ON THE COVER

Dish - - CONTENTS - Recipe and food styling Claire Al­dous Pho­tog­ra­phy Josh Griggs Art di­rec­tion and styling Sacha Wack­row

8 large eggs, size 7

2 cups caster sugar

1 tea­spoon vanilla ex­tract

2 tea­spoons lemon juice

1 ta­ble­spoon co­coa (I used Val­rhona)

¼ tea­spoon each ground cin­na­mon and cloves

TO SERVE

2 cups cream 250 grams mas­car­pone

1 tea­spoon vanilla paste

2 pun­nets rasp­ber­ries

Gilded Mini Meringues (recipe op­po­site)

3 ta­ble­spoons pur­chased dulce de leche small spray-free pur­ple flow­ers, edi­ble gold stars and dust for gar­nish Pre­heat the oven to 120°C (not fan bake). Draw 2 x 20cm cir­cles on two sheets of bak­ing pa­per.

Grease 2 flat bak­ing trays and place the pa­per ink-side down on top.

Whisk the egg whites to soft peaks then grad­u­ally beat in the sugar, 2 ta­ble­spoons at a time. Keep whisk­ing un­til the sugar has fully dis­solved and the meringue is very thick and glossy.

Us­ing a large metal spoon, fold in the vanilla and lemon juice. Trans­fer half the meringue to an­other bowl. Com­bine the co­coa and spices in a small bowl.

Sift a lit­tle of the co­coa over the top of one bowl of meringue then fold in to just mar­ble it through.

Spoon large dol­lops in­side the cir­cle on the bak­ing pa­per. Con­tinue to sift the co­coa and fold and scoop the meringue into the cir­cle un­til all the mix­ture is used. Smooth over any gaps so all the meringue is touch­ing.

Re­peat with the re­main­ing meringue and co­coa to make a sec­ond pavlova.

Bake for 2 hours un­til the out­side and base are crisp. Turn off the oven and leave the meringue in­side to cool com­pletely. The meringues can be made 2 days ahead. Wrap the whole tray in two lay­ers of plas­tic wrap to keep them fresh and crisp.

TO SERVE: Whisk the cream, mas­car­pone and vanilla to­gether to soft peaks. Don’t over-whisk or it will cur­dle. Trans­fer half the cream to an­other bowl. Crush 1 pun­net of rasp­ber­ries with a fork and gen­tly fold into one bowl of the cream to make pink streaks.

Place one meringue on a serv­ing plate and dol­lop over the rasp­berry cream.

Top with the 2nd meringue. Dol­lop the 2nd bowl of cream on top and gar­nish with the re­main­ing whole rasp­ber­ries and mini meringues. Driz­zle over the dulce de leche if us­ing then add the flow­ers and edi­ble gold gar­nishes. SERVES 8-10

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