COOK THE COVER

Food - - Contents - RECIPE SOPHIE GRAY PHOTOGRAPHY ME­LANIE JENK­INS ART DIRECTION & STYLING SACHA ANDERSON

Cho­co­late Truf­fle Pavlova Christ­mas Tree

CHO­CO­LATE TRUF­FLE PAVLOVA CHRIST­MAS TREE

PREP + COOK TIME 3 hours + cool­ing + chill­ing SERVES 10

cook­ing spray, for greas­ing corn­flour, for dust­ing 8 egg whites, at room tem­per­a­ture ¼ tea­spoon cream of tar­tar 2 cups caster sugar 3 tea­spoons vanilla essence 800ml cream 3 ta­ble­spoons ic­ing sugar 1 cup fresh straw­ber­ries or rasp­ber­ries

WHITE CHO­CO­LATE TRUFFLES

165g white cho­co­late cream bis­cuits 60g cream cheese 100g white cho­co­late 1 cup thread co­conut or ½ cup white sprin­kles or sand­ing sugar, for coat­ing

1 Pre­heat oven to 170°C. Grease 2 rim­less bak­ing trays and set aside.

2 Trace 4 cir­cles onto non-stick bak­ing pa­per, with di­am­e­ters of ap­prox­i­mately 23cm, 18cm, 15cm and 10cm. Don’t cut them out. Po­si­tion the pa­per on the trays so all the cir­cles fit with­out over­lap­ping. Dust with corn­flour.

3 Place egg whites and cream of tar­tar in a large grease-free bowl and beat with elec­tric beat­ers un­til soft peaks form. Grad­u­ally add the caster sugar, mix­ing well af­ter each ad­di­tion, un­til all the sugar is added and the mix­ture is thick and glossy. Mix in 2 tea­spoons of the vanilla.

4 Us­ing 2 dessert­spoons, place dol­lops of meringue to form the outer rings of the 4 discs. Use re­main­ing meringue to fill the cen­tres of each cir­cle. Whirl the tip of a knife into the blobs and pull up if you want twirls and peaks.

5 Re­duce oven tem­per­a­ture to 110°C. Bake meringues for 1 hour 45 min­utes, ro­tat­ing the trays once dur­ing cook­ing. They should be crisp and dry to the touch. Cool meringues in the oven with the door slightly ajar, or leave in the cool­ing oven overnight.

6 Make the White cho­co­late truffles (see be­low).

7 To as­sem­ble, whip cream, ic­ing sugar and re­main­ing 1 tea­spoon of vanilla un­til firm peaks form. Slip the largest meringue onto the serv­ing plate, add a layer of whipped cream, and some berries. Re­peat with re­main­ing cream and lay­ers, fin­ish­ing with the sin­gle meringue on the top. Dec­o­rate with White cho­co­late truffles, pok­ing them into the cream and ar­rang­ing ex­tras on the serv­ing plate.

White cho­co­late truffles

Pulse the bis­cuits in a food pro­ces­sor to form crumbs, then pulse in the cream cheese. Roll into 18-20 balls and chill. Melt the cho­co­late in a bowl over a pan of sim­mer­ing wa­ter (ensure wa­ter doesn’t touch the bowl). Use a bam­boo skewer to spike a truf­fle, and dip in cho­co­late un­til coated, shak­ing off ex­cess. Coat in co­conut, sprin­kles or sand­ing sugar, and place on a foil-lined tray. Chill un­til needed.

PER SERVE En­ergy 657kcal, 2752KJ • Protein 8g • To­tal Fat 43g • Sat­u­rated Fat 29g • Car­bo­hy­drate 62g • Su­gars 59g • Fi­bre 1g • Sodium 136mg

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