFEE PLUMS

This recipe was published in the March 2004 issue of "Delicious" magazine. I buy this publication often, and this recipe has inspired me to make a spectacular dessert. I hope you enjoy it!

Provided by Janine Smith

Categories     Dessert

Time 50m

Yield 1 Roulade, 6 serving(s)

Number Of Ingredients 12



Pavlova Roulade, served with Toffee Plums image

Steps:

  • To make the toffee plums, place all ingredients, except plums, in a saucepan with 1 litre water.
  • Stir over low heat until the sugar is dissolved.
  • Add plums, and cook for 10-15 minutes, or, until they are just tender (this will depend on their ripeness).
  • Set aside to cool, in the poaching liquid.
  • Plums will keep up to 4 days in the fridge.
  • Pre heat the oven to 160 degrees C.
  • Grease and line a 2cm-deepX37cm baking tray.
  • Beat egg whites in the bowl of an electric mixer, until stiff peaks form.
  • Add sugar in a slow, steady stream, and continue to beat for about 5 minutes, or until thick and glossy.
  • Gently fold in Vanilla, Vinegar and Cornflour.
  • Spread meringue into pan and flatten gently with a spatula.
  • Bake for 20 minutes then allow to cool in the pan.
  • Whip the cream with the icing sugar until thick.
  • Turn meringue onto a piece of baking paper, dusted with icing sugar, and spread with the sweetened cream.
  • Drain plums, reserving liquid, and remove the stones.
  • Chop 6 plums, then spread on top of the cream.
  • Starting from the short end, gently roll the Roulade away from you, using the paper to keep it in shape.
  • Wrap the whole Roulade in plastic wrap and refrigerate for at least 3 hours.
  • Just before serving, place the plum poaching liquid in a pan over medium heat, and reduce until almost toffee-like in consistency.
  • Cool slightly.
  • Place thick slice of Roulade on each plate, with 2 or 3 plums, then drizzle with sauce.

5 egg whites
2 teaspoons vanilla extract
2 teaspoons white vinegar
2 teaspoons cornflour
300 ml thickened cream
2 tablespoons icing sugar, plus extra to dust
400 g caster sugar
100 ml brandy
1 vanilla bean
1 cinnamon stick
3 cloves
1 kg plum (about 18)

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Category Cakes
  • Preheat oven to 230 F/110 C. Line a baking sheet with parchment paper and draw a circle 8 inches/20 cm in diameter. Turn the parchment paper over so that the pen/pencil line is facing down.
  • , use an electric mixer to whisk egg whites and salt together until soft peaks form. Add sugar, 1 tablespoon at a time, beating until dissolved, and the meringue is thick and glossy. Add cornflour, white wine vinegar and whisk until just combined, about 30 seconds. Use a large metal spoon to scoop the meringue mixture onto the lined baking sheet into the drown circle. Then spread out the meringue with a bent spatula or to create a meringue dome. Bake at 230 F/110 C for 20 minutes, then reduce heat to 210 F/100 C. Bake for a further 1 hour 15 minutes. Turn off oven and leave the meringue in the oven, with the door closed, for 3 to 4 hours until cooled completely.
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