Best 3 Marthas Pavlova With Passion Fruit Recipes
Indulge in a culinary masterpiece that combines delicate meringue with a symphony of tropical flavors. This exquisite dessert, known as Martha's Pavlova with Passion Fruit, is a symphony of textures and tastes that will tantalize your palate. Picture a crisp and airy meringue nest, handcrafted with love, enveloping a luscious filling of passion fruit curd, a vibrant symphony of tangy-sweet notes. Topped with a crown of fresh passion fruit and a sprinkling of toasted coconut, this dessert is a feast for the eyes and the taste buds. Dive into this delightful journey that blends the ethereal essence of meringue with the vibrant flavors of the tropics.
In this comprehensive guide, you'll discover not just one, but a collection of delectable recipes that revolve around this iconic dessert. From the classic Martha's Pavlova with Passion Fruit to variations like the Mini Pavlovas with Berries and Cream, the Chocolate Pavlova with Salted Caramel, and the Vegan Pavlova with Mango and Coconut, each recipe promises a unique taste adventure.
Embrace the culinary artistry of meringue making, and learn the secrets of achieving the perfect balance between crispness and chewiness. Discover the art of crafting a velvety smooth and tangy passion fruit curd, capturing the essence of this tropical fruit. Unleash your creativity with a variety of topping options, from fresh berries and whipped cream to toasted nuts and chocolate shavings.
Whether you're a seasoned baker or a novice in the kitchen, this guide has something for everyone. With clear instructions, helpful tips, and stunning visuals, you'll be able to recreate these masterpieces in your own kitchen. Impress your loved ones with a dessert that is both visually stunning and deliciously satisfying.
PASSION FRUIT PAVLOVA
Pavlova is named after Russian ballerina Anna Pavlova. She toured Australia and New Zealand in the 1920s, and both countries take credit for inventing the dessert. Some people say it was inspired by her tutu; others say it was created in the spirit of her light, airy style of dancing.
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 275˚ and line a baking sheet with parchment paper. Using a plate or cake pan as a guide, trace a 9-inch circle on the parchment with a pencil, then flip over the parchment on the baking sheet (the circle should still be visible); set aside.
- Make the meringue: Whisk the egg whites, 1/4 teaspoon vinegar and the salt in a large bowl with a mixer on medium speed until soft peaks form, 2 to 4 minutes. Gradually beat in the sugar, 1 tablespoon at a time, until dissolved. Increase the mixer speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Add the cornstarch, vanilla and the remaining 1/2 teaspoon vinegar and beat until just combined, 10 to 15 seconds.
- Spread the meringue into a 9-inch round on the prepared baking sheet (use the pencil marking as a guide) and make a shallow well in the center. Transfer to the oven and immediately reduce the oven temperature to 225˚. Bake until crisp and dry, about 2 1/2 hours. (The meringue should still be white or a very pale cream color.) Turn off the oven and open the door slightly (use the handle of a wooden spoon to prop it open about 1/2 inch). Let the meringue cool completely in the oven, about 1 1/2 hours. Carefully remove the meringue from the parchment and transfer to a platter.
- Make the whipped cream: Beat the heavy cream, sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Just before serving, top the meringue: Gently stir the passion fruit pulp to loosen. Top the meringue with the whipped cream and passion fruit. Serve immediately.
MARTHA'S PAVLOVA WITH PASSION FRUIT
Pavlovas were developed in honor of the great ballerina Anna Pavlova while she was dancing in Australia and New Zealand. Both countries claim ownership of this light, pillowy dessert. Instead of passion fruit, raspberries, strawberries, and currants can also be used successfully.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h30m
Yield Makes one 8-inch or four individual Pavlovas
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
- Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla; whisk until just combined.
- With a rubber spatula, mound meringue onto parchment in center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to 200 degrees. Bake until meringue lifts off parchment easily, about 1 1/2 hours.
- Turn off oven. Let meringue cool completely in oven for 1 1/2 to 2 hours. Once meringue is cool and completely dry, scoop out passion fruit over tops. Garnish with whipped cream. Serve immediately.
PASSION FRUIT PAVLOVA
Pavlova, an airy confection named in honor of Russian prima ballerina Anna Pavlova, consists of a meringue base crowned with fruit and capped with whipped cream. Traditionally, the meringue base has a soft, nearly marshmallow-like center, but for this recipe, brought to us by renowned chef Jean-Georges Vongerichten, it is crisp and light.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat a convection oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until frothy. Slowly add granulated sugar. Whip until very stiff peaks form. Remove bowl from mixer and fold in confectioners' sugar with a rubber spatula.
- Fill two 6-dome flexible baking sheets with meringue, using the back of a spoon to form a hollow shell, about 3/8 inch thick. Bake for 2 hours or until dry. Transfer to a wire rack to cool completely. Gently remove meringues from molds. To allow for some breakage, you will have extra meringues.
- Dip one meringue shell in whipped cream. Place on a plate, and fill with a scoop of sorbet. Dip another meringue shell in whipped cream, and place it on top of sorbet. Using a spoon, scoop the seeds from the passion fruit halves, and use to garnish the dessert. Repeat process with remaining meringue shells. Serve immediately.
Tips:
- Use a clean, dry bowl and whisk when whipping the egg whites. Any grease or residue can prevent the whites from reaching their full volume.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as the whites start to foam. This will help to prevent the whites from becoming grainy.
- Continue beating the egg whites until they are stiff and glossy. Stiff peaks should form when you lift the whisk out of the bowl.
- Add the sugar to the egg whites gradually, one tablespoon at a time. This will help to prevent the whites from deflating.
- Bake the pavlova in a preheated oven. This will help to create a crispy shell and a soft, fluffy center.
- Let the pavlova cool completely before topping it with fruit or cream. This will help to prevent the pavlova from becoming soggy.
Conclusion:
Martha's Pavlova with Passion Fruit is a delicious and impressive dessert that is perfect for any occasion. With its crispy shell, soft and fluffy center, and tangy passion fruit topping, this pavlova is sure to be a hit with everyone who tries it. Whether you are a beginner or an experienced baker, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special dessert to make, give Martha's Pavlova with Passion Fruit a try. You won't be disappointed!
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