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Sunday, 5 April 2015

A tangy Easter treat

First things first, Happy Easter- have a great day and don't eat too much chocolate!

So this post will be a recipe on something that I made specifically for today, Mary Berry's Easter Lemon Pavlova.
I saw this recipe first on the Great British Bake Off Easter edition episode and it looked simply yummy!
I for one love Mary Berry (I met her last Saturday, click here to read my blog about it) and the GBBO, and two I love meringue, lemon and chocolate. Basically, this sweet treat is perfect for me!

 
 
The tanginess of the lemons with the sweetness and crunchiness of the meringue creates such a satisfying taste pleasure. The flavours of lemons, cream and marshmallow from the meringue compliment each other beautifully.

This recipe has been taken from BBC Food - I simply just wanted to share this amazingly delicious recipe! no copyright intended


30 mins to 1 hour preparation time
Over 2 hours cooking time
Serves 6-8

Ingredients

For the meringue
  • 6 free-range egg whites
  • 350g/12oz caster sugar
  • 2 tsp white wine vinegar
  • 2 level tsp cornflour
For the lemon curd filling
  • 6 free-range egg yolks
  • 350g/12oz caster sugar
  • 4 lemons, juice only
  • 225g/8oz butter
  • 450ml/¾pint double cream
To serve
  • 30 chocolate mini-eggs
For the candied lemon zest
  • 100g/3½oz caster sugar, plus extra for coating the zest
  • 4 lemons, zest only (in long thin strips)

Preparation method

  1. Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 25cm/10in circle on it.
  2. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. (I used my new free standing mixer and I really enjoyed seeing the white be turned into a marshmallow like consistency)
    Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.
  3. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
  4. Spread half of the meringue mixture onto the paper to give a 25cm/10in circle. Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 10 separate little nests positioned equally around the edge of the circle.
  5. Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
  6. Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk. Gradually add the butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled.
  7. Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
  8. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon a lemon filling into each of the mini nests. Decorate by placing three chocolate mini-eggs in each of the 10 mini-nests around the edge of the dessert.
  9. Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve
 
Drumroll please.... Here is my finish pavlova:
 



 
 
And the lemon curd...
 
Well there you have it, a tangy yet refreshing dessert for all of the family round this sunny (hopefully) day. It is so simple to do, although you do have to keep an eye on it constantly but that is all part of the package. I will definitely make this again, hands down!
 Until next time

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All photographs are my own!

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