Happy New Year!
I’m a few days late I realise, but I’m hoping that you’ve been out enjoying this sunshine (and rain) and not sitting at the computer waiting for recipes just yet!
We’ve had such a great holiday away this year. We broke our time up more than usual and tried some new ways to pass the time which worked wonderfully. We had a few days up north ‘camping’ which was fabulous. We hired a caravan for the simple reason that I am gigantic as you may have seen if you follow me on Instagram, and I just didn’t think I could handle the discomfort of an air-bed in a tent. It turned out to be the best decision we pretty much ever made (that may be stretching it just a little!?), because the camp ground we were at completely flooded our first night there and many tent-dwellers were forced to leave or relocate. The only problem now is that I don’t think I could ever go back to tenting it – I really loved the comfort and ease of the caravan.
This fun adventure was followed by a few days at home just hanging out and relaxing and then another few spent this week on Waiheke Island wrap up a great three weeks of holidays. One more day of the weekend and then it’s back to reality. Everyone often mourns the end of the holidays, but I am so excited about this year. My little man starts Kindy on Tuesday of this week, my daughter starts school next month and then a few short weeks after that we meet our new babe, which we are all very much looking forward to!
I hope your holidays have been relaxing, that you’ve enjoyed some special memory-making with family and friends and have some exciting things to look forward to this coming year.
There is not much to say about this Soft Pavlova Roll with Liqueur Mascarpone & Berry Compote except that it’s INCREDIBLE! There are three parts to its creation, but each part is very straightforward. It looks impressive when set on the table, but more important than that, it truly is delicious. It incorporates that classic Kiwi Pavlova but does so with such a chic twist that even those who are not partial to meringue will go back for thirds! The mascarpone is delicately laced with liqueur and the berries are the fresh pop of flavour that finish this masterpiece off perfectly.
You don’t need to wait for Christmas to make this – any special occasion would welcome a dessert as grand.
- 7 egg whites
- 1 3/4 cups (375g) caster sugar
- 2 t cornflour
- 2 t white vinegar
- Icing sugar - to dust
- 250g mascarpone
- 1/2 cup (125ml) cream
- 1 1/2 T icing sugar
- 1 T liqueur (I used Chambord, but you could also use Grand Marnier)
- 1/3 cup (75g) caster sugar
- 1/3 cup (80ml) water
- 500g packet frozen raspberries, thawed
- 500g punnets strawberries, washed, hulled, thinly sliced
- 150g fresh blueberries
- 150g fresh raspberries
- Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with gladwrap and place in the fridge to firm slightly
- Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Using a stand mixer, fitted with the whisk attachment, beat the egg whites medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and sugar has completely dissolved (rub a small amount of the mixture between your fingers, if it feels gritty, it's not yet ready). Add the cornflour and vinegar and use a metal spoon to gently fold through until just combined.
- Spread the mixture into prepared pan. Bake for 20 minutes or until just firm.
- Remove from the oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn the pavlova out onto baking paper and set aside for 10 minutes to cool completely.
- Spread the chilled mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
- Combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth. Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
- Transfer pavlova roll onto a serving platter. Carefully remove the baking paper and tea towel. Top pavlova roll with sliced strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Serve with the remaining raspberry coulis. Cut into slices to serve.