Strawberry Semifreddo

Ingredients

Berries:
2 cup strawberries, washed, hulled & cut in half
3T granulated sugar

Cream:
1cup heavy whipping cream
1tsp. vanilla

Zabaglione:
4 egg yolks, room temperature
4T granulated sugar

Meringue:
4 egg whites, room temperature
pinch of salt
¼ tsp. cream of tartar
¾ cup granulated sugar
½ cup water
1 bar semisweet chocolate

1. Line a 9x5-inch loaf pan with a 12x20-inch piece of plastic wrap; the wrap should hang over the long edges by 4 inches, and it will not completely cover the short ends. Press the plastic into the corners. Set aside.

2. Berries: Place the berries and sugar into the bowl of the food processor and process until puréed. Strain the purée though a medium strainer into a small bowl, set aside.

3. Cream: In a mixing bowl with a whisk attachment beat the heavy whipping cream over high speed until the cream forms stiff peaks, about 4-6 minutes. Gently fold in the vanilla. Place back in the refrigerator.

4. Zabaglione: Place a medium saucepan filled with about 2 inches of water on the stove and brings to a boil. In a heat resistant medium-size bowl, beat the egg yolks and 4 tablespoons of sugar with a whisk or hand mixer until combined.

5. Place this bowl on top of the water-filled saucepan, turn the heat to medium (water should not touch the bottom of the bowl). Beat continuously until mixture is thick, pale yellow, and the batter should make ribbons as it falls off beater/whisk, about 5 minutes. (You may need to remove the bowl occasionally from the heat to prevent the eggs from scrambling).

6. Remove the zabaglione from heat and gently fold in the strawberry purée. Set aside.

7. Meringue: In a clean mixing bowl with the whisk attachment, slowly beat the egg whites until foamy, about a minute, then add the salt and cream of tartar; increase the speed slightly and beat until soft peaks are formed, about 3-4 minutes. Turn off the mixer.

8. In a small saucepan with a lid, over medium-high heat, add the granulated sugar and water. Bring the mixture to a boil, swirling the pan until the sugar is dissolved. Do not stir! Cover with the lid and boil to the thread stage*, about 5 minutes, to make a sugar syrup.

9. Turn the mixer back on low and slowly add the sugar syrup. Once the syrup is incorporated, increase the speed to high and beat until the mixture is cool and shiny, stiff peaks are formed.

10. Using a large spatula, gentle fold in ¼ of the meringue into the zabaglione. When almost completely incorporated add the remaining meringue, continue folding the mixture until fully incorporated. Fold in the whipped cream.

11. Place the mixture into the prepared loaf pan, smooth out the top with an off set spatula: cover the top with the plastic wrap and place in freezer for 8 hours.

12. To serve, unwrap the loaf and invert the loaf pan on to a platter. Pull down slightly on the plastic wrap as you lift the loaf pan. Remove the plastic wrap. If there are wrinkles, dip a knife or offset spatula into a little warm water and run over the surface to smooth out any wrinkles

13. Garnish with chocolate curls.

14. Cut into slices and serve immediately.

TIPS & TRICKS

• *We are cooking the sugar and water together to make sugar syrup. To test if your syrup has cooked it enough, take a small amount of the syrup and drop it into a cup of cold-water. Little threads should appear. Of if you have a candy temperature cook until 230°

• Carefully add the sugar to you egg whites, trying not to hit the beaters as you add the hot syrup.

• You can test the temperature of the meringue by placing your hand on the bottom of the mixing bowl. When it is cool to the touch, the meringue is ready.

• This is called an Italian meringue. It also makes a fantastic icing for cakes & cup cakes.

• The semifreddo can be made several days in advance. Store in your freezer until ready to serve.

• Use the freshest sweetest strawberries, or you can substitute frozen. You can also make the with raspberries or a combo of berries.

• To make chocolate curls, place bar of chocolate in microwave for just a few seconds. Then using a potato peeler make the curls. You can make them ahead and top semifreddo before serving

Triple Berry Nut Crumble

Ingredients

6 cups berries: blackberries, blueberries, raspberries, or strawberries, washed and cut into pieces
½ cup granulated sugar

Crumble:
1¼ cup all purpose flour
2/3 cup golden brown sugar
Pinch of salt
10 tablespoons cold butter, cut into pieces.
1½ cups coarsely chopped toasted nuts: walnuts, pecans, or almonds
1 pint vanilla ice cream 

1.    Preheat oven to 350º F.

2.    In a medium-size bowl, toss the berries with the granulated sugar until well combined. Pour into a 10”x12” baking dish.

3.    In a small bowl, combine the flour, brown sugar, salt, and butter. Using your fingers, mix until it resembles cornmeal. Toss in the nuts.

4.    Sprinkle the crumble on top of the berries and bake in a 350° F oven for about 50-60 minutes, or until brown and bubbling.

5.    Remove from oven and cool for at least 15 minutes before serving into individual bowls. 

6.    Can be served with ice cream, or a drizzle of heavy cream.

Roasted Nuts:

1.    Preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 more minutes.  Set aside.

TIPS & TRICKS

•    The crumble topping can be made ahead and just placed on top of berries before baking. 
•    This dish is best served warm.
•    I make several crumble topping’s ahead and place in Ziploc bags in my freezer. Then I just have to shop & prepare the berries. This makes this desert even easier!!
•    You can substitute other summer fruits. Peaches, nectarines, apricots work wonderfully in this recipe.
•    I pre-scoop my ice cream. Take a baking sheet lined with parchment paper. Scoop soften ice cream onto the baking sheet. Placed the sheet pan into freezer. Remove the pre-scooped ice cream balls a few minutes before serving dessert. (Once the ice cream balls have frozen solid you can transfer them to a Ziploc bag if you’re short on freezer space.)

Chocolate Chip Pavlova

Ingredients:

2 cups superfine sugar
1T cornstarch
1 tsp. vanilla extract
2 tsp. white vinegar
6 egg whites at room temperature for 30 minutes
1 cup dark chocolate chips/chunks(at least 60% cacao)
1½ lbs. strawberries
½ lb. raspberries
2T granulated sugar
3T Cointreau liqueur
3 cups heavy whipping cream
2T confectioner’s sugar 

1.        Preheat oven to 275° F with the rack in the middle.

2.        Line the bottom of two baking sheet pans with parchment paper. Using a pencil, draw six 3½ inch circles on each piece of paper, then flip it over so the pencil lines are on the bottom of the paper.

3.       In a small bowl, combine the superfine sugar and cornstarch; mix until combined. 

4.       In a small bowl, stir the vanilla and vinegar together.

5.        In the bowl of an electric mixer, beat the eggs whites with a pinch of salt at medium speed until they hold soft peaks, about 3 minutes.

Increase the speed to “medium-high” and add the sugar mixture 1T at a time.  After all the sugar has been added, beat 1 minute more. 

Add the vinegar mixture and continue beating at high speed

Do this until meringue is glossy and holds stiff peaks, about 5 minutes.

Fold in the chocolate chips.

6.   Spoon the meringue into the pencil drawn circles (about a ½ cup of batter per circle).  Using an offset spatula or the back of the spoon, make a little well in the center of each meringue.

7.        Bake the meringues at 275° F for about 1 hour or until they have a crisp crust and feel dry to the touch; the inside will still be marshmallow-like.

8.        Turn the oven off and prop the door open using a wooden spoon.  Allow the meringues to cool in oven 1 hour, then remove from the oven and let meringues cool completely. 

9.        While the meringues are cooling, wash and slice the strawberries. Toss them and the raspberries with the 2 tablespoons of granulated sugar and liqueur and let sit 1 hour at room temperature.

10.        In a bowl of an electric mixer, beat the heavy cream and confectioner’s sugar until it forms soft peaks.

11.        Place each meringue on a plate. Top each with a dollop of the whipped cream and then a spoonful of the fruit (with juice) over the top.  Repeat with the remaining meringue, cream and fruit.  Serve immediately. 

TIPS AND TRICKS

• You can make “Superfine” sugar by placing regular granulated sugar in a food processor and pulse a few times until the mixture looks and feels like sand.

• Meringues can be made ahead and stored in zip lock bags or airtight containers in your pantry for a week.

• An egg slicer is a great way to slice the strawberries into nice uniform slices.

print recipe

Chocolate Chip Pavlova

by Nancy Madok May-14-2017

A wonderful mix of creaminess and strawberries with a touch of chocolate goodness

Ingredients

• 2 cups Superfine Sugar
• 1 Tbsp Cornstarch
• 1 Tsp Vanilla Extract
• 2 Tsp White Vinegar
• 6 Egg Whites (room temp for 30 mins)
• 1 Cup Dark Chocolate Chip/Chunks (60% Cacao)
• 1 1/2 Pounds Strawberries
• 1/2 Pound Rasberries
• 2 Tbsp Granulated Sugar
• 3 Tbsp Cointreau Liqueur
• 3 Cups Heavy Whipping Cream
• 2 Tbsp Confectioners Sugar

Instructions

Meringues: 1. Preheat oven to 275° F with the rack in the middle. 2. Line the bottom of two baking sheet pans with parchment paper. Using a pencil, draw six 3½ inch circles on each piece of paper, then flip it over so the pencil lines are on the bottom of the paper. 3. In a small bowl, combine the superfine sugar and cornstarch; mix until combined. 4. In a small bowl, stir the vanilla and vinegar together. 5. In the bowl of an electric mixer, beat the eggs whites with a pinch of salt at medium speed until they hold soft peaks, about 3 minutes. Increase the speed to “medium-high” and add the sugar mixture 1T at a time. After all the sugar has been added, beat 1 minute more. Add the vinegar mixture and continue beating at high speed until meringue is glossy and holds stiff peaks, about 5 minutes. Fold in the chocolate chips. 6. Spoon the meringue into the pencil drawn circles (about a ½ cup of batter per circle). Using an offset spatula or the back of the spoon, make a little well in the center of each meringue. 7. Bake the meringues at 275° F for about 1 hour or until they have a crisp crust and feel dry to the touch; the inside will still be marshmallow-like. 8. Turn the oven off and prop the door open using a wooden spoon. Allow the meringues to cool in oven 1 hour, then remove from the oven and let meringues cool completely. 9. While the meringues are cooling, wash and slice the strawberries. Toss them and the raspberries with the 2 tablespoons of granulated sugar and liqueur and let sit 1 hour at room temperature. 10. In a bowl of an electric mixer, beat the heavy cream and confectioner’s sugar until it forms soft peaks. 11. Place each meringue on a plate. Top each with a dollop of the whipped cream and then a spoonful of the fruit (with juice) over the top. Repeat with the remaining meringue, cream and fruit. Serve immediately. TIPS AND TRICKS • You can make “Superfine” sugar by placing regular granulated sugar in a food processor and pulse a few times until the mixture looks and feels like sand. • Meringues can be made ahead and stored in zip lock bags or airtight containers in your pantry for a week. • An egg slicer is a great way to slice the strawberries into nice uniform slices.

Details

Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Yield: 12 servings