Posts Tagged ‘Strawberries’

Delicate and delicious strawberry pavlova (meringue is not difficult – I promise)

June 8, 2010

Stawberry pavlova

Meringue seems to send shivers up the spine of people who have not made it before. My brother-in-law LOVES meringue and keeps asking me to teach him how to make it. So here goes. All you need to remember is to be patient!! I usually wing it with my meringue recipes – approx 80 grms of sugar to each egg white a wee bit of vinegar and that’s it. However I was consulting my trusty “Cook’s Companion” cook book and Stephanie puts corn flour in hers so I thought why not give it a bash. AND just to let you know I will never look back!


4 egg whites (large eggs)
240 grams caster sugar (I prefer to use the golden caster sugar rather than the white one)
2 teaspoons of cornflour
Vanilla extract
1 teaspoon of white vinegar

Approx 750 grms of beautiful strawberries (or other berries)
Caster sugar
Liqueur (I used Cointreau)

500 mls double cream

Preheat oven to 180 degrees.

First things first get a large ceramic or Pyrex bowl – no matter if you think it is clean wash it again with lots of hot soapy water. It is essential that there is no hint of oil in the bowl or on the whisk as it will stop the egg whites from whisking properly.

Separate the eggs and add the egg whites to the bowl (making sure there is absolutely no egg yolk). Whisk the egg whites until they form soft peaks, add in the sugar table-spoon at a time and whisk. The egg whites should become shiny and the silky looking. Add a teaspoon of white vinegar, two teaspoons of cornflour and a splash of vanilla extract (about 1 teaspoon) and fold through the whisked egg.

Put some baking paper onto a baking sheet and dollop the meringue onto the baking paper making a rough circle approx 20 cm diameter. Try to ensure that it is quite even.

Pop it straight into the oven and reduce the heat to 150 degrees Celsius. Cook for 30 mins. Reduce heat to 120 degrees and cook for another 45 mins.

(if you have a fan assisted oven reduce the temps by about 5 degrees each time)

Cool in the oven. This is really important as it reduces the likely hood of the meringue cracking (it will still crack a bit but not too badly).

While this is all happening finely slice the strawberries and put in a glass or ceramic bowl. Add a tablespoon of caster sugar and a slash of liqueur of your choice. Pop in the fridge to macerate.

Whisk double cream with a dessert spoon of caster sugar and a 1/2 teaspoon of vanilla extra – whisk to soft peaks. Do not over whisk.

Once meringue is cool place upside down on a serving plate (so that you have a nice even base) dollop the cream over the top then spoon over the strawberries.

Strawberry pavlova

Serve immediately (6 large portions or 8 “normal” portions)


Lazy raspberry and strawberry cheese cake (without the cheese)

June 3, 2010

Lazy berry cheesecake

I love cheese cake but there really does seem to be a lot of mucking around for something creamy with a bit of crumbly biscuit. Soooo I decided to make my own version the easy way with no baking, chilling and waiting. The eat straight away version!!

Ingredients: (serves 4)

Digestive biscuits
Double cream (400 ml)
1 punnet of fresh raspberries 200 grams (or some thawed frozen ones)
1 small punnet of really good strawberries (if you can’t find good ones just add more rasps)
Caster sugar
White chocolate (ideally Green and Blacks)
Flaked almonds (approx 100 grams)

Finely slice strawberries and leave to macerate in a bowl with a dessert spoon of caster sugar mixed through.

Crush approx 10 digestive biscuits. Melt 50 grams of butter and add the digestive biscuits. Stir until biscuits are coated. Leave to cool.

Toast the flaked almonds in a frying pan ensuring they do not burn (they burn easily so do not take your eye off them). Leave to cool.

Grate 100 grams of white chocolate.

Whisk cream with 1 dessert spoon of caster sugar until the cream forms soft peaks. Do not over whisk. Fold through raspberries (do not add any of the juice if there is any) and also fold through a 1/3 of the strawberries.

Find some nice sundae glasses or similar and layer up the ingredients as follows.

Layer of biscuit crumb (approx table-spoon), sprinkle of toasted almonds, teaspoon of grated chocolate, 2 tablespoons of cream and fruit mix, table-spoon of strawberries. Then layer again and top with cream mix and some flaked almonds.

I would recommend that these are made layered just before you serve so that the biscuit and almonds stay crunchy.

I topped mine with grated white chocolate…..not a good idea as it looked like Parmesan (tasted good though). Tee hee.