Pavlova filled with cream and fresh fruits

Preparation Time: 15-20 minutes
Makes one medium sized pavlova shell serves 4 approx
Cooking Time: 40 - 50 minutes on low heat 110 degrees celcius

6 egg whites
3/4 cup caster sugar
1 cup triple or double cream
shake of white vinegar
fresh strawberries, blueberries, kiwi fruit or what is fresh in season to dress over the pavlova

Preheat the oven for 110 degrees celcius and line a baking tray with baking paper.

Beat the egg whites at room temp (or if not place a bowl of hot water underneath to warm them up while beating) until soft peaks form.  This can take anywhere from 5 minutes to 12 minutes.  Start to add the sugar and test the sweetness to your liking.  Sometimes 1/2 a cup of sugar is enough.

Shake a little white vinegar into the mix at the end which will gloss up the mix and beat through quickly for around 1 minute, stop beating and pour the glossy blob onto the baking paper.

Form into a tall tower and hollow the centre.  Place in fan forced oven for around 40-45 minutes. Check this after 30 minutes as it may need a little longer.

When the meringue is dark and looks ready turn off the heat and let sit in oven for a little while longer (say 10 minutes).  Then remove place on large plate.

Add your cream and fresh fruits and enjoy!!

 

Mango Tiramisu

Preparation Time: 20 minutes
Serves 4 approx

One loaf pan lined with foil

250g mascapone cheese
300ml thickened cream
3 tablespoons of icing sugar
1 egg yolk
1/2 vanilla bean (seeds scraped out)
sponge finger biscuits (amount depends on which way they are placed)
juice of 3 oranges
optional to add a splash of grand Marnier into the orange juice. This one pictured has no alcohol in it.
2 large mangoes, flesh sliced 1 cm thick

to make raspberry sauce:
Juice of one small lemon
100g raspberries fresh
40g caster sugar

In a large bowl place mascarpone cream, icing sugar, egg yolk and vanilla seeds.  Beat on high until thick and combined.

Place orange juice in another bowl and roll a sponge biscuit in the juice one by one making a layer on the bottom of the foil lined loaf pan. Spread some mascarpone mixture over the biscuit layer and top with some mango pieces.  Repeat this step again and cover and place in fridge for approx 2 hours at least.
Keep some remaining mango to serve on top.

To make the raspberry sauce in a saucepan place the sugar and 2 tablespoons of water and heat to dissolve sugar.  Cool a little then add raspberries and lemon juice.  Mix in a blender until smooth and pass this through a sieve.  Chill until ready to serve.

Carefully remove the cake from the tin on the foil and decorate with some mango then slice and serve with berry sauce.