COOK THE COVER
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