HALLOWEEN PAVLOVA
The ultimate Halloween pavlova cake, sandwiched together with cream and topped with ghoulishly cute decorations. This showstopping bake is perfect for a party
Provided by The Meringue Girls
Time 3h30m
Yield Makes 6 letters for the pavlova, plus 40 mini ghosts
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the caster sugar in a small roasting tray lined with baking parchment. Shake to level out the sugar and heat in the oven for about 5 mins until hot but not melting (this helps stabilise the egg whites and give a smooth and glossy meringue).
- Beat the egg whites in a stand mixer with the cream of tartar. Whisk slowly at first, gradually increasing the speed until the egg whites are at the stiff peak stage, about 5 mins. It's important not to over-whisk the egg whites. Remove the sugar from the oven as soon as the whites are stiff.
- Turn the oven down to 110C/90C fan/gas ¼, leaving the door ajar to help it cool down quickly - your meringues need to be baked at a low temperature.
- Turn the mixer up to full speed and start adding the sugar one tablespoon at a time. You egg whites should maintain their volume as you keep adding sugar - if you see it starting to collapse, stop adding sugar and allow the mixture to stiffen and rise before adding the rest, a spoonful at a time.
- Line three baking trays with baking parchment, and put the 'B'B', 'O'O' 'O''O' templates underneath so that you can trace them. Fill your piping bag with the meringue, about two-thirds of the way up. Avoid over-filling the bag or you'll find it difficult to pipe - you can add more into the bag later.
- Cut a hole at the tip of the bag, around 1cm wide, and hold the bag near to the bottom while your other hand holds the top, keeping the top of the bag closed so there are no meringue spillages.
- Start with the piping bag directly upright and squeeze gently with the bottom hand to trace around the edge of the letters to make a meringue border; once you have the shape, you can fill it in. Smooth any rough lines and edges with the back of a spoon or mini palette knife.
- To form the ghosts, hold the bag steady about 1cm above the tray and squeeze the bag from the top to start forming the body of your ghost. Keep the bag completely still while squeezing, using your lower hand to keep the bag steady. Stop squeezing once the meringue hits the tray. Lift the piping bag a tiny amount, without creating a break between the meringue on the tray and the meringue left in the piping bag. Drop the bag back down again and squeeze gently to form the top part of the ghost's body - lift the piping bag straight up to leave a cute peak on the top of your ghosts' heads. This will take a bit of practice so don't worry if you don't get it right the first time, just keep going and get a feel for it.
- Place your six letters and the mini ghosts in the oven for 2 hrs until the meringue is crisp on the outside and mallowy in the middle. Turn off the oven and leave the pavlova to cool in the oven. If after 2 hrs your meringue is too gooey in the middle, bake for another 30 mins, then leave it to cool in the oven again. Will keep for one week stored loosely in a tin somewhere cool and dry.
- To make the the raspberry 'blood' coulis, put the frozen berries in a pan over a medium heat, then add a tbsp of honey and a squeeze of lemon juice. Cook for 5 mins. For a smooth sauce, strain through a fine sieve, then leave to cool. Will keep for up to three days in the fridge.
- When you're ready to serve, place the bottom letters on the board to spell out 'BOO' on a lovely serving platter or board. If you had enough mixture to make mini meringue ghosts, add their faces. We like to draw on two big, droopy eyes and an open mouth so you can really imagine them making spooky, ghostly sounds. If you don't have an edible pen, you can gently melt 50g dark chocolate in a microwave and use a small paint brush to paint on the faces.
- Whip the double cream until soft peaks form. Fill your second piping bag with your whipped cream and cut a small hole, around 2cm, at the end. Pipe blobs all over the letters - you can add some sliced berries on top of the cream at this stage. Carefully place the second letters on top. Repeat the cream blobs on the top layer. Decorate with the blackberries, raspberries, edible flowers and ghost meringues. Drizzle with some of the raspberry 'blood' coulis. Feel free to add sprinkles, macarons, Halloween sweets, a drizzle of dark chocolate, edible gold leaf or freeze-dried raspberry pieces - go to town with what you have! We recommend eating it the same day, but it will keep for a day in the fridge.
Nutrition Facts : Calories 892 calories, Fat 54 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 92 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.27 milligram of sodium
PERFECT PAVLOVA
Make one of the most iconic summer desserts - pavlova. This recipe boasts a crisp, white shell and marshmallowy centre. It's perfect for al fresco dining
Provided by Cassie Best
Categories Dessert
Time 1h45m
Yield Serves 10-12
Number Of Ingredients 5
Steps:
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it's a thick, glossy meringue. Rub some between your fingers - if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When you're ready to serve, carefully invert the pavlova and peel away the parchment. Don't worry if it cracks a little - it will be covered by the toppings. Toppings to tryWatermelon, lime & mint sugar pavlovaBanana, tahini & salted caramel pavlovaCherry, almond & vanilla custard pavlova
Nutrition Facts : Calories 127 calories, Carbohydrate 30 grams carbohydrates, Sugar 29 grams sugar, Protein 2 grams protein, Sodium 0.08 milligram of sodium
PAVLOVA
This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy-and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.
Nutrition Facts :
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