Tag Archives: strawberries

Celebration Pavlova

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This is one of my favourite desserts or puddings to make, not too complicated and looks stunning, dare I say, gluten free too so I get to really enjoy it!

This week I had fresh cherries and strawberries but anything goes here, kiwi and strawberry, mulberry, raspberry, peach and nectarine, really just choose whichever fruit is in season and go for it.

I make the two large meringues separately, I find if I try to make meringues with more than four egg whites it all goes to pot so, better to do it all twice but make sure the bowl and beaters are clean and dry before making the second meringue of the egg whites won’t beat.

Once made and cooled the meringues will sit happily in an airtight container for a couple of days allowing you to plan ahead.

Serves 12-16 and makes a 30-32cm diameter pavlova.

Ingredients

8 egg whites

350g caster sugar

500mls whipping cream

400g strawberries, hulled and halved

500g cherries, halved and pitted

Method

Preheat the oven to 130 degrees Centigrade.

Take two large pieces of baking parchment and draw out two large circles around 26.5cm, I draw around one of our smaller dinner plates.

Turn the paper over and place onto two large baking sheets.

In a large bowl, beat 4 of the egg whites until very stiff, so stiff they don’t move if you tip the bowl up!

Now add 175g sugar, one dessert spoon at a time and beat very well with each addition.

Once all of the sugar is added, spoon the meringue onto the prepared parchment and spread gently out to the marked circle.

Pop in the oven, wash and dry the bowl and beaters until spotless and repeat to make the second layer as before.

Bake the two meringues for two to two and a half hours, they should peel easily from the paper and will have a cracked appearance.

Allow to cool completely on the baking sheets.

Once you are ready to serve.

Whip up the cream.

Place one meringue on your serving plate, top with half the cream and fruit of choice.

Top with the second meringue and again spread with the remaining cream and fruit.

Strawberry and White Chocolate Muffins

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Strawberries are in season again and the boys love them so I’m back to making these lovely muffins.

Yummy straight out the oven but also great for lunch boxes.

If you would rather avoid the chocolate chips, replace with a teaspoon of vanilla extract.

Makes 12.

Ingredients

225g plain flour

2 teaspoons baking powder

100g caster sugar

1 egg, beaten

80g butter, melted

125g Greek yogurt

125mls milk

250g fresh strawberries

100g white chocolate chips

Method

Preheat the oven to 180 degrees Centigrade.

Line a 12 hole muffin tin.

In a large bowl, combine the flour, baking powder and sugar.

In a jug measure the melted butter, yogurt, milk and egg.

Prepare the strawberries, wash, dry, core and cut into small chunks.

Add the strawberries to the yogurt mix, followed by the chocolate chips.

Pour the wet ingredients into the dry, mix quickly and fill the paper cases.

Bake for 30mins and cool on a wire rack.