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Pavlova with passionfruit and caramelized honey mousse

Prep

1hr

Bake

1 hour 35 mins

Serves

3 to 5

Difficulty

Hard

About

Meringue and fruit may be a pretty simple recipe, but pavlovas are still one of our favourite desserts ever! And with a sweet passionfruit honey drizzle, your homebaked meringue could not get any more mouth-watering.

made using

Golden Caster

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 160°C

Step 2

Using a cake pan, trace a 20cm circle on a piece of baking paper. Turn over so the circle is on the underside and use to line a large baking tray.

Step 3

Whisk the egg whites and cream of tartar in a mixer until soft peaks are formed. With the mixers running, add a tablespoon of sugar every 30 seconds and continue whisking until well incorporated.

Step 4

Whisk for a further 8-10 minutes until the mixture is thick and glossy. Once the sugar has fully dissolved, add the cornflour followed by the vinegar and continue to whisk to combine.

Step 5

Spoon the meringue onto the prepared tray. Use a palette knife to smooth the sides and top. Once smooth, drag the sides of the meringue from the bottom upwards into peaks.

Step 6

Place the pavlova in the oven and reduce the temperature to 100°C. Bake for 1 hour 30 minutes, then turn off the heat and let the pavlova cool in the oven for a minimum of 4 hours (or until cooled completely).

Step 7

Begin making the mousse by placing honey in a medium saucepan over medium-high heat. Mix the honey in the pan frequently for 5-6 minutes until the honey begins to caramelise. Stir in passionfruit pulp, remove from heat and add 125ml of warm thickened cream.

Step 8

Squeeze the excess water from the soaked gelatine leaves. Stir them into the cream mixture until melted and combined. Cool the mixture to room temperature, then lightly beat to loosen. Whisk the remaining 600ml cream to stiff peaks and fold it through the passionfruit mixture. Chill to set for 2-3 hours.

Step 9

When you are ready to serve, lightly whisk the mousse to loosen. Place the pavlova on a serving platter, spoon over the mousse and drizzle with extra passionfruit to serve.

Ingredients – 9 items

Serving

1

Egg whites

6
Cornstarch

Cream of tartar

1/2 tsp
Fairtrade Golden Caster

Golden caster sugar

300 g
Cornstarch

Cornflour

1 tsp
Vinegar

Vinegar

white

1 tsp

Passion fruit

extra to serve

Pulp of 6 large

Honey

runny

180 g
Cream

Cream

thickened

725 g
Gelatine

Gelatine leaves

softened in water for 5 minutes

2

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A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

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Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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