As I mentioned in the last post last week, Benedetta and I decided (rather she convinced me) it would be a good idea to participate in “Cook the Cover” competition launched by Taste.com.au. This involves cooking the cover picture of the Taste magazine. I would be lying if I said that I was more stressed about making this than anything. Fortunately it turned out great 🙂 My mom actually requested this for her birthday! 🙂
One piece of advice that we learned from this experience was: ALWAYS read the WHOLE recipe before you start cooking. We’ve been thrown off by the baking, cooling, chilling times of the dessert without realising it would take us about 7 hours to make. We still succeeded with minor difficulties.
For the Pavlova-
3 egg whites
3/4 cups sugar
1 tsp cornflour
1/2 tsp white vinegar
For the cheesecake-
250gr cream cheese
1/3 cup sugar
2 tbsp lemon juice
2 tbsp warm water
2 tsp gelatine
300 ml thickened cream
145gr lemon curd (click to find recipe here)
For the topping-
250gr frozen raspberries
1/3 cup sugar
200gr white chocolate
185ml double cream
125ml thickened cream
125gr fresh raspberries
Start with the pavlova. Turn oven on 100°. Grease and line a loaf pan, make sure the parchment covers all the pan.
Beat the egg whites. When they start frothing, add the sugar a little at the time; then add the vinegar and the cornflour. When it reached hard peaks, pour into the pan and bake for 1 1/2 hours. Leave in the oven to cool when done and leave in the pan.
Put the frozen berries in a bowl and sprinkle the sugar on it. Leave it for two hours. When done, put in a sieve, and press the berries with a spoon to get all the juice out.
Melt the chocolate (in microwave or over the stove). With a fork, sprinkle and pour over a tray to make lines and circles. Leave it to set, then break into pieces to place on top of the cake.
Make the cheesecake. Put the warm water and the gelatine in a heat proof bowl and heat bagnomaria until the gelatine is melted. Beat the cream cheese, adding the sugar and the juice. Add the gelatine. Beat the cream in a separate bowl, then fold into the cream cheese. Finally fold in the lemon curd. Pour over the pavlova and let it set in the fridge for 3 hours AT LEAST!
Beat the creams (double and thickened) together until it reaches soft peaks. Spoon over the cake. No need to smooth it down.
Cover the cake with fresh raspberries, the raspberry sauce, the passionfruit and the chocolate pieces. Voilà!
The winners for this contest will be announced today! Fingers crossed everyone!
Even it we do not win, there are more covers to make and it was reeeeeaaaallly good to eat! 🙂
Ciao for now! xox