Pavlova "call me cup cake"

Pavlova is a meringue based dessert named after russian ballet dancer "Anna Pavlova". It is a meringue dessert with a crisp crust, light and soft from inside. The dessert is the popular dish and important cuisine of Australia and New Zealand. It is a dessert most identified with the summer time, but is eaten all the year round.

Pavlova can be make in form of birthday cakes or as cupcakes. I personally prefer to make this dessert in form of cup cake as it can be eaten whole at one time like cup cakes. That is how I called pavlova a "cup cake". Pavlova is the combination of meringue, exotic fruits and whipped cream.

After considering several ideas, I have decided to do pavlova and here the recipe goes with the real images attached.

Ingredients :

Egg whites            2 no.
Caster sugar         120 gm
Salt                      1 pinch
Melted chocolate  50 gm
Whipped cream    50 gm
Fresh fruits            As required
Fruit glaze            60 ml

Method :
 1. Make a meringue of egg whites, caster sugar and salt.

 2. Place the mixture into pipping bag fitted with a star nossel.

 3. Pipe out round on a butter paper to resemble small nest.

 4. Bake at 120 C for 40 minutes.
 5. Remove from the oven and cool.

 6. Coat the pavlova with melted chocolate and whipped cream into hallow.
 7. Place the exotic fruits in the whipped cream
 8. Apply fruit glaze over it ,which help the fruit to remain fresh
 9. And drizzle it with some melted chocolate.

This recipe gives you 5 to 6 servings.
You can also serve them at tea time which give a sigh of bliss.

Drench Tiramisu

Heavy rains are back again and one dessert that came in my mind to blog  is Tiramisu . It is an Italian dessert with the flavor of coffee, rum and mascarpone cheese. A very subtle and smoothing dessert to have this season.I enjoy eating tiramisu specially in monsoon which provide the flavor of coffee, rum and cheese accompany with heavy rains with scenic beauty.
Tiramisu can be excellent dinner party dessert and also can be a cake to celebrate the occasions. It is a time consuming recipe but very easy to make. 

And one more bonus tip, you can make this recipe in bulk and store for at least a month in a home freezer. Just at a time of serving remove an hour before and serve.

The perfect recipe of making Tiramisu.

Ingredients:

Egg yolk                  75gm

Grain sugar              72gm

Rum                        35ml

Vanilla pods/ess.      2no/few drops

Mascarpone              750gm

Egg whites               150gm

Caster sugar             85gm

Gelatin                     7gm

Method:

1. Make coffee syrup and allow cooling.

2. Dip the disc of chocolate sponge in the coffee syrup and then lay in the base of the          moulds.

3.  Add vanilla essence in the egg yolks and beat the yolks with little portion of sugar to         make a sabayon.

            

4. Then gradually add the rum and whisk until incorporate.

5. Soak the gelatin in the cold water and keep aside.

6. Add the mascarpone cheese to the sabayon and continue whisking until smooth.

7. Mean while whisk the egg whites to soft peak stage and gradually add the caster sugar.

8. Whisk until the meringue is formed.

9. Melt the soak gelatin and add in the meringue and whisk it.

10. Add 20% of the sabayon mascarpone mix in the meringue and fold in.

11. Then add the meringue mix into the rest of the sabayon mix and fold in.

Take care: not to over mix.

 1. Pipe the tiramisu mix onto the sponge bases until the mould is half filled.

 2. Then add another layer of chocolate sponge soaked in the coffee syrup.

 3. Top up the moulds with more of the tiramisu mix and level off.

Celebrate and enjoy monsoon ......

Domino's garlic bread

 Ingredients :

Flour                500 gms
Fresh yeast       6-7 gms
Sugar               10 gms
Garlic (minced)  30 gm
Olive oil            40 gm
Butter               30 gm
Salt                     5 gm
Dry oregano     30 gm

Method :

1. To make a dough, make well in a center add yeast, sugar and water. rest the mixture for 10 minutes for    yeast to activate.

2. With the help of water make a soft dough.

3. In a bowl add olive oil, butter, minced garlic, dry oregano and salt. cream the mixture and add in the plain  dough. knead well.

4. Rest the dough for 30 minutes and later knock back and divide the dough in 4 equal portions.

5. Round the each portion and keep for resting for another 10 minutes.

6. When it becomes double in size knock back and flatten it on greased round tin.

 7. Base of the tin must be greased with butter and heavily dusted with corn meal flour and sprinkle dry       oregano.

8. Flatten the dough in circular form and fold in as shown in picture.










9. Apply butter on top of it and sprinkle dry oregano.

10. Bake it for 12 minutes on 200 C. After baking apply butter on top of bread.

11. Serve the bread hot with mayonnaise.

Decorative swiss roll......

SWISS ROLL is also known as jelly roll or cream roll. This cake is originated from Central Europe.
The origin of the pastry is likely from the UK. The cake is never pre-packed as it is serve  freshly.








INGREDIENTS: 

Eggs                     3   nos.
Flour                    90 gms
Grain sugar         90 gms
Baking powder   1/4 tsp
Vanilla essence   a few drops
Jam                       60 gms (for spread)

METHOD :

1. Break eggs into a clean bowl with sugar, add essence and place bowl on a pan of hot             water, being careful not to let the water touch the bowl.

2. Beat until stiff and creamy.

3. Add the flour with baking powder in the mixture and fold carefully by adding hot water.

4. Pour the mixture onto a greased and lined flat cake tray and bake at 200 C for 10-12             minutes.

5. When the cake is hot, demould it on the paper dusted with little sugar.

After bake.

6. Slowly remove the lining paper from the top of the cake and spread jam and firmly roll the cake with the help of the paper.

Demould upside down

Remove the greaseproof paper

Spread the jam

Roll the cake warm

After rolling 

Perfect shape.

7. Cool the cake for 5 minutes in the paper and release it to form the cylindrical shape of the     cake.

For chocolate icing :  Cream cocoa powder (20 gm) + Icing sugar (30 gm) + Margarine/Butter (50 gm)

For plain icing : Cream icing sugar (50 gm) + Icing sugar (50 gm) 

Note : Use pink and green colour in plain icing for leaves and flowers.
           Can store the decorative cake at room temperature.

STEPS ON ICING CAKE :

Step 1

step 2

step 3

step 4

step 5

step 6

step 7 

Final  Presentation

Photograph courtesy : Smita Borse