Recipe

Kim-Joy’s recipe for duck pond-themed pavlova

If you can make a pavlova (or maybe in case you haven’t made meringue before), you can make this adorned version. Just observe the stairs and ensure you’re patient when whipping up the egg whites. You can’t cross incorrect with mallowy meringue, whipped cream and sparkling fruit.

Makes: one sharing-sized pavlova (serves 10-12)

Prep time: 30 minutes for the meringue, 10 minutes for the coulis, five minutes for the cream filling, plus redecorating time

Bake time: 1 hour

For the meringue:
120g egg whites (about 4)
225g caster sugar
1 tbsp vanilla bean paste
1 tbsp cornflour

For the blueberry coulis:
100g sparkling blueberries
35g caster sugar
A squeeze of lemon juice

For the cream filling:
200g double cream
30g icing sugar
1 tbsp vanilla bean paste
Blue gel food dye

To enhance:
200g blueberries, some strawberries, orange gel meals dye, edible ink pen (or a little black meals dye and vodka or gin)
Black royal icing (optional)

Heat the oven to 120C/100C fan/250F/fuel mark ½. Line a baking tray with greaseproof paper.

Put the egg whites in an easy, dry bowl. Whisk on high pace until firm peaks form, then add the sugar a tablespoon at a time, whisking for 30-60 seconds among every addition.

When all the sugar is incorporated and the meringue is sleek with company peaks, switch some tablespoons to a separate bowl and set aside.

Add the vanilla and cornflour to the main meringue combination and whisk until incorporated. Spoon the aggregate directly to the centre of the baking paper and unfold right into a circle. Use a spoon to give the pavlova a raised aspect.

Transfer thirds of the meringue that you set apart to a piping bag, and use this to pipe “clouds” on top of cocktail sticks laid on an empty corner of the baking paper (pipe 3 blobs in a row, then along, the usage of a finger dipped in water to press down the meringue guidelines). Add yellow food dye to the final meringue and use this to pipe meringue “ducks” (one blob for the frame with a bit flick up for the tail, then a smaller blob for the head).

Bake for one hour. In the meantime, make the blueberry coulis. Put all the ingredients in a pan and simmer for 10 mins or till all of the sugar has dissolved. Leave to chill, then blend till clean.

When the pavlova has completed baking, depart to chill and then make the cream filling. Put all the elements except the food dye in a bowl, whip until you’ve got smooth peaks, set apart a few tablespoons to apply later, then add the food dye to the bulk of the filling and whip just enough to spread the colour. Do now not overdo it or it the filling will turn grainy.

Spoon a layer of blueberries into the pavlova, then the cream filling on a pinnacle. Swirl the coulis via the cream, and allow a few drips down the aspect. Decorate with clean fruit, the meringue geese and clouds. Dye the filling that you set apart orange, and pipe this to offer the geese little beaks draw their eyes with the fit for the human consumption-ink pen (or black food dye blended with vodka or gin).

Optional: use black royal icing to add faces to the strawberries.

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