TRIPLE LAYER PAVLOVA WITH CHERRY-BERRY SAUCE

Diabetic Living - - Quick and Easy -

Plus, or­ange mas­car­pone cream – yummo!

PREP TIME: 45 MINS (+ 1 HOUR STAND­ING + 2 HOURS CHILL­ING) COOK TIME: 35 MINS

SERVES 16 (AS AN

OC­CA­SIONAL DESSERT)

4 egg whites (from 60g eggs),

at room tem­per­a­ture

1 tsp vanilla essence

1⁄4 tsp cream of tar­tar

280g (11⁄4 cups) caster sugar 40g (1⁄4 cup) sliv­ered al­monds,

toasted, finely chopped 2 Tbsp Dutch co­coa pow­der 60g good-qual­ity dark

choco­late, chopped

2 Tbsp light thick­ened cream

Or­ange mas­car­pone cream

125g mas­car­pone

1/2 tsp or­ange zest

60ml (1⁄4 cup) fresh or­ange juice 1 cup vanilla frûche

130g (1/2 cup) light smooth ri­cotta

Cherry-berry sauce

55g (1⁄3 cup) frozen unsweet­ened pit­ted cher­ries, thawed, juices re­served

3 Tbsp caster sugar

1 Tbsp corn­flour or gluten-free

corn­flour

185ml (3/4 cup) wa­ter

35g (1⁄3 cup) frozen cran­ber­ries,

thawed

150g straw­ber­ries, chopped 1 Pre­heat oven to 130°C (fan­forced). Line two very large or three stan­dard bak­ing trays with bak­ing pa­per. Draw a 20cm cir­cle on one sheet of pa­per. Draw two 20cm cir­cles on the sec­ond piece of pa­per, leav­ing about 21/2cm be­tween each cir­cle.

2 Us­ing an elec­tric mixer whisk the egg whites, vanilla and cream of tar­tar un­til soft peaks form. Slowly add the sugar, 1 Tbsp at a time, beat­ing on high speed for about 5 min­utes or un­til stiff peaks form. Spoon about 1⁄3 of the meringue onto one of the cir­cles on the bak­ing tray, spread­ing out evenly to the edges of the cir­cle.

3 Spoon about half the re­main­ing meringue into a bowl. Fold in al­monds. Spoon al­mond meringue onto an­other cir­cle, spread­ing evenly to edges. Sift co­coa pow­der over re­main­ing meringue; fold in thor­oughly. (Co­coa meringue will de­flate a lit­tle.) Spoon onto re­main­ing cir­cle, spread­ing evenly to edges. Bake meringues at the same time with trays on sep­a­rate oven racks for 35 min­utes. Turn off oven and leave the meringues in the oven for 1 hour to dry out.

4 To make the Or­ange mas­car­pone cream, whisk the mas­car­pone and or­ange zest un­til just com­bined. Grad­u­ally whisk in the or­ange juice un­til com­bined. Fold in the and ri­cotta.

5 To make Cherry-berry sauce, use scis­sors to coarsely chop the cher­ries. Put the sugar and corn­flour in a medium saucepan. Stir in the wa­ter un­til well com­bined. Add the cran­ber­ries and undrained cher­ries. Cook, stir­ring, over medium heat un­til the mix­ture thick­ens and comes to a sim­mer. Sim­mer for 2 min­utes. Re­move the pan from the heat.

Set aside to cool for 10 min­utes.

Stir in the straw­ber­ries. Set aside to cool com­pletely.

6 To serve, care­fully lift the meringues off the pa­per. Place one meringue on a round plat­ter. Spread about 1⁄3 of the or­ange mas­car­pone cream. Top with

1⁄3 of the cherry-berry sauce. Re­peat with an­other two lay­ers. Cover loosely and place in the fridge for 1-2 hours to chill.

7 Put the choco­late and cream in a small mi­crowave-safe bowl. Place in the mi­crowave and cook on Medium/50% for 1-2 min­utes or un­til the choco­late melts, stir­ring once or twice. Driz­zle the choco­late over the pavlova. Us­ing a ser­rat­ed­edge knife cut the pavlova in wedges. Serve im­me­di­ately.

Triple layer pavlova with cherry-berry sauce

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