Jewish Coffee Cake Recipe

Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.

Always remember that there is a lot that you can do with a recipe providing you don’t exceed the parameters of the original recipe.

All ingredients should be at room temperature.

• ¼ pound butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 8 ounces sour cream
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Direction:

1. Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.
2. In a separate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
3. Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.
4. Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.

Grandmas Fruitcake Recipe

This is the recipe that my grandmother brought with her when she and her family left Russia in the early 1900"s.

As a child around 1920's or so, while living on a farm in Pennsylvania which at that time there were a great amount of people who came from Europe, you needed to be able to do for yourself, she learned from her mother how to make a most delicious white fruit cake, a white fruitcake is a fruitcake that does not have any molasses, molasses which is very bitter, not having the molasses in the fruitcake gives it a lighter color, this gives it the name white fruitcake.

This fruitcake in the days in which my mother lived as a child with her parents this was only made during Christmas because the only time you could get walnuts, cherries, and some other ingredients was in the fall of the year, remember now they didn't go to the store to buy what they needed, they had to grow them, raisins were dried by the people themselves, they even had to shell their own walnuts, and candy their own cherries, and such the pineapple and coconut I do believe they must have purchased.

To keep with tradition the only time of the year that I make or sell this fruitcake is during the Christmas holidays, and In my mind you cannot get a better fruitcake. Here we go now gather up your ingredients and set them on your table, all ingredients need to be at room temperature.

1 pound butter

12 eggs

1 lb. sugar

1 pound flour

1 pound white raisins

1 pound walnut meats

1 lb. red and green candied cherries

1 lb. bakers flaked coconut

1 lb. candies pineapple

1 tablespoon of baking soda dissolved in ¼ cup warm water

2 cups brandy--any brand

Soak the raisins, walnuts, cherries, coconut and pineapple with 2 cups brandy overnight in a stainless steel bowl.

In a 5 quart mixing bowl cream butter and sugar, then add eggs slowly, then add your flour and blend well, add the baking soda and water and mix a minute more, add all other ingredients and mix until well blended.

Now you are going to bake it in a 2 pound pan, or in the pan of your choice, foil or hard pan, line the pan with wax paper or baking paper or better yet a pan liner the size of the pan. For a 2 pound pan, Place 1 pound 12 ounces of the mixture in the pan and level it with a spoon, don't bang it on the table. Bake it in a 350 degree preheated oven for 1 hour to 1 hour 20 minutes, depends on your oven and how brown you want it.

It's done when a pick is placed in the center and it comes out clean. Let it cool on a rack for a while and then sprinkle it with 1 ounce of brandy and then another ounce when it is cool and then pack it away for about 3 days in your refrigerator and then “enjoy it”.

Christmas Cheesecake Recipe

This is a cheesecake that I have been making for over 20 years if you follow the recipe to the “T” you won't have any problem, it is also colorful as well as the most wonderful piece of pastry that you ever put in your mouth.

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons butter or margarine melted
• 2 pounds cream cheese 
• 1cup sugar
• 8 ounces sour cream
• 2 eggs
• 1cup flour
• ¾ cup heavy whipping cream
• 2 cup in total chopped candied cherries red and green raisins, walnuts, candied pineapple
• ½ cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy. At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine.

Add the candied fruit, raisins, walnuts, pine apple, chocolate chips, fold everything together.

Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan.

Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.

The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 pounds if you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.

Before serving sprinkle some red and green edible glitter that you can purchase at any store that has decorating supplies.

Chocolate Rasperry Cake Recipe

This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet? 

To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes. 

Mix with 

• 8 medium eggs 
• 2 cups cold water 
• 2/3 cup oil 

Mix on medium speed until well blended, scrape bowl, mix for 1 more minute. 

Pour in equal portions into 3 (10x2 inch baking pans). 

Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops. 

Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don't make it too thin). 

Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar). 

Assemble the cake: 

On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in center of the top.

Chocolate Cheesecake Recipe

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 3 tablespoons butter or margarine melted
• 2 pounds cream cheese
• 1 cup sugar
• 8 ounces sour cream
• 1/4 cup cocoa
• 2 eggs
• 1 cup flour
• 3/4 cup heavy whipping cream

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, 1/4 cup cocoa, and 3/4 cup heavy whipping cream, mix on second speed until smooth and creamy. 

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Prepare your 10 inch x 2 inches spring form pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your spring form pan a little softened butter so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan. 

Preheat your oven to 275 degrease and not more, when your oven is hot place the cake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy. You can put a coconut pecan topping on it if you like.

Better Taste Nutrition Brownies

Brownies just keep getting better and better. Moist, chewy and so easy, these Fudgy-Fig-Nut Brownies are made with rich dark chocolate, crunchy toasted walnuts and surprise-sweet, delicious figs. Taste and health have joined together with simple directions to deliver brownies fit for every day or special occasions such as Father's Day, Fourth of July and birthdays. 

Amber-colored golden figs and dark purple Mission figs star as the special secret ingredients that make these brownies so unique and so delicious. The tiny crunchy seeds and sweet, chewy flavor of the figs complement the toasted walnuts and smooth dark chocolate. Health-conscious cooks are excited to learn that dark chocolate contributes health-promoting flavonol antioxidants; dried figs offer a unique array of essential vitamins and minerals and an excellent amount of dietary fiber; and walnuts deliver essential omega-3 fatty acids and "good" monounsaturated fats.

Figs are also great for snacking because they are so portable and convenient, along with being a nutrient-dense fruit. Three to four figs provide 6 percent daily value (DV) iron, 6 percent DV calcium, 6 percent DV magnesium, 6 percent DV vitamin B6 and 8 percent DV copper. 

Fudgy Fig-Nut Brownies

3 large eggs 

11/4 cups granulated sugar

1/4 cup canola oil

1 teaspoon vanilla extract

1 ounce unsweetened chocolate, chopped

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup stemmed and chopped Blue Ribbon Orchard Choice or Sun-Maid Golden or Mission Figs 

1/3 cup chopped, toasted walnuts

Preheat oven to 325°. Coat 8-inch square baking pan with nonstick spray. In medium bowl, lightly beat eggs with wire whisk. Add sugar and whisk until well-blended. Whisk in oil and vanilla. Melt chocolate in small bowl in microwave oven on 50 percent power for 2 to 3 minutes, stirring every minute. Whisk chocolate into egg mixture. In small bowl, stir together flour, cocoa and salt. Stir flour mixture into chocolate mixture, blending until smooth; batter will be stiff. Stir in figs and walnuts. Spread batter in baking pan. Bake for 35 minutes or until pick inserted in center comes out with a few crumbs attached. Cool in pan on wire rack. Cut into 16 brownies. 

Nutrients per serving (16): Calories 191; Protein 3g; Total Fat 7g; Carbohydrate 29g; Cholesterol 40mg; Dietary Fiber 2g; Sodium 65mg. 

Figs, chocolate and walnuts--nutrition and taste come together in one delicious brownie.

Bake It Easy

For either baking novices or seasoned pros, a dump cake is a no-brainer. To prepare one, you simply dump the ingredients into a bowl and beat them, then pour the batter into a pan and bake it. Although a dump cake is easy to make, it's just as good as a more fancy cake. Perhaps that's why dump cakes, including pound cakes, have been popular for hundreds of years.

The secret to the cake is in properly beating the ingredients, so follow these tips. Let the butter soften and take the eggs out of the fridge to warm a bit. For an airy batter, beat the softened butter and sugar really well until the creamed mixture looks pale and wispy. Beat in the eggs and vanilla until all the streaks are gone. Any curdling you might see will disappear as you beat. Turn off the mixer occasionally and scrape the batter at the sides of the bowl into the path of the beaters so everything gets thoroughly mixed.

Switch to low speed when you add the dry ingredients to keep the flour mixture from flying into the air. Since overbeating the flour can toughen a cake, beat only until the batter has no streaks. Stir in the chips by hand so the mixer does not break them.

Be sure the cake is done before you take it out of the oven. You can use either a cake tester, a thin metal wire with a knob on top, or a wooden pick. Gently push the tester into the middle of the cake and pull it out. If you see liquid batter on the tester, keep baking. If the tester comes out clean, remove the cake from the oven and let it cool. A silky-textured pound cake is rich and moist all by itself, so you don't need to frost it. Just slice and

enjoy!

Double Chocolate Pound Cake

1 loaf cake or 8 servings

Butter

Flour

1 1/4 cups all-purpose flour

1/4 cup unsweetened baking

cocoa

1/2 teaspoon salt

1 cup butter, softened

(2 sticks)

1 cup sugar

4 eggs

2 teaspoons vanilla

1/2 cup mini chocolate chips

With butter, lightly grease bottom and sides of 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3-inch loaf pan. Dust with flour. Shake out excess flour. Set aside. With a sifter or mesh strainer, sift 1 1/4 cups flour together with the cocoa and salt into bowl or onto sheet of waxed paper. Set aside.

In large mixer bowl at medium speed, beat together butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in eggs and vanilla until thoroughly blended, at least several minutes. At low speed, gradually beat in reserved flour mixture, 1/2 cup at a time, beating just until blended and no streaks remain. Stir in chips. Spread batter evenly in prepared pan.

Bake in preheated 325 degree F oven until cake begins to pull away from sides of pan and cake tester inserted near center comes out clean, about 60 to 70 minutes for 9-inch pan or 75 to 85 minutes for 8 1/2-inch pan. (If tester shows dark brown, you've hit a melted chocolate chip. Test again in another spot. To prevent overbaking, remove cake from oven as soon as no light brown batter shows on tester.) Cool on wire rack 10 minutes. With narrow spatula or knife, loosen cake from pan. Gently shake onto wire rack. Cool completely. To retain moisture, store cooled cake in plastic wrap. Serve plain or topped with fruit, ice cream or whipped cream, if desired.

Light Christmas Cake Recipe

This cake should be made 1 or 2 weeks before Christmas as, not having the quantity of fruit of a traditional cake, it won't keep so long.

Ingredients

• 6oz currants
• 6oz sultanas
• 4oz cut mixed peel
• 6oz glacé cherries
• 4oz glacé pineapple
• 8oz self raising flour
• 2oz ground almonds
• 8oz margarine or butter
• 8oz caster sugar
• Grated rind and juice of half a lemon
• 4 eggs, beaten
• 3 tbsps brandy

Method

1. Heat oven temperature to 170 deg C 325 deg F and grease a 9 inch cake tin, then line it with two layers of greased greaseproof paper. Cream the margarine or butter, sugar and lemon rind until pale and fluffy and stir in the ground almonds.

2. Add the eggs a little at a time beating well.

3. Add 3 tbsps of flour to the fruit and peel, mixing well. Fold these ingredients alternately with the rest of the flour, the grated lemon rind and lemon juice, into the creamed mixture. Lastly stir in the brandy.

4. Put into the tin and bake in the centre of the oven for 2 and a half hours, or till risen and firm to the touch. Leave it to cool in the tin. Store it wrapped in greaseproof paper in an airtight tin. Decorate with icing (frosting) and marzipan or preserved fruit as for the low fat Christmas Cake above.

Economical Christmas Cake Recipe

Ingredients

• 8oz sultanas
• 4oz currants
• 8oz raisins
• 10oz plain (all purpose) flour
• 1 level tsp mixed spice
• 8oz butter or margarine
• 8oz castor (fine grained) sugar
• grated rind of 1 lemon
• 1/2 tsp vanilla essence
• 1/2 tsp almond essence
• 4 beaten eggs
• 1 tbs marmalade
• 1/2 level tsp bicarbonate of soda (baking soda)
• 2 tbs milk

Method
1. Line an 8in cake tin (pan) with a double layer of greaseproof (wax) paper and preheat oven to 150 deg C (300 deg F).

2. Sieve (strain) the flour and mixed spice together then mix with the fruit.

3. Cream the butter or margarine, sugar, vanilla and almond essences, and lemon rind together until pale and fluffy.

4. Gradually beat in the eggs.

5. Fold in the flour a bit at a time.

6. Dissolve the bicarbonate of soda into the milk then add it to the mixture. By this time it should be soft and drops from a spoon. If it is too stiff, add a little more milk.

7. Transfer the mixture to the cake tin (pan) and bake for about 4 hours. A skewer of fine bladed knife should come out clean when it is done. Cool on a wire rack.

8. Cover with marzipan and then icing in the traditional way.

Low Fat Christmas Cake Recipe

2mg fat and 225 calories per portion

Ingredients

• 9oz mixed, dried fruit (sultanas, raisins & currants)
• 3oz glacé cherries
• 2oz mixed peel
• 8fl oz (1 cup) apple juice
• 1oz hazelnuts
• 2 tbs pumpkin seeds
• 2 chopped pieces of preserved stem ginger
• Rind of 1 lemon, grated
• 4fl oz (1/2 cup) skimmed milk
• 4fl oz (1/2 cup) sunflower oil
• 8oz wholemeal self raising (cake) flour
• 2 tsp mixed spice
• 3 tbs brandy

For Decorating
Small amount of apricot jam
Whole preserved fruits

Method

1. Put the mixed dried fruit, mixed peel and cherries into a bowl and pour the apple juice over them. Leave to soak several hours, preferably overnight.

2. Lightly grease and line with a 7ins square cake tin with greaseproof paper. Preheat the oven to 150 deg C (300 deg F).

3. Put the hazelnuts, pumpkin seeds, preserved ginger, grated lemon rind, oil and milk into the bowl with fruit and stir well. Then stir in the brandy (use a different spirit like rum, if preferred).

4. Sieve (strain) the flour and mixed spice together then gradually stir into the fruit mixture.

5. Put the mixture into the cake tin (pan) and bake for about 90 minutes until golden brown. You can test it with a thin knife or skewer which will come out clean when the cake is cooked.

6. Cool on a wire rack.

To Decorate

1. Sieve (strain) the apricot jam, warm it slightly so it is a little runny, then brush over the top of the cake.

2. Cut the whole preserved fruits into attractive, reasonably big pieces, and then cover the top of the cake with them - the apricot jam will hold them in place.

Tropical Christmas Cake Recipe

Instead of the traditional fruit used in a rich fruit cake like sultanas and currants, this recipe uses tropical ones like pineapple, papaya and mango giving a very different flavor and a lovely, moist cake.

Ingredients

• 6 oz raisins
• 4 ozs ready to eat dried apricots
• 4 ozs stoned dates
• 3 ozs ready to eat dried mango
• 3 oz ready to eat dried papaya
• 3 oz dried pineapple
• 2 oz dried cherries
• 2 oz dried cranberries
• 3 oz crystallised ginger
• 4 oz chopped almonds
• 1 apple, peeled, cored and grated
• Rind of one lemon, grated
• Juice of one lemon
• 8 fl oz (200ml) rum or other spirit
• 7 oz self raising (cake) flour
• 1/2 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 7 oz softened butter
• 3 oz demerara (light brown) sugar
• 3 oz black treacle (molasses is a good substitute)
• 3 beaten eggs

Method

1. Cut up any large pieces of dried fruit, they should all be no larger than one inch cubes. Put all the dried fruit (not apple or lemon) in a large bowl, add half the rum or other spirit, cover with a clean cloth and leave overnight.

2. Grease then line an 8in cake tin (pan) with a double layer of greaseproof (wax) paper, grease the paper. Preheat oven to 150 deg C (300 deg F).

3. Mix the lemon rind and juice with the grated apple then stir it and the chopped almonds into the dried fruit mixture. Sieve (strain) the flour and spices together.

4. Cream the butter, demerara sugar and black treacle together - it's easiest to do this with an electric mixer until relatively lighter in colour and fluffier.

5. Gradually beat in the eggs then fold in the sieved flour and spices. Again do this gradually, a bit at a time.

6. Stir the dried fruit, nuts and apple into the cake mixture.

7. Transfer the mixture to the prepared cake tin (pan) and bake for about 2 hours 30 minutes. A skewer or fine bladed knife should come out clean when it is done. If the top of the cake is browning too fast, cover it with foil for the last 15 to 20 minutes. When it's cooked, leave to cool in the cake tin.

8. When it's cold, make holes in the cake with a skewer or fine bladed knife and use the remaining rum to pour into the cake.

9. Wrap it in greaseproof paper then store in an airtight container. In a cool, dry place, it should keep for at least 6 weeks.

10. You can cover with marzipan and then icing in the traditional way.

Traditional British Christmas Cake Recipe

Ingredients

• 8oz currants
• 8oz sultanas
• 8oz raisins
• 4oz cut mixed peel
• 4oz halved glacé cherries
• 2oz chopped almonds
• 8oz plain flour
• Pinch of salt
• 1/2 level teaspoon mixed spice
• 1/2 level teaspoon ground cinnamon
• 8oz butter
• 8oz soft brown sugar
• Grated rind of one lemon
• 4 large eggs, beaten
• 2 tbsps brandy

Method
1. It's best to make the cake in October or early November. First grease an 8 inch cake tin (pan), then line it with two layers of greased greaseproof paper. Tie two bands of strong brown paper around the outside of the cake tin. Turn on the oven to 300 deg F or 150 deg C.

2. Mix the currants, raisins, sultanas, almonds, peel and cherries together. Sieve (strain) the flour, salt and spices into a separate bowl.

3. Cream the butter, sugar and lemon rind until pale and fluffy. Gradually add the beaten eggs; beat well as you add them. If the mixture starts to curdle add a tablespoon of the flour mixture.

4. With a metal spoon, fold in half the flour then the other half with the brandy.

5. Fold in the fruit mixture and stir well.

6. Put into the prepared cake tin, smooth the top and leave a slight indentation in the middle. Place the tin on a layer of brown paper or newspaper near the bottom of the oven and bake for about 3 hours 45 minutes although you should check it after about 90 minutes. If the top is getting too brown, cover it with more brown paper to protect it.

7. When it is cooked, take it out of the oven and leave it to cool in the tin, then turn it out onto a cooling rack.

8. Store it wrapped in 2 or 3 sheets of greaseproof paper and then store in an airtight container.

9. While waiting to decorate it over the coming weeks, you can use a skewer to make holes in the bottom then pour about 2 tablespoons of brandy over it. You can do this every week. Make sure you wrap it up properly again each time and put it back in the airtight container.

To finish the cake

In early December, put marzipan (almond paste) on the cake. You can either make it yourself (see recipe below) or buy it ready made. If the top of the cake isn't perfectly flat, trim it so that it is.

Warm some apricot jam (jelly) in a pan then brush it on the sides of the cake. Now roll out a strip of marzipan (about 1/4 inch thick) to cover it all the way round with a small overlap on the top. Use a flat wide bladed knife to smooth the join of the strip.

Spread the warm apricot jam on the top of the cake then roll the marzipan into a circle to fit. Again, smooth the join, this time between the marzipan on top and on the side.

Leave the cake for about 3 days for the marzipan to dry.

Royal Icing

See below for the recipe or buy it ready made and just roll out.

Spread it over the marzipan. You can either make it completely flat and then decorate with pieces of marzipan shapes coloured with food dye or you can ice it using a piping bag and nozzles. I'm not good at decorative icing so I make my own royal icing then I can use a fork to raise peaks all over the cake so it looks like snow - see picture above.

Tiramisu Recipe

An irresistible dessert!

Ingredients

• 6 eggs [must be very fresh and at room temperature]
• 8 tablespoons of sugar
• 500 grms. mascarpone
• 10 small cups of strong espesso coffee
• 250 grms packet of savoiardi,
• 200grms of dark chocolate [get the best possible quality]
• A glass of massala wine or some coffee liquor
• chocolate powder to garnish

Preparation

1. Separate your egg yolks from whites, whisk the egg whites until they're light and fluffy then put them in the fridge.
2. Beat the yolks in a mixing bowl, and add your mascarpone and sugar and mix thorougly.
3. Slowly start adding gradually your egg-whites while still whisking, until all ingredients are amalgamated and smooth.

Method

1. Pour the coffe into a shallow dish with the liquor or the wine.
2. Dip the biscuits into the mix quickly and place them into a beautiful glass bowl, be quick and only dip the biscuits on one side or they will disintegrate!
3. Lay them side by side to create a layer
4. Add a layer of mascarpone mix
5. Grate a good amount of chocolate and repaet the layering
6. When you used up all the mascarpone mix, finish with a good layer of shaved chocolate.
7. Place in the refrigerator for about 2 hours before serving.
8. You can also finsh with a layer of savoyardy and couverture chocolate then add the shaved chocolate. This makes it a lot more chocolatey and you can decorate it if you so wish.
   

To decorate:

1. Use powder sugar and a star shape cut out.
2. First cover the Tiramisu in powder chocolate then place the star cut out over the cake and with a fine sieve sprinkle the powder sugar over the top.

Pavlova Recipe

Ingredients

• 4 egg whites
• 1 ½ cups caster sugar
• 1 teaspoon corn flour
• 1 teaspoon white vinegar or cream of tartar
• 1 teaspoon vanilla
• 2 tablespoons of sugar
• 500 ml of cream fro whipping
• 5 passion fruit pulped
• 3 kiwi fruit
• A few strawberries

Method

Preheat the oven to 180C.
Beat the egg whites on a high speed until peaks form without collapsing.
Make sure the bowl is clean and dry, the eggs must be at room temperature and take care not to mix in any yolk into the egg white.
While slowly beating your white add the castor sugar until the mixture becomes thick and glossy, then beat in the corn flour, vinegar, and vanilla.

Line a baking tray with baking paper. Pile on the meringue, hollowing out the centre to form an indentation
Put your Pavlova into the pre heated oven at 200 for 10 minutes, then turn down the heat
Bake your pavlova for about 35 minutes until quite firm, then turn the oven off but leave the pavlova in it to cool completely, keep the oven door slightly ajar by using a tea towel or a wooden spoon.

Just before serving whip the cream with the 2 tablespoons of sugar and half a teaspoon of vanilla extract.
Extract the pulp with the seeds from the passion fruit
Peel and slice the kiwi fruit
Wash and slice the strawberries in half.
Spread the whipped cream over the Pavlova.
Pile the passion fruit on top and decorate with the kiwi fruit slices, and scatter the strawberries into the middle.
Sprinkle with icing sugar
Et voila, Pavlova!