Stressing times between exams, work and projects but we can all finally take a deeeeep breath and relax (partially) for the next week. Easter is here!
To start, probably what will be the shortest break in history, I had a lovely dinner with some of my friends from uni. It seemed rude not to bring something along as one of them offered to cook for us a wonderful meal. As I had the impression it was going to be a pretty hefty dinner I wanted to make something light. These rainy-stormy days in Brisbane are just making everyone crave more chocolate I think so why not indulge in it a little?
4 egg whites
1/2 cup sugar
1tsp lemon juice
1tsp cream of tartar
1/4 cup cocoa powder
For the topping:
300 ml thick cream (keep in the fridge till use)
1 tbsp icing sugar
500 gr mixed frozen berries
Turn oven on 180°
Pour egg whites in a bowl and whisk. Gradually add the sugar, lemon, tartar and cocoa till there are soft peaks. If you tip over the bowl the eggs shouldn’t budge and stay firm.
As I wanted to make a two tier and also had to transport it to my friends’ house, I took measurements. This is also really good if you want to make sure that bottom and top are the same size 🙂
I took the bottom of a cake pan and covered in with parchment paper, a piece for each tier.
Spread the mix on the pan and then transfer the parchment on a baking tray so you can put both in the oven at the same time. I wouldn’t advise to put them at different times as it not only would take you ages but the egg white will eventually loose its fluffiness and become liquid and flat.
Once you have both of them on trays, put them in the oven for 10 mins at 180°, then 150° for the next hour. Once its all cooked and done take out of the oven and wait for them to cool.
In the meantime you can whip the cream with the icing sugar. Careful not to over-beat, it just needs to be stiff enough to spread on the pavlova. If the pavlova is still too hot then place the whipped cream in the fridge.
Now its the fun part! Spread half of the cream on the bottom half of the cake and add the frozen berries.
(the berries were still frozen, so that when they defrost the juices are absorbed by the cream and cake)
Next step put the top half on and spread the rest of the cream and cover with the rest of the frozen berries.
Looks pretty yummy right? I made the right size so that I could fit it back in the cake tin for easy transport.
Now the best part was eating it 😉
Ciao for now! xox