Tag: pavlova

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Foodie Friday: Pavlova with rosé strawberry syrup

Foodie Friday

Brought to us by Jacob’s Creek, today’s recipe combines a classic Australian pavlova with a strawberry rosé syrup for a contemporary update. You can also pair the dessert with a glass of the wine label’s new Le Petit Rosé which is currently housed in a gorgeous limited edition bottle designed by Australian artist Heidi Willis.

Pavlova

Prep: 15 mins (+ cooling time) | Cooking: 1 1/2 hours | Serves: 8-10

Ingredients

Pavlova:

  • 6 egg whites, at room temperature
  • Pinch of salt
  • 1½ cups (330g) caster sugar
  • 1 tbs cornflour
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 300ml thickened cream
  • Mixed berries, to serve
  • Fresh cherries, to serve

Strawberry Syrup: 

  • 1 cup (250ml) orange juice*
  • ½ cup (110g) caster sugar
  • 100g strawberries, hulled, chopped

Method

  1. Preheat oven to 140˚C (120˚C fan-forced). Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Lightly spray with olive oil spray.
  2. Use an electric mixer to whisk the egg whites and salt in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until sugar dissolves and the mixture is thick and glossy. Add the cornflour, vinegar and half the vanilla. Stir until just combined. Use a large metal spoon to spoon the mixture onto the lined tray. Use a palette knife to shape into a disc, using the circle as a guide, and smooth the sides in an upwards motion to make a crown.
  3. Reduce oven temperature to 120˚C (100˚C fan-forced). Bake for 1.5 hours or until pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.
  4. Meanwhile, use an electric mixer to whisk the cream and remaining vanilla until soft peaks form. Cover and refrigerate until needed.
  5. To make the strawberry syrup, place the wine or orange juice, sugar and strawberry in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Reduce heat to low and simmer for 5 mins or until the syrup thickens and reduces by about half. Set aside to cool slightly. Strain the syrup through a sieve into a jug. Discard solids.
  6. Place the pavlova on a serving plate. Spoon over the cream and top with mixed berries and cherries. Drizzle with strawberry syrup to serve.

*You can swap the orange juice with Le Petit Rosé to add the perfect shade to pink to your pavlova.

Jacob's Creek bottle
Illustrated by Australian artist Heidi Willis, Jacob’s Creek’s Le Petite Rosé bottle is just too pretty!

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Recipes

Foodie Friday: Passionfruit and mango pavlovas

Why not take the time to celebrate all things Aussie this long weekend by making these individual pavlovas from Williams Sonoma? They’re the perfect finish to a casual barbecue with friends.

Mangoes are at their best right now, the sweet soft flesh perfectly paired with the zingy tang of homemade passionfruit curd. If you’re new to pavlovas, be sure to set aside enough time – the meringues take about an hour to cook and more than double that to cool completely. The curd can also be made in advance.

Ingredients

For the pavlovas:
4 large eggwhites
Pinch of salt
1 cup (220 g) caster sugar
1 tsp cornflour
½ tsp malt vinegar

For the passionfruit curd:
¾ cup (185 g) sugar
2 whole eggs, plus 4 egg yolks
½ cup (125 g) cold unsalted butter, cut into small pieces
½ cup (125 ml) passionfruit juice, strained
Juice of 1 lime

For the whipped cream:
1 cup (250 ml) cream
2 Tbsp sugar
½ tsp vanilla extract

For assembling:
2 large mangoes, peeled and cubed
3 passionfruit, halved (optional)

Method

Preheat an oven to 165°C. Line a baking tray with baking paper or parchment.

To make the pavlovas, in the bowl of a stand mixer, beat the eggwhites and salt on high speed until foamy. Gradually beat in the sugar and continue to beat until the whites hold stiff, glossy peaks. Beat in the cornflour and vinegar.

Spoon 6 to 8 dollops of the meringue onto the prepared baking tray, dividing the mixture evenly and spacing them 2.5 cm to 5 cm apart (or, for 1 large meringue, spoon into a single large mound). Use the back of the spoon to create an indentation in the centre of each mound.

Bake for 2 minutes, then reduce the oven temperature to 120°C. Continue to bake until crisp to the touch, about 1 hour for individual meringues or 1 hour 40 minutes for a large meringue. Turn off the oven and leave the meringue(s) in the oven to cool completely, about 2 hours or up to overnight.

Meanwhile, to make the curd, in a bowl, whisk together the sugar, whole eggs and egg yolks. In a saucepan, stir the butter and passionfruit and lime juices over low heat until the butter melts. Add the egg mixture to the pan and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, 5 to 8 minutes. Remove from the heat.

Transfer the curd to a heatproof container. Press a sheet of plastic wrap directly onto the surface of the curd and refrigerate until chilled, at least 2 hours.

No more than 4 hours before serving, whip the cream: In a bowl, using an electric mixer fitted with the whisk attachment, whip the cream, sugar and vanilla on medium speed until medium peaks form. Use immediately, or cover with plastic wrap and refrigerate until ready to use, up to 4 hours. Whisk the cream briefly just before using.

To assemble, place the meringues on plate(s) and fill the centre(s) with the curd, dividing it evenly. Top with whipped cream and the mango cubes. If you like, squeeze the passionfruit seeds and pulp over the top of each pavlova, then serve. Serves 6 to 8.

–Find this recipe and more simple desserts in Kim Laidlaw’s Dessert of the Day Cookbook at Williams Sonoma.

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Recipes

Foodie Friday: Williams Sonoma’s Peppermint Bark Pavlova

This layered pavlova makes a stunning Christmas Day dessert.

Ingredients

  • 2 1/2 cups (630g) sugar
  • 2 tbs cornflour
  • 12 egg whites
  • 2 pinches of salt
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • 625g dark chocolate, roughly chopped
  • 2 1/2 cups (625 ml) thick cream (min 35% fat)
  • 1 tin (454g) Peppermint Bark, 1 sheet broken into small pieces, 1 sheet broken into large shards
  • Vanilla ice cream for serving (optional)

Method

Have all the ingredients at room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 120°C. Line 2 baking sheets with baking paper.

In a small bowl, whisk together 1 1/4 cups (315g) of the sugar and 1 tbs of the cornflour until evenly distributed. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat together 6 of the egg whites, 1 pinch of salt and 1/2 tsp of the cream of tartar on low speed until frothy, about 30 seconds. Increase the speed to medium and beat for 30 seconds more. Increase the speed to medium-high and slowly add the sugar mixture. Beat for 1 minute, then add 1/2 tsp of the vanilla. Continue beating until the mixture is glossy and stiff peaks form, 1 to 2 minutes more. Transfer the meringue to a pastry bag fitted with a 2cm round tip.

Starting in the centre of each prepared baking sheet, pipe a 23cm round of meringue, working outward in a spiral fashion. Using a spatula, gently spread the meringue so it is level and flat. Transfer the baking sheets to the oven and bake until the meringues are just slightly browned and dry to the touch, about 1 1/4 hours, switching the sheets between the racks and rotating them 180 degrees halfway through baking.

Transfer the baking paper sheets with the meringues on them to wire racks. When the meringues are cool to the touch, gently remove them from the baking paper and place directly on the racks.

Wash and dry the mixer bowl and whisk. Repeat the process with the remaining sugar, cornflour, egg whites, salt, cream of tartar and vanilla, and bake and cool 2 more rounds of meringue.

Wash and dry the mixer bowl and whisk. Place the chocolate in the mixer bowl.


In a small saucepan over medium-high heat, bring the cream to a simmer. Pour over the chocolate and let stand for 2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. Let cool to room temperature, about 2 hours.

Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the ganache is light and fluffy, 2 to 3 minutes. Transfer the ganache to a clean pastry bag fitted with a 2cm round tip.

To assemble the pavlova, pipe a small dollop of the ganache on a cake stand or platter. Place 1 meringue round on top, pipe a layer of the ganache on the meringue and sprinkle with one-third of the small Peppermint Bark pieces. Repeat the layers, ending with a layer of ganache on top of the fourth meringue round. Top with the large Peppermint Bark shards. Serve the pavlova with vanilla ice cream. Serves 12.

Tip: To make it easier to create even layers of meringue, draw a circle guideline on each sheet of baking paper, then place the paper on a baking sheet. If you don’t have a pastry bag, place large scoops of the meringue in the centre of each circle guideline and use a spatula to carefully spread the meringue to the edges of the circle, forming an even layer. Whip the ganache just before assembling the pavlova; it can quickly become too firm to work with.

Buy Williams Sonoma’s famous Peppermint Bark online.

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Dining Expert Tips Furniture Styling

The Tabletop Project day 5: interior stylist Mr Jason Grant

Jason, you're making us hungry!

Christmas is all about gathering together for a feast with your favourite people. Sydney furniture makers Mark Tuckey asked seven of their favourite creatives to create a Christmas table (Some are glitzy, some are glam, some are just plain dotty) and we’re sharing one with you each day this week.

Jason and his dog, Sophia
Jason and his dog, Sophia

“Christmas for me is a time to relax and unwind, I like to keep things simple and not too Christmassy,” says Jason Grant, who styled the Painted Rail Dining Table.  “My Christmas table setting is like my own decorating style: relaxed, laidback and casual.

“Of course it’s colourful too with a touch of my two favourites — nautical stripes and a little bit of nature. I love incorporating nature into all things that I do and have used blue spruce, a type of pine, as my touch of Christmas as decoration on the table (from Pearson’s Florist). I love that it’s classic Christmas with a twist. I love to customise and to use what I already have. I made these paper placemats from some artist paper and some spare paint and used irregular brush strokes to create the stripes in my favourite shade blue.

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“I love combining timber with strong bright colours I think this is a very Australian style and a Christmas table setting is the perfect time to add a pop. I have used the Hay Kaleido trays from Yellow Bungalow. Beeswax candles Queen B are perfect for the table. I love scented candles but not at the dinner table. Candles always add a little magic. I love to serve my favourite prawns, pavlova (which I love to decorate at the table with summer berries) ginger beer and champagne. Remember to leave room for these and not overcrowd your table . I like a layered but streamlined style table.

Jason, you're making us hungry!
Jason, you’re making us hungry!

“Christmas for me is spent with family and friends, never too far from the beach.”

Check out Jason’s blog | Photography by Cameron Bloom.

THE TABLE TOP PROJECT Jason Grant from www.shayneallen.com on Vimeo.

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Interiors Addict

Kara Rosenlund, Frankie and pavlova at The School’s first birthday

Kara Rosenlund and I (top right)
Kara Rosenlund and I (top right)
Kara Rosenlund and I (top right)

There are many reasons why I enjoyed The School’s first birthday celebrations this afternoon. Firstly, I finally got to meet stylist and photographer Kara Rosenlund (and her lovely husband Timothy O) who I’ve been a big fan of for a long time now. They brought their vintage caravan Frankie and all kinds of gorgeous wares, all the way from Queensland. Was lovely to have a peek inside and peruse her great collection of vintage lovelies for sale. And Kara was every bit as genuine and nice as I imagined. I wish I had the time to have done one of her vignette classes this week.

Continue reading “Kara Rosenlund, Frankie and pavlova at The School’s first birthday”
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Interiors Addict

Kara and her caravan are coming to Sydney

I have always wanted to meet Kara Rosenlund, the stylist and owner of Frankie the caravan, from which she runs her Travelling Wares store. Only problem is, she is in up in Queensland. However, this weekend, she will be in Sydney, at Megan Morton’s The School, on both days! She sets off on Wednesday and is bringing Frankie, with lots of lovely wares for sale, with her! I ‘m so not missing this so I’ll be there on the Sunday. If you see me, say hi!

Rosenlund

There’s all sorts of cool stuff happening at The School this weekend on account of it being its first birthday. From 10am to 4pm on both days, go along for a visit, a free pavlova party and a free kids craft class. Find out more at The School’s website.