Monday, July 19, 2010

Elegant Berry Pavlovas

Posted by -Angela from Soap Mom's Kitchen


I have never made a Pavlova and I found this traditional recipe from the The Culinary Institute of America featured on Epicurious.  It is filled with a luscious filling of mixed French Pastry Cream and Whip Cream.  I used berries because I just love them, but the original recipe suggested mixed berries, kiwi and mangoes. 

It is quite lovely in presentation.  I would definitely serve this at an elegant dinner party.  What I love most is that you can actually make all the components in advance, and just put together last minute. 



For meringues:

3 egg whites
3/4 cup plus 2 tablespoons sugar
1/2 teaspoon cornstarch


For filling:

1 1/2 cups pastry cream
1/2 cup heavy cream (Whipped)

Pastry Cream Recipe (Recipe Follows)
2 1/4 cups whole milk

6 large egg yolks
2/3 cup sugar
1/3 cup cornstarch
1 vanilla bean, split lengthwise

In medium bowl, whisk together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch.

Transfer remaining 1 3/4 cups milk to heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Sprinkle remaining 1/3 cup sugar over, letting sugar sink undisturbed to bottom. Set pan over moderate heat and bring to simmer without stirring.

Whisk hot milk mixture, then gradually whisk into egg yolk mixture. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Remove from heat, discard vanilla pod, and whisk cream until smooth. Transfer to bowl and press plastic wrap directly onto surface. Chill until cold, about 4 hours. (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.)

To serve:
3 to 4 cups assorted seasonal fruit 2 cups raspberry sauce

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.

Raspberry Sauce

3 1/3 cups fresh or frozen raspberries

2 cups powdered sugar
1 tablespoon lemon juice

In medium saucepan over moderate heat, stir together raspberries, powdered sugar, and lemon juice. Heat, stirring often, until raspberries begin to release juice. Raise heat to moderately high and simmer, stirring occasionally, until slightly thickened, about 1 minute. Strain through fine-mesh sieve, pressing on solids to extract all liquid. (Sauce can be made ahead and refrigerated, covered, up to 1 week.)


Assemble and serve:

Transfer each meringue to serving plate and fill with 3 tablespoons pastry cream mixture. Mound fruit on top of cream. Spoon raspberry sauce alongside on plate, and serve immediately.

12 comments:

Rena said...

Gorgeous! These look delicious. I like the idea of using pastry cream!

Dawn said...

That looks amazing! I'm gonna have to try that pastry cream recipe...

Linda www.mykindofcooking.com said...

Wow! What an elegant dessert!

Tina said...

Those are really beautiful!

mokismom said...

Great job! Those are really beautiful.

Angela/Soap Mom's Kitchen /Vintage Soap Shoppe said...

Thanks for all the positive comments. I have to tell you all that they were delicious with the pastry cream. It is really a nice addition to the Pavlova. I will be making this recipe again!

Alwayzbakin said...

Beautiful! Great job!

Mochachocolata Rita said...

i always want to try making meringue :D

? said...

Love the color and the texture of the meringue in you recipe; must try this one too!:-)

Jacqueline said...

This looks perfect, straight from a magazine. I know these are not all that easy to make. I have made some that worked and some that didn't.

Sweet and Savory said...

Oh my, another success story. Looks great.

Well Dressed Cupcakes said...

I have never heard of this but it LOOKS delicious and beautiful!