A Sweet Treat...
For the first BBQ of the season we decided to have our friends over to check out the revamped balcony (post to come soon). Now we all no the hard work that goes into prepping a BBQ so I wanted to make a dessert which could be prepped ahead of time and then put together on the day. A pavlova is perfect for this as it can be stored in an airtight container in the fridge for weeks.
I used the stove top method but Spend with Pennies on Pinterest also has a slow cooker option if you want to check that out.
Starting with a tin of sweetened condensed milk remove label from can. Place unopened can in a large pot and fill with water so that the can is completely covered.
Bring to the boil then reduce to a medium heat and let cook for at least 3 hours. It is very important that the can remains covered throughout the cooking process. Please make sure to check on it over the cooking time and top up as necessary.
Remove from the heat and allow to cool before opening. Dulce de leche can be stored in an airtight container in the refrigerator for us to one month.
For the pavlova I based it on Jamie Oliver's recipe but used lactose free products, raspberries and blueberries for my fruit and icing sugar instead of caster sugar for the cream. You can use whatever your heart desires for the filling. Let you imaginations run wild :-)
6 large free-range egg whites
2cup caster sugar
1 pinch sea salt
Selection of fresh fruit.
1 1/2 cup of Lactose Free whipping cream
1 1/2 cup lactose free natural yogurt
2 tablespoons icing sugar
2 tbsp. vanilla extract
Preheat the oven to 150°C/300°F. Place the egg whites into a clean bowl and whisk them on medium until they start to form nice firm peaks.
With the mixer still running, slowly add the sugar and pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, be careful not to let the meringue collapse.
Line two baking trays with baking paper and divide meringue mixture between the two trays. I drew a template circle on the paper and piped two circles. Place both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
With the mixer still running, slowly add the sugar and pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, be careful not to let the meringue collapse.
Line two baking trays with baking paper and divide meringue mixture between the two trays. I drew a template circle on the paper and piped two circles. Place both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
Allow to cool before attempting to add the fillings.
Prepare your fruit as desired. Whip the cream until it forms soft peaks, then stir in the yogurt and fold in the vanilla and icing sugar. In a separate bowl add half the fruit to half the cream. Mixing well.
Prepare your fruit as desired. Whip the cream until it forms soft peaks, then stir in the yogurt and fold in the vanilla and icing sugar. In a separate bowl add half the fruit to half the cream. Mixing well.
For the assembly I covered my base circle with a layer of dulce de leche, topped with the cream/fruit mix. Place second circle on top. Cover with the plain whipped cream and decorate with the remaining fruit.
This is a super sweet dessert but I totally love it. I hope you do to. Have a great week!
Michelle xxx
Sharing with
Comments
Post a Comment