Fri, 9 July 2021
Chef: Aisling Larkin
Ingredients
(Serves 4)
200g Pavlova / Meringue ( or shop bought )
4 large eggs
225g castor sugar
1 tsp vanilla
¼ tsp salt
¼ tsp vinegar
½ tsp cornflour
Pimm’s Syrup
100 ml Pimm’s No. 1
75 g caster sugar
1 tbsp. seedless strawberry jam
Zest of 1/2 orange, peeled into strips
Zest of 1/2 lemon, peeled into strips
Small handful mint leaves
1 cucumber slice
Macerated Strawberries
600g strawberries
2 tbsp castor sugar
50mls Pimms ( or orange juice )
Filling
125g Orange Curd
400mls fresh cream + 1 tsp vanilla
To garnish
400g Strawberries
Cucumber strips
Orange
Mint
Method
Pimms Syrup : Put the Pimm's and sugar in a small saucepan, heat gently, stirring to dissolve, then bring to the boil and bubble for 4-5min or until the mixture is syrupy. Remove from the heat. Whisk in the strawberry jam. Add the strips of zest, mint leaves and cucumber and swirl the pan. Leave to infuse and cool completely (at least 1hr), then strain into a small jug, cover and leave at room temperature.
Pavlova: Separate 3 large room temperature eggs. Put in the electric beaters and beat well for 3/4 minutes. When soft stuff peaks have formed, gradually add the sugar spoon by spoon and the vinegar and cornflour until the texture is smooth, velvety, not grainy and you can confidently hold the bowl over your head without the mixture falling out. Dollop out spoonfuls or pipe them on to parchment paper. Bake in the oven for 1 hour ( if you make very small ones 50 minutes in the oven ). Turn off the oven and allow to cool.
Dehydrated orange wheels - slice an orange into circles, place on parchment paper a flat oven tray. Pop in to the oven to dehydrate. Allow to cool.
Strawberries: Mascerate the strawberries to bring out the flavour. Wash and hull them. Cut in halves and quarters and sprinkle with castor sugar and Pimms. Allow to sit for only 30 minutes so prepare these just in advance of assembly.
Cream: Whip the cream to form soft peaks.
Assembly: Crack the pavlovas into pieces. Place some in the bottom of the dessert glass. Dollop in the cream, dot in the orange curd, layer in some strawberries, drizzle over the Pimm’s syrup ( use a heavy hand here - just make sure you divide it out evenly for all four desserts) and repeat. To finish dollop on teaspoons of cream, small shards of pavlova, top with fresh strawberries, dehydrated orange wheels, strips of cucumber and fresh mint.
Serve and enjoy.
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