Tag: baking

🥘 Chocolate Marquise…

I discovered this delicious chocolate dessert at The Olimpia bakery in Margate. Perfect served with a hefty dollop of their homemade vanilla ice cream.

Whilst it takes a little effort, this showstopper dessert is ideal for dinner parties and get ready for lots of oohs and aahs from guests.

Ingredients:

  • 100g golden caster sugar
  • 3 egg yolks
  • 120g unsalted butter
  • 60g cocoa powder
  • 110g dark chocolate (70% cocoa)
  • 190ml double cream, lightly whipped with 2 tsp of icing sugar
  • vanilla ice cream to serve

Method

  1. Dissolve the sugar in 50ml water and bring it to the boil, then simmer for a minute.
  2. Whisk the egg yolks until they are thick and fluffy, then gently pour in the hot sugar syrup and keep whisking until you have a very thick mixture. Keep whisking until the mixture is cold.
  3. Melt the butter and cocoa powder together, and melt the chocolate in a separate pan.
  4. Whisk the butter and cocoa powder mixture into the egg yolks, followed by the chocolate, then fold in the lightly whipped cream. Pour into a 750ml terrine lined with cling film and chill until set (at least 3 hours).
  5. To serve, lift out the marquise using the cling film and cut it into slices using a hot knife. Put a slice on a plate or in a bowl and a dollop of ice cream on top.

Tips:

  • The shiny surface is achieved by a quick flash under a hot grill, a nice touch but not essential.
  • Use some finely chopped praline or hazelnuts to decorate the marquise.
  • If you don’t have a square terrine, a traditional loaf tin will do fine.
67 High Street, Margate. CT9 1JN

Situated in the old town, and a short walk from the sea front and central car park, The Olimpia is delightful family business. Quick, efficient and friendly service you will find a great choice of toasted paninis and traditional Greek, bread and sweet bakes. Rated 4.8 on Trip Advisor.

Square Cake Tin £12 from Dunelm

🥘 Carole’s Pavlova…

🥘  1 Baking sheet |  🍽 Serves 8 | ⏱ 2 hours | 🛒 10 ingredients | €8

This showstopper dessert is easy to make and a joy to serve. Everybody loves to dive into the fruity, creamy, crunchy pudding. Carole serves it several times a year, particularly after summer barbecues and Christmas lunch.

Ingredients:

  • 4 eggs
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 400g strawberries, hulled and halved if large
  • 300g raspberries
  • 1 tbsp icing sugar
  • 150g blackberries or blueberries
  • 300ml whipping cream
  • 1 tsp vanilla extract
Have all your ingredients ready before you start

Step by step:

  1. Heat your oven to 150C / fan 130C / gas. Line your baking sheet with baking parchment and draw a large circle in pencil around a bowl or dinner plate approximately 25cm diameter. Turn the paper over.
  2. Whip the egg whites to stiff peaks. Add the sugar, 1 tbsp at a time, whisking betweeen each addition until the mixture is smooth, thick and glossy. Whisk in the cornflour.
  3. Place the large spoonfuls of meringue on the parchment inside the circle until it is evenly filled.
  4. Make a dip in the centre with the back of a spoon and bring up the sides a little. Put the pavlova in the oven and bake for 1 hour. Turn the oven off, leave the door ajar and let the meringue cool completely.
  5. Make the sauce by blending 75g strawberries and 75g of raspberries to a puree with the icing sugar, then sieve into a bowl. Gently whip the cream and vanilla.
  6. Top the meringue with the cream, the rest of the fruit, and berry sauce.
Easy and inexpensive to make.

Notes:

To make individual mini pavlovas, simply draw 10cm diameter circles on your baking paper and make as above.

Served here with white chocolate topping
Anna Pavlova

The dessert is named after Russian ballerina Anna Pavlova. Born in St Petersburg on 12th February 1881, Pavlova was premature and often felt unwell. She died in the Netherlands on 23rd January 1931 aged just 49.

The origin of Pavlova is disputed between Australia and New Zealand. However, there is documented evidence of the recipe appearing in New Zealand as far back as 1929.