Pavlova

Overview

Simply titled “pavlova”, this quality publication is the first of its kind – a baking book solely dedicated to the world famous and iconic Australasian recipe. Following on from Scones, Pavlova is the second book in the baking series from New Zealand chef and food writer Genevieve Knights.  

The reader is educated about the history of pavlova, provided with numerous tips and tricks to achieve the best results, followed by 50 ...

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Overview

Simply titled “pavlova”, this quality publication is the first of its kind – a baking book solely dedicated to the world famous and iconic Australasian recipe. Following on from Scones, Pavlova is the second book in the baking series from New Zealand chef and food writer Genevieve Knights.  

The reader is educated about the history of pavlova, provided with numerous tips and tricks to achieve the best results, followed by 50 mouth-watering recipes. Each has its own introduction, recipe page and full colour photograph. 

The recipes are divided into four main sections – cakes, miniatures, rolls and an innovative section where the author comes up with some very unique twists.

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Product Details

  • ISBN-13: 9781907016486
  • Publisher: Accent Press Limited
  • Publication date: 10/28/2011
  • Pages: 128
  • Product dimensions: 7.30 (w) x 7.80 (h) x 0.50 (d)

Read an Excerpt

Recipe for Tiramilova

Serves 10

Ingredients

Two classic dishes – tiramisu and pavlova – are combined to create this very yummy layer cake.

Ironically, both desserts are named after women, tiramisu apparently being the maiden name

 

of a confectioner’s apprentice in the restaurant where the recipe is said to have originated.
I made it once as a bit of a joke for friends, but it turned out so damn well that it has put in a
number of appearances at my dinner parties!

6 egg whites

360g caster sugar

3 teaspoons white vinegar

1 tablespoon cocoa

250g mascarpone

5 tablespoons Kahlua

400mls cream

100g chocolate chips

 

Instructions

Preheat the oven to 150°C fan-bake setting. Draw 3 x 20cm in diameter circles with a ballpoint pen onto 3 sheets of non-stick baking paper. In a large clean bowl, whip the egg whites until they form peaks. While continuing to whip, gradually rain in the 360g caster sugar. Then whip a further 8-10 minutes until all the sugar granules have dissolved.

Add the white vinegar then fold in with a metal spoon very gently until combined. Divide the meringue between the penned rings. Using a spatula or palette knife, work the mix to the edges of the rings to create even, flat discs. Sift the cocoa evenly over all three layers. Holding the paper very taut, place the layers onto baking sheets. Place the baking sheets in the oven and bake for 5 minutes. Turn the heat down to 100°C and cook a further 30 minutes. Remove from the oven and leave to cool to room temperature.

Place the mascarpone and Kahlua into a medium-sized mixing bowl. Whisk together with an electric beater to combine. Add the cream and beat until it firm whipped. Removing the paper from the layers as you go, place the first cake layer upside down on a serving plate. Pile on half the cream and smooth over evenly leaving a centimetre gap at the edge. Sprinkle over half the chocolate chips. Repeat the process with the second layer. Top with the final cake layer cocoa side up. Chill until serving time.

 

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