Tag-Archive for » Dessert «
I make pavlova all the time especially during summer when you are having many BBQ’s it is a great dessert and a great thing to take to someone else’s gathering. I usually make mine with just fresh fruit on top, drizzle passionfruit over and serve with extra whipped cream on the side. This is a little different take on the more traditional pavlova with a drizzle of lemon cream. Feel free to change up the choice of berries or fruit to suit your taste.
Ingredients
1 cup sugar 
1 tablespoon cornstarch
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 pinch salt
1/4 teaspoon vanilla extract
parchment paper
1 (10 ounce) jar lemon curd
1/3 cup sour cream
mixed berry (can add or sub mango, kiwi, strawberry, etc.)
fresh lemon zest
Directions
1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
4. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.
Note: The picture you see is with upped eggs whites than listed as I was throwing a large party and wanted to make a very big meringue.
Très Délicieux
All photos taken by me unless otherwise stated
This is a fab cheesecake recipe, very different and something I never would have thought of trying. I tagged this one, for a game I am involved in, as my son is right in the middle of his IGCSE’s and I thought this would be a nice way to end the week. Well this went down a treat, I took it to my mum’s and all my family loved it. I did up the amount of lemon juice that I added to about 100ml as we love things lemony and I felt that 2 tablespoons was not enough. I am glad that I did as this was just right for us it would not have been enough if I had just added the 2 tablespoons listed. To read more reviews on this recipe or to view more photos please click here.
Ingredients
1 (250 g) Package arnotts nice biscuits
140g Melted butter
2 (250 g) Packets cream cheese (room temp)
300g Sour cream
3/4 Cup caster sugar
2 Tablespoons finely grated lemon rind
2 Tablespoons lemon juice (I upped this amount to about 100ml to suit us)
3 Eggs
Meringue
3 Egg whites
3/4 Cup caster sugar
Method
1. Line the base of a 22cm spring form pan with baking paper. Place the biscuits in a food processor, process until finely crushed. Add the butter and process until well combined.
2. Transfer the biscuit mixture to prepared pan. Use a straight sided glass to spread and press the biscuit mixture over the base and the sides of pan. Cover with plastic wrap and place in fridge until chilled.
3. Preheat oven to 160c. Place the cream cheese, sour cream, sugar, lemon rind and juice in food processor and process until combined (make sure food processor bowl is clean).
4. Pour the cream cheese mixture on top of biscuit base. Bake for 1 hour or until just set in centre. Leave the cheesecake in oven, with the door slightly ajar, for 2 hours until completely cool (this is to prevent cracking of the cake).
5. Remove cake from oven and place in fridge for 4 hour to chill.
MERINGUE
1. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form.
2. Gradually add the sugar, one tablespoon at a time, beating constantly until the mixture is thick and glossy.
2. Preheat oven to 200c. Spoon the meringue over the cheesecake, spread to the edge. Bake in oven for 5-8 minutes or until lightly browned.
3. Let cool for 5 minutes and place in fridge for 2-3 hours to chill.
All photos taken by me unless otherwise stated.
