pavlova – Foodaware

May 27, 2023

Odlums summer pavlova @CatherineLeyden

odlums pavlova

February 6, 2023

Kerrygold USA, This Raspberry Pavlova from @clodaghmckenna

Kerrygold USA‏ @KerrygoldUSA Aug 11

Drinks and dessert, all in one. This Raspberry Pavlova from @clodaghmckenna features Kerrygold Irish Cream Liqueur: http://kerrygoldusa.com/recipes/kerrygold-irish-cream-liqueur-pavlova-with-raspberries/ …

December 23, 2022

Ferrero Rocher pavlova with Avonmore caramel whipped cream

Ingredients

4 egg whites (room temp)
200g Caster Sugar
3 tsp cornflour
1 tsp white vinegar
150g chopped hazelnuts
2 x 350ml pots Avonmore Caramel Whipped Cream
8 Ferrero Rocher
1 x small bar milk chocolate
Hazelnut chips for sprinkling (optional)

Directions

Preheat oven to 140°C/120c Fan/Gas mark 1. Line a baking tray with baking parchment.
Using an electric mixer, beat egg-whites until soft peaks form.
Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
Mix the cornflour & vinegar in a cup and add the chopped hazelnuts. Add this to the egg whites, and fold in gently – DON’T mix.
Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter.
Put in the oven, turn the temperature down to 120C/fan 100C/gas ½ and cook for 1½ hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
Carefully peel off the baking parchment and put the pavlova on a serving dish.
Spoon the 2 tubs of Avonmore Caramel Whipped Cream over the pavlova and spread it out with a palette knife.
Break up the Ferrero Rocher into small pieces & sprinkle on top. Melt the milk chocolate. Sprinkle some chopped hazelnuts (optional) over the top and drizzle with some melted chocolate.

http://cookwithavonmore.ie/recipe/hazelnut-pavlova-with-avonmore-caramel-whipped-cream/

December 14, 2022

Raspberry Pavlova from @clodaghmckenna @KerrygoldUSA

INGREDIENTS

For the raspberry syrup:

3.5oz fresh raspberries

1 tablespoon caster sugar

For the meringue:

9 egg whites

17.5oz caster sugar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

1 tablespoon coffee extract

For the filling:

18floz whipping cream

1 tablespoon icing sugar

7oz fresh raspberries

2floz Kerrygold Irish Cream Liqueur

1. Preheat the oven to 325°F and line a baking tray with greaseproof paper.

2. Place the raspberries and caster sugar in a small saucepan over a low heat. Stir until the sugar is completely dissolved and cook for a further 2 to 3 minutes until the raspberries have turned to mush. Remove from the heat and pass through a sieve using the back of your spoon to push through. The syrup consistency should be thick. Set aside and allow to cool.

2.Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, whisking constantly until mixture is thick and glossy and sugar completely dissolves. Add the cornstarch, vinegar and coffee extract and gently fold until combined.

3. Pour the mixture onto the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Using a teaspoon drizzle half of the cooled raspberry syrup around the meringue to create a ripple effect. Place the meringue in the pre-heated oven and turn the heat of the oven down to 285°F and leave to bake for 1.5hrs. Once the meringue is baked, turn off the heat, open the oven door and allow it to cool completely. I usually make the meringue the night before to take off the pressure.

4.When the meringue is cooled and ready to serve you can start assembling the filling. You don’t want to add the cream too far in advance, as it will soak into the meringue. Gently whip the cream until it thickens and then whisk in icing sugar and the Kerrygold Irish Cream Liqueur. Spoon the filling into the center of the meringue and then add the fresh raspberries followed by the remaining raspberry syrup.