Pavlova

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Pavlova – Cape Malay Cooking & Other Delights – Salwaa Smith
This pavlova is the perfect ending to a delicious lunch or dinner party on a hot summer’s day. Make in advance, the pavlova base can be kept in an airtight container for up to one week. Perfect when you have lots of food to prepare 🙂 Makes one large pavlova

Single Pavlova
Single Pavlova

Ingredients:
4 extra large egg whites
1 cup castor sugar
1 tsp vinegar or lemon juice
Maizena for dusting

Method:
Preheat oven to 120 degrees Celsius. Line a baking tray with greaseproof paper cut into a circle as big as a large dinner plate. Dust the greaseproof paper with a little maizena.

Using a clean, dry mixing bowl beat the eggs until stiff. Gradually add the castor sugar and keep on mixing until all the castor sugar has been added and the texture is glossy. Gently fold in the lemon juice or vinegar. Spread the mixture onto the circle of greaseproof paper.

Bake in a preheated oven at 120 degrees Celsius for 1 hour, turn the oven off and leave to cool completely inside the oven.

Decorate with whipped fresh cream and fruit of choice.
Or mascarpone cream, recipe below

To Make Mascarpone Cream
1 cup mascarpone cheese
1&1/2 cups fresh cream
1/4 cup castor sugar
1 tsp vanilla essence

© Cape Malay Cooking & Other Delights

Double Pavlova
Double Pavlova
Mini Pavlova
Mini Pavlova
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Chocolate Trifle

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For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins  or even chocolate chip muffins for an even richer trifle.

Chocolate Trifle
Chocolate Trifle

Ingredients:

Chocolate cake slices

Or

6 chocolate muffins, sliced

1 litre milk

2 Tbsp custard powder

3 Tbsp cocoa powder

2 – 3 Tbsp sugar

1 cup fresh cream

Grated chocolate

Raspberries or fresh cherries for decorating

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Chocolate Trifle
Chocolate Trifle