Baked Alaska

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Baked Alaska

 

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

 

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Baked Alaska
Prepares: 4 individual servings
 
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve
  • 250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 7g (¼ oz) flaked almonds (1½ tbsp)


  2. Method
  3. Remove the ice cream from the fridge to soften a little, about 10 minutes.

  4. Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.

  5. Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.

  6. Preheat the oven to 230°C (450°F) (gas 8)

  7. Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.

  8. Tip
  9. The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

Updated: November 15, 2018

Coffee Meringues

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Coffee Meringues

 

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

 

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Coffee Meringues
Prepares: 10 meringues
 
  • Preparation time: 15 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringues
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • 2 tsp coffee essence

  • For the filling
  • 300ml (10 fl oz) double/whipping or heavy cream (1¼ cups)

  • For the decoration
  • 1 level tsp cocoa powder

  • You will also need a large piping bag fitted with a medium sized nozzle.


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

  5. Whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a spoonful at a time, whisking well between each addition. Sprinkle over the coffee essence and whisk again until blended in. The meringue should form stiff peaks and be glossy.

  6. Line two baking sheets with baking paper. Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.

  7. Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper. Bake in the centre of the oven for 1 hour 15 minutes until the meringues are dry. Allow to cool, then remove from the paper.

  8. For the filling
  9. Whip the cream until it forms soft peaks and use it to sandwich the meringues together in pairs.

  10. To serve
  11. Dust a coating of cocoa powder over the meringues using a small sieve.

  12. Tip
  13. If you like your meringues really crisp and have the time, leave them to cool in the oven with the door slightly ajar.

Updated: September 22, 2018

Lemon Meringue Nests with Raspberries

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Lemon Meringue Nests with Raspberries

 

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

 

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Lemon Meringue Nests with Raspberries
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g (2½ oz) caster/white sugar (⅓ cup)
  • 70g (2½ oz) icing/powdered sugar (½ cup + 1 tbsp), sifted

  • For the raspberries
  • 115g (4 oz) fresh raspberries (½ cup)
  • 340g (12 oz) frozen raspberries (1½ cups)
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)

  • For the filling
  • 200g (7 oz) fromage frais (⅞ cup)
  • 40g (1½ oz) icing/powdered sugar (⅓ cup), sifted
  • 1 tsp vanilla extract

  • You will also need a medium sized baking sheet.


  2. Method
  3. First measure out the frozen berries and leave to thaw.

  4. For the meringue
  5. Heat the oven to 140°C (235°F) (gas 1).

  6. Zest the lemon and and then squeeze out the juice into a small bowl.

  7. Now put the egg whites and lemon zest into a large bowl and whisk until firm peaks form.

  8. Gradually add the caster/white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  9. Sprinkle over 2 teaspoons of the lemon juice and reserve the rest for the raspberries. Whisk briefly to mix.

  10. Now carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  11. Line the baking sheet with parchment paper dabbing a bit of the meringue from the whisk onto each corner first to keep the paper in place.

  12. Now spoon four rough circles of the meringue onto the parchment paper. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each meringue. Bake on the lowest shelf of the oven for 1 hour 15 minutes.

  13. Remove and place the baking sheet on a wire rack to cool. If you like a crispier meringue and you have time, then leave in the oven to cool.

  14. For the raspberries
  15. Gently wash the fresh raspberries and put to one side for decoration.

  16. Now add the thawed berries to a blender with the sugar and 2 tablespoons of reserved lemon juice. Add 60ml (2 fl oz) (¼ cup) water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  17. Measure 180ml (6 fl oz) (¾ cup) of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.

  18. Bring the remaining purée to the boil then simmer for 1 minute. Remove from the heat and leave to cool.

  19. For the filling
  20. Place the fromage frais into a bowl with the icing/powdered sugar and vanilla extract and beat together until combined. Chill until needed.

  21. To assemble
  22. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Then decorate with the fresh raspberries and pour the raspberry sauce over top.

  23. Serve immediately.

Updated: August 17, 2018

Individual Banoffee Pavlovas

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Individual Banoffee Pavlovas

 

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

 

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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

  • You will also need a small disposable piping bag.


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

  4. To make the meringue, whisk the egg whites until 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.

  5. Using the meringue from the whisk, dab a little in each corner of a large baking tray/sheet. Now line it with baking parchment. (The meringue will keep the lining in place).

  6. Then spoon four separate large spoonfuls of meringue onto the paper and flatten to make circles about 2.5cm (1 inch) thick.

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

  8. 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.

  9. Next, whip the cream until it is thick, then gently spread over the meringues.

  10. 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 and spoon over the cream layer.

  11. 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.

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

Updated: August 1, 2018

Tipsy Eton Mess

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Tipsy Eton Mess

 

Tipsy Eton Mess – a grown-up version of Eton Mess!

.

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Tipsy 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 (about 3 cups)
  • 1 tbsp caster/white sugar
  • 1 tbsp Grand Marnier
  • 4 small meringue shells*
  • 284ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)

  • *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


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

  5. 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.

  6. Now line a baking tray/sheet with baking parchment. Dabbing a little meringue on each corner of the baking tray/sheet first will keep the lining in place.

  7. Spoon 6 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes, until the meringues 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.

  8. For the Tipsy Eton Mess
  9. Wash, pat dry and hull the strawberries. Halve or quarter them so they are all of a similar size. Place them in a large bowl, sprinkle over the sugar and drizzle with the Grand Marnier. Then mix gently and leave for 30 minutes at room temperature.

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

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

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

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

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

  15. Serve immediately.

Updated: July 31, 2018

Strawberry Pavlova

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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.

 

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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/white sugar (¾ cup + 2 tbsp)
  • 1 tbsp cornflour/cornstarch
  • 1 tbsp vanilla extract
  • 2 tsp white wine vinegar
  • 450g (1 lb) strawberries (about 3 cups)
  • 3 tbsp framboise (raspberry liqueur)
  • 284ml (9 fl oz) carton double/whipping or heavy cream (1⅛ cups)
  • 180ml crème fraîche (⅞ cup)


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

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

  5. 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!)

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

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

  8. 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.

  9. Meanwhile, wash the strawberries, gently pat dry and hull. Halve any if they 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.

  10. Once the meringue has cooled, whip the cream until soft peaks form. Now, beat the crème fraîche, which will loosen its stiff consistency, and then gently fold into the cream.

  11. Carefully peel the baking parchment from the meringue and place it on a serving plate. Add three quarters of the strawberries to the cream mixture and, just using a few strokes, gently fold through. Spoon into the centre of the pavlova. Now decorate the top with the reserved strawberries and drizzle over any strawberry juice.

  12. Serve immediately.

Updated: July 31, 2018

Lemon Angel Pie with Strawberries

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Lemon Angel Pie with Strawberries

 

This is a lovely light dessert and another way to enjoy strawberries now they are at the height of their season.

The base is a soft meringue nest which is filled with a lemon cream custard, topped with whipped cream and decorated with delicious strawberries.

 

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Lemon Angel Pie with Strawberries
Prepares: 6–8 servings
 
  • Preparation time: 25 minutes
  • Chilling time: 2 hours
  • Cooking time: 1 hour 25 minutes

  • Ingredients
  • For the meringue
  • 4 eggs, large (U.K.)/extra large (N.A.), whites only (reserve the yolks for the filling)
  • ¼ tsp cream of tartar
  • 225g (8 oz) caster/white sugar (1 cup + 2 tbsp)

  • For the filling
  • 4 egg yolks
  • 100g (3½ oz) granulated/white sugar (½ cup)
  • 1 lemon
  • 225ml (8 fl oz) whipping/double cream or heavy cream (1 cup)

  • For the topping
  • 120ml (4 fl oz) whipping/double cream or heavy cream (½ cup)
  • 2 tbsp icing/powdered sugar
  • 280g (10 oz) strawberries, washed and hulled (1 punnet or about 2 cups)

  • You will also need a 23cm (9 inch) round glass dish.


  2. Method
  3. For the meringue
  4. Preheat the oven to 130°C(250°F) (gas ½)

  5. Whip the egg whites until stiff. Sprinkle over the cream of tartar then gradually add the sugar a spoonful at a time, whisking well between each addition, until the meringue is smooth and glossy.

  6. Very lightly grease the glass dish then spoon in the meringue making a nest about 2.5cm (1 inch) deep with a rim about 5cm (2 inches) deep.

  7. Bake for 1 hour 15 minutes and then leave to cool.

  8. For the filling
  9. Zest half the lemon and squeeze the juice from the whole lemon and set to one side.

  10. Beat the egg yolks and sugar together in a glass bowl sitting over a pan of just simmering water. (Make sure the bowl doesn’t touch the water.) Stir in the lemon juice and zest. Continue to cook for about 10 minutes or until the sauce has thickened, stirring frequently. Remove the bowl from the pan and leave to cool.

  11. Now, whip the cream until soft peaks just start to form (you don’t want it to become stiff). Then fold into the cooled lemon sauce until incorporated. Pour into the meringue nest, level the top, and chill for 2 hours.

  12. For the topping
  13. Whip the cream and sugar together until stiff and spread over the lemon filling.

  14. Decorate with the strawberries. If they are small, leave them whole but if they are large, slice them.

Updated: July 25, 2018

Individual Chocolate and Raspberry Pavlovas

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Individual Chocolate and Raspberry Pavlovas

 

These individual pavlovas are a mix of vanilla and chocolate meringue which is then covered in whipped cream, topped with fresh raspberries and dusted with cocoa.

 

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Individual Chocolate and Raspberry Pavlovas
Prepares: 4 pavlovas
 
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • ½ tsp vanilla extract
  • 7g (¼ oz) cocoa powder (1 tbsp)
  • 150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
  • 14g (½ oz) icing/powdered sugar (1½ tbsp)
  • 115g (4 oz) raspberries (1 cup)

  • You will also need a large baking sheet/tray lined with baking parchment.


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

  4. Whisk the egg whites until firm peaks form. Then gradually add the sugar, one spoonful at a time, whisking well after each addition until stiff. Add the vanilla and continue whisking until the mixture is thick and glossy.

  5. Using a metal spoon, spoon a third of the meringue into another bowl and sift over 2 teaspoons of the cocoa powder. Gently fold the cocoa into the meringue.

  6. Spoon the cocoa meringue over the white meringue and then, using the metal spoon, fold together once to create a rippled effect.

  7. Now put a little dab of meringue on the four corners of the baking sheet/tray and top with the baking parchment. (This will help the lining stay in place.) Spoon the meringue into four mounds on the baking parchment and bake for 1 hour and fifteen minutes, until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

  8. Whisk the cream and icing sugar together until soft peaks form and spoon over the meringues. Top with the raspberries and then dust with the reserved cocoa powder using a small sieve.

Updated: July 23, 2018

Banana and Maple Syrup Sundaes

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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.

 

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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.


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

  5. 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.

  6. 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.

  7. 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.

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

  10. Crush the meringues.

  11. Whip the cream until stiff.

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

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

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

  15. Serve immediately.

Updated: June 22, 2018

Lemon Meringue Pie

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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.

 

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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


  2. Method
  3. For the pastry
  4. 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.

  5. 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.

  6. 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.

  7. 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.

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

  9. 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.

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

  11. For the filling
  12. 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.

  13. 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.

  14. For the meringue
  15. 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.

  16. To finish
  17. 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.

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

  19. 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

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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.

 

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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


  2. Method
  3. For the meringues
  4. 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.


  5. For the poaching liquid
  6. 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.


  7. For the islands
  8. 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. 


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


  11. 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.

  12. To serve
  13. 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

Meringue Layers with Red Plums

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Meringue Layers with Red Plums

 

For meringue lovers – this is another recipe that is delicious at the end of summer. Juicy red plums lie on freshly whipped cream, sandwiched between meringue, topped with chopped nuts.

 

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Meringue Layers with Red Plums
Prepares: 6 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 1 hour 5 minutes, plus cooling time for meringues
  • Chilling time: 2 hours

  • Ingredients
  • For the meringue layers
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • ½ tsp lemon juice
  • 2 tbsp chopped hazelnuts or walnuts

  • For the filling
  • 8 large red plums
  • 2 tbsp caster/white sugar
  • 284ml carton double cream/whipping or heavy cream (1¼ cups)


  2. Method
  3. For the plums
  4. Preheat the oven to 180°C (350°F) (gas 4)

  5. Wash the plums and cut in half following the natural line. Twist the halves in opposite directions to separate. Remove the stones.

  6. Arrange in a single layer in a baking dish, cut sides up. Sprinkle with the sugar and add 2 tablespoons of cold water.

  7. Bake in the oven for 25 minutes. Remove and leave to cool.

  8. For the meringue layers
  9. While the plums are cooking, the nuts can be roasted. An easy way to do this is by tipping the nuts into a small non-stick frying pan/skillet placed over a medium-low heat. Cook until they just start to smell ‘nutty’, stirring occasionally. This only takes a few minutes.

  10. Remove from the heat and leave to cool.

  11. Once the plums have cooked, lower the oven temperature to 150°C (300°F) (gas 2)

  12. Prepare the meringue while the oven is cooling down to the right temperature.

  13. Draw a 20cm (8 inch) circle with a pencil on two sheets of baking parchment. (Using a 20cm (8 inch) up-turned plate makes this easy.). Turn the sheets over and lay on two baking sheets/trays.

  14. Whisk the egg whites to a stiff peak and then add the sugar a tablespoon at a time, whisking well between each addition. Finally, whisk in the lemon juice.

  15. Add a dab of meringue on the four corners of the baking sheets/trays, pressing the baking parchment down to keep in place. Then divide the the meringue evenly between the paper lined sheets/trays, spooning it into the centre of each circle. Using the back of the spoon, level the top of the meringue on one of the sheets/trays. Keep the top of the meringue rough on the other sheet/tray and then sprinkle the nuts over the meringue on this one.

  16. Bake in the oven for 45 minutes. Turn out the oven but leave the meringues inside until the oven has become cold.

  17. Lift the meringue layers from the paper and slide the base one onto a serving plate.

  18. For the filling
  19. Whisk the cream until stiff and then spread over the base meringue layer.

  20. Pour off any juice from the plums and reserve. Top the cream with the plum halves with the cut sides facing downwards. Sprinkle over 1 tablespoon of reserved plum juice being careful not to allow it to get too close to the edge or it will run down the outside of the bottom meringue layer.

  21. Cover with the top meringue layer and chill in the fridge for at least two hours.

  22. To serve
  23. When slicing the meringue into portions use a long bladed knife that has been dipped in a jug of hot water. Shake off any droplets of water before cutting and wipe the blade clean between each cut.