128
Desserts / Cakes
ingredients
SERVES 6
4 medium egg whites
250
g
(9 oz) caster sugar
1 tsp cornfl our
1 tsp malt vinegar
1 tsp vanilla extract
Topping:
300 ml (½ pt) double cream,
softly whipped
250
g
(9 oz) strawberries, sliced
Dish: large Pyrex
®
bowl
Oven accessory: enamel
shelf in lower shelf
position
Strawberry pavlova
Preheat the oven on CONVECTION 150 °C. Mark a 25 cm (10”) circle on a
sheet of parchment paper and line the enamel shelf. Whisk the egg whites
until stiff but not dry. Slowly whisk in the sugar until the mixture is thick and
glossy. Blend the cornfl our, vinegar and vanilla extract to a smooth paste, in
a separate bowl and then whisk into egg whites. Spread the mixture inside
the circle on the parchment paper. Place enamel shelf in lower shelf position
and cook Pavlova on CONVECTION 150 °C for 1 hour. Turn the oven off
and leave the pavlova inside for another hour to dry out. When cool spread
cream all over the meringue and scatter the strawberries on top.
ingredients
SERVES 8
½ tsp ground cinnamon
175
g
(6 oz) desiccated
coconut
225
g
(8 oz) caster sugar
375
g
short crust pastry
1 egg, beaten
Dish: large pyrex® bowl,
23 cm fl an tin
Oven accessory: enamel shelf
in lower shelf position
Coconut tart
Place cinnamon, coconut and sugar into a large bowl with 150ml water and
cook on LOW MICROWAVE for 5 mins, stirring frequently. Set aside to cool.
Roll out the pastry out on a lightly fl oured surface and use it to line 23 cm
fl an tin. Fill the tart with baking paper and baking beans, place on enamel
shelf in middle shelf position, bake on CONVECTION 180 °C for 15 mins,
remove the baking paper and beans, and continue to bake for 10 mins.
Remove from the oven. Beat the egg into the cooled coconut mixture, then
spoon into the pastry case and smooth the top. Place tart on enamel shelf in
the lower shelf position, bake on CONVECTION 180 °C for 18-20 mins.
ingredients
SERVES 4
700
g
(1½ lb) fresh fruit,
peeled and sliced
(e.g. apples, plums, rhubarb,
gooseberries, blackcurrants)
Sugar to taste
Crumble topping:
75
g
(3 oz) butter
175
g
(6 oz) plain fl our
100
g
(3 oz) sugar
Dish: suitable sized,
Pyrex
®
heatproof dish
Oven accessory: glass shelf
in middle shelf position
Fill water tank
Fruit crumble
Layer prepared fruit in the dish. Add sugar to taste, depending on the
sharpness of the fruit. Place dish on glass shelf in middle shelf position,
cook on STEAM 1 + LOW MICROWAVE for 3 mins. Rub butter into the fl our
until mixture resembles fi ne breadcrumbs. Stir in the sugar. Sprinkle the
crumble over the fruit, so that it is completely covered. Place dish on glass
shelf in lower shelf position and cook on CONVECTION 230 °C + SIMMER
MICROWAVE for 15-18 minutes, or until golden brown.
PA_F0003BH72BP_00_140331.indd 128PA_F0003BH72BP_00_140331.indd 128 2014/4/1 9:45:472014/4/1 9:45:47
