Pavlova Wreath

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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.

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Ingredients (serves 10-12)
6 large free-range egg whites
350g caster sugar
1 teaspoon white vinegar
1 teaspoon cornflour

For the topping
600ml cream
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)

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Method
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:5xNnVspLSUuZc9DoPgiObg_thumb_d68

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!

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Recipe adapted from Mary Berry’s Christmas Pavlova recipe on BBC Food.

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Pavlova

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.

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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)

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Method
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.

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Recipe from my lovely Grandmother, Margaret Payne.

Christmas Ice Cream Pudding

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.

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 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)

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Method
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!

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Australia Day Lamingtons

Happy Australia Day!! I hope all my fellow Aussies are having a lovely day & enjoying the beautiful summer weather.

Lamingtons are a quintessentially Australian dessert and consist of a rectangle or square of sponge cake (usually day old) coated in chocolate sauce and then rolled in desiccated coconut. While the origin of the lamington is contested, most historians agree that it was named after the Governor of Queensland, Lord Lamington just before Federation. Some suggest the chocolate coating was a way to make old sponge cake more appealing, others suggest Lord Lamington’s cook accidentally dropped a sponge cake into chocolate and lamingtons were the result. However they came about, lamingtons are absolutely delicious and perfect for Australia day celebrations, cake stalls, fundraisers or just with a cup of tea.

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Image credit: Foodwise 

Ingredients
Sponge Cake
4 eggs (room temperature)
⅔ cup caster sugar
1 cup self-raising flour
¼ cup cornflour
25g butter, chopped
⅓ cup boiling water

Chocolate Icing
4 ⅔ cup icing sugar mixture
½ cup cocoa powder
20g soft butter
¾ cup milk

Coating
3 cups desiccated coconut

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Method
Note: the sponge is best made a day ahead, otherwise it can be too soft and difficult to work with.

Preheat oven to 180°C (160°C fan-forced) and grease & flour a 20cmx30cm lamington pan, lining the base with baking paper.

Beat the eggs in a small, deep bowl with an electric mixer until pale. Gradually add sugar, and beat for 8 mins or until mixture is thick.

Meanwhile sift the flour and cornflour together 3 times. Combine butter & boiling water in a small heatproof bowl.

Transfer the egg mixture to a large bowl and sift the flour mixture over the egg mixture and use a large balloon whisk to GENTLY fold the flour into the egg mixture, followed by the butter mixture.

Pour into prepared pan and bake for 25mins or until the sponge springs back when touched lightly in the centre. Turn onto a wire rack to cool and cover with a tea towel overnight.

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Cut cake into 20 even pieces.

To make the chocolate icing, sift the icing sugar & cocoa into a large heatproof bowl, add the milk & butter and stir over a saucepan of simmering water until smooth and thick enough to coat the back of a spoon.

Place coconut in a shallow bowl.

Using 2 forks, dip each piece of sponge into the icing (turning gently with your forks) until coated. Hold over the bowl to drain off excess and then toss gently in coconut before transferring onto a wire rack to cool.

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Suitable to freeze.

Adapted from the Australian Women’s Weekly ‘Classic Lamingtons’