Naked Chocolate Birthday Cake with Buttercream Icing and Summer Berries

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

I made this cake for my first God-son’s birthday as usual I make him a cake. This time I’m trying to make a more fanciful grown up cake.

Yield/Serving: Makes one 9 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened natural (not Dutch-process) cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp Irish cream liqueur (such as Baileys)
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 2 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• 2 ½ cups fresh strawberries, hulled and halved
• 1 cup fresh blackberries
• 1 cup fresh blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and Irish Cream.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans evenly and cover with aluminum foil. (The will make the cake moist and light)
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Buttercream
10. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
11. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
12. Place chocolate pieces in a medium sized bowl and set aside.
13. Using a small saucepan bring cream to a simmer over medium heat.
14. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
15. Prepare the fruit and combine in a bowl.
Cake
16. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
17. Top the buttercream with some fruit.
18. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
19. Arrange the remaining fruit on top of the cake.
20. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
This is hands down the best cake I have ever made and I didn’t even have to cover up my work with frosting because it turned out so well. This is an attention grabbing cake and is worth all the time and effort for a special birthday cake. This had a wow factor and was loved by all. The cake was light and moist and the ganache was shiny and with the addition of the fresh fruits it cut the sweetness of the buttercream. I was very proud of myself and this has given me the confidence to tackle a proper layered cake. I had very high hopes and this turned out smashingly.

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

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Christmas Coconut Cranberry Cake

Christmas Coconut Cranberry Cake – Candy Coated Culinista

This cake screams the Christmas and winter season and with a mix of tart and sweet it’s a must try.

Yield/Serving: 8-10; 3 – 6” cakes
Prep Time: 30 min.
Cook Time: 45 min.
Difficulty level is: Medium

Ingredients
Cranberry Cake

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp coconut extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp sea salt
• ½ cup dried cranberries, roughly chopped
• ½ cup fresh cranberries, halved
• 2/3 cup coconut milk
• ½ can of jellied cranberry sauce (175 ml)
Coconut Buttercream
• 1 cup unsalted butter, at room temperature
• ½ jar of marshmallow topping (106 ml)
• 1 tsp coconut extract
• 1 cup confectioners’ sugar
• 1 cup unsweetened shredded coconut

Assembly
Cranberry Cake

1. Preheat oven to 350°F.
2. Line three 6” round cake pans and spray with cooking spray and then line with parchment paper and set aside.
3. Using an electric mixer with the paddle attachment; beat butter and sugar together until fluffy.
4. Add in eggs one at a time followed by coconut extract.
5. In a separate large bowl whisk together flour, baking powder, sea salt.
6. Add dried and fresh cranberries and mix into flour until evenly dispersed.
7. Add flour in 3 even portion into the butter mixture with 2 portions of coconut milk in-between until incorporated.
8. Split mixture in the three pans and slam on countertop removing air bubbles.
9. Place in oven and bake for 45 minute or until tops have just turned golden brown and a cake tester inserted comes out clean.
10. Let cool in pans for 40 minutes and remove from pans and place on cooling racks for 1 hour.
11. Pour cranberry sauce into a bowl and mash and set aside.
Coconut Buttercream
12. Using the electric mixer with the whisk attachment, beat the butter until fluffy.
13. Add in the marshmallow topping and mix for a minute and add coconut extract.
14. Add in confectioners’ sugar in three portions until buttercream comes together.
15. Even out the tops of the cakes using a serrated knife.
16. Place first cake on a cake plate and buttercream followed by some cranberry sauce on top and spread using an offset spatula. Ensure the liquid has been removed.
17. Then place the second cake followed by more buttercream and cranberry sauce and finally the last cake on top and set aside.
18. Put on the crumb coat of buttercream and place in fridge for 30 minutes to firm up.
19. Once firm place the finally coat of buttercream and then create swirls with your spatula.
20. Sprinkle coconut on top and press coconut all around the sides of the cake.
21. Tidy the edges and serve.
Sugared Cranberries
1. In a small saucepan over medium-high heat stir until sugar is dissolved.
2. Add in cranberries and coat with mixture.
3. Using a slotted spoon remove from mixture and let dry on a plate for 1 hour minimum.
4. Place sugar on a plate and roll cranberries through.
5. Decorate cake with sugared cranberries.
6. Serve.

Tips
• Make the frosting ahead of time and just take out of fridge prior to baking, about 4 hours minimum.

Please Enjoy

My thoughts
Once again I am in love with these fruit cakes, especially as this one is so seasonal and is one of my favourite fruits. This cake came together very easily and since you don’t have to worry with perfect frosted edges, it makes it that much more a pleasure to decorate. The cake was tart and sweet and I have now found my ideal buttercream frosting. I will try this on a vanilla or chocolate cake and see how it turns out. There was a firmness that made frosting such an ease that I have my fingers crossed for my next cakes. This was a hit and half the cake was gone in no time. I made a second cake the next day for Christmas dinner for a church members families Christmas dinner and it was liked. I have to make this again for myself soon as I only had one slice myself and then the top I cut off as a quick taste.

Winter’s Day Turmeric Smoothie

Winter’s Day Turmeric Smoothie – Candy Coated Culinista

Sunshine in a cup with oodles of health benefits.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 large banana
• Knob of turmeric
• 1 blood orange
• 1 large carrot, peeled
• 1 mango (optional)
• 6 ice cubes

Assembly
1. Add all ingredients together into a blend and blend.
2. Serve.

Tips
• Use turmeric powder if you can’t find turmeric roots

Please Enjoy

My thoughts
I love the colour and smell of this smoothie and I can totally handle turmeric now. It’s all about the dosage and now that I am using the right quantities and not purchasing turmeric cold pressed juices. I am a huge fan now and I notice all those health benefits associated with this root in this smoothie.

Mango Cheeks in Lime & Ginger Syrup

Mango Cheeks in Lime & Ginger Syrup – Candy Coated Culinista

A light dessert for those who prefer fruit for dessert instead of the usual chocolate.

Yield/Serving: 6
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

From How to eat a peach

Ingredients
• 6 limes
• 1 ½ cup water
• ¾ cup granulated sugar
• 1 ¼ pieces of fresh ginger root, peeled and finely sliced
• 3 medium, perfectly ripe mangoes, peeled

Assembly
1. Zest 2 limes and put in a small prep bowl.
2. Finely grate another 2 limes and put into a small saucepan along with juice from the 6 limes and 1 ½ cups of water, sugar and ginger.
3. Heat on low at first stirring to let the sugar dissolve; then increase heat and let mixture boil.
4. Reduce mixture back to a simmer for 7 to 10 minutes or until its syrupy and let cool and chill.
5. Cut cheeks off the mangoes and eat the remainder of save for something else.
6. Slice cheeks and place in a shallow bowl or a high lipped plate and pour syrup over top.

Tips
• Make lime & ginger syrup a day ahead and save one lime skin to zest when ready.

Please Enjoy

My thoughts
Such a simple and yet refreshing recipe. It’s like the fruit cocktails we all had as kids; but with a grown up flavour. I want to try this with other fruits now.

Prickly Pear Sorbet

Prickly Pear Sorbet – Candy Coated Culinista

Friday I found what is probably the last of the prickly pear and I knew immediately that it was time to dig out my ice cream maker.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 55 min.
Freeze Time: 6 hours min.
Difficulty level is: Easy

From Sweet by Ottolenghi & Goh

Ingredients
• 1 cup granulated sugar
• 1 cup water
• 10-12 prickly pear
• ¼ cup lime juice
• 1/8 tsp salt

Assembly
1. Combine sugar and water in a small saucepan and place over low heat.
2. Swirl the pan every once and awhile until sugar has dissolved and then increase temperature to medium-high heat.
3. Let simmer for 8 minutes, then remove from heat, and let cool.
4. Store mixture in fridge until ready for use.
5. Peel prickly pear and rough chop and place in a food processor and process until a fine puree.
6. Transfer into a fine mesh sieve set over medium bowl and using a spatula press liquid into bowl and discard seeds.
7. Add in sugar syrup, lime juice and salt and plunge mixture into a ice bath and place in the fried until very cold.
8. Transfer mixture to ice cream machine and churn for 35 minutes or until soft waves form.
9. Transfer to a container and cover until solid, about 6 hours.
10. Before serving take out 10 minutes prior and then serve.

Tips
• Syrup can be made up to 2 weeks in advance and stored in the fridge until needed
• Sorbet will keep in freezer for up to a month.
• If you like the seeds keep seeds in the mixture.

Please Enjoy

My thoughts
I can’t believe summer is almost over and I haven’t made any ice cream or sorbet yet. The cactus fruit has such a vibrancy that draws you in on first appearance; but then the distinct flavour that I have come to love just jumps out in this recipe.

Prickly Pear Sorbet – Candy Coated Culinista

Turmeric Ginger Juice Shots

Turmeric Ginger Juice Shots – Candy Coated Culinista

Now that I have found the right way to consume turmeric I want it all the time.

Yield/Serving: makes 12 (2 once) bottles
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

From: Preservation Pantry – Modern Canning

Ingredients
• 4 cups orange juice (from 15 medium oranges)
• 1 cup fresh lemon juice (from about 6 medium lemons)
• 1” piece ginger, peeled, minced
• 1” piece turmeric, peeled, minced
• 1 tbsp local honey
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Slice fruit in half and juice.
3. Mince ginger and turmeric.
4. Place juice, ginger, turmeric, honey, cayenne pepper and black pepper in a stainless steel saucepan.
5. Once boiling turn heat down to low and steep for 5 minutes.
6. Place contents into a blender and blend for 3 minutes until no peels or pulp can been seen.
7. Strain the contents of the blender through a sieve and pour into a heat resistant container to cool down.
8. At the filling station keeping the jars and juice hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
9. Wipe each rim and secure lids.
10. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.

Tips
• I have ginger and turmeric in my smoothies daily so I doubled the amount of it because I am used to these ingredients.
• Wear gloves when working with turmeric as it can stain counters, skin and clothes. I never need to do this of have an issue; but just take note.

Please Enjoy

My thoughts
Since I’m such a turmeric and ginger fan I doubled up on those two ingredients because I can tolerate them easily. This is a very spicy juice and the cayenne and black pepper adds a real extra unexpected but great kick. I enjoyed my shots straight or I put them in my daily smoothie to get those anti-inflammatory benefits. I wish I had doubled this recipe; but it just means I have to make this again soon.

Vanilla Bean Lemonade with Fruit Nectars

Vanilla Bean Lemonade with Fruit Nectars – Candy Coated Culinista

I never pass up a chance to have lemonade when I see it on the menu and now I can have this interesting lemonade at home.

Yield/Serving: 6 pints
Prep Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Preservation Pantry – Modern Canning

Ingredients
Lemonade

• 7 cups fresh lemon juice (from about 35 medium lemons)
• 1 vanilla bean
• 2 tsp almond extract (option instead of vanilla)
• 1 ½ cups granulated sugar
Mango Nectar
• 1 mango, peeled and chopped
• 1 cup of water
Guava Nectar
• 3 Guava, peeled and chopped
• 1 cup of water

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Wash lemons under cold running water.
3. Roll lemons on the counter back and forth and pressing slightly.
4. Peel off rinds with a sharp knife.
5. Cut lemons in half and juice.
6. Cut vanilla bean in half from top to bottom and scrape the insides of the pod with a sharp knife saving the seeds.
7. Using a large stainless steel pot add lemon juice, 3 cups of water, sugar and vanilla bean pod and seeds.
8. Cook over medium heat until sugar has dissolved, stirring occasionally for about 5 minutes.
9. Pour liquid tough a fine meshed sieve into a heat resistant pitcher.
10. At the filling station keeping the jars and lemonade hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
11. Wipe each rim and secure lids.
12. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.
13. Remove jars and place on a tea towel and let rest for 24 hours, then check seal and label.
14. When serving lemonade add at a ratio of 1:1 or lemonade to water or sparkling water or sparkling wine.

Tips
• Use room temperature lemons to extract the most juice.
• If you don’t have a vanilla bean substitute with 2 tsp of vanilla extract.
• Save leftover lemons to stuff inside a chicken to roast.
• Use almond extract instead of vanilla
• Make fruit nectars to give some options like mango, guava, pineapple, peach watermelon or any seasonal fruits

Please Enjoy

My thoughts
Right now I am really into mango lemonade and watermelon lemonade. This will be a great base recipe to add my favourite fruits or even make this as a hard lemonade with vodka. I’m not fond of canning because there is just a lot of product and chances are I would be bored of the item no matter how long it was around the house. However; I wanted to give this a chance as I never tire of lemonade and I can change it up. I made some mango and guava nectar to give some options and I split the recipe and used almond extract as an option also. This is a recipe that you really can’t go wrong with and this is why I love it so much. I felt that the sugar level may have been too much; but it was the perfect amount as once you add the water the lemonade still is more sour than sweet. Canning really isn’t for everyone and I’m one of those people; if I can half batch or ¼ batch a recipe I will to make it work for me.

Dole Whip

Dole Whip – Candy Coated Culinista

What in the world is a Dole Whip and why is it only at Disneyland and Disney World? Dole Whip is a soft serve or float consisting on pineapple created by the Dole food company in 1986 and I need to try this.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 cups frozen pineapple chunks
• 1 frozen banana, cut into chunks
• ½ cup unsweetened coconut milk
• Fresh pineapple wedge, if desired

Assembly
1. Using a blender, blend pineapple, banana and coconut milk until very smooth.
2. Pour into glass and decorate with pineapple wedge.

Please Enjoy

My thoughts
When I heard dole whip I was immediately curious and wanted to make a version of my own. Now I don’t eat much ice cream and I haven’t really ever enjoyed a float; but a smoothie I’m all for and making the Dole whip into a smoothiesque consistency treat is right up my alley. Pineapple has always be one of my favourite fruits so trying this Disneyland essential was a no brainer for me and I will be making this again and again.

Ginger Crème Caramel

Ginger Crème Caramel – Candy Coated Culinista

Ginger fans need to try this Crème Caramel or as I call it flan from my Filipino friends.

Yield/Serving: 8-10
Prep Time: you will need to start 2 days ahead of time
Cook Time: 90 minutes
Difficulty level is: Easy; but time consuming

From Sweet by Ottolenghi & Goh

Ingredients
• 3 ¼ cups whole milk
• ½ cup heavy cream
• 2 ¾ inch piece of fresh ginger, peeled send coarsely grated
• ½ vanilla pod, sliced in half lengthwise and seeds scraped
• 2 cups granulated sugar
• 6 large eggs
• 1 tsp vanilla extract

Assembly
1. If you are infusing the custard with ginger, you will need to start this recipe two days in advance.
2. Place milk, cream, ginger and vanilla pod and seeds in a medium bowl or measuring cup and whisk to combine.
3. Cover with plastic wrap and keep in the fridge for at least 6 hours, or ideal 24 hours, to infuse.
4. When you are ready to make the crème caramel preheat oven to 325°F.
5. Place baking dish in the oven to keep warm until needed as heating the dish will make it easier to coat it with the hot caramel.
6. Add 1 cup of the sugar to a large pan or skillet and place over medium heat.
7. Cook for about 5 minutes, resisting the urge to stir; but tilting and swirling the pan instead, until the sugar has melted and begins to brown around the edges.
8. Continue this process until the sugar has turned into a dark amber caramel.
9. Remove the hot baking dish from the oven and immediately pour the caramel using a kitchen towel to protect your hands from the hot dish.
10. Tilt the dish around so the caramel coats the entire base and rise halfway up the sides of the dish.
11. Place the dish in a deep baking pan and set aside for 15 minutes. The caramel doesn’t need to become rock hard; but it should be firm enough that pouring the custard over top doesn’t disturb it.
12. Boil some water and set aside.
13. Place eggs in a large bowl with the remaining 1 cup of sugar and vanilla extract.
14. Whisk until smooth and then strain the infused milk-cream mixture into the eggs through a fine mesh strainer. Discard ginger pieces and whisk the mixture until well combined; but not frothy.
15. Pour mixture into the caramel-coated dish and place the baking pan (with the crème caramel dish inside) in the oven.
16. Pour some recently boiled water into the baking pan so the water reaches halfway up the pan.
17. Bake for 90 minutes and the top of the caramel should be a golden brown, while the middle is still wobbly. However, a skewer inserted should come out clean.
18. The wobble will firm up in the firm; but cooking time can vary depending on dish size and the material it is made out of. So it could take up to 2 hours depending.
19. Remove baking pan from oven and carefully transfer the crème caramel to a wire rack.
20. Set aside and allow to completely cool and then cover with plastic wrap and keep in fridge overnight (or up to 3 days) to allow the caramel to pool and the custard to firm up.
21. If the custard part of the crème caramel is stuck to the sides of the dish, carefully run a small knife along the edges to release it.
22. Then place a large plate (larger than the baking dish to catch the caramel) and turn out, ensuring your holding the plate and baking dish firmly and flip quickly.
23. Slowly remove the baking dish to reveal.
24. Slice and serve.

Tips
• Use a 10” ceramic or glass baking dish with a fluted edge. A metal pan will work just as well as long as the base isn’t removable.
• You can skip the ginger infused custard if you are short on time. The custard will still require to be baked a day in advance though as the caramel needs to chill in the fridge overnight.
• Will keep for up to 3 days in the fridge.

Please Enjoy

My thoughts
This turned out exactly like the recipe. The crème caramel was custardy and was perfectly infused with ginger. I have never made a crème caramel and have always stayed away when it was offered at a Filipino event. I had a little difficulty getting it to come out cleanly; but otherwise this was a simple dish. This really isn’t a consistency I enjoy to be honest and then there is the caramel aspect; but if you love crème caramel/flan I believe this one would be a great one to try. The ginger really adds another level to it.

Cape Gooseberry Pavlova

Cape Gooseberry Pavlova – Candy Coated Culinista

If there is one item that is on this blog in many different manifestations; besides a banana bread is definitely pavlova. I totally fess up to being obsessed with this dessert and I just can’t stop. I am always so eager and will always try a new pav recipe to see if I can find a new and better meringue.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 2 hours, or until meringues are dry
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Meringues

• Egg whites from 3 eggs
• 1/8 tsp salt
• ¼ tsp cream of tartar
• 1 ¼ cups granulated sugar
• 400g gooseberries husked and halved
Toffee Cape Gooseberries
• 8 gooseberries, papery husk intact
• ¼ cup plus 1 tbsp granulated sugar
Yoghurt Cream
• 2/3 cup plain Greek yoghurt
• ¾ cup plus 2 tbsp heavy cream
• Scraped seeds of ¼ vanilla pod
• 1 ½ tbsp honey
• 2 ½ tbsp. confectioners’ sugar
Decoration
• confectioners’ sugar for dusting

Assembly
Meringues

1. Preheat oven to 275°F and line two baking sheets with parchment paper.
2. Make eight circles about 8 cm wide, so there are sixteen circles in total.
3. Flip paper over so drawn on side is face down; but still visible.
4. Using an electric mixer with the whisk attachment place egg whites and salt and whisk at medium-high speed until frothy.
5. Add cream of tartar and continue to beat until soft peak form.
6. Now add sugar a tablespoon at a time until the mixture is thick and glossy.
7. Place mixture into a piping bag and pipe meringue or spoon onto circles and using a spatula form the circle, ensuring they are not taller than 1 cm thick.
8. Bake for 2 hours or until the meringues are dry.
9. Turn off the oven and let the meringues remain inside until they are completely cool.
10. Once cooled remove from the oven and set aside.
Toffee
1. Peel back the husk from the gooseberries; but leave them attached and set aside.
2. Place sugar into a saucepan over medium-high heat and cook without stirring until the sugar melts and begins to brown around the edges.
3. Tilt and swirl until all the sugar melts evenly, and the sugar turn an amber colour.
4. Remove from the heat tilt pan and dip gooseberries into the toffee. Be extremely careful not to burn yourself. Let excess toffee drip away and place on a baking sheet or plate and set aside.
Yoghurt Cream
1. Using the electric mixer with the whisk attachment, whisk the yoghurt, heavy cream, vanilla, honey and confectioners’ sugar.
2. Keep in the fridge until needed.

Assembly
1. Place a small dollop of yoghurt cream onto each serving plate.
2. Place meringue flat side down and add more yoghurt cream to the top of the meringue followed by the halved gooseberries and then top with another meringue flat side down. (making a sandwich)
3. Dust the tops of the meringue with confectioners’’ sugar and place one toffee dipped gooseberry atop the mini pavlova. Ensure you assemble as close to serving time as possible as the meringues will soften.

Tips
• Use a piping bag if desired to make meringue circles. (A piping bag isn’t required)
• Meringues can be made up to 3 days in advance and stored in an airtight container, layered between sheets of parchment paper.
• Toffee and yoghurt cream can only be made no more than 2 hours in advance.
• To cut some sugar don’t dust the tops of the meringues with confectioners’ sugar or add confectioners’ sugar to the yogurt cream.
• Gooseberries in North America will be found as physalis, ground cherries or golden berries. It’s all the same family of husked small marbles sized orange fruits.

Please Enjoy

My thoughts
The pavlova was marshmallowy in the centre and crispy on top. I wasn’t fond of the colour; which was a little tan due to the cook time. The cook time was way off for me as I didn’t require anything near the 2 hours, so I pulled mine out at the 1 hourish mark. Usually I get a tan meringue when I add vanilla extract; but this was not the case here and it still had a tint. Now while this isn’t my favourite meringue recipe by any means, the circular meringues and toffee really peaked my interest and made this a restaurant worthy dessert. Not to mention a favourite fruit of mine, the gooseberry or in my neck of the woods the physalis, ground cherries or goldenberry was in play. I also enjoyed the addition of greek yoghut to the whipped cream as it added a nice tang that cut the sweet. This book has three different pavlova recipes so as they say on to the next.

Cape Gooseberry Pavlova – Candy Coated Culinista

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