Fresh Raspberry Curd & Vanilla Whipped Cream Pavlova

Fresh Raspberry Curd & Vanilla Whipped Cream Pavlovan is a gluten free and lacto ovo vegetarian recipe with 8 servings. For 88 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 292 calories, 3g of protein, and 24g of fat. This recipe is liked by 350 foodies and cooks. Head to the store and pick up lemon juice, egg whites, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 3 hours. Several people really liked this dessert. It is brought to you by Blogging Over Thyme. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so great. Similar recipes include Pavlova With Raspberry Curd And Berries, Pavlova with Lemon Curd and Fresh Berries, and Fresh-Raspberry Gelatin and Whipped Cream.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 75 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 275 degrees Fahrenheit. Draw a 9-inch circle on parchment paper (using a large plate or the bottom of a tart pan).Place parchment paper on a large baking sheet--pencil side facing down.Prepare Raspberry Curd:Combine the raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a medium saucepan and mix together. Place saucepan over medium heat until the mixture begins to bubble. Boil, stirring frequently, for 2-3 minutes, or until the curd has reduced, thickened, and the cornstarch has cooked completely (the curd will still be relatively thin). Remove from the heat, strain curd through a fine-meshed sieve into a heatproof bowl. Cover and allow curd to cool completely (it will thicken slightly) in the refrigerator.Prepare and Bake Meringue: Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to highand continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, one tablespoon at a time, while continue to whisk until meringue reaches a stiff peak.Add the vanilla bean paste, cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated. Transfer the meringue to the center of the circle on the parchment paper. Using asmalloffset spatula, smooth it into a disk using the edges of the circle as a guide. Go back to the disk with an offset spatula and build up the sides of the meringue slightly--this will help containthe whipped cream, curd, and fresh raspberries when you assemble the dessert.Bake the meringue at 275 degrees Fahrenheit for roughly 1 hour. Turn off the heat, use a wooden spoon to prop open the oven door slightly, and allow the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.Whip Cream:Combine the cold cream and vanilla bean paste in the clean bowl of a stand mixer, fitted with a whisk attachment (or alternatively, use a hand-held mixer). Beat the cream until it reaches soft peaks (don't over beat!).Assemble:Spread the top of the meringue with the whipped cream. Top the cream with the chilled raspberry curd, and garnish with fresh raspberries. Sift confectioners' sugar on top of the fresh raspberries. Serve in large scoops.

 

Step by step:

1. Preheat the oven to 275 degrees Fahrenheit. Draw a 9-inch circle on parchment paper (using a large plate or the bottom of a tart pan).

Place parchment paper on a large baking sheet--pencil side facing down.Prepare Raspberry Curd

1. Combine the raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a medium saucepan and mix together.

2. Place saucepan over medium heat until the mixture begins to bubble. Boil, stirring frequently, for 2-3 minutes, or until the curd has reduced, thickened, and the cornstarch has cooked completely (the curd will still be relatively thin).

3. Remove from the heat, strain curd through a fine-meshed sieve into a heatproof bowl. Cover and allow curd to cool completely (it will thicken slightly) in the refrigerator.Prepare and

Bake the meringue at 275 degrees Fahrenheit for roughly 1 hour. Turn off the heat, use a wooden spoon to prop open the oven door slightly, and allow the meringue to completely cool in the oven (roughly 1 hour). It will be crisp and slightly cracked on the outside, but slightly soft on the inside.Whip Cream

Bake Meringue

1. Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment.

2. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to highand continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, one tablespoon at a time, while continue to whisk until meringue reaches a stiff peak.

3. Add the vanilla bean paste, cornstarch, and vinegar, and whisk at high speed to combine. Scrape the bottom of a bowl with a spatula to ensure that all the ingredients are incorporated.

4. Transfer the meringue to the center of the circle on the parchment paper. Using asmalloffset spatula, smooth it into a disk using the edges of the circle as a guide. Go back to the disk with an offset spatula and build up the sides of the meringue slightly--this will help containthe whipped cream, curd, and fresh raspberries when you assemble the dessert.

Combine the cold cream and vanilla bean paste in the clean bowl of a stand mixer, fitted with a whisk attachment (or alternatively, use a hand-held mixer). Beat the cream until it reaches soft peaks (don't over beat!).Assemble

1. Spread the top of the meringue with the whipped cream. Top the cream with the chilled raspberry curd, and garnish with fresh raspberries. Sift confectioners' sugar on top of the fresh raspberries.

2. Serve in large scoops.

Nutrition Information:

covered percent of daily need