Bloody Bone Pie

Bloody Bone Pie

I am a big fan of Halloween and I had the idea for this Bloody Bone Pie months ago, I’m so excited to finally share it with you! It has a pastry base – but don’t let that scare you! If you don’t want to make your own pastry you can use shop bought or change it into a biscuit base, I’ve included full instructions in the recipe notes. It’s filled with sweet strawberry jam and creamy vanilla no bake cheesecake. The blood splatters are coloured white chocolate and the bones are meringue – for that extra crunch! I think it’s the perfect mix of pretty and creepy!

Jump straight to the recipe!

  

To make the pastry I rubbed the butter, icing sugar and flour together with my hands. I added the milk and bought it into a dough. Then wrapped it in cling film and chilled it in the fridge for 30 minutes.

  

I rolled the pastry out, big enough to fit my tin. It’s handy to roll it out onto cling film as it makes it very easy to pick up and transfer to the tin. I lined the tin with pastry and pricked the bottom with a fork.

  

Then I lined the pastry with baking paper and baking beans and baked it for 15 minutes until it was cooked through.

I took the baking paper and baking beans out, and baked the pastry again for another 10 minutes until it was golden brown. Then I left it to cool fully.

I filled the pastry case with a thin layer of strawberry jam. Then I made the cheesecake mixture by whisking the cream cheese, icing sugar and vanilla together until smooth. Then I added the double cream and whisked again until the mixture was thick and held it’s shape. I filled the pastry case and smoothed it over.

  

To make the meringue I whisked the egg white and cream of tartar together with an electric whisk until stiff peaks formed. Then I added the caster sugar, whilst whisking continuously. Once all the sugar was added I whisked for 5 minutes until the meringue was thick and glossy.

I piped out bone shapes onto a lined baking tray using a piping bag fitted with a circular nozzle. They baked for 1 hour, then I left them to cool.

Bloody Bone Pie

To decorate the pie I melted the white chocolate, then added the vegetable oil and red food colouring. I flicked and splattered it over the top of the pie using a fork. Then I added the meringue bones on top.

Bloody Bone Pie

The Bloody Bone Pie was so yummy! All the elements come together so well, and it’s kind of like an eton mess with the strawberry, cheesecake, pastry and meringue all combined.

 

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Baking Crumbs hosted by Jo’s Kitchen Larder, and Fiesta Fridays hosted by Pantry Portfolio and Spades, Spatulas & Spoons.

5 from 7 votes
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Bloody Bone Pie

Ingredients

For the pastry

  • 200 g Plain flour
  • 100 g Butter or baking spread
  • 1 tbsp Caster sugar
  • 45-50 ml Milk or cold water will work too

For the filling

  • 500 g Full fat cream cheese
  • 1 tsp Vanilla extract
  • 200 ml Double cream
  • 80 g Icing sugar
  • 6 tbsp Strawberry jam

For the 'blood' splatters

  • 40 g White chocolate
  • 1 tsp Vegetable oil
  • Red food colouring

For the meringue bones

  • 1 Egg white
  • Caster sugar double the weight of your egg white to get the amount
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 200C/180C Fan/350F/Gas Mark 5

  2. To make the pastry put the plain flour and caster sugar into a bowl and stir together, then add the butter and rub the mixture together with your fingers until it resembles breadcrumbs

  3. Add the milk or water, add it a bit at a time as you may not need all of it, and bring it together into a dough. Wrap it in cling film and chill for 30 minutes

  4. Roll out the pastry (you can roll it out onto cling film to make it easier to lift up) and line a 9 inch tart tin. Use a fork to prick the bottom of the pastry

  5. Scrunch up some baking paper and line the pastry, then add baking beans. Bake it for 15 minutes

  6. Take the pastry out of the oven and remove the baking beans and paper. Trim the edges for a neater finish if needed

  7. Bake the pastry again for 10 minutes on the same temperature, or until golden brown all over and cooked through. Leave to cool fully

  8. Turn the oven down to 90C/200F (it’s hard to convert this exactly into Gas Mark as it’s less than a half)

  9. To make the meringues first find out the weight of sugar to use, weigh your egg whites, then double the sugar weight

  10. Whip up the egg whites with the cream of tartar with an electric mixer until stiff peaks form

  11. Continue to whisk the egg whites with an electric hand mixer and add the sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains

  12. Put the meringue into a piping bag fitted with a circular nozzle and pipe it out onto lined baking trays in bone shapes

  13. Bake the meringues for 1 hour, then cool fully

  14. Fill the pastry case with a thin layer of strawberry jam

  15. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract

  16. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape

  17. Fill the pastry case with the cheesecake mixture and smooth it over. Put it in the fridge to set for 3-4 hours

  18. Melt the white chocolate, then add the vegetable oil and red food colouring. Flick and splatter it over the top of the pie using a fork

  19. Add the meringue bones on top

  20. Serve immediately, store any leftovers in the fridge and eat within 2 days

Recipe Notes

If you want to give the pie a biscuit base instead, use a food processor or a rolling pin to bash up 350g digestive biscuits. Mix in 150g melted butter then line the tin all around the bottom and sides with the mixture, bake for 10 minutes on 160C Fan/180C/350F/Gas Mark 4. Leave to cool fully before adding the filling.

You can use any other jam besides strawberry but I recommend a red one for the 'blood' effect!

The meringue mixture may make a few more bones extra than you need to decorate the pie, but you can serve each slice with one.

You can find more of my Pastry recipes by clicking here! Or for more Halloween recipes click here!

Bloody Bone Pie

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Vegan Pineapple Meringue Pie

Vegan Pineapple Meringue Pie

I originally wanted to call this recipe a Pina Colada Meringue Pie, as the filling is made with pineapple juice and coconut milk, but sadly there’s no rum so I’ve gone with Vegan Pineapple Meringue Pie instead! This was my first time making vegan pastry, vegan curd and vegan meringue – and thankfully it all came out so well. The pastry is crisp and flaky, the curd is firm and tropical, and the meringue is pillowy and light like a cloud. I was beyond impressed with the results from using chickpea water (also know as aquafaba) to make a vegan meringue! You could easily make this into a lemon meringue pie too by using lemon juice instead of pineapple, I haven’t tried it myself yet but I’ll let you know when I do!

Jump straight to the recipe!

To make the pastry I used my food processor to whizz the dairy free butter, sugar and flour together, then I added water until it came together into a dough.

I wrapped the dough in cling film and chilled it for about an hour. It was a really hot day when I made this, so if it’s cooler, 30 minutes will suffice. I rolled the pastry out onto cling film, then lifted it up and lined the tin, trimming off the edges.

 

Using baking paper that I had scrunched up first, I lined the pastry and poured in baking beans. I pricked the bottom of the pastry with a fork too.

It blind baked for around 15 minutes, then I removed the baking paper and baking beans and baked it for around 12 minutes until it was fully baked and not raw on the bottom at all. I left it to cool.

For the pineapple curd I put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warmed it on a low heat until the sugar dissolved. Then I brought it up to a simmer and kept stirring, after a few minutes it thickened into a curd. I added a little turmeric to make it more yellow in colour, then I put it into a bowl and let it cool down for 10 minutes.

I poured the curd into the pastry base, smoothed it out, then put it in the fridge to set.

Vegan Pineapple Meringue Pie

For the meringue I started by whisking up the chickpea water in my stand mixer with the xanthan gum. To make the sugar syrup I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush. Once the chickpea water was at a stiff peak stage I kept the mixer running whilst pouring the sugar syrup in, I kept the mixture running for another 5 minutes until the meringue was thick and glossy.

Vegan Pineapple Meringue Pie

I decided to pipe it onto the pie over the curd, leaving a little curd showing around the edge. Of course you can heap it all on with a spoon too. Then I got out my kitchen blowtorch and browned the meringue all over.

Vegan Pineapple Meringue Pie

I took the Vegan Pineapple Meringue Pie into work and didn’t mention to anyone that it was vegan. I got so many compliments on how light and yummy the meringue was! Also the curd set way better than any non-vegan curd I’ve ever made, and you don’t even have to bake it. My brother and boyfriend were also big fans of the Vegan Pineapple Meringue Pie. I’m so happy with how it turned out, and I want to make a lemon version soon too.

 

I’m linking this Vegan Pineapple Meringue Pie recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Life Diet Heath.

5 from 1 vote
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Vegan Pineapple Meringue Pie

Servings 12

Ingredients

For the pastry

  • 230 g Plain flour
  • 1 tbsp Caster sugar
  • 100 g Dairy free butter
  • 1-2 tbsp Water

For the pineapple curd

  • 325 ml Pineapple juice
  • 400 ml Coconut milk
  • 200 g Caster sugar
  • 80 g Cornflour
  • 50 ml Almond milk or other dairy free milk
  • 1/4 tsp Turmeric

For the meringue

  • 200 g Caster sugar
  • 55 ml Water
  • Water from 400g can of chickpeas
  • 1/2 tsp Xanthan Gum or Cream of Tartar
  • 1 tsp Vanilla

Instructions

  1. To make the pastry use a food processor to whizz the dairy free butter, sugar and flour together. Or you can do this by hand in a bowl by rubbing the butter into the plain flour and caster sugar until it resembles bread crumbs

  2. Add the water and pulse the food processor until it comes together into a dough. You may not need all the water so add it slowly. Again if you're doing this by hand, pour the water into the bowl slowly and mix with a spoon until it comes together into a dough

  3. Wrap the dough in cling film and chill it in the fridge for 30 minutes, or up to an hour if it's a hot day

  4. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  5. Roll the pastry out onto cling film, then lift it up and line the 9" loose bottom pie tin, trimming off the edges

  6. Prick the bottom of the pastry with a fork. Then using baking paper (scrunch it up first for a better fit) line the pastry and pour in baking beans

  7. Blind bake the pastry for 15 minutes, then remove the baking paper and baking beans and bake it for 12-15 minutes until fully baked and not raw on the bottom at all. Leave to cool

  8. For the pineapple curd, put the pineapple juice, sugar, cornflour, almond milk and coconut milk into a pan and warm it on a low heat until the sugar dissolves

  9. Bring it up to a simmer and keep stirring, eventually it will thicken into a curd. Add the turmeric and stir it in. Put the curd into a bowl and let it cool down for 10 minutes

  10. Pour the curd into the pastry base, smooth it out, then put it in the fridge to set

  11. For the meringue start by whisking up the chickpea water in a stand mixer with the xanthan gum or cream of tartar

  12. To make the sugar syrup put caster sugar and water in a pan and let it come to the boil with the lid on. If you notice any sugar crystallising around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready

  13. Once the chickpea water is at a stiff peak stage, keep the mixer running whilst pouring the sugar syrup in, make sure it doesn't hit the side of the bowl. Keep the mixture running for another 5 minutes until the meringue is thick and glossy

  14. Pipe or spread the meringue over the curd

  15. Use a kitchen blowtorch to brown the meringue all over

  16. Serve immediately and store leftovers in the fridge for 2 days

You can find more of my Vegan recipes by clicking here!

Vegan Pineapple Meringue Pie

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Double Chocolate Cheesecake (No Bake)

Double Chocolate Cheesecake (No Bake)

As someone who makes and eats desserts on a regular basis, it’s always so hard to pick my favourite. The classics never fail, like banoffee pie, chocolate fondant or creme brulee. I was recently sent the Dessert Collection by Lily O’Briens and asked to make my own dessert inspired by the collection. After doing some through chocolate eating research, my favourite just had to be the raspberry infusion. I adore the mix of tart raspberries with sweet dark chocolate, plus the chocolate has a hidden layer of white chocolate truffle inside! I mean, wow! This layer of white chocolate really inspired me to make this double chocolate cheesecake with a brownie base, and two layers of chocolate infused cheesecake. I went all out and topped the double chocolate cheesecake with marbled chocolate shards, whipped cream and meringue kisses too!

Jump straight to the recipe!

The dessert collection contains six chocolates inspired by classic desserts: banoffee pie, passion fruit posset, key lime pie, raspberry infusion, hazelnut torte and creme brulee. I’ll certainly be treating some of my friends and family to a box of these at Christmas!

I started by making the brownie base. I melted the butter and dark chocolate together in a pan, then let it cool for 5 minutes.

In a bowl whisked together the egg and light brown sugar.

I added the melted chocolate and butter mixture to the eggs, whisking as I poured. Then I stirred in the flour and baking powder.

I poured the brownie batter into the tin, which I lined with baking paper at the bottom. It baked it on 180C for 15 minutes. I let it cool completely, then I removed it from the tin, peeled off the baking paper, then put it back in the tin.

To make the white chocolate cheesecake layer I used an electric hand whisk to mix together the cream cheese and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated white chocolate.

I smoothed it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours.

To make the dark chocolate cheesecake layer I used an electric hand whisk to mix together the cream cheese, cocoa powder and icing sugar until smooth. I added the double cream and whisked the mixture until it was thick and held it’s shape. Then I folded in the grated dark chocolate.

I smoothed it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours.

Whilst the cheesecake layers were setting in the fridge I made the decorations. I started with the chocolate shards. I melted the dark chocolate and smooth it out into a rectangular shape onto a lined baking tray. Then I added the white chocolate in blobs all over it.

Using a cocktail stick I swirled the mixture around until it looked fully marbled and pretty.

Then I sprinkled freeze dried raspberry pieces all over it.

I put it in the fridge to set and when it was almost set, I chopped it into triangles using a very sharp knife. Then I put them back in the fridge to fully set.

To make the meringue I started by warming the caster sugar in the oven on a lined baking tray for 5 minutes at 200C. Meanwhile I whisked up the egg white until stiff peaks formed.

I poured the warmed sugar into the egg whites bit by bit whilst I continued to whisk. I kept going until I could rub the meringue between my fingers and not feel any sugar grains. This took around 5 minutes.

I put the meringue into a piping bad and piped little ‘kisses’ onto a lined baking tray.

I baked them on 90C for 30 minutes. They should easily peel off the baking paper when they are done. I let them cool.

Double Chocolate Cheesecake   Double Chocolate Cheesecake

To assemble and decorate the double chocolate cheesecake I pushed the wide end of the shards into it on one side, then I piped whipped cream all around them. I stuck some meringues to the cream, then sprinkled some more freeze dried raspberries all over it.

Double Chocolate Cheesecake

I was so pleased with the look of this double chocolate cheesecake, it came out just how I had imagined it in my mind (which is rare!) My family absolutely loved it too, the whole thing disappeared within minutes! It was so decadent and indulgent, with so much rich chocolate flavour and creamy cheesecake goodness.

Double Chocolate Cheesecake

This double chocolate cheesecake would make a fantastic centrepiece for an elegant dinner, family party or Christmas celebration. If you’re wanting something more casual, you can just make the cheesecake and decorate it with whipped cream and fresh raspberries.

      

I’m linking this double chocolate cheesecake recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Zoale and The Not So Creative Cook.

 

5 from 9 votes
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Double Chocolate Cheesecake (No Bake) with chocolate shards and a brownie base

Servings 12

Ingredients

For the brownie base

  • 115 g Dark chocolate
  • 85 g Butter
  • 1 Egg
  • 85 g Light brown sugar
  • 35 g Plain flour
  • 1/4 tsp Baking powder

For the chocolate shards

  • 200 g Dark chocolate
  • 50 g White chocolate
  • 2 g Freeze dried raspberries

For the white chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 100 g White chocolate grated

For the dark chocolate cheesecake

  • 375 g Full fat cream cheese
  • 150 ml Double cream
  • 100 g Icing sugar
  • 20 g Cocoa powder
  • 100 g Dark chocolate grated

For the whipped cream

  • 150 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar

For the meringues

  • 1 Large egg white
  • 80 g Caster sugar
  • 1/8 tsp Cream of tartar

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4. Line a 23cm springform tin with baking paper

  2. To make the brownie base melt the butter and dark chocolate together in a pan on a low heat, then let it cool for 5 minutes

  3. In a mixing bowl whisk together the egg and light brown sugar

  4. Add the melted chocolate and butter mixture to the eggs, keep whisking as you pour it in. Then stir in the flour and baking powder

  5. Pour the brownie batter into the tin and bake it for 15 minutes

  6. Let the brownie cool completely in the tin, then carefully remove it from the tin, peel off the baking paper at the back, then put it back in the tin

  7. To make the white chocolate cheesecake layer use an electric hand whisk or stand mixer to mix together the cream cheese and icing sugar until smooth


  8. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated white chocolate

  9. Smooth it into the tin on top of the brownie base, then put it in the fridge to set for a couple of hours

  10. To make the dark chocolate cheesecake layer I use an electric hand whisk or stand mixer to mix together the cream cheese, cocoa powder and icing sugar until smooth


  11. Add the double cream and whisk the mixture until it is thick and holds it's shape. Then fold in the grated dark chocolate

  12. Smooth it into the tin on top of the white chocolate layer, then put it in the fridge to set for a couple of hours

  13. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

For the chocolate shards (optional)

  1. Melt the dark chocolate and white chocolate in separate bowls. You can do this either in glass bowls over a pan of simmering water, or in the microwave - start with a 30 second blast, then do 10 second blasts stirring in between

  2. Smooth the dark chocolate out into a rectangular shape onto a baking tray like with baking paper. Add the white chocolate in blobs all over it

  3. Using a cocktail stick, swirl the mixture around until it looks fully marbled and all of the blobs of white chocolate have been swirled around

  4. Then sprinkle freeze dried raspberry pieces all over it

  5. Put it in the fridge to set and when it is almost set, chopped it into triangles using a very sharp knife. Then put the pieces back in the fridge to fully set

For the meringue (optional)

  1. To make the meringue warm the caster sugar in the oven on a lined baking tray for 5 minutes at 200C/400F/Gas Mark 6. Meanwhile whisk up the egg whites using an electric hand whisk of stand mixer until stiff peaks formed (when you can hold the bowl over your head without it falling on you!)

  2. Pour the warmed sugar into the egg whites bit by bit whilst continuing to whisk. Keep going until you can rub a little bit of the meringue between your fingers and not feel any sugar grains. This takes around 5 minutes

  3. Put the meringue into a piping bag fitted with a piping nozzle of your choice, and pipe little 'kisses' onto a lined baking tray

  4. Bake them on 90C/200F/(it's hard to convert this into Gas Mark as it's less than a half so do it on the lowest setting you can) for 30 minutes. They should easily peel off the baking paper when they are done. Let them cool

To decorate

  1. Whip up the cream with the icing sugar and vanilla using an electric hand whisk or stand mixer

  2. Push the wide end of the shards into the cheesecake, then pipe the whipped cream all around them. Stick some meringues to the cream, then sprinkle some more freeze dried raspberries all over it

You can find more of my Cheesecake recipes by clicking here!

NB. This is a sponsored post, all opinions are my own.

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Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these Eton Mess Cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

Jump straight to the recipe!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

Then I mixed in the plain flour and baking powder, and folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. The reason I decided to do it this way as I didn’t want the meringues to break. I used Meringue Drops from Iced Jems, and I’ve also seen them in Waitrose.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

Eton Mess Cookies

These Eton Mess Cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Eton Mess Cookies

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using a spoon

  4. Add the egg and vanilla extract, and mix them in

  5. Mix in the plain flour and baking powder

  6. Fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread. Then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Once the chocolate has set, dig in!

  11. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here!

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Blackberry & Hazelnut Roulade: GBBO Week #7

Blackberry & Hazelnut Roulade: GBBO Week #7

It was dessert week on The Great British Bake Off this week. Can you believe it’s the quarter finals next week?! It’s coming around so fast as usual. I’m going to be missing out on next week’s bake along as I’m away on holiday, but I’ll be back in time for the week after. The signature challenge was so make a sweet sponge roulade which could be filled any way the bakers liked. Mary was looking out for a spiral when the roulades were rolled up, and Paul advised against filling the roulades too much.

Jump straight to the Blackberry & Hazelnut Roulade recipe!

The bakers were trying to avoid cracking when rolling their roulades. My view has always been that a roulade should crack. Perhaps it is because they were making sponge roulades rather than meringue ones. A sponge roulade is just a swiss roll really isn’t it?! Selasi made a lemon and strawberry roulade filled with cream and lemon curd that the judges loved. Tom made a millionaire’s roulade with a nutmeg sponge, and the judges didn’t like that he’d covered up the spiral at the ends. Benjamina made a pina colada roulade which sounded really fun and her sponge was lovely and soft according to Mary, but Paul thought the coconut extract she used tasted too artificial.

Jane rolled her chocolate & hazelnut roulade from the long end, which is clearly the wrong way… maybe at home if that’s how you like it, but not on Bake Off! The judges commented on this technique, but loved her flavours. Candice made a white chocolate and passion fruit roulade with a cheesecake filling which sounded heavenly. Andrew used a clever technique to create a stripy pattern on the outside of his roulade which impressed Paul and Mary.

This week’s technical certainly veered from the theme so far of going back to basics, as the baker’s were asked to make a Marjolaine which is a French rectangular gateau featuring four layers of praline meringue, praline and chocolate buttercream and a nut coating. Thankfully for the bakers, the recipe provided seemed to have a bit more information than usual. None of the bakers had made one before, and most of them hadn’t made all of the different elements of the Marjolaine either.

They all seemed to get on with it without any major problems. One of Andrew’s meringue layers cracked but it wasn’t noticable once the gateau was constructed. I chuckled when he described it as looking like a Vienetta! There were some issues with Selasi’s meringue which meant he came last, Tom was 5th because of his piping, Jane was 4th as her meringue was too chewy, and Benjamina came 3rd due to piping issues too. Candice was 2nd as her bake was very neat, which left Andrew as 1st with a picture perfect Marjolaine!

The showstopper this week was to make two flavours of mini mousse cakes. Mary was looking forward to soft sponge textures and set mousses. Paul wanted the mousses to be full of flavour and melt in the mouth. It was hot in the tent so the bakers were concerned about their mousses setting, freezers and gelatine were used to avoid any disasters. Jane made a very impressive patterened sponge collar for her vanilla and coffee mousse. She also made a berry mousse cake with 3 different mousse flavours, she did so well to get it all done in the time and the judges were impressed.

Benjamina made apple crumble mousse, and a chocolate and coffee mousse. The appearance of her mousses wasn’t great, but the judges loved the flavours. Usually she is very good at presenting her bakes. Selasi made a rapsberry mousse with a passion fruit jelly and chocolate mint mousses, he had problems with getting his mousse to set and Paul said his chocolate mint mousses were too big. Andrew made a mint chocolate mousse and a forest fruit mousse, he presented them on a ferris wheel and got a glowing result from Mary and Paul!

Candice went a bit overboard on her gelatine in her blackberry raspberry mousse and had to make it again. Her fruity mousses were presented on top of a processo and raspberry liquer jelly. She also joined in with a bit of a theme in the tent and made a mint chocolate mousse. Tom made a Hipsters picnic where his mousse was piped between two cakes to look like finger sandwiches.The judges did not approve of this technique and said he had not delivered what they asked for.

Tom left us this week, which is the first time ever in Bake Off history that the star baker of bread week hasn’t made it to the final. Andrew won star baker which was really well deserved as he did very well in every challenge. Next week is another new theme – Tudor week!

I made this Blackberry & Hazelnut Roulade before the episode aired as I’ll be on holiday when you read this. Roulade was the only thing I could guess they were making from the next week’s preview so it was an easy choice! The bakers roulades seemed more like swiss rolls to me, whereas I made a traditional meringue roulade.

I started by whisking up egg whites until stiff peaks formed. I then added caster sugar with the mixer still going. Finally I added cornflour and cider vinegar and mixed it in.

I poured the mixture out onto a lined baking tray and smoothed it out.

It baked on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes.

When the roulade came out of the oven, I let it cool for 5 minutes in the tin while I prepared a sheet of baking paper dusted with icing sugar.

I tipped the roulade out onto the icing sugar and left it there to cool fully.

When it was cool I whipped up double cream with vanilla extract and spread it all over the roulade. I reserved a small amount of cream for decorating the top.

I sprinkled over some chopped roasted hazelnuts, about 30g.

Then I covered it with blackberries, for any large ones I cut them in half.

I made a coulis for drizzling over the roulade by using a hand blender to mix icing sugar with blackberries.

I gently and slowly rolled up the roulade. Then I used the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts.

For serving, I drizzled the coulis over the Blackberry & Hazelnut Roulade, and drizzled more of it over the sliced pieces. I’ve never had this type of roulade before and it is gooooood! The meringue is really light, soft in the middle with a crunchy outside. I definitely plan on making this again, and it’s so customisable as you can fill it with different fruits and flavours.

        

I’m linking up this Blackberry & Hazelnut Roulade with the Great Bloggers Bake Off 2016 hosted by Mummy Mishaps, with Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and Recipe of the Week hosted by A Mummy Too.



Blackberry & Hazelnut Roulade

Servings 8

Ingredients

For the meringue

  • 140 g (approx 4 large eggs) Egg whites
  • 200 g Caster sugar
  • 1 tsp Cornflour
  • 1 tsp Cider vinegar

For the filling

  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 30 g Chopped Roasted Hazelnuts
  • 125 g Blackberries

For the blackberry coulis

  • 3 tbsp Icing sugar
  • 75 g Blackberries

Instructions

  1. Pre-heat your oven to 160C/140C Fan/320F/Gas Mark 3. Line a large baking tray with baking paper

  2. Whisk up the egg whites using an electric mixer until stiff peaks form. Add the caster sugar a spoonful at a time with the mixer still going. Then add the cornflour and cider vinegar and mix in

  3. Pour the mixture out onto the tray and smooth it out. Bake it for 25 minutes

  4. Let it cool for 5 minutes in the tin and prepare a sheet of baking paper dusted with icing sugar. Tip the roulade out onto the icing sugar and leave it to cool fully 

  5. When it is cool, whip up the double cream with the vanilla extract and spread it all over the roulade. Reserve a small amount of cream for decorating the top

  6. Sprinkle over the chopped roasted hazelnuts then cover it with blackberries, cut any large ones in half

  7. Make a coulis by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries

  8. Gently and slowly roll up the roulade

  9. Use the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts. Drizzle over the coulis when serving

  10. Serve immediately, or refrigerate and eat within 2 days

You can find more of my Meringue recipes by clicking here!

Midnight Blue Velvet Cake & Bake Box 5 Unboxing

Midnight Blue Velvet Cake & Bake Box 5 Unboxing
My fifth Bake Box of the year arrived last week and in typical fashion I got rather over excited about the contents! I also made my first Blue Velvet Cake which may give you a clue to this month’s theme. If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking and cake lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. You can read my other Bake Box posts here, here and here.

Jump straight to the recipe!

This month’s theme was New York and inside the box was:

  • Giant cupcake mould
  • Mini donut mould
  • Whoopie pie mould
  • Blue food colouring
  • New York themed cookie cutters
  • Chocolate decoration sheet

I had a few favourite items in this box including the mini donut pan, giant cupcake mould and the coookie cutters!

I decided to make the blue velvet cake as I thought it looked really pretty and impressive. A few of my friends were coming round and I thought it would really impress them. I followed the same sponge recipe from the Bake Box but I changed the decoration and the buttercream. That’s the great thing about Bake Box, it doesn’t just provide items and recipes, it also inspires you to bake new things.

To make the sponge I started by sieving plain flour, bicarbonate of soda and cocoa powder into a bowl.

In another bowl I mixed together buttermilk, eggs, cider vinegar and vanilla extract.

The blue food colouring was supplied in the Bake Box, and I also decided to use my Wilton easier layer cake pans which I lined and greased first.

In a third bowl I creamed together butter and caster sugar. I then added the blue food colouring. I definitely added way too much as my cake turned out bluer than I wanted, so I would suggest adding 1 tbsp or even 3/4 tbsp. It will depend on how potent your food colouring is to how much you need to use.

Then I added the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mixed between each addition.

I separated the batter into the four greased and lined pans. I always make a hole in the middle as it stops the cakes from ‘doming’ too much in the middle.

They baked on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes, and they were definitely bluer than I wanted them to be! More like a midnight blue – hence the name of the cake! I left them to cool.

To make the cream cheese frosting I started by mixing together icing sugar and butter. Then I added cream cheese and vanilla and mixed it well with an electric mixer. I put it in the fridge to chill.

I’m not the most talented with fondant icing so I decided to decorate the cake with some blue, white and red meringues in keeping with the American theme. I followed a Meringue Girls recipe and started by heating the sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight.

Meanwhile I whipped up the egg whites with cream of tartar until stiff peaks formed.

I prepared the piping bags whilst the sugar was in the oven. I turned them upside down and painted stripes of red food colouring on one, and blue food colouring on the other.

Then I continued to whisk the egg whites with an electric hand mixer and added the warm sugar a spoonful at a time. When it was all mixed in, I kept mixing for 5 minutes until I could rub the meringue between my fingers and could not feel any grains of sugar.

I halved the meringue and put it into the prepared piping bags. I piped it out onto baking trays. It took me a few tries to get the kisses neat, and the recipe made way more than I needed for the cake, but they were so yummy it was ok with me!

The meringues baked on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes.

I trimed the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. I piped the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top.

Finally I decorated the top of the Blue Velvet Cake with the meringues. Both the Blue Velvet Cake and the spare meringues went down really well with my friends – despite making everyone’s mouths blue! Thankfully I was told it was completely worth it. The little meringues are amazing and they just melt in the mouth, definitely a recipe I’ll use again both on their own and to decorate cakes.

        

I’m linking this Blue Velvet Cake up with Bake of the Week hosted by Casa Costello, with The Food Calendar hosted by Charlotte’s Lively Kitchen, this would be a great bake for a Macmillan Coffee Morning, and with the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as I used leftover egg white that I had in the freezer to make the meringues.


5 from 1 vote
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Midnight Blue Velvet Cake

Ingredients

For the sponge

  • 400 g Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 1/2 tbsp Cocoa powder
  • 400 ml Buttermilk
  • 3 Eggs large
  • 2 tsp Cider vinegar
  • 2 tsp Vanilla extract
  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • Blue food colouring

For the buttercream

  • 600 g Icing sugar
  • 100 g Butter or baking spread
  • 250 g Cream cheese
  • 1 tsp Vanilla extract

For the meringue kisses

  • 3 Egg whites
  • 3/4 tsp Cream of tartar
  • Double the weight of your egg whites Caster sugar
  • Red food colouring
  • Blue food colouring

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line four 8" cake tins

  2. To make the sponge sieve the plain flour, bicarbonate of soda and cocoa powder into a bowl
  3. In another bowl mix together the buttermilk, eggs, cider vinegar and the vanilla extract

  4. In a third bowl cream together the butter and the caster sugar. Then add the blue food colouring, add enough for a deep blue colour

  5. Add the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mix between each addition
  6. Separate the batter into the cake tins

  7. Bake them for 25 minutes or until a skewer inserted in the centre comes out clean, then turn them out of the pans and leave them to cool

  8. To make the cream cheese frosting mix together the icing sugar and butter. Then add the cream cheese and vanilla. Mix well with an electric mixer then put it in the fridge to chill

  9. To make the meringues heat the caster sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight
  10. Whip up the egg whites with the cream of tartar until stiff peaks form

  11. Prepare the piping bags by turning them upside down and painting stripes of red food colouring on one, and blue food colouring on the other
  12. When the sugar is done, continue to whisk the egg whites with an electric hand mixer and add the warm sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains
  13. Halve the meringue and put it into the prepared piping bags. Pipe it out onto lined baking trays

  14. Bake the meringues on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes

  15. Trim the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. Pipe the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top
  16. Decorate the top of the cake with the meringues

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

You can find more of my Cake recipes by clicking here!

Queen of Puddings Cupcakes

Queen of Puddings Cupcakes

This year in the UK we are celebrating our Queen’s 90th Birthday, and of course one of the main focuses of the celebration is food. If you haven’t heard of the dessert Queen of Puddings before, it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. I am a big fan of turning different types of desserts into cupcakes, and so Queen of Puddings Cupcakes were born! I’ve used a lemon sponge as the base, filled it with creme patisserie and raspberry jam, and finally topped with Italian meringue. Surely a dessert fit for a Queen!

Jump straight to the recipe!

To start, I made the creme patisserie the night before so I could cool it in the fridge overnight. I heated whole milk with  the seeds from a vanilla pod until it reached boiling point. Then I took it off the heat and poured into a jug.

In my food mixer I whisked up egg yolks with caster sugar until pale and thick. I added cornflour and mixed that in. Then I put the mixer on a medium speed and poured the milk in slowly as it mixed.

I poured the mixture back into the pan and heated it up whilst stirring continuously. When it started to thicken, I started whisking it to keep it smooth and stop any lumps. I put it in a bowl, and covered it with cling film making sure the cling film was touching the creme patisserie so that a skin doesn’t form on it. Then I left it in the fridge overnight to cool.

To make the cupcakes I first creamed together butter and caster sugar. I added lemon zest and mixed it in.

Then I whisked in eggs, mixing between each addition, and finally folded in self raising flour.

I separated the mixture into cupcake cases and baked for 20-25 minutes until golden brown.

Then I left the cupcakes to cool completely.

Using a cupcake corer, and a knife, I made holes in each cupcake.

I filled each hole with the creme patisserie.

Then I covered the creme patisserie with raspberry jam, piling it on top.

Next I made the Italian meringue. For the sugar syrup I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any  sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.

In a stand mixer I whisked up the egg whites with cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar  syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

To decorate the Queen of Puddings Cupcakes, I dolloped the meringue on top of each cupcake using a spoon and flicked it around to give it texture.

Then my favourite bit! I got out my kitchen blowtorch and browned the meringue all over.

The Queen of Puddings Cupcakes were so indulgent and delicious. The Italian meringue creates a pillowy soft marshmallow texture on top, and the fruityness of the jam compliments it so well along with the sweetness of the creme patisserie hidden inside. I certainly felt like a Queen as I enjoyed eating this divine dessert!

   

I am entering these cupcakes into  the Food Year Link Up hosted by Charlotte’s Lively Kitchen, as these would be perfect for The Alzheimer’s Society’s Cupcake Day, with Recipe of the Week hosted by A Mummy Too and finally the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.


Queen of Puddings Cupcakes

Servings 12

Ingredients

For the creme patisserie

  • 250 ml Whole milk
  • 1 Vanilla pod
  • 3 Eggs yolks only
  • 70 g Caster sugar
  • 25 g Cornflour

For the sponge

  • 240 g Butter
  • 240 g Caster sugar
  • 2 Lemons zest only
  • 4 Eggs large
  • 240 g Self raising flour

For the meringue

  • 3 Eggs whites only
  • 170 g Caster sugar
  • 95 ml Water
  • 1/2 tsp Cream of tartar

For the filling

  • Raspberry jam

Instructions

  1. To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it reaches boiling point. Take off the heat and pour into a jug

  2. In a food mixer, or with an electric whisk, whisk the yolks from the eggs (reserve the egg whites for the meringue) with the caster sugar until pale and thick. Add the cornflour and mix in

  3. Put the mixer on a medium speed and pour the milk in slowly as it mixes
  4. Pour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Once thick, put it in a bowl, and covered it with cling film so that the cling film touches the creme patisserie. Put in the fridge to cool completely
  5. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  6. To make the cupcakes cream together the butter and the caster sugar. Add the zest of the lemons and mix in

  7. Whisk in the eggs, mixing between each addition, and finally fold in the self raising flour

  8. Separate the mixture into the cupcake cases and bake for 20-25 minutes until golden brown. Leave the cupcakes to cool completely

  9. Using a cupcake corer, or a knife, make holes in each cupcake
  10. Fill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on top
  11. To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture is boiled, take it off the heat and pour the sugar syrup into a jug

  12. In a food mixer or with an electric whisk, whisk up the egg whites reserved earlier with the cream of tartar until they reach soft peak stage. Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool

  13. Dollop the meringue on top of each cupcake using a spoon and flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over

You can find more of my Cupcake recipes by clicking here!

Lemon Meringue Pie

Lemon Meringue Pie
I mentioned in my last post, when I made a Chocolate Fudge Cake, that there are a lot of ‘classic’ bakes that somehow I have managed not to make yet. I’m not sure how I have avoided such tasty treats, but I’ve decided that needs to change! Next on my list was Lemon Meringue Pie. It gave me the chance to make italian style meringue, which was another first for me. I turned once again to What to Bake & How to Bake It by Jane Hornby – which really is a superb baking book – for the lemon filling. The pastry is a recipe I have used for years and I’m not sure where it originated from. The meringue recipe was an internet find, but is a fairly standard recipe that seems to be repeated in quite a few places so again I’m not sure who deserves the credit!

Jump straight to the recipe!

To start, I made the pastry by rubbing butter into plain flour.

I added eggs and brought the mixture together into a dough, and I wrapped it in cling film and chilled it in the fridge for 30 minutes.

I took it out of the fridge and rolled it out onto some cling film. This stops it from sticking to the work surface and makes it easy to pick up.

I lined my tin, trimmed the edges and pricked the bottom all over with a fork.

Then I covered the pastry with foil, you can also use baking paper, and filled it with baking beans.

I baked the pastry on 200C (180C Fan)/400F/Gas Mark 6 for 20 minutes.

When it was done, I removed the baking beans and foil, turned the oven down to 180C (160C Fan)/350F/Gas Mark 4 and baked the pastry again for another 15 minutes.

To make the lemon filling I started by whisking up whole eggs and egg yolks (reserving the whites for the meringue).

In a pan I melted butter, caster sugar and lemon juice.

Once the butter and sugar were melted I poured the mixture slowly into the eggs, whisking as I poured.

I poured the mixture back into the pan and heated it on a medium heat for 5 minutes until it thickened up.

I poured the lemon mixture into the pastry case.

It baked on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. I left it to cool completely.

To make the italian meringue topping I started with the sugar syrup. I put caster sugar and water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush.

In a stand mixer I whisked up the egg whites reserved earlier with cream of tartar until they reached soft peak stage. Then I poured the sugar syrup into a jug, and keeping the mixer on, I poured the sugar syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl.

I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

Then I dolloped the meringue on top of the pie using a spoon and flicked it around to give it texture.

I then got out my kitchen blowtorch and browned the meringue all over.

The lemon filling and the meringue were both melt in the mouth delicious, they perfectly matched each other with the meringue’s sweetness and the zingy tartness of the lemon. The pastry was crisp and buttery, the ideal vehicle for transporting that delicious filling into your mouth.

I had some great comments about the Lemon Meringue Pie from my colleagues, including ‘amazing’ and ‘awesome’. I was very pleased it went down so well, Lemon Meringue Pie is a classic bake for a reason!

    

I’m entering this into Perfecting Patisserie hosted by BakingQueen74. And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as this is a great recipe that uses up all of the egg whites and yolks, leaving nothing to waste. I also used some lemon juice I had frozen in the freezer for the filling. And I’m entering this into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

Lemon Meringue Pie

Servings 16

Ingredients

Pastry

  • 170 g Butter
  • 350 g Plain flour
  • 2 Eggs large

Filling

  • 250 ml Lemon juice
  • 200 g Caster sugar
  • 4 Eggs large
  • 4 Egg yolks
  • 175 g Butter

Meringue

  • 225 g Caster sugar
  • 125 ml Water
  • 1/2 tsp Cream of tartar
  • 4 Egg whites

Instructions

  1. To make the pastry rub the butter into the plain flour until it resembles bread crumbs

  2. Add the eggs and bring the mixture together into a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
  3. Pre-heat your oven to 200C (180C Fan)/400F/Gas Mark 6

  4. Roll the pastry out and line the tin with it, trim the edges and prick the bottom all over with a fork
  5. Cover the pastry with foil or baking paper and fill it with baking beans. Bake the pastry for 20 minutes

  6. Remove the baking beans and foil, turn the oven down to 180C (160C Fan)/350F/Gas Mark 4 and bake the pastry again for another 15 minutes
  7. To make the lemon filling whisk up the whole eggs and egg yolks
  8. In a pan melt the butter, caster sugar and the lemon juice together
  9. Once the butter and sugar are melted, pour the mixture slowly into the eggs, whisking as you pour
  10. Pour the mixture back into the pan and heat it on a medium heat for 5 minutes until it thickens up, keep stirring it during this time
  11. Pour the lemon mixture into the pastry case. Bake it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. Leave it to cool completely
  12. To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready
  13. In a stand mixer whisk up the egg whites with the cream of tartar until they reach soft peak stage. Pour the sugar syrup into a jug, and keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl

  14. Keep the food mixer running until the bowl feels cool, then dollop the meringue on top of the pie using a spoon and flick it around to give it texture. Finally use a kitchen blowtorch to brown the meringue all over
  15. Serve immediately and store leftovers in the fridge for 2 days

You can find more of my Pie recipes by clicking here!

Chocolate Meringue Easter Nests

Chocolate Meringue Easter Nests
Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I’ll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these Chocolate Meringue Easter Nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I’m so glad I did!

Jump straight to the recipe!

To start, I finely grated dark chocolate and then stirred cocoa powder into it.

I whisked up egg whites and cream of tartar in a food mixer until soft peaks formed.

Keeping the mixer going, I added vanilla extract and poured in caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – then I turned the mixer off.

I folded the chocolate and cocoa powder mix into the meringue.

I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. There were 12 in total.

I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.

I whipped up double cream and also grabbed a bag of Cadbury Mini Eggs.

Chocolate Meringue Easter Nests

Then I spooned some of the cream into the middle of each of the Chocolate Meringue Easter Nests, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.

Chocolate Meringue Easter Nests

The Chocolate Meringue Easter Nests were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top the Chocolate Meringue Easter Nests with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!


Chocolate Meringue Easter Nests

Ingredients

For the meringue

  • 100 g Dark chocolate
  • 4 tbsp Cocoa powder
  • 6 Egg whites large
  • 1 tsp Cream of tartar
  • 1 tsp Vanilla extract
  • Double the weight of the egg whites Caster sugar

For filling & decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Mini Eggs
  • 6 squares Dark chocolate melted

Instructions

  1. Pre-heat your oven to 140C/120C Fan/275F/Gas Mark 1, line a baking tray with greaseproof paper

  2. Finely grate the dark chocolate and stir the cocoa powder into it
  3. Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
  4. Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
  5. Fold the chocolate and cocoa powder mix into the meringue
  6. Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto the baking tray

  7. Bake the meringue nests for 40 minutes. Allow to cool fully before filling

  8. Whip up the double cream with the icing sugar and vanilla, then spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish

You can find more of my Meringue recipes by clicking here!

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Orange & Gingerbread Pavlova

Orange & Gingerbread Pavlova
Christmas has come around so fast, like it always does, and is only 5 days away now. I really love the modern Christmas of today, and how every year new ideas and traditions are created. Although we still love the classics of Christmas, we longer stick to them so rigidly. So if you don’t fancy Christmas pudding after your dinner this year, you can turn to practically any other type of dessert to satisfy your sweet tooth and impress your family and friends. I think this Orange & Gingerbread Pavlova does just that! It incorporates traditional flavours of Christmas like fresh orange and spicy ginger, but it also creates a stunning centerpiece for any Christmas dinner table.

Jump straight to the recipe!

I started by making the meringue. If you’re left with egg yolks, check out some ways to use it up here. Or you can now buy egg white on it’s own in a carton from Two Chicks. I set it whisking in my mixer along with cream of tartar until stiff peaks formed – you know this has happened when you can tip the bowl upside down without it falling out.

Then I added half of the sugars into the mixer after the stiff peaks had formed and while it was still mixing, and I also added ground ginger.

I then folded the remaining sugar into the meringue using a spatula.

I arranged the meringue into a circular shape on a lined baking tray, making it flat in the centre and more textured around the edges.

It baked for 1 hour and 15 minutes. Then I left it to cool completely.

I whipped up double cream and spread it in the middle of the pavlova and I sprinkled over crushed up ginger nut biscuits.

Then added some orange zest, slices of orange with the rind cut off and these gorgeous dark chocolate pearls from the Chocolate Trading Co.

Orange & Gingerbread Pavlova

How’s that for a showstopper?! I was so pleased with how the Orange & Gingerbread Pavlova turned out and the final look after decorating.

The Orange & Gingerbread Pavlova is best eaten straight away and I had some friends round who were happy to help! The meringue is sweet and spicy, the orange is juicy and fresh, and the chocolate and biscuits add texture amongst the soft cream. It really is a heavenly dessert. Happy Christmas everyone!


Orange & Gingerbread Pavlova

Ingredients

  • 180 g Egg whites (approx 6 large eggs)
  • 180 g Caster sugar
  • 180 g Light brown sugar
  • 1 tsp Cream of tartar
  • 2 tsp Ground ginger
  • 300 ml Double cream
  • 3 Ginger nut biscuits crushed
  • 1 Orange
  • A handful of Dark chocolate pearls

Instructions

  1. Whisk the egg whites in a mixer along with the cream of tartar until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out

  2. Measure out both types of sugar and add half of the sugar mixture into the egg whites while the mixer is on. Add the ground ginger too

  3. Fold the remaining sugar into the meringue using a spatula
  4. Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
  5. Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
  6. Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
  7. Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls

You can find more of my Meringue recipes by clicking here!