cook the cover

Watch jaws drop when this golden meringue wreath filled with Pas­siona curd ar­rives. This retro-flavoured dessert will have ev­ery­one talk­ing this fes­tive sea­son. Crispy lay­ers of meringue and fluffy cream also hide a sur­prise Pas­siona curd twist.

taste.com.au - - THIS MONTH - Michelle Southan

pas­siona pavlova

serves 10 | prep 1 hour (+ cool­ing time) cook­ing 2 hours 35 mins

1 Pre­heat the oven to 120°C/100°C fan forced. Draw a 21cm cir­cle on a sheet of bak­ing pa­per. Place the bak­ing pa­per, cir­cle side down, on a bak­ing tray. 2 Use elec­tric beat­ers with the whisk at­tach­ment to whisk 4 egg whites in a clean, dry bowl un­til firm peaks form. Grad­u­ally add 215g (1 cup) caster sugar, 1 tbs at a time, beat­ing con­stantly, un­til meringue is thick and glossy and sugar dis­solves. Beat in the corn­flour, vine­gar and vanilla un­til just com­bined. Spoon mix­ture onto bak­ing pa­per, in­side the disc. Smooth side and top of meringue (see tips, p14-15) and cre­ate shal­low fur­rows up the side and to round off the top edge. Bake for 11 ⁄ 2 hours or un­til the meringue is crisp and dry. Turn off oven. Al­low to cool, with door closed, un­til com­pletely cooled. Leave on pa­per. Trans­fer to an air­tight con­tainer un­til re­quired. 3 Re­heat oven to 120°C/100°C fan forced. Draw a 22cm cir­cle on a sheet of bak­ing pa­per. Draw an 11cm cir­cle in­side the large cir­cle. Place the pa­per, cir­cle side down, on a bak­ing tray. 4 Pre­pare 3 pip­ing bags: one fit­ted with a 1cm plain noz­zle, one with a 1cm star noz­zle and one with a 1cm open star noz­zle. Place them up­right in tall glasses. 5 Com­bine 12 ⁄ tsp yel­low dye with a few drops of or­ange dye in a small bowl to make a pas­sion­fruit colour. In a sep­a­rate bowl, com­bine 12 ⁄ tsp yel­low dye with a few drops of green dye to make green-yel­low (see tips). 6 Use elec­tric beat­ers with the whisk at­tach­ment to whisk re­main­ing egg whites in a clean, dry bowl un­til firm peaks form. Add re­main­ing 215g (1 cup) caster sugar, 1 tbs at a time, beat­ing con­stantly, un­til meringue is thick and glossy and sugar dis­solves. 7 Very lightly paint 3 long stripes of pas­sion­fruit colour­ing into the plain noz­zle bag. Paint 4 long stripes of green-yel­low colour into the open star noz­zle bag (see tips). Care­fully spoon meringue mix­ture between each pip­ing bag. 8 Use cir­cles as a guide to ran­domly pipe the plain meringue, in dif­fer­ent sizes, onto the pa­per to form a wreath (see tips). Re­peat with re­main­ing meringue (the colours will vary the more you pipe) un­til a wreath forms. Bake for 1 hour to 1 hour 30 min­utes or un­til meringue is crisp and dry. Turn off oven. Al­low to cool, with door closed, un­til com­pletely cooled. 9 For the Pas­siona curd, whisk egg, sugar, but­ter, Pas­siona and pas­sion­fruit pulp in a

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.