Mixed Fruit Pavlovas Recipe
we learn how to make Australia's beloved Pavlova.
Chef Lou Jones of The Culinary Institute of America breaks down the
steps to making this lovely meringue, cream, and fruit confection so
it's easy to do at home. Watch the videos, check out the recipe, and
then come back here to comment. Here's a question to get you started:
Does it matter to you whether Pavlova originated in New Zealand or
Australia (there's some debate about this matter), or do you care only
about how it tastes?
yield
Makes 10 servings
If you don't have a pastry bag, you can spoon the meringue mixture onto the traced circles. Smooth the top of each circle and, using the back of a spoon, make a depression in the center.
Make meringues:
Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
Make filling:
Using electric mixer, beat cream until stiff peaks form.
In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
Assemble and serve:
In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
Makes 10 servings
If you don't have a pastry bag, you can spoon the meringue mixture onto the traced circles. Smooth the top of each circle and, using the back of a spoon, make a depression in the center.
Ingredients
For meringues: 3 egg whites3/4 cup plus 2 tablespoons sugar1/2 teaspoon cornstarch For filling: 1 1/2 cups pastry cream1/2 cup heavy cream To serve: 1 cup apricot glaze3 to 4 cups assorted seasonal fruit such as sliced peaches, apricots, or plums; berries; or grapes2 cups raspberry sauce1/2 cup powdered sugarPreparation
Make meringues:
Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. Using 3-inch-diameter bowl or ring mold as guide, trace 5 circles on each sheet. Turn paper over so markings are on bottom. In large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. Attach candy thermometer to bowl and set over saucepan of simmering water. Continue whisking until thermometer registers 130°F. Remove bowl from heat and, using electric mixer, beat mixture at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
Starting at center and working in spiral outward, pipe meringue onto 1 traced circle. Pipe second layer in ring around edge to form outer wall. Fill remaining circles in same manner.
Bake meringues until dry on outside but still soft inside, about 3 hours. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. (Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months.)
Make filling:
Using electric mixer, beat cream until stiff peaks form.
In large bowl, whisk pastry cream until smooth. Whisk in 1/3 of whipped cream to lighten, then fold in remaining whipped cream.
Assemble and serve:
In small saucepan over moderate heat, bring apricot glaze to boil, stirring occasionally. Keep warm.
Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Brush fruit with glaze. Spoon raspberry sauce alongside on plate, dust Pavlovas with powdered sugar, and serve immediately.
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