Pavlova/meringue ideas?

Noozan · 8 January 2006 at 4:43PM

I made fresh custard for a trifle yesterday so had 4 egg whites to use up today....

I've made a big pavlova type thing and want to take it to a friend's tonight for dessert and I need a few ideas on what to fill it with! I usually whip up some cream with a drop of icing sugar and fold in HM lemon curd or chopped strawberries, raspberries, coulis etc but I haven't got any cream. I can't get to the shops today as my car has no MOT (getting it done tomorrow:o ) and DH is at work with his car until 6pm. I'm on puppy watch and it's too far for the puppy to walk there and back.

So...in the cupboard....there's evaporated milk, condensed milk, chocolate, mandarins, peaches, various dried fruit, vanilla ice cream. I can whip up choc sauce, toffee sauce or caramel sauce if I need to. I also have melon, lychees, grapes, oranges and pears in the fruit bowl.

Please help!!

Skintmama · 8 January 2006 at 4:50PM

If it was me, I would make a fruitsalad and caramel sauce, take the icecream along, scoop it into the meringue shell, pile on the fruit and drizzle over the sauce. I'm sure you will get lots of ideas soon! What a delicious problem!

researcher · 8 January 2006 at 5:02PM

evaporated milk thickens when whipped if it's very cold - but personally, I'd go for the fruit salad with a drizzle of sauce (peaches wizzed up?) At this time of the year, I think many of us are trying to avoid lots of cream and this would be a reasonably health desert - that tastes delicious of course!:D

inkie · 8 January 2006 at 5:06PM

Skintmama - ditto this - could just eat it now! - why not grate some of the chocolate on the top either as well as the caramel sauce or instead of? Yum

researcher · 8 January 2006 at 5:19PM

I'M HUNGRY

[Deleted User] · 8 January 2006 at 5:25PM

If you have a problem with it then just bung it my way. I like to help out and I ADORE meringue I would eat it with virtually anything ...aprt from gravy of course

researcher · 8 January 2006 at 5:30PM

It'd be really nice after my roast chicken that's cooking now!

Noozan · 8 January 2006 at 5:31PM

researcher wrote:

It'd be really nice after my roast chicken that's cooking now!

Bring the roast chicken over and you can share the meringue! :drool:

researcher · 8 January 2006 at 5:40PM

Noozan wrote:

Bring the roast chicken over and you can share the meringue! :drool:

Can you imagine a get-together of MSE OS'ers, I bet we'd have some pretty amazing food on the table to share

researcher · 8 January 2006 at 5:43PM

Oh another thing - about the trifle - I'm a bit partial to a proper custard in trifle!:drool: yum :drool: yum :drool:

halloweenqueen_2 · 8 January 2006 at 6:25PM

2 lbs granny smith apples (or any tart apple) 1 cup sugar (or less) 1 tablespoon honey 1/2 cup water 1/2 vanilla bean or vanilla extract 2 cloves 1/2 teaspoon cinnamon 1 pinch nutmeg 1/2 cup raisins 2 tablespoons Grand Marnier or cognac Italian meringue
1 cup sugar 1/4 cup water 4 egg whites

Peel, core and slice apples, not too thin.
Make a syrup with the water and the sugar.
Add the spices, apples and raisins.
Cook covered until tender, but still hold their shape.
Add the liqueur and the honey.
Place in a baking dish.
Make Italian Meringue
.
Stir sugar and water over heat until sugar is completely dissolved.
Let cook until a thick syrup.
Meanwhile, whip with an electric beater the whites until they form soft peaks.
Slowly pour the hot syrup into the whites, beating all along until cool.
Spread meringue on top of apples, bake in preheated 350 F oven until golden.
Chill.
thought this would use your egg whites !!

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Pavlova/meringue ideas?

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