Time 2h30m Yield 10 to 12 servings Number Of Ingredients 14 Steps:
Heat oven to 250 degrees. Line a baking sheet with parchment paper and draw a circle with a 9-inch diameter, then flip paper upside-down. You’ll still be able to see the outline. Using a blender or food processor, blend the raspberries until you get a fine powder speckled with seeds. (The seeds won’t break down so don’t even try.) You should have about 1/3 cup. Set aside. Using the bowl from an electric mixer, whisk together egg whites, sugar, cream of tartar and salt. Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. Set the mixing bowl with the egg white mixture into the pot, and whisk constantly by hand until sugar dissolves and mixture is warm, 3 to 5 minutes. Remove bowl from heat, transfer bowl back to the mixer, and beat with the whisk attachment on medium-high speed until stiff peaks form, about 5 to 8 minutes. Using a rubber spatula, gently fold in the raspberry powder until combined but still very streaky. Spoon mixture onto prepared parchment paper circle. Lightly drag a spatula along the outer edges of the mixture from bottom to top, to help build up the edges so there is a deep well in the center of the pavlova. Bake for 2 to 2 1/2 hours, or until dry and firm to the touch. Transfer to a rack to cool completely, about 1 hour. A half-hour before serving, prepare the topping: Stir together 1/2 cup water, sugar, vanilla bean and lemon zest in a small pot over medium heat, stirring until sugar is dissolved and syrup is thickened slightly, about 3 minutes. Put peaches in a bowl, stir in syrup and let cool. Whisk together cream, sour cream, confectioners’ sugar and salt until firm peaks form, about 3 to 4 minutes. Fill cooled pavlova with whipped cream; use a slotted spoon to top with peach mixture and raspberries, then drizzle with some of the syrup from bottom of the peach bowl. Serve at once.
Time 1h Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Macerate the fruit: Combine the brown sugar, raspberry jam, vanilla extract, cinnamon, allspice and lemon zest and juice in a medium bowl. Add the raspberries and gentle toss to combine all of the flavors. Cover and refrigerate. Get the oven ready for the meringue: Remove all racks from the oven except for the one closest to the top. Preheat the oven to 275 degrees F. Line a baking sheet with parchment and coat with nonstick spray for good measure. Make the meringue mixture: Whisk the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment on high speed until the egg whites hold their shape and the whisk leaves a trace in the eggs whites, 2 to 5 minutes. Thoroughly mix the granulated sugar with the cornstarch in a medium bowl. Increase the mixer speed to medium and gradually add the sugar mixture, tablespoon by tablespoon, waiting until each spoonful is incorporated before adding more. Continue to whisk until the meringue is firm and glossy, 3 to 5 minutes. Spoon the meringue mixture into a pastry bag or the corner of a resealable plastic bag and cut 1/2 inch off one corner. Pipe the meringue onto the prepared baking sheet into a 6-inch round. Bake the meringue: Bake, undisturbed, for about 25 minutes. Rotate the tray and continue to bake until the exterior is firm and crusty when touched (ever so gently!), about 5 minutes more. While the center should still be moist and somewhat goopy, the exterior should be lightly golden brown on the exterior. Cool for about 10 minutes. Make the cream and prepare the fruit: Whisk the cream in the bowl of an electric mixer fitted with the whisk attachment until somewhat stiff, about 3 minutes. Spoon the fruit on the bottom of a serving platter and gently place the meringue on top. Serve with whipped cream on the side.
Time 1h30m Yield 12 serving(s) Number Of Ingredients 6 Steps:
preheat oven to 150 degrees C. line a baking sheet with silicone paper and mark a 8inch circle on it. whisk the egg whites until they are stiff. then whisk in the sugar 1 teaspoon full at a time, until all added blend the vinegar with the cornflour and whisk in. spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre. place the baking sheet in oven then immediately turn down the heat to 140 degrees C leave to cook for 1 hour. then turn the heat right off but leave pavlova inside until it’s completely cold. to serve:. fold together the cream and fruit and pile into the centre of the pavlova. leave to stand in the fridge for about an hour before serving.
Time 2h Number Of Ingredients 8 Steps:
Heat the oven to 120C/100C fan/gas ½. Line a large, flat baking sheet with baking parchment. Tip egg whites into a large bowl. Sift together the sugars. Blend the cornflour, vanilla and vinegar to a paste. Whisk the egg whites until stiff, then whisk in the sugars, 2-3 tbsp at a time, alternating with the paste. Continue whisking until the meringue is thick and marshmallow-like. Spoon the meringue onto the prepared baking sheet and spread to a 22cm round. Use the back of a metal spoon to make a shallow dip in the centre for the filling. Bake the meringue for 1½ hrs, then turn off the heat and leave it in the oven to cool. Transfer to a flat serving plate. Put half the raspberries in a pan with the sugar and 2 tbsp water. Bring to the boil, stirring to dissolve the sugar, then cook for a few mins until the raspberries are soft and pulpy. Tip into a food processor with the remaining raspberries and whizz to a purée. Press through a sieve into a bowl to remove the pips. Cool. Halve and stone the peaches, then cut each half into 4-5 slices. Whip the cream until stiff. Drizzle over half the raspberry sauce and fold in gently with a large metal spoon to make a ripple effect. Carefully spoon the cream into the centre of the meringue. Pile the peaches on top and scatter with the remaining raspberries. Drizzle with the remaining sauce and dust lightly with icing sugar. Serve without delay.
Time 2h10m Yield Makes 12 servings. Number Of Ingredients 8 Steps:
Heat oven to 200ºF. Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate 15 min. Place meringue on plate just before serving; fill center with pudding mixture. Top with berries; sprinkle with powdered sugar.
Time 1h50m Yield 12 serving(s) Number Of Ingredients 8 Steps:
PREHEAT oven to 225°F Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed 5 minute or until soft peaks form. Gradually add granulated sugar, 1 tablespoons at a time, beating on high speed until stiff peaks form. SPOON onto baking sheet covered with parchment paper. Using large spoon, make 10-inch circle of meringue, indenting slightly in the center of the circle to form a"crust. “Bake 1-1/2 hours. Cool. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Refrigerate 15 minute or until slightly thickened. Place meringue on serving plate. Spoon pudding mixture onto meringue, leaving a border of meringue showing. Place raspberries over pudding. Sprinkle with powdered sugar.
Yield Makes 6 Number Of Ingredients 9 Steps:
Make the Pavlovas: Put raspberries into a fine sieve set over a medium bowl. Let drain, reserving 2 1/2 tablespoons juice; set juice aside. Press raspberries through sieve into bowl (you should have 3 to 4 tablespoons puree); discard solids, and reserve puree for filling. Put egg whites, sugar, and salt into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved, about 2 minutes. Atach bowl to mixer fitted with the whisk attachment. Add reserved raspberry juice. Beat on medium-high speed until soft peaks form, 2 to 4 minutes. Preheat oven to 175 degrees. Line a rimmed baking sheet with a nonstick baking mat or parchment paper. Using a spoon or a rubber spatula, form meringue into six 3 1/4-inch rounds on prepared sheet. Use the back of a spoon to make an indentation in center of each round. Bake until centers are just set and edges are crisp, 1 1/2 to 2 hours. Let cool completely on sheet on a wire rack. Make the filling: Whisk egg yolks, 3 tablespoons reserved raspberry puree, and the sugar in a small saucepan. Cook over medium-low heat, whisking constantly, until thickened, about 4 minutes. Remove from heat; whisk in butter and salt. Transfer to a small bowl; place plastic wrap directly on surface of curd to prevent a skin from forming. Refrigerate curd at least 1 hour (up to 1 day). Put cream into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until soft peaks form. Serve Pavlovas topped with raspberry curd and whipped cream.
Time 45m Yield 10 servings. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.
