This recipe offers an exquisite dessert—Pavlova, combining white chocolate and raspberries.
To begin, you need to prepare the ingredients: four room-temperature egg whites, one cup of powdered sugar, one teaspoon of cornstarch, one teaspoon of white vinegar, and a drop of pink food coloring.
Preheat the oven to 150 degrees Celsius (302°F). Separate the egg whites from the yolks. Place the whites in a clean bowl and start whipping with a mixer on low or medium speed until stiff peaks form. Then, gradually, one tablespoon at a time, add the sugar, beating thoroughly after each addition to ensure the sugar is completely dissolved. This stage will take about eight to ten minutes.
After all the sugar has been added, take a small amount of the mixture and rub it between your fingers to check for sugar dissolution. Add the cornstarch and vinegar, beating for a few more seconds until evenly mixed. Transfer the bowl from the mixer and gently fold in the drop of pink food coloring, creating swirls.
Line a baking sheet with parchment paper. Apply a tiny drop of meringue mixture to each corner of the baking sheet, then place parchment paper over it to secure it. Spoon two tablespoons of meringue mixture onto the baking sheet to form six mounds, leaving enough space between them. Gently flatten the top of each mound with the back of a spoon, but do not make them flat.
Place the baking sheet in the oven and immediately reduce the temperature to 120 degrees Celsius. Bake for 40 minutes. Afterward, turn off the oven without opening it and allow the Pavlova to cool inside for three to four hours.
Once the base is completely cool, you can whip cream and decorate the Pavlovas with dollops or pipe them using a pastry bag. For the raspberry sauce or coulis, mix half a cup of raspberries, strain, and pour it over the top. Keep the remaining raspberries for decoration. To make the chocolate shards, melt the chocolate in the microwave in short 30-second intervals. Mix well and use a teaspoon to distribute small pieces onto parchment paper. Freeze for a few minutes. Then, place berries on the Pavlovas, interspersed with the chocolate shards. A final touch can be adding edible glitter to the dish.
This recipe offers a way to make a cheesecake flavored with strawberry whirls. To begin, you will need to prepare the base and the filling.
The necessary ingredients include half a packet of tennis biscuits, one packet of strawberry whirls cookies, 50 grams of melted butter, a quarter cup of powdered sugar, 250 grams of room temperature cream cheese, 250 ml of sour cream, half a cup of yogurt for the strawberry cheesecake, two tablespoons of crushed freeze-dried strawberries, and 1 and a half teaspoons of agar-agar.
First, line the bottom of a 20 cm baking pan with parchment paper and set it aside. The tennis biscuits should be crushed in a food processor until they reach a crumb consistency, then the melted butter is added and mixed until uniform.
In a large bowl, beat the cream cheese and sugar until smooth. Then add the sour cream and yogurt, mixing until combined. After that, fold in the agar-agar and the crushed freeze-dried strawberries, continuing to mix until a homogeneous mass is obtained.
Press the crushed tennis biscuits into the prepared pan using the back of a measuring cup to level the surface. Half of the cheesecake mixture is poured into the pan. The strawberry whirls cookies are arranged around the sides of the pan, pressing the decorative side against the walls. The remaining filling is poured over the cookies. Cover the cheesecake with plastic wrap and refrigerate overnight or for at least 4 hours. The dish should be served chilled, and can optionally be decorated with extra strawberries.
