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PAVLOVA BITES WITH CHOCOLATE
RASPBERRY SAUCE
INGREDIENTS
3 large eggs whites (room temperature)
¼ teaspoon cream of tarter
Pinch kosher salt
¾ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon bourbon whiskey
3 tablespoons cocoa nibs
RASPBERRY SAUCE
1 cup raspberries (fresh or frozen)
½ cup water
2 Tablespoons honey
½ lime (juice)
¼ cup sugar
2 oz semi sweet chocolate chips
METHOD
1. Pre heat oven to 300°
2. Place egg whites, cream of tarter and
salt in BEM600XL mixing bowl. Whisk
at 5 speed until soft peaks are reached
(about 4-5min)
3. Turn speed to 6 and slowly add sugar
to bowl until firm peaks are reached
(about 3-4 min)
4. Add vanilla, bourbon and cocoa nibs
just until incorporated
5. Use a parchment lined sheet tray and
drop 1 heaping tablespoon of mixture
2" apart from each other on tray. About
8 should fit on a tray. Place in oven for
45-55 min until surface is dry.
6. While the pavlova is in the oven get
started on the sauce. Place raspberries,
water, honey, lime and sugar in a small
sauce pan. Simmer on medium heat
until raspberries start breaking apart
3-4 min.
7. Take sauce off heat. Add chocolate to
sauce. Stir until chocolate has melted.
set aside until pavlova is finished. Once
pavlova has come out of the oven. Let
them rest for about 20 min. Drizzle
pavlova bites with sauce.
ROYAL ICING
Makes about 2 cups
INGREDIENTS
2 egg whites
Pinch cream of tartar
2 ¼ cups (277g) powdered sugar, sifted
METHOD
1. Combine egg whites and cream of tartar
in the electric mixer bowl. Beat on speed
8 until lightly beaten.
2. Reduce speed to 6 and add powdered
sugar a heaped spoonful at a time until
well combined.
3. Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMON ICING
For a 9" cake
INGREDIENTS
3 cups (369g) powdered sugar, sifted
1 teaspoon grated lemon rind
2 tablespoons + 2 teaspoons lemon juice
¾ stick + 1 tablespoon (100g) butter, melted
METHOD
1. Place powdered sugar and lemon rind
into the bowl of the electric mixer. While
on speed 4-5 speed pour in lemon juice
and butter. Mix until combined.
2. Spread on cooled cake.
RECIPES
BEM600XL_IB_A12_FA.indd 35 21/06/12 10:25 AM