With only a few hours for preparation and little options available as ingredients at home, I imagine the only salvation is to let imagination dictate the course and see miracles happen. Well, most of the time…

I suspect every now and then, this is exactly how new creations come to life, driven by necessity the need for improvisation.

Returning from a business trip in Singapore, and with my husband abroad, our kitchen supplies are nearly empty. There is only a box of eggs at the fridge and a lonely Mascarpone, left from the New Year season somehow still unused.

In the cupboards I discover plenty of chocolate left from our school girl browny birthday celebration and my mind already starts being drawn to the idea of making a simple Chocolate Pavlova.

Wouldn’t that be a treat? Sweet and gooey meringue, touched by a velvety cream of Baileys flavoured white chocolate Mascarpone and to add a crunchy bite, scattered chocolate medallions and banana rings.

Well, as out of nothing this is decisively and deliciously quite something!

Ingredients

For the meringue

• 3 egg whites
• 1 package vanilla
• 250g suger
• 1 tsp. cornflour
• 1 tsp. white wine vinegar

To decorate

• 300g Mascarpone
• 50ml Baileys
• 50g suger
• 100g white chocolate
• 100g dark chocolate
• 2tbsp milk
• 1 banana
• Chocolate medallions

Method

1. For the meringue: Heat the oven to 180C. Cover a tray with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add 250g sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. 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 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).

2. To decorate: Carefully peel off the baking parchment and put the Pavlova on a serving dish. Don’t worry if it cracks.

3. Melt the white chocolate together with two spoons of milk over a pan of simmering water. Once melted in a consistent smooth chocolate cream, take off the heat and let it cool slightly.

4. In a mixing bawl, mix by hand the Mascarpone, sugar and Baileys. Add the melted chocolate and mix well together.

5. Spoon over the Pavlova meringue and decorate the top by rasping dark chocolate, and arranging banana disk and chocolate medallions.

The post Chocolate Pavlova appeared first on Geri's Food.

Time for open-air rock concerts, martini-cocktails on sunny terraces, late night walks with dear friends, deep blue sea-side holidays, sunglasses and ten, dresses and high heals, reading books on the edge of the swimming pool, smelling the fragrant scent of flowers, biting into fresh orange apricots, enjoying the fullness of colors and the sunlight. It is time for summer fruit and summer cakes…

It is time for Pavlova.

A slice of Pavlova cake has been my sinful delight since a couple of months now. Not very often, but occasionally I would try one during my lunch break at work, I would take a bite and all my troubles would disappear. So light and fragile, mellow and creamy, chocolate chip crunchy… the perfect desert. I have fallen in love from a first sight and only naturally I have been thinking of trying to make one at home. This is the end result, based on the BBC Goodfood recipe, a full expression of summer day happiness and my never dying love for summer fruits.

Ingredients

• 4 egg whites
• 300g cream
• 1 package vanilla
• zest of 1 lemon
• 350g suger
• 300g summer fruits
• Fresh mint leaves
• 1 tsp. cornflour
• 1 tsp. white wine vinegar

Method

1. Heat the oven to 180C. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add 250g sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. 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 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).

2. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don’t worry if it cracks. Add the cream, vanilla, 100g sugar and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, arrange with fresh mint leaves and serve.

The post Summer Fruit Pavlova appeared first on Geri's Food.