LEMON PAVLOVAS WITH BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield 12 meringues
Number Of Ingredients 12
Steps:
- Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week.
- Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour.
- Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth.
- Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve.
- Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice.
- Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.
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Music Lover
[email protected]This recipe looks delicious. I'm going to make it this weekend.
Md. Manna
[email protected]I can't wait to try this recipe!
Abdul Majid
[email protected]These pavlovas are so elegant and beautiful.
Leland Stroko
[email protected]I love the combination of the crispy meringue and the tangy lemon curd.
Beatrice Emmanuel
[email protected]These pavlovas are always a hit at my parties.
Morium akter monalisa Moral
[email protected]A new favorite dessert!
Naresh Karki
[email protected]Easy to make and so impressive!
Shabbir Bhatti
[email protected]Will definitely make again!
Ahmad Comrade official
[email protected]Perfect for a summer party!
Wilma Jefferson
[email protected]Delicious!
Arjun More ha
[email protected]These pavlovas were a bit too eggy for my taste. I think I would use less egg whites next time.
Catrina Winston
[email protected]I had some trouble getting the meringue to stiffen, but I eventually got it right. The pavlovas were worth the effort, they were so delicious!
Noria Nkompilo
[email protected]These pavlovas were a bit too sweet for my taste, but they were still very good. I think I would use less sugar in the meringue next time.
Kusumawathi SP
[email protected]I'm not a big fan of meringue, but I loved these pavlovas. The lemon curd filling and fresh berries really balanced out the sweetness of the meringue.
Salma Wahid
[email protected]These pavlovas were easy to make and absolutely delicious. The meringue shells were crispy on the outside and chewy on the inside, and the lemon curd filling was perfectly tart and sweet. The berries added a nice touch of color and flavor.
Abdi Wahab
[email protected]I followed the recipe exactly and the pavlovas turned out beautifully. They were a hit at my dinner party. Everyone loved the combination of the crispy meringue, tangy lemon curd, and fresh berries.
HRidoy Chowdhury
[email protected]These lemon pavlovas were a delightful treat! The meringue shells were perfectly crispy and light, while the lemon curd filling was tart and tangy. The fresh berries added a nice pop of color and sweetness. I will definitely be making these again!