BERRY CRISP RECIPE RECIPES

Name: Mixed Berry Pavlova
Prep time: 7 min
Cook time: 1 h 30 min
Total time: 2 h 37 min
Yield: 6 servings
Ingredients: 4 extra-large egg whites, at room temperature; Pinch kosher salt; 1 cup sugar; 2 teaspoons cornstarch; 1 teaspoon white wine vinegar; 1/2 teaspoon pure vanilla extract; Sweetened Whipped Cream, recipe follows; 1/2 pint fresh strawberries, hulled and sliced; 1/2 pint fresh blueberries; 1/2 pint fresh raspberries; Triple Raspberry Sauce, recipe follows; 1 cup cold heavy cream; 1 tablespoon sugar; 1 teaspoon pure vanilla extract; 1 half-pint fresh raspberries; 1/2 cup sugar; 1 cup seedless raspberry jam (12-ounce jar); 1 tablespoon framboise liqueur

MIXED BERRY PAVLOVA RECIPE | INA GARTEN | FOOD NETWORK

Mixed Berry Pavlova Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 2 hours 37 minutes

Prep Time 7 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 18

Ingredients

4 extra-large egg whites, at room temperature
Pinch kosher salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Steps:

Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.
Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
Yield: 1 cup
Triple Raspberry Sauce:
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
Yield: 2 cups

LEMON BERRY DUMP CAKE RECIPE: HOW TO MAKE IT

Lemon Berry Dump Cake Recipe: How to Make It image

This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15 servings (3 cups lemon topping).

Number Of Ingredients 10

Ingredients

6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
TOPPING:
2 containers (6 ounces each) lemon yogurt
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional

Steps:

Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter., Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack., Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

Nutrition Facts : Calories 340 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 297mg sodium, CarbohydrateContent 48g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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