Monday, 21 July 2014

Strawberry Vacherin

If you can make meringues then this dessert won't be too much of a challenge. I thought it was a change from my normal Pavlova, but looks equally as impressive. The recipe is from Olive Magazine.

Serves 8
4 egg whites
100g caster sugar
100g icing sugar
½ tsp vanilla

Strawberry cream;
400g strawberries, 4 -5 finely chopped and the rest hulled
300ml double cream
1 tbsp icing sugar
1 tsp vanilla

On a piece of non stick baking parchment draw out 2 rectangles 20cm long by 10cm wide, spacing them apart. Heat the oven to 120ÂșC.
Whisk the egg whites to stiff peaks then beat in the sugar in 4 batches. Then fold in the icing sugar in 4 batches. Add the vanilla. Spoon the mixture into a large piping bag fitted with a wide, straight edged nozzle. Pipe the meringue in longs stripes onto each rectangle, making sure the stripes rest alongside each other so there are no gaps. Pipe any remaining meringue onto a separate sheets in small rounds, no more than 1.5cm across and flatten any peaks with a wet finger. Bake the buttons for 30-40 mins and the rectangles for 1 - 1½ hours or until they sound crisp when tapped. Leave to cool in the oven.
Whip the cream, vanilla extract and icing sugar then fold in the chopped strawberries.
Lay one rectangle on a plate and spoon some strawberry cream down the centre, add a layer of sliced strawberries and some blobs of strawberry cream on top, then put the top layer of meringue. Spoon the rest of the strawberry cream into a piping bag and pipe blobs all over the top (I just spooned it on), then add slices or quarters of strawberry and meringue buttons. Serve with any remaining strawberries.

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