Decadent DESSERTS
GFO
TRIPLE LAYER PAVLOVA WITH CHERRY-BERRY SAUCE
Plus, orange mascarpone cream – yummo! see recipe, page 73
How our food works for you see page 81
NUTRITION INFO
PER SERVE 823kJ, protein 4g, total fat 8g (sat. fat 4g), carbs 27g, fibre 1g, sodium 60mg
• Carb exchanges 2
• GI estimate medium
• Gluten-free option
TRIPLE LAYER PAVLOVA WITH CHERRY-BERRY SAUCE
PREP TIME: 45 MINS (+ 1 HOUR
STANDING + 2 HOURS CHILLING)
COOK TIME: 35 MINS
SERVES 16 (AS AN OCCASIONAL DESSERT)
4 egg whites (from 60g eggs), at room temperature
1 tsp vanilla essence
¼ tsp cream of tartar
280g (1¼ cups) caster sugar
40g (¼ cup) slivered almonds, toasted, finely chopped
2 Tbsp Dutch cocoa powder
60g good-quality dark chocolate, chopped
2 Tbsp light thickened cream
Orange mascarpone cream
125g mascarpone
½ tsp orange zest
60ml (¼ cup) fresh orange juice
1 cup vanilla fruche
130g (½ cup) light smooth ricotta
Cherry-berry sauce
55g (⅓ cup) frozen unsweetened pitted cherries, thawed, juices reserved
3 Tbsp caster sugar
1 Tbsp cornflour or gluten-free cornflour
185ml (¾ cup) water
35g (⅓ cup) frozen cranberries, thawed
150g strawberries, chopped
to 130°C (fanforced). Line two very large or three standard baking trays with baking paper. Draw a 20cm circle on one sheet of paper. Draw two 20cm circles on the second piece of paper, leaving about 2½cm between each circle.
