Tag: cream

Mini Strawberry Pavlova recipe….well it is the Wimbeldon season!

Strawberry & cream PavlovaLast month I was asked by Achica to come up with a strawberries and cream recipe for Wimbledon fortnight. I have to say that there are few combinations that go together as well as strawberries and cream, except when you add some sugary meringues to it! Oh my mouth is watering just thinking about it!

I decided that I would make some mini pavlovas, but I didn’t want them to be just ordinary ones. Oh, no. I wanted them to be pretty! So I made the meringues in Rose shapes using a rose piping nozzle. They’re dead easy to make and look so effective. I coloured my ones pink but anything goes really. You can see the feature on Achica here.

 

 How to make Mini Strawberry Pavolvas

 

Ingredients

(makes 12 meringues)

3 egg whites (at room temperature)

160g caster sugar

1 tea spoon cornflour

1 teaspoon vanilla essence

Pink food colouring

500ml double cream

2 tablespoon strawberry jam

handful of strawberries cut in half to decorate.

 

 

To ensure that your meringues will be similar in size draw circles onto a sheet of silicon paper- I used a small glass. Flip the paper over and place on a baking tray ready to pipe the meringues on.Heat the oven to 120ºC (100ºC fan)

mini pavlovas

Whisk the egg whites until they form stiff peaks. You can do this by hand but it will take forever! In a separate bowl sieve the sugar and cornflour together. Add a spoonful at a time to the egg whites and beat in well. Continue adding one spoon at a time until all the sugar is combined.
Add the vanilla essence and blend further until the mixture is thick and glossy and won’t fall out of the bowl if you turn it upside down!
For a pretty two tone look to the meringues add a little pink food colour to the bowl and stir a small amount up, making sure to leave some of it white.

Strawberry & cream Pavlova
Fill a piping bag with the mixture. You can use any piping tip. I wanted to get a flower effect so I used a closed star tip no. 846 (it’s the one on the left which is available from Amazon on this link Flower Piping Nozzle), but any style tip will work.

Strawberry & cream Pavlova

Use a tall glass or jug to hold your piping bag steady and open while you fill it. You can paint some pink stripes on the inside of the piping bag for a more streaky look. I did this but I thing mixing the colour in the bowl had a better result.

Strawberry & cream Pavlova
Pipe circular shapes onto your silicon paper, using the circles as a guide. For a flower effect meringue start your swirl in the centre. Keep the nozzle close to the paper and at a right angle then keep going round and round until you have filled your circle line.

Piping rose meringues

Pop the tray into the oven for 1hr 30 mins. After that turn the oven off but leave the tray in there till the oven has completely cooled. This stops the meringues from cracking. They crack if they cool too quickly.

Strawberry & cream Pavlova
Once the meringues are completely cool whisk up the double cream so it’s no longer runny and add the strawberry jam.
Place a spoonful of jam to the bottom meringue, add cream then top off with another meringue.
Assemble with the cream on the day you are eating them or they’ll get soggy.

Strawberry & cream Pavlova

 

Enjoy! 

 

p.s. Come on Andy! 

Cakes Espanol!

We’ve just returned from a relaxing holiday in Mallorca. It was lovely to be just the four of us as we haven’t been away without friends or family for years. It was absolutely boiling and we returned to a freezing, wet London, but I have to say I was really happy to be home.

This was the first time that we had gone all-inclusive and I have to say that the food was pretty good. Tim and I set out with really good intentions. ‘We won’t drink too much, we won’t stuff our faces at every meal and we will be walking all over the place and be in the pool loads so we could make it quite a healthy break.’

That lasted 2 days!

You see the problem was that there were so many amazing desserts on offer (yes there was fresh fruit, but that just isn’t enough for me!) and when you consider that I eat continuously all day everyday at home I was getting pretty ratty. We worked it out that I wasn’t eating enough. No snacking between meals really isn’t for me! So, I went to check out the snacks on offer and there were these really cute, individually wrapped cakes and biscuits (I really wish I had taken a snap of them to show you) There were mini donuts – which Beau loved, swiss roll type cakes with the bottom dipped in chocolate which Darcey loved and made a lot of mess with in all that heat and then the pièce de résistance, puff pastry layered square cakes which were literally dripping in syrup. They were like Baklava.  I just couldn’t leave them alone! I have to say that Tim was really good and resisted all of them. He knows that once you start you can’t stop so he just didn’t start. Such will power!

So at every lunch and dinner there was a whole host of choices on offer -jelly, mouse, ice cream, dried fruit and then the cakes. Each meal had two cakes. We tried them all! Some we recognised, some we didn’t. The cream fillings were like that fake cream you get in cheap cakes and it was a bit sweet for us but the layers of sponges were incredibly light (and pink!)

One dessert that I couldn’t leave alone was the rice pudding. It was really deeelish. Lots of people were saying that they couldn’t face cold rice pudding but I loved it. It had cinnamon on the top and I had to limit myself to just one small spoonful each time. The apple pie was a bit too much pie and too little apple for me, but where they really excelled was the pastries.

The Mallorcan delicacy of the Ensaïmada de Mallorca. It tastes like a combination of croissant and brioche, but lighter. It’s baked in a large circle and then it cut up into pieces. You can have it plain, with a creme filling which was like a custard, chocolate filling or an almond centre. They all tasted great – every last one!

So now we are back and it’s nearly time to go back to school. I think a new fitness regime is in order…… or maybe just some more baking Mallorcan style!

enjoy! 

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