Best 4 Kiwi Fruit Pavlova With Raspberry Sauce Recipes

KIWI-BERRY PAVLOVA

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.

MIXED BERRY PAVLOVA

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 a 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. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. 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 on the inside.
• Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
• Sweetened Whipped Cream:
• 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!
• Yield: 1 cup
• Triple Raspberry Sauce:
• 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 a steel blade and process until smooth. Chill.
• Yield: 2 cups

PAVLOVA WITH FRESH SUMMER BERRIES & RASPBERRY COULIS SAUCE RECIPE - (4.3/5)

Steps:

• Preheat oven to 250°F. and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7-inch (18-cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. For the raspberry coulis sauce (optional): If you are using frozen raspberries, there is no need to thaw them. Simply rinse and put into a saucepan. Add the water, sugar, lemon rind and juice. Bring to a boil and allow the fruit to cook-- 5 to10 minutes. Ideally, using an immersion blender makes it very easily to puree the fruit. Otherwise, you can use a potato masher. It is important that you stain the pureed fruit with a fine mesh strainer. Push the juice through, by stirring the cooked fruit. You will end up with a lot of seeds! Toss the seeds. I prefer to have my coulis sauce a little thicker. I use about 1-2 teaspoons of Clear Jel (or cornstarch), with enough water to dissolve it (about 1 tablespoon); whisk completely before adding back to the strained fruit puree. Add this to the strained fruit puree and cook until it thickens. If desired, add the Chambord to the coulis sauce. I like to strain the sauce, again, to remove any potential lumps from the cornstarch (or Clearjel). Refrigerate until cold. I have stored this for up to 2 weeks, without any problems. Drizzle the coulis sauce over ice cream, custards, fruit or panna cota. I've even added this to warm maple syrup for a different flavor with pancakes. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. If desired, drizzle a raspberry coulis sauce over each serving. Serve immediately as this dessert does not hold for more than a few hours.

KIWI FRUIT PAVLOVA WITH RASPBERRY SAUCE

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.