Melt-in-the-mouth layers of meringue and whipped cream invite you to SATISFY YOUR SWEET TOOTH. Enjoy!
THREE-TIER PAVLOVA TIRAMISU
SERVES 8-10
Begin this recipe at least 4 hours ahead.
6 egg whites
1½ cups (330g) caster sugar
1¼ tsp white wine vinegar
1¼ tsp cornflour
2 tsp instant coffee
2 tsp Dutch cocoa powder, plus extra for dusting
2 cups (500g) mascarpone
300ml pure (thin) cream
1 tbs pure icing sugar, sifted
180g dark (40%) chocolate, finely shaved
Preheat oven to 150°C/130°C fan-forced. Line 3 baking trays with baking paper. Trace an 18cm circle on each piece of paper and flip paper over.
Place egg whites and a pinch of fine salt in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until frothy. Continue whisking, gradually adding caster sugar, until glossy, firm peaks form and sugar has dissolved when you rub a little mixture between your fingers. Add vinegar and cornflour. Whisk briefly until combined.
Combine coffee and cocoa in a small bowl, then fold two-thirds through the meringue to create a light swirl effect.
Divide meringue evenly among each traced circle and spread to edges to form 3 discs. Sprinkle over remaining coffee mixture. Reduce oven temperature to 140°C/120°C fan-forced. Bake for 60-75 minutes until crisp and dry, but not coloured. Leave to cool in the oven, with the door ajar, for 2-3 hours.
Meanwhile, beat mascarpone, cream and icing sugar in a stand mixer fitted with the cleaned whisk attachment on medium-high speed until soft peaks form. Fold through three-quarters of the chocolate.
Place 1 meringue disc on a large serving platter or cake stand. Gently spread over one-third of mascarpone mixture, then repeat with remaining meringue discs and mascarpone mixture. Sprinkle with remaining chocolate to serve.
LEMON & ALMOND CAKE WITH RICOTTA FROSTING
SERVES 8
4 large eggs, separated, at room temperature
½ cup (110g) caster sugar
Finely grated zest of 3 large lemons
1 tsp vanilla bean paste
1½ cups (150g) almond meal
2 tsp baking powder
1 tbs limoncello
LIMONCELLO SYRUP
½ cup (125ml) limoncello
Juice of 2 large lemons
½ cup (110g) caster sugar
RICOTTA FROSTING
1¼ cups (300g) fresh ricotta, well drained
2 tbs pure (thin) cream
2 tbs pure icing sugar, sifted
1 tsp vanilla bean paste
Preheat oven to 200°C/180°C fan-forced. Grease base and side of a 20cm round springform cake pan and line with baking paper.
Beat egg whites and a pinch of salt flakes in a stand mixer fitted with the whisk attachment until soft peaks form.
In cleaned bowl of the stand mixer fitted with cleaned whisk attachment, whisk egg yolks, sugar and two-thirds of the lemon zest until pale and fluffy. Add vanilla, almond meal, baking powder and limoncello, and stir until combined.
Gently fold egg white mixture into egg yolk mixture, in 3 batches, until just combined. Spoon into prepared pan and level surface. Bake for 30-35 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
For the limoncello syrup, place all ingredients in a small saucepan over medium
