Dessert Lovers Foodbook 2016
Perfectly indulgent, these scrumptious cakes and decadent puddings will make it hard to stop at one slice.
The seemingly simple pavlova is a difficult dish to get right, this technique will have an amazing result every single time. It's the kitchen hack of the hot water and everything in the bowl at once makes this foolproof saving time and effort. INGREDIENTS PAVLOVA 4 egg whites 1 ¼ cups caster sugar 1 tablespoon corn flour 1 teaspoon vinegar ½ teaspoon vanilla 1 tablespoon hot water TOPPING 300ml Devondale All Rounder Thickened Cream, whipped Blueberries, mango slices and passion fruit to decorate PREP: 15 MINS COOK: 1 ½ HOURS SERVES: 6 Recipe by Devondale devondale.com.au METHOD PAVLOVA 1. Preheat oven to 140°C or 120°C fan-forced 2. Put all ingredients into a stand mixer, adding hot water last 3. Whisk for ten minutes on high speed (Mixture should look shiny and hold stiff peaks) 4. Line a large flat baking tray with baking paper and spoon meringue into centre of tray. Shape like nest using the back of your spoon (20cm round) 5. Bake 1.5 hours on the middle shelf and allow to cool in oven. It should be crunchy on the outside and like marshmallow on the inside
TOPPING 1. Top the pavlova with lightly whipped Devondale 'All Rounder' Thickened Cream 2. Add fresh fruits of the season TIPS & HINTS You can use tined mango and passionfruit pulp if fruits are not in season.
