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Cooking Guide
Slices, Desserts and Pastries
Baked Alaska Surprise
Serves: 4 to 6
Ingredients:
10 to 12
sponge finger biscuits 10 to 12
or
1 round trifle sponge
1
punnet strawberries,
1
hulled and cut in half
1 tablespoon
caster sugar
15 ml
2 tablespoon
fruit liqueur
30 ml
4 cups
vanilla ice cream
1 litre
4
egg whites
4
3
/
4
cups
caster sugar, extra
190 ml
1
/
4
cup
chopped almonds
60 ml
(optional)
Method:
Line the base of a 23 cm round flan dish with
biscuits or sponge (the biscuits will overlap.) Place
strawberries over base and sprinkle with sugar and
liqueur. Place scoops of ice cream evenly over
strawberries. Place in freezer.
To Cook by Convection:
Preheat oven to 250˚C. Beat egg whites until stiff.
Gradually add extra sugar beating all the time until
sugar has dissolved and mixture is thick and glossy.
Fold in almonds and spoon meringue mixture over
ice cream. Cook on 250˚C on Low Rack for 3 to 5
minutes. Serve immediately.
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Chocolate Souffle
Serves: 4 to 6
Ingredients:
60 g
butter
60 g
1
/
2
cup
plain flour
125 ml
2 tablespoons
cocoa
30 ml
300 ml
milk
300 ml
1 tablespoon
vanilla essence
15 ml
4
eggs, separated
4
1
/
3
cup
caster sugar
85 ml
1
/
2
cup
choc dots
125 ml
3 tablespoons
icing sugar
45 ml
Method:
Melt butter on HIGH for 30 seconds. Stir in flour and
cocoa. Slowly add milk to mixture, stirring well. Cook
on HIGH for 3 to 4 minutes, stirring twice. Allow to
cool slightly. Add vanilla. Beat in egg yolks one at a
time. Beat egg whites until stiff peaks form.
Gradually add caster sugar until peaks are stiff.
To Cook by Convection:
Preheat oven to 200°C. Gently fold beaten egg
whites and choc dots into the chocolate sauce. Pour
mixture into a greased and sugared
6 cup- (1.5 lites) pudding dish. Cook on 200°C for
20 to 22 minutes. Dust top with icing sugar. Serve
immediately.
C
Pavlova
Serves: 8 to 10
Ingredients:
4
egg whites
4
pinch of salt
1
1
/
4
cups
caster sugar
310 ml
2 teaspoons
vinegar
10 ml
2 tablespoons
cornflour
30 ml
Topping:
300 ml
cream
300 ml
1
punnet strawberries,
1
hulled and cut in half
2
passionfruit
2
Method:
To Cook by Convection:
Preheat oven to 140°C. Grease and line a baking
tray. Dust with one tablespoon (15 ml) cornflour.
Beat egg whites and salt until stiff. Gradually add
sugar and continue beating until white and glossy
and sugar has dissolved. Fold vinegar and
remaining cornflour into egg mixture. Pile mixture
high on a baking tray. Cook on 140°C for 60 to 70
minutes. Allow to cool.
Filling:
Beat cream until thick. Spread cream over pavlova
and decorate with strawberries and passionfruit.
C
Baked Alaska Surprise
