KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE
Created to honor the legendary ballerina Anna Pavlova, Australia´s most famous dessert also includes ice cream and whipped cream.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 45 mg, Sugar 37 g
STRAWBERRY KIWI PAVLOVA
A simple recipe dressed up! Developed for RSC #14. I used Creme Fraiche #83813 for the creme fraiche.
Provided by Elmotoo
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
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.
RASPBERRY RIPPLE PAVLOVA
This whipped-up ripply delight tastes as dreamy as it looks
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 593 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
KIWI-BERRY PAVLOVA
Fancy this: An elegant, easy recipe from Cher Lewis in New York City. For a crisp outcome, do your baking on a dry day -- humidity makes for a soft-textured meringue. If you like, trade other soft fruit for kiwi and raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 197 g, Fat 9 g, Fiber 2 g, Protein 3 g
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