Rachel's Recipes

DESSERTS

Neapolitan pavlova

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse ac libero augue. Donec vitae orci eget nunc faucibus faucibus. Duis erat est, efficitur nec metus id, luctus dapibus augue. Nunc faucibus enim velit, at suscipit mi tincidunt ut. Nam porttitor, erat in ultrices tempor, arcu enim condimentum diam, quis euismod ipsum velit sit amet ante.

Prep 10 min
Cook 4 hr 15 min
Cool 2 hr+
Serves 8-10

200g egg whites (from about 6 large eggs), at room temperature
350g granulated sugar
1½ tbsp cornflour
35g strawberry Nesquik powder
1½ tsp distilled white vinegar
1 tsp sea salt
Strawberries, for decorating (optional)

For the chocolate fudge sauce
227gdouble cream
90g soft light brown sugar
¼ tsp sea salt
55g dark chocolate (60-70%), roughly chopped
50g Dutch-process cocoa powder
1 tsp vanilla extract

For the vanilla cream cheese whip
135g cream cheese, at room temperature
2 tbsp icing sugar
1 tsp vanilla extract
227gdouble cream
¼ tsp sea salt
275g strawberry compote

Heat the oven to 110C (90C fan)/225F/gas ¼, and line a baking sheet with greaseproof paper.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed for about eight minutes, until they form soft peaks. With the motor running, gradually stream in the granulated sugar, then turn up the speed to medium-high and whisk for 10-15 miuntes, until the mix forms stiff, glossy peaks.

Add the cornstarch, Nesquik powder, vinegar and salt, mix until incorporated, then dollop the meringue in a 25cm disc on to the lined baking sheet. Use a bench scraper to smooth the sides, then scoop out a cup of the meringue from the centre to create a generous divot; use the meringue in the cup to reinforce the sides.

Bake for three and a half to four hours, until the meringue is very crisp, then turn off the oven and leave the meringue inside with the door closed for two to three hours, until cool. Store in an airtight container for up to five days.

To make the sauce, in a small pan on a medium heat mix the cream, brown sugar and salt, and bring to a simmer. Take off the heat, add the dark chocolate and cocoa, and whisk smooth. Return to a low heat and cook, whisking constantly, for a minute. Stir in the vanilla, then remove and leave to cool. Store the sauce in an airtight container in the fridge for up to a week. Warm it gently until smooth before using.

To make the cream cheese whip, in a stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar and vanilla on medium-high speed until smooth. Add the cream and salt, switch out the paddle attachment for the whisk, then beat on medium for about four minutes, until the mix forms medium peaks.

Spoon half the fudge sauce into the indent in the meringue, then smooth it out. Dollop the cream cheese whip on top, then cover with strawberry compote and decorate with fresh strawberries, if using. Drizzle with the remaining fudge sauce, cut into slices and serve immediately.

Almond and lemon spiced treacle tart

Serves 6-8

100g butter
200g plain flour, plus extra for dusting
1 tsp salt
3 tsp caster sugar
400g golden syrup or honey
50g sultanas
30g pine nuts
Finely grated zest of 1 unwaxed lemon, plus 2 tbsp lemon juice
1 tsp ground cloves
60g butter
100g ground almonds
100g soft white breadcrumbs
1 egg white, beaten until frothy but not stiff
Icing sugar, for dusting
Cream, or mascarpone, to serve

Make the pastry by rubbing (or pulsing) the butter into the flour until the mix resembles fine breadcrumbs, then add the salt, sugar and just enough cold water to bring everything into a malleable but firm ball. Wrap and chill for one hour.

Working on a lightly floured surface, roll the pastry into a circle a little larger than a 23cm tart tin (ideally loose-bottomed), then lift and press it into place, leaving a slightly overhang. Put a circle of baking paper in the centre, weigh it down with dry rice or baking beans, then bake at 180C (160C fan)/350F/gas 4 for about 15 minutes, until the pastry is firm. Remove the rice/baking beans and paper and bake for another five minutes, until the pastry is light golden brown and biscuity.

Working in a pan, warm the golden syrup or honey until liquid, then add the sultanas, pine nuts, lemon zest and juice, ground cloves, butter, ground almonds and breadcrumbs. Mix in the frothy egg white, then pour into the tart case and return to the oven for 15 minutes, until the filling feels firm and the edges are deep golden.

Remove and leave to cool before dusting with icing sugar and serving in slices with cream.