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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.
C
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
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