Michael Emmenegger’s Fruit Pavlova
“This recipe has been tried and tested by me and all my friends back home, and it creates a truly magnificent pavlova. The best part is arranging all the fruit on top and licking the bowl of whipped cream…” – Loo Li Ann, Marketing Communications Manager at Westin Financial Street
Ingredients
4 egg whites
1 cup (220g) caster sugar
1 tablespoon corn flour
1 teaspoon white vinegar
Topping
300ml carton thickened cream
2 teaspoons vanilla essence
1 tablespoon icing sugar mixture
1 punnet raspberries
1 punnet blueberries
1 punnet strawberries, halved
4 kiwi fruit, sliced
1 orange sliced
4 passionfruit, pulp (tinned works as well)
Preheat oven to 150°C/130°C (fan forced). Line a large baking tray with baking paper. Trace a 22cm circle using a cake pan on baking paper – turn paper over so circle faces down.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add caster sugar, beating until dissolved after each addition. Fold in flour and vinegar. Spread meringue inside the circle on the prepared tray. Do not squash or flatten the mixture. Spoon mixture onto prepared circle and using a small palette knife or spatula, shape mixture into a large dome. Transfer pavlova to oven and reduce oven temperature immediately to 120°C/100°C (fan forced). Cook for 45 minutes or until firm to touch. Cool in oven with door closed. An hour before serving, beat cream with essence and icing sugar until soft peaks form. Fill meringue with cream mixture and decorate with fruit. Serves eight.
Marco Ropke’s Carrot and Walnut Cupcakes
“These cupcakes have always been a favorite with kids. They’re fun to make and carrots and walnuts are full of nutrients and vitamins. They’re very popular, either for birthday parties or for breakfast.” – Marco Ropke, Executive Pastry Chef, Ritz Carlton Beijing
Ingredients
70g crushed walnuts
230g grated fresh carrots
180g soft cake flour
3g baking soda
5g baking powder
2g salt
5g cinnamon powder
3 eggs
140g sugar
160ml canola oil
5ml vanilla essence
Toast the walnuts for about 8 minutes until lightly browned and fragrant. Set aside to cool, then chop coarsely. Peel and finely grate the carrots. Whisk together the flour, baking soda, baking powder, salt and ground cinnamon and set aside. In a bowl whisk the eggs until frothy. Gradually add the sugar and beat the batter until thick and light-colored (3-4 minutes) Add the oil in a steady stream and add the vanilla extract to it. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Fill in paper or muffin cups and bake at 160° C for about 20-24 min. Makes 12 cupcakes.
