Christmas Pavlova

Recipe from What Katie Ate

Christmas Pavlova

Ingredients:For the meringue
¼ lemon
4 egg whites
200g caster sugar
1tsp vanilla extract
2½ tsp cornflourFor the filling420ml double cream
60ml crème de cacao blanc
1tsp vanilla bean extract
red berries

Method:
1. Pre heat the oven to 140°C/ 275F/Gas 1. Line a baking tray with baking paper.

2. Rub the inside of a large mixing bowl with the lemon.

3. Whisk the egg whites in the bowl until completely frothy, then gradually pour in the sugar, whilst continuing to whisk, until soft peaks form. Add the vanilla extract and sift over the cornflour and whisk until well combined and firm peaks form.

4. Transfer the mixture onto the prepared baking tray and gently spread around into a fluffy disk with slightly raised edges, being careful not to deflate the meringue. Bake for an hour, turning the tray around after the first hour. Turn off the oven and leave the pavlova inside to dry out for a further hour.

5. For the filling, whisk the cream with the liquor and vanilla to a soft-peaking consistency. Spoon or pipe into the centre of the pavlova and top with the berries.

White Chocolate & Ginger Cheesecake Bars

White Chocolate Ginger Cheesecake Bars

Ingredients:
For the base
300g ginger nuts
50g unsalted butter
½ tsp ground ginger
2tbsp preserved ginger, finely chopped
pinch of salt
For the filling
200g white chocolate, broken up
200g mascarpone
200g cream cheese
For the syrup
30g unsalted butter
40g dark brown sugar
1tbsp golden syrup
½ tsp ground ginger
2bsp preserved ginger, finely chopped

Method:
1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the butter, ground ginger, preserved ginger and salt. Once well combined, press into the bottom of a 20x30cm pan and refrigerate.

2. For the filling, melt the chocolate in a heatproof bowl over a pan of gently simmering water. In a separate bowl, soften the mascarpone and cream cheese. Mix in the white chocolate and pour the filling into the biscuit base. Return to the fridge for at least 8 hours.

3. For the syrup, heat the butter, sugar and syrup in a saucepan. Once melted, stir in the ground and preserved ginger.

Cherry & Chestnut Brownies

Recipe from Jamie Oliver

 

Cherry & Chestnut Brownies

Ingredients:175g unsalted butter
200g dark chocolate, broken
75g dried cherries
75g roasted chestnuts, chopped
100g plain flour, sifted
75g cocoa powder, sifted
1tsp baking powder
300g golden caster sugar
4 eggs
icing sugar, for dusting
crème fraîche, to serve
zest of one orange, to serve

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a 20x30cm pan.

2. Place the butter and chocolate into a heatproof bowl over a simmering pan of water and heat until completely melted. Remove from the heat and stir in the cherries and chestnuts.

3. Fold in the flour, cocoa powder, baking powder and sugar into the melted chocolate mixture and once combined, beat in the eggs.

4. Pour the batter into the pan and bake for 15-20 minutes, or until set around the edges and top but a little squidgy inside. Leave to cool on a wire rack before dusting with icing sugar and serving with crème fraiche and orange zest.