I made this pavlova wreath for a friend’s Christmas in July themed Birthday lunch. It’s a great, light way to finish a meal (perfect after a rich Christmas feast!) and looks festive without being kitsch. It’s great for Christmas Day as you can make and decorate it well ahead of time, giving you more time to focus on the main course and mingle with guests.
Ingredients (serves 10-12)
6 large free-range egg whites
350g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour
For the topping
2 teaspoons vanilla essence
½ – 1 tablespoon icing sugar (to taste)
2 punnets of strawberries
⅔ punnet of raspberries
½ punnet of blueberries
½ punnet blackberries
Mint leaves (optional)
Preheat oven to 160°C (140°C fan-forced). Line a large baking tray (or round pizza tray as I used) with baking paper and draw a 30cm circle in the centre.
Whisk egg whites with an electric mixer in a large, clean bowl until soft peaks form. Gradually add the sugar a little at a time, whisking on maximum speed until stiff and glossy. Once all of the sugar has been added, continue mixing for 10 minutes or until all of the sugar has been dissolved (test this by rubbing the meringue mixture between your fingertips and ensuring it is smooth). Mix the vinegar and cornflour in a cup and stir it into the egg whites.
Spoon dollops of meringue mixture onto the prepared circle on the baking paper as below:
Transfer to the oven and immediately reduce the temperature to 140°C (120°C fan-forced). Bake the pavlova for 1 hour–1 ¼ hours, until the outside is hard but still white. Turn the oven off, prop the oven door open with a matchbox and leave the pavlova inside for an hour to cool and dry.
To assemble, whip the cream, vanilla and icing sugar until thickened. Gently spread over the top of the wreath and top with fruit and mint leaves. Enjoy!
Recipe adapted from Mary Berry’s Christmas Pavlova recipe on BBC Food.
This delicious, easy dessert has all the tastes of summer and is perfect served with fresh fruit on a balmy evening. Ingredients (serves 6-8)
1 litre good quality vanilla ice cream
100g unsalted pistachio nuts
¾ cup desiccated coconut
Pulp of 2 passionfruit
2 tablespoons honey
Fresh fruit, to serve
Allow ice cream to soften at room temperature until just soft.
Remove pistachio nuts from shells. Cover nuts with boiling water and remove their dark skins. Dry thoroughly.
Place coconut in a dry pan and cook over a gentle heat until golden, stirring constantly. Remove from pan.
Combine ice-cream, nuts, ½ cup of the coconut, passionfruit pulp and honey. Place in a glad-wrap lined container (I use a log tin), cover and freeze for at least 2 hours
Serve topped with the remaining toasted coconut and fresh fruit. Enjoy!
Recipe adapted from Sydney Market Authority
The pavlova is a quintessential Aussie dessert that is said to have been inspired by the Russian ballet dancer Anna Pavlova after a chef saw her perform on her world tour in 1926. A good pavlova has a beautiful high, crisp crust and a soft, pillowy marshmallow inside. It is one of my favourite summer desserts, especially when topped with seasonal fruit.
Ingredients (Serves 6-8)
1 large cup of sugar
1 teaspoon vanilla
1 teaspoon white vinegar
1 teaspoon cornflour
2 egg whites (at room temperature)
4 tablespoons boiling water
300ml cream, thickened
Fresh fruit (this time I used a mango, strawberries and blueberries)
Preheat the oven to 180°C. Line a large tray with baking paper and trace a circle around the bottom of an 18cm cake tin (or other round object of the desired size). Turn the baking paper over (so it is pencil side down).
Add eggs whites to a large bowl. Put cornflour and caster sugar to one side of the bowl. Add boiling water to egg whites, pour in vanilla and white vinegar, and beat on high for 10-20 minutes until thick, glossy and the sugar has dissolved (you can test this by putting a small amount of mixture on your index finger and rubbing it with your thumb, if you can feel the sugar, keep beating). **It is hugely important that you have the sugar dissolved, otherwise the pavlova may crack and weep during cooking**
Using the circle on the baking paper as your guide, spoon the pavlova mixture onto the tray and shape.
Cook at 180°C for about 8 minutes and then reduce heat to 90°C and cook for another 45 minutes. Turn the oven off and leave the pavlova to cool in the oven for at least an hour, to prevent collapsing.
When fully cool and you’re ready to serve it (keep the meringue free of toppings until right before serving), gently spread the thickened cream over the top and decorate with fruit.
Recipe from my lovely Grandmother, Margaret Payne.
As an Aussie, Christmas day is often stinking hot and the last thing you feel like is eating a hot, rich traditional pudding at the conclusion of your meal. Enter my cheat’s ice-cream pudding!
This is more of a suggestion than a recipe (as you can adapt it entirely to suit you), but this combination is always a hit with my family, with the bonus of looking like a traditional pudding once complete.
Ingredients (serves 10)
2 litres good quality chocolate ice-cream
⅔ packet mini marshmallows
½ packet Maltesers
½ a packet lolly raspberries, chopped
2 large Mars Bars, chopped
50g white chocolate, melted (to decorate)
1 lolly raspberry (to decorate)
2 spearmint leaves (to decorate)
Soften ice-cream at room temperature until it is a workable consistency. Meanwhile, line a large, deep glass bowl with clingfilm. Spray the clingfilm with cooking oil.
Once ice-cream is softened, transfer half to a large bowl. Add in half of your lollies and mix until evenly distributed. Repeat with the remaining ice-cream in its container. Transfer all ice-cream into your prepared bowl. Smooth the “top” with a spatula. Freeze until set.
To turn the pudding out, sit the bottom of the bowl in a sink filled with a few centimetres of warm water, and run a knife around the edge of the bowl as required. Once it is loosened (you may need to repeat a few times), it should slide out easily onto your desired serving plate. Peel off the clingfilm.
To decorate, spoon melted white chocolate on top to look like custard and top with the raspberry lolly and spearmint leaves. Enjoy!
Happy (belated) new year everyone! I’ve been on holidays and had only intermittent wifi over the last few weeks so apologies for the lack of blogging. Still, the perceptive among you will have noticed that there have been a couple of changes made to the blog, the most obvious being the change of name from ‘Sugarholics Anonymous’ to ‘Bakerholics Anonymous’. I thought long and hard about this change, but I think the new name is far less restrictive and better reflects the direction I want this blog to go in – and now I can include savoury and sugar-free recipes 🙂
Anyway, enough blathering for now. This ice cream is easy, doesn’t require an ice cream machine and is very, very delicious. It’s perfect for a light finish to a summer dinner party – just serve with fresh raspberries.
2 tablespoons instant coffee
⅓ cup boiling water
2 tablespoons Tia Maria (or equivalent coffee liqueur)
400g can skim condensed milk
¼ cup milk
12 sponge finger biscuits
Optional: raspberries & chocolate coated coffee beans (to decorate)
Line a 20cm square cake pan with aluminium foil.
Combine coffee, water & Tia Maria and set aside until cool.
Combine condensed milk and cream in a large bowl and beat with an electric mixer until thickened. Beat in half of the coffee mixture.
Spoon half of the cream mixture into the tray.
Combine remaining coffee mixture with milk and brush well over both sides of sponge biscuits (I actually dip the biscuits in to ensure it is coated) and place in a single layer in the tray.
Top with remaining cream mixture and freeze until set.
Cut into rectangular slices and serve with raspberries and chocolate coated coffee beans.
Recipe adapted from Good Taste magazine.