A Recipe For My Cousin – Pavlova

Well technically a recipe for my future cousin-in-law.  But more on that later.

B is back!! What a lovely valentines present for him to come home. I made him a cute card. He bought me a super cute (and super soft) toy camel from his travels. I’ve named it Alfred.

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In other news I spent my Saturday baking and was fortunate on of my friends was able to come over and help me eats some of what I made.  Between the two of us we demolished the Pav and while we only had one or two I think it may have been the best batch of brownies I have ever made.

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On Sunday I made a cute variation on the Raspberry Nutella Blondie’s to take to work for morning Tea on Monday. I added red food colouring and cocoa powder to turn them pink and I used a cookie cutter t cut them into hearts. They where quite cute.

So… on to the story behind the recipe. One of my cousins is getting married in March to a lovely lady who loves to cook. So for her kitchen tea we were all asked to send in a recipe rather then a card for her friends to put together in a recipe book.  I struggled to work out what recipe to send.  What recipe could I send that she wouldn’t already have and was worthy of such a gift. I finally settled on my signature dish. A pavlova.

 Pavlova is one of my all time favourite desserts and it became a specialty of mine when I was in high school as it was my favourite thing to procrasti-bake. While I have the base recipe perfected (for me) I do like to change up my toppings so for this recipe I drew my inspiration from valentines day and came up with this Raspberry, Rosewater and Chocolate pavlova.  I hope My cousin and his soon to be wife enjoy it and I hope you do too.

My Raspberry, Rosewater and Chocolate Pavlova

Well technically a recipe for my future cousin-in-law.  But more on that later.

B is back!! What a lovely valentines present for him to come home. He bought me a super cute (and super soft) toy camel. I’ve named it Alfred.

In other news I spent my Saturday baking and was fortunate on of my friends was able to come over and help me eats some of what I made.  Between the two of us we demolished the Pav and while we only had one or two I think it may have been the best batch of brownies I have ever made.

On Sunday I made a cute variation on the Raspberry Nutella Blondie’s to take to work for morning Tea on Monday. I added red food colouring and cocoa powder to turn them pink and I used a cookie cutter t cut them into hearts. They where quite cute.

So… on to the story behind the recipe. One of my cousins is getting married in March to a lovely lady who loves to cook. So for her kitchen tea we were all asked to send in a recipe rather then a card for her friends to put together in a recipe book.  I struggled to work out what recipe to send.  What recipe could I send that she wouldn’t already have and was worthy of such a gift. I finally settled on my signature dish. A pavlova.

 Pavlova is one of my all time favourite desserts and it became a specialty of mine when I was in high school as it was my favourite thing to procrasti-bake. While I have the base recipe perfected (for me) I do like to change up my toppings so for this recipe I drew my inspiration from valentines day and came up with this Raspberry, Rosewater and Chocolate pavlova.  I hope My cousin and his soon to be wife enjoy it and I hope you do too.

My Raspberry, Rosewater and Chocolate Pavlova

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Ingredients:

3 egg whites

150g Castor sugar

2tsp  of vanilla

1 cup Frozen Raspberries

1tbs sugar

150g chocolate

100mls thickened cream

200mls thickened cream

2tsp splash of rosewater

1/2 tsp of ground nutmeg

1 tbs icing sugar

Oven:

 150C

How to:

In the bowl of a stand mixer whisk 3 eggwhites until light and fluffy.

Add in the sugar and turn your mixer speed up. Mix for 10-15 mins or until the whites are shiny and no longer grainy.

Line a baking tray with baking paper (spray with a little oil so the paper doesn’t move). Spread your whites onto the paper and swirl the top with your spatula to give it some texture.

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Place in the oven and bake for an hour-an hour and a half. The outside should end up nice and crispy.

Meanwhile, place the chocolate and 100ml of cream in a double boil until the chocolate melts and mix to combined. Remove from heat and allow to cool.

Place the frozen Raspberries in a small saucepan over a low heat and allow to heat through. Once mostly thawed add in the sugar and stir. Continue heating over low heat until warmed through.

Whisk together thickened cream, nutmeg, icing sugar and rosewater until cream is thick.

To serve:

Place the meringue bases on your serving tray/board. Spoon the raspberries evenly over the top of the meringue. Drizzle the chocolate sauce over the top then dollop the cream on top.

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