Picture this: you wake up, it’s 10:30 on a Saturday morning, you’ve had a rather… enjoyable… Friday night, and you’re feeling a little worse for wear… as you venture into the kitchen in search of something deliciously heavy and drenched in Tomato Ketchup, your Granny rings reminding you of the pie and dessert (to feed eight) you promised you’d make her for 1:30…
Well, that was the situation I found myself in just a few hours ago. It’s my fault, I forgot all about it, but it still wasn’t the most appealing of activities. Luckily I had bought the pie ingredients and having made it on countless occasions (it’s a simple chicken, leek and ham variety) whipped that up in about an hour with the help of my homemade emergency shortcrust pastry.
Feeling pretty pleased with myself and thinking my Granny would be none the wiser to my lack of preparation, I remembered the ambiguous ‘dessert’ she was after… This is where I hit a wall; no specific ingredients or plan to speak of and only two hours to remedy the issue.
Well, the chocolatey, creamy mess pictured above is what (hopefully) saved the day, and I want to share the recipe with you for any time you need a dessert that requires little effort. This pud is great as it calls for very few ingredients but is a real crowd pleaser (I made it more for the first reason and not for the latter).
For the meringue:
6 egg whites, 300g caster sugar, pinch salt
Whisk the egg whites until stiff peaks form, then gradually add the sugar (still whisking) and allow the mix to become sooth and glossy with no granular bits.
Spoon onto two baking sheets and make two circles if you would like to create a two tier effect and bake in the oven for an hour at 150.
For the Raspberry cream:
1 punnet raspberries, 500ml cream, 100g icing sugar
Whisk the cream until lightly whipped and stir in the sugar and raspberries. I like to crush the raspberries slightly to create a pink speckled cream filling. If you haven’t got any raspberries just leave those out.
Assembling the pavlova:
Place one of the cooked meringues on a plate and pile fruit and the cream on it, smoothing it into a flat surface. Top with the other meringue and decorate with melted chocolate and more berries.
Although this dessert looks a little rough around the edges, I hope that taste wise, it will deliver (and that my angel grandchild status will remain intact).