Quick Raspberry Ripple Ice Cream

Quick Raspberry Ripple Ice Cream

 

This makes a lovely refreshing dessert and is very quick to prepare. A thick raspberry sauce, made from frozen raspberries, is carefully swirled through a creamy vanilla ice cream.

 

Quick Raspberry Ripple Ice Cream
Prepares: 8 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 20 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 2 litre container vanilla ice cream
  • 285g (10 oz) frozen raspberries (1¼ cups)
  • 28g (1 oz) caster sugar/white sugar (2 tbsp)
  • ½ lemon

  • You will also need dessert glass dishes

  • Equipment
  • 8 dessert glass dishes


  1. Method
  2. Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.

  3. Bring the juice to the boil over a medium heat and then reduce to a gentle simmer and cook for 10 minutes until the sauce has thickened and becomes syrupy.

  4. Now pass the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick purée. Leave to become cold, about 20 minutes.

  5. While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up a little.

  6. To assemble: scoop the ice cream into a large bowl and break up with a spoon (keep the container). Pour half the purée over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!) Now sprinkle over the remaining raspberry purée and this should just run through any gaps.

  7. Using a large spoon, scoop the ice cream back into the 2 litre container and then return to the freezer. It will take about 3 hours to refreeze.

Updated: June 22, 2018

Banana and Maple Syrup Sundaes

Banana and Maple Syrup Sundaes

 

For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.

 

Banana and Maple Syrup Sundaes
Prepares: 4 servings
 
  • Preparation time: 15 minutes, or 25 minutes if making the meringues
  • Cooking time, if making meringues: 1hr 15mins

  • Ingredients
  • For the sundaes
  • 2 bananas
  • 2 tbsp maple syrup
  • 3 small meringue nests, roughly crushed*
  • 8 small scoops vanilla ice cream
  • 150m (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
  • 1 tbsp grated plain/dark chocolate
  • 4 glacé cherries
  • 4 fan wafers (U.K. only). I have been unable to locate anything similar in Canada

  • *This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.

  • For the meringues
  • 1 egg, large (U.K.)/extra large (N.A.), white only
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)

  • You will also need 4 sundae glasses.


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas 1)

  4. Whisk the egg white in a grease-free bowl until stiff. Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.

  6. Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven for a further hour with the oven off, which will ensure the meringues are crisp all the way through.

  7. For the sundaes
  8. Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.

  9. Crush the meringues.

  10. Whip the cream until stiff.

  11. Divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.

  12. Top each sundae with a spoonful of the whipped cream.

  13. Now sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.

  14. Serve immediately.

Updated: June 22, 2018

Strawberry Crisp

Strawberry Crisp

 

Sliced strawberries are tossed in sugar and covered with buttery oats and brown sugar … then baked until the top is crisp. Serve it warm with lashings of cream or a scoop or two of ice cream.

 

Strawberry Crisp
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the strawberries
  • 1 quart container, 675g (1½ lb) strawberries, thickly sliced (4 cups)
  • 2 tbsp caster/white sugar

  • For the topping
  • 115g (4 oz) wholemeal/wholewheat flour (¾ cup + 1 tbsp)
  • 85g (3 oz) porridge oats/rolled oats (1 cup)
  • 85g (3 oz) light brown sugar (⅓ cup)
  • ¼ tsp bicarbonate of soda/baking soda
  • 115g (4 oz) butter, chilled and cut into small cubes (½ cup, or 1 stick)

  • You will also need a 2 pint ovenproof dish measuring 23 x 15 cm (9 x 6 inches)


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)
  3. For the strawberries
  4. Place the sliced strawberries in a bowl and toss with the sugar to coat. Leave on one side while preparing the topping.

  5. For the topping
  6. In a large bowl combine the flour, oats, brown sugar, and bicarbonate of soda/baking soda. Rub in the butter until a crumbly mixture is reached.

  7. For baking
  8. Tip the strawberries into the ovenproof dish, spreading out evenly, and spooning over the juice.

  9. Cover with the crumbly mixture.

  10. Bake in the oven for 30 minutes, until the top is crisp and the strawberry juices are bubbling.

  11. Serve warm with cream or ice cream.

  12. Tip: This recipe also works well with frozen strawberries.

Updated: June 10, 2018

Strawberry Pavlova

Strawberry Pavlova

 

This gorgeous dessert was allegedly first made in Australia in 1935 for the Russian dancer Anna Pavlova. This version has a twist by adding framboise to the strawberries and introducing crème fraîche to the whipped cream to reduce the richness of the cream.

 

Strawberry Pavlova
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster sugar/white sugar (¾ cup + 2 tbsp)
  • 1 tbsp cornflour/cornstarch
  • 1 tbsp vanilla extract
  • 2 tsp white wine vinegar
  • 450g (1 lb) strawberries (1 quart or large punnet)
  • 3 tbsp framboise (raspberry liqueur)
  • 284ml carton double cream/whipping or heavy cream (1¼ cups)
  • 180g (6 fl oz) crème fraîche (¾ cup)


  1. Method
  2. Draw a 20cm (8 inch) circle on a piece of baking parchment. Turn it over and lay on a baking sheet.

  3. Preheat the oven to 130°C (250°F) (gas ½).

  4. Add the egg whites to a grease-free bowl and whisk until stiff peaks form.(You should be able to turn the bowl upside down without the egg whites falling out!)

  5. Then add the sugar one spoonful at a time, whisking well between each addition, until the meringue is stiff and glossy.

  6. Now sprinkle over the cornflour/cornstarch, vanilla extract, and vinegar. Whisk briefly, just enough to combine everything. The meringue will soften a little.

  7. Put a dab of meringue in the four corners of the baking sheet and press the baking parchment down. This will prevent it from slipping. Now, using a metal spoon, spoon the meringue evenly within the marked circle. Then, using a palette knife make a slight dip in the centre of the meringue which will hold the strawberries. Bake for 1 hour 15 minutes. The meringue should be firm at the edges and slightly soft in the centre. Leave to cool.

  8. Meanwhile wash the strawberries, gently pat dry and hull. Halve any that are large so they are all fairly equal in size. Place them in a large bowl and add the framboise. Gently toss together until the strawberries are coated and then leave to marinate.

  9. Once the meringue has cooled, whip the cream until soft peaks form. Now add the crème fraîche and fold in until the consistency is thick.

  10. Using a palette knife, remove the meringue from the baking parchment and place on a serving plate. Add three quarters of the strawberries to the cream and crème fraîche mixture, and gently fold together. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.

  11. Serve immediately.

 

Apple Snow

Apple Snow

 

This Apple Snow dish is based on the traditional version but it does not use raw eggs. The apples are topped with Greek yogurt and sprinkled with roasted oatmeal.

 

Apple Snow
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Standing time: 45 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 4 apples suitable for cooking
  • 250g Greek yogurt (1 cup)
  • 1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal

  • You will also need 4 short glass tumblers


  1. Method
  2. Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for about 15minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.

  3. Divide the apple between the glasses and smooth the tops.

  4. Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.

  5. Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.

  6. Just before serving, sprinkle the oatmeal over the yogurt.

Updated: June 8, 2018

Eton Mess

Eton Mess

 

Eton Mess – a mix of strawberry halves, soft whipped cream and crushed meringue.

 

Eton Mess
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Standing times: 30 minutes

  • If also making the meringue shells:
  • Extra time needed for preparation: 10 minutes

  • Cooking time: for the meringue shells: 1 hour 15 minutes, plus 2 hours cooling in the oven

  • Ingredients
  • 450g (1 lb) strawberries (a quart or large punnet)
  • 1 tbsp caster/white sugar
  • 1 tbsp Grand Marnier (optional)
  • 6 small meringue shells*
  • 284ml carton double cream/whipping or heavy cream

  • *This dish is a great way to use up any left over meringue shells. However, if making them especially for this dish, follow the recipe below and prepare them first.

  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (1 cup + 1 tbsp)

  • You will need 4 glass dessert dishes


  1. Method
  2. For the meringues
  3. Preheat oven to cool, 140°C (275°F) (gas 1)

  4. Whisk the egg whites until stiff. Gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.

  5. Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet to keep the lining in place.

  6. Spoon 6 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour to 1 hour 15 minutes, until the meringue shells lift easily from the paper. Turn off the oven but leave the meringue shells inside for a further 2 hours to dry out completely. You will only need four of them for this recipe.

  7. For the Eton Mess
  8. Wash, hull, and halve or quarter the strawberries so they are all of a similar size. Place in a large bowl and sprinkle over the sugar. Drizzle with the Grand Marnier, if using. Then mix gently and leave for 30 minutes at room temperature.

  9. Now in a separate bowl, break the meringue shells into bite-sized pieces.

  10. Next whip the cream in a large bowl until it just forms soft peaks. It should still fall from a spoon.

  11. Put 20 strawberry halves and about a quarter of the broken meringue pieces to one side for decoration.

  12. Then gently fold the rest of the meringue into the cream and, just using a few strokes, fold the strawberries and their juice into the cream.

  13. Divide between the glass dishes and top each dish with an equal quantity of the reserved strawberry halves and meringue.

  14. Serve immediately.

Updated: June 8, 2018

Coffee Crème Brûlée

Coffee Crème Brûlée

 

Coffee crème brûlée – a lovely creamy coffee custard topped with caramelized sugar. This recipe gives two methods of creating the caramelized topping, with or without using a chef’s blowtorch.

 

Coffee Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 30–45 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/white sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single cream/half and half cream (1¼ cups)

  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 
3 tsp instant coffee granules or coffee essence

  • For the topping
  • 4 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster/white sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 x 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) (gas 3).

  4. Lightly grease the ramekins with butter and set to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee essence. Leave to cool a little.

  7. While the cream is cooling, put the egg yolks and sugar into a large bowl and whisk together.

  8. Then gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture. Strain the custard into a jug and then divide between the six ramekins.

  9. Carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekins out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  14. Caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of parchment paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  19. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  20. Put the ramekins on a baking tray as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: May 31, 2018

Classic Crème Brûlée

Classic Crème Brûlée

 

These crème brûlées are so creamy they make just the perfect dessert. Egg yolks, sugar and cream flavoured with vanilla make the creamy custard, and it’s topped with brittle caramel.

I have shared two methods for creating the caramelized topping, one using a chef’s blowtorch and the other using the grill/broiler.

 

Classic Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 25–40 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/white sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single cream/half and half cream (1¼ cups)
  • 
300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)

  • For the topping

  • 4 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster/white sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 × 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) gas 3.

  4. Lightly grease ramekins with butter and put to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or small roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (the paper prevents the ramekins slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and cool a little.

  7. While the cream is cooling, put the egg yolks, sugar, and vanilla extract into a large bowl and whisk to combine.

  8. Then gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture. Strain the custard into a jug and then divide between the six ramekins.

  9. Carefully pour enough of the boiling water into the ovenproof dish or roasting tin/pan to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekin dishes out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin. The sugar needs to cover the custard completely.

  14. Caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour, it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. The caramel will harden on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  19. Preheat the grill/broiler to high.

  20. Put the ramekins on a baking tray as close to the grill as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: May 31, 2018

Banana and Honey Brûlée

Banana and Honey Brûlée

 

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

 

Banana and Honey Brûlée
Prepares: 4 servings
 
  • Preparation time: 10–25 minutes
  • Cooking time: 1 minute
  • Refrigeration time: 2 hours

  • Ingredients
  • 2 small bananas, mashed
  • 2 tbsp runny honey
  • 500g carton Greek yogurt

  • For the topping
  • 2 tbsp hazelnuts or almonds, finely chopped
  • 3 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 75g (2½ oz) caster/white sugar (⅓ cup), if not using a chef’s blowtorch

  • You will also need 4 × 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. Divide the mashed bananas between the four ramekins and then drizzle over the honey to completely cover the bananas.

  3. Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.

  4. Now sprinkle over the nuts.

  5. For the topping, using a chef’s blowtorch
  6. Sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt in each ramekin. The sugar needs to cover the yogurt completely.

  7. Caramelize the sugar under a direct flame.

  8. Leave to cool and then refrigerate for two hours before serving.

  9. For the topping, without using a chef’s blowtorch
  10. First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour, it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  11. Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  12. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.

  13. Put the ramekins on a baking tray as close to the grill as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  14. Leave to cool and then refrigerate for two hours before serving.

Updated: May 31, 2018

Lemon Meringue Pie

Lemon Meringue Pie

 

This lemon meringue pie is a true family favourite and was one of the first pies I ever baked. The filling is very easy to make from scratch. It gives a mixture that is both creamy and full of zingy lemon flavour to complement the sweetness of the meringue on top.

 

Lemon Meringue Pie
Prepares: 4–6 servings
 
  • Preparation time: About 45 minutes
  • Standing time: 30 minutes
  • Cooking time: About 1 hour 10 minutes

  • Ingredients
  • For the shortcrust pastry
  • 170g (6 oz) plain flour/cake and pastry flour (1 cup + 3 tbsp)
  • pinch of salt
  • 40g (1½ oz) butter, cut into cubes (3 tbsp, or ⅜ stick)
  • 40g (1½ oz) lard, cut into cubes (3 tbsp)
  • about 2 tbsp cold water

  • For the filling
  • 3 tbsp cornflour/cornstarch
  • 150ml (5 fl oz) water (⅔ cup)
  • 2 lemons, zest and juice
  • 115g (4 oz) granulated/white sugar (½ cup + 2 tbsp)
  • 2 egg yolks (reserve the whites for the meringue)

  • For the meringue
  • 2 egg whites
  • 115g (4 oz) caster sugar/white sugar (½ cup + 2 tbsp)

  • You will also need an 18cm (7 inch) round deep pie plate with rim


  1. Method
  2. For the pastry
  3. Sift the flour and salt into a bowl. Rub the fat into the flour until the mixture resembles fresh breadcrumbs. This can be done by hand or in a food processor.

  4. Sprinkle the water evenly over the surface (if it is not evenly sprinkled it can cause blistering when the pastry is cooked). Start bringing the dough together using a pallet knife and, once it starts clumping, finish off by hand, until the dough is smooth and leaves the bowl clean. Pop in a plastic food bag and refrigerate to rest for 30 minutes.

  5. Preheat the oven to 190°C (375°F) (gas 5) and place a baking tray/sheet in the oven to warm up at the same time.

  6. Roll out the pastry onto a floured surface to a thickness of 6mm (¼ inch) and 2.5cm (1 inch) larger than the pie plate. Now cut a 1.25cm (½ inch) strip from around the edge of the pastry. Dampen the rim of the pie plate with water and then use the strip to cover the rim, pressing it down. Next dampen the strip of pastry. Then line the pie plate with the remaining pastry, gently pressing it down into the pie plate and around the rim to make sure no air is trapped but being careful not to stretch the pastry. Remove any excess pastry from around the edge of the rim and prick the base of the pastry with a fork.

  7. Place the pie plate on the baking tray/sheet in the oven and bake blind for 15 minutes.

  8. Then carefully remove the paper and baking beans, and return the pastry to the oven for a further 5–10 minutes until it is cooked through. Remove from the oven and set aside.

  9. Reduce the oven temperature to 150°C (300°F) (gas 2).

  10. For the filling
  11. While the pastry is cooking, the filling can be prepared. Mix the cornflour with the water in a saucepan. Then stir in the zest and juice of the lemons. Bring slowly to the boil, stirring, until the mixture thickens.

  12. Now reduce the temperature to medium and add the sugar, stirring until it has dissolved. Remove from the heat, cool the mixture for a couple of minutes, then beat in the egg yolks. Set aside.

  13. For the meringue
  14. Whisk the egg whites until stiff. Then gradually add the sugar, a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  15. To finish
  16. The pastry case can either be left in the pie plate or carefully removed. Place the pie plate or the pastry case only on the warmed baking tray. Now pour the lemon filling into the pastry case and then pile the meringue on top, making sure it completely covers the filling. Finally pull the meringue up into peaks using the tip of a knife.

  17. Bake in the oven for 45 minutes. The meringue will be crisp and lightly browned on the outside but still soft on the inside.

  18. It can be served warm or cold. If it is to be served warm, let it rest for 20 minutes after taking it out of the oven before slicing into portions.

Updated: May 2, 2018

Floating Islands Dusted with Cocoa

Floating Islands Dusted with Cocoa

 

Floating Islands make a  lovely light dessert where poached meringues float on a creamy crème anglaise and are dusted with cocoa powder.

 

Floating Islands Dusted with Cocoa
Prepares: 4 servings
 
  • Preparation time: 35 minutes

  • Ingredients
  • For the crème anglaise
  • 200ml (7 fl oz) milk (⅞ cup)
  • 200ml (7 fl oz) double cream/whipping or heavy cream (⅞ cup)
  • ½ tsp vanilla bean paste or vanilla extract
  • 
4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserving 3 egg whites for the meringue)
  • 55g (2 oz) caster/white sugar (¼ cup)


  • For the meringues
  • 3 egg whites (reserved from the crème anglaise)
  • 85g (3 oz) caster/white sugar (½ cup less 1 tbsp)


  • To serve
  • cocoa powder for dusting or grated plain/dark chocolate

  • You will also need a large sauté pan or large deep sided frying pan/skillet with lid


  1. Method
  2. For the meringues
  3. In a large grease-free bowl, using an electric hand whisk on high speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Then gradually whisk in the sugar, one tablespoon at a time, until the meringue is thick and glossy. Put to one side while preparing the poaching liquid.


  4. For the poaching liquid
  5. This will become the crème anglaise. Pour the milk and cream into the pan and stir in the vanilla bean paste or vanilla extract. Bring to a simmer over a low heat.


  6. For the islands
  7. Fill a tumbler or jug with water. Now, using two tablespoons, shape eggs from the meringue. Dip the spoons in the water between making each egg as this will help in shaping them and keeping them smooth. Place the meringue eggs in the poaching liquid as you go. There should be enough meringue to make 8 eggs. Cover the pan and, over a very low heat, poach the meringue eggs for 4–5 minutes, flipping them over halfway through. Make sure the poaching liquid doesn’t boil or the meringues will puff up and then collapse. Using a slotted spoon or skimmer, carefully transfer them to a wire rack covered with paper towel to drain. 


  8. For the crème anglaise
  9. Strain the poaching liquid through a sieve into a jug. 


  10. Next, in a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes. Pour over the poaching liquid, whisking continuously. Then pour the mixture into a clean pan and cook over a low heat for 3–4 minutes, stirring continuously, until the mixture is smooth and begins to thicken. When it has become thick enough to coat the back of a spoon, remove from the heat.

  11. To serve
  12. Divide the crème anglaise between four shallow individual serving bowls and then float two meringue eggs on top of each one. The eggs can then be decorated with a dusting of cocoa powder. or a little grated chocolate.

Updated: April 4, 2018

Individual Banoffee Pavlovas

Individual Banoffee Pavlovas

 

These scrumptious pavlovas have a base of meringue topped with cream, toffee sauce and sliced bananas, then decorated with chocolate swirls.

 

Individual Banoffee Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 30 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 tsp cornflour/cornstarch
  • ½ tsp white wine vinegar

  • For the cream topping
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)

  • For the banoffee topping
  • 90ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
  • 2 bananas

  • For the chocolate swirls
  • 55g (2 oz) plain/dark chocolate

  • Equipment
  • small disposable piping bag


  1. Method
  2. Preheat the oven to 140°C (275°F) (gas 1)

  3. To make the meringue, whisk the egg whites until they are stiff. Then gradually add the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.

  4. Place a piece of baking parchment on a large baking sheet and secure by dabbing a little of the meringue mixture in the corners. Use the meringue from the edge of the whisk to do this (a Mary Berry tip).

  5. Spoon four separate large spoonfuls onto the paper and flatten to make circles about 2.5cm (1 inch) thick.

  6. Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.

  7. Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.

  8. Whip the cream until it is thick, then gently spread over the meringues.

  9. Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel. Spoon over the cream layer.

  10. Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.

  11. They can be chilled for up to one hour. Any longer and the bananas will start to discolour.

Updated: November 18, 2017