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Cooking Guide
Slices, Desserts and Pastries
Baked Alaska Surprise
Serves: 4 to 6
Ingredients:
10 to 12 sponge finger biscuits
or
1 round trifle sponge
1 punnet strawberries,
hulled and cut in half
1 tablespoon caster sugar
2 tablespoons fruit liqueur
1 litre vanilla ice cream
4 egg whites
3
/
4
cup caster sugar, extra
1
/
4
cup almonds, chopped (optional)
Method:
Line the base of a 23 cm round flan dish with
biscuits or sponge (the biscuits will overlap.) Place
strawberries over base and sprinkle with sugar and
liqueur. Place scoops of ice cream evenly over
strawberries. Place in freezer.
To Cook by Convection:
Preheat oven to 250˚C. Beat egg whites until stiff.
Gradually add extra sugar beating all the time until
sugar has dissolved and mixture is thick and glossy.
Fold in almonds and spoon meringue mixture over
ice cream. Cook on 250˚C on Low Rack for 3 to 5
minutes. Serve immediately.
C
Chocolate Souffle
Serves: 4 to 6
Ingredients:
60 g butter
1
/
2
cup plain flour
2 tablespoons cocoa
300 ml milk
1 tablespoon vanilla essence
4 eggs, separated
1
/
3
cup caster sugar
1
/
2
cup choc dots
3 tablespoons icing sugar
Method:
Melt butter on HIGH for 30 seconds. Stir in flour and
cocoa. Slowly add milk to mixture, stirring well. Cook
on HIGH for 3 to 4 minutes, stirring twice. Allow to
cool slightly. Add vanilla. Beat in egg yolks one at a
time. Beat egg whites until stiff peaks form.
Gradually add caster sugar until peaks are stiff.
To Cook by Convection:
Preheat oven to 200°C. Gently fold beaten egg
whites and choc dots into the chocolate sauce. Pour
mixture into a greased and sugared 6 cup-pudding
dish. Place on Low Rack and cook on 200°C for 20
to 22 minutes. Dust top with icing sugar. Serve
immediately.
C
Pavlova
Serves: 8 to 10
Ingredients:
4 egg whites
pinch of salt
1
1
/
4
cups caster sugar
2 teaspoons vinegar
2 tablespoons cornflour
Topping:
300 ml cream
1 punnet strawberries,
hulled and cut in half
2 passionfruit
Method:
To Cook by Convection:
Preheat oven to 140°C. Grease and line a baking
tray. Dust with 1 tablespoon cornflour. Beat egg
whites and salt until stiff. Gradually add sugar and
continue beating until white and glossy and sugar
has dissolved. Fold vinegar and remaining cornflour
into egg mixture. Pile mixture high on a baking tray.
Place on Low Rack and cook on 140°C for 60 to 70
minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
C
Baked Alaska Surprise