Raspberry And Rose 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:

• 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.

Steps:

• Heat oven to 275ºF.
• Combine sugar and dry gelatin mix. Beat egg whites in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in cornstarch and lemon juice until blended.
• Spread into 8-inch round on parchment-covered baking sheet.
• Bake 1-1/2 hours. Cool completely.
• Transfer meringue to plate just before serving; top with remaining ingredients.

Steps:

• For the meringue: Preheat the oven to 400 degrees F.
• Add the sugar and 1/2 cup water to a very clean medium saucepot and mix until the sugar is moistened. Heat over medium-high heat, without stirring, until the mixture begins to boil. Continue boiling until it reaches 240 degrees F on a candy or instant-read thermometer, 3 to 4 minutes,
• Meanwhile, pour the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed until they begin to froth up, about 1 minute. Add the cream of tartar and continue whisking until very thick and frothy but no peaks have begun to form, 2 to 3 minutes.
• When the sugar syrup reaches the correct temperature, turn off the stand mixer and add the syrup to the egg whites. Immediately turn the mixer to high and whip until the meringue is thick and glossy and holds very stiff peaks, about 2 minutes. Add the rosewater and whip 5 seconds to fully incorporate. The meringue should be smooth and silky and hold its shape when you scoop it from the bowl.
• Line 2 baking sheets with parchment paper. Form 8 pavlovas between the 2 sheets, dividing the batter as evenly as possible. To form each pavlova, scoop out 2 to 3 large spoonfuls of the meringue, heaping them on top of each another on the parchment. Make a divot in the center of each, forming a shallow well with the back of the spoon, and smooth out the sides. Leave enough room between each pavlova to allow them to expand slightly. Sprinkle the sides of each pavlova with the chopped pistachios.
• Just before loading the baking sheets into the oven, lower the oven temperature to 225 degrees F.
• Bake, rotating the baking sheets from front to back at least once, for about 2 hours. To check if the pavlovas are done, lift them from the baking sheets and gently poke them to make sure the outsides are completely firm and the centers are still a little soft. Let them cool completely on the baking sheets.
• For the whipped cream topping: Whip the cream in the bowl of a stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 3 to 4 minutes. Add the sugar and seeds from half of the vanilla bean and whip to medium peaks, 1 to 2 minutes.
• To serve, top each meringue with whipped cream and garnish with sliced figs.