7/27/2019 Cakes & Cremes http://slidepdf.com/reader/full/cakes-cremes 1/20 asy tiramisu byGordon Ramsaygredients 50 g mascarpone teaspoon vanilla extract tablespoonsmarsala brandy or tia maria 50 ml strongcoffee or espresso, cooled to room temperature 50 ml singlecreamtablespoons icing sugar 6 savoiardibiscuits sponge fingersozen bar of 70%chocolateocoa powder ethod Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed togethe Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a tim nd dip it in to the coffee. Set it to one side and continue with the remaining biscuits. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in un ou reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of ea ramisu. Finally, dust with sifted cocoa powder to serve. Coconut Tres Leches Cake Recipe otal Time: 1 hr 15 mins, plus soaking time | Active Time: 1 hr 15 mins |Makes: 12 servings his supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it a veral parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to well before you want to serve it —the longer it sits, the better it gets. And don’t skip the toasted coconut! NGREDIENTS Butter, for coating the baking dish 1 cup all-purpose flour 6 large eggs
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Transcript
7/27/2019 Cakes & Cremes
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asy tiramisu by Gordon Ramsay
gredients
50 g mascarpone
teaspoon vanilla extract
tablespoons marsala brandy or tia maria
50 ml strong coffee or espresso, cooled to room temperature
50 ml single cream
tablespoons icing sugar
6 savoiardi biscuits sponge fingers
ozen bar of 70% chocolate
ocoa powder
ethod
Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed togetheWhisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a tim
nd dip it in to the coffee. Set it to one side and continue with the remaining biscuits.
Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in un
ou reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.
Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of ea
ramisu. Finally, dust with sifted cocoa powder to serve.
Coconut Tres Leches Cake Recipe
otal Time: 1 hr 15 mins, plus soaking time | Active Time: 1 hr 15 mins |Makes: 12 servings
his supereasy cake, soaked with a milky mixture laced with dark rum and coconut milk, is one of our most popular recipes. We’ve tested it a
veral parties and have yet to take home anything but an empty baking dish and a whole bunch of recipe requests. So here it is! Be sure to
well before you want to serve it—the longer it sits, the better it gets. And don’t skip the toasted coconut!
1 tablespoon dark rum, such as Myers’s, plus more as needed
1 cup sweetened flaked coconut
1 1/2 cups heavy cream
1 tablespoon powdered sugar NSTRUCTIONS
Heat the oven to 325°F and arrange a rack in the middle. Coat a 13-by-9-inch glass baking dish with butter; set aside. Place the flour in a sm
owl and whisk to aerate and break up any lumps; set aside.
Separate the eggs, placing the yolks in the bowl of a stand mixer. Reserve the whites in a separate, very clean, medium bowl. Add the suga
he yolks and, using the paddle attachment, beat on high speed until pale yellow, about 5 minutes. Transfer the mixture to a large bowl; set a
Thoroughly clean and dry the stand mixer bowl. Place the egg whites in the clean bowl and, using the whisk attachment, whip on high speed
medium peaks form, about 1 1/2 minutes.
Using a rubber spatula, stir about a third of the egg whites into the yolk mixture to lighten it. Then gently fold in the remaining whites. Sprinkour over the egg mixture and gently fold it in, just until there are no more white flour streaks. (Do not overmix.)
Pour the batter into the prepared baking dish and bake until the cake is puffed and golden and the edges pull away from the sides of the pan
bout 20 to 25 minutes.
Meanwhile, place the three milks and the rum in a large bowl and whisk until combined; set aside.
Remove the cake from the oven and place on a wire cooling rack. Using a toothpick or wooden skewer, poke holes all over the cake and allo
ool for 15 minutes. Pour the milk mixture evenly over the cake and continue cooling, about 45 minutes more. Tightly cover with plastic wrap
efrigerate at least 4 hours or overnight.
When the cake is ready to serve, spread the coconut in an even layer in a large frying pan. Toast over medium heat, stirring often, until light
rowned and fragrant, about 5 minutes. (If the coconut begins to burn, reduce the heat.) Immediately remove from the pan to a small bowl.
Place the heavy cream and powdered sugar in large bowl and whisk until medium peaks form. (If you like, flavor it with a teaspoon of dark ru
Slice the cake and serve topped with a mound of whipped cream and a sprinkle of toasted coconut.
Chocolate Pots de Crème Recipe
otal Time: 45 mins, plus chilling time | Active Time: 20 mins |Makes: 6 servings
s a little girl, my favorite dessert was chocolate pudding with whipped cream. As an adult, my sweet tooth has not strayed far, and is happily
tisfied by this simple, elegant dessert. This recipe is also the perfect way to use up those extra egg yolks after making meringue or angel fo
ame plan: The dough can be made and pressed into the pie plate, tightly wrapped with plastic wrap, and refrigerated for up to
ays before baking.
his recipe was featured as part of our Cool and Airy Summer Fruit Pies.
NGREDIENTS
or the crust:
4 cup whole, roasted, salted almonds (about 1 1/4 ounces)
cup plus 3 tablespoons all-purpose flour, plus more as needed4 teaspoon fine salt
tablespoons unsalted butter, chilled and cut into small pieces
4 cup shortening, frozen until hard and cut into small pieces
tablespoons ice water
teaspoon freshly squeezed lemon juice
or the filling:
pound apricots, pitted and cut into 1-inch pieces
tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
arge egg yolks (reserve the whites for the meringue in the very clean bowl of a stand mixer)
cup granulated sugar
4 cup plus 2 tablespoons cornstarch
4 teaspoon fine salt
cup water
tablespoons unsalted butter (1/4 stick), cut into small pieces
or the meringue:
large egg whites, at room temperature (use the whites leftover from the filling)
cup granulated sugar
4 teaspoon cream of tartar
NSTRUCTIONS
or the crust:
ace the nuts in a food processor fitted with a blade attachment and process into very small pieces, about 40 seconds. Scrape
des and inner ridge of the bowl with a rubber spatula to release any accumulated bits of ground almond.
dd the measured flour and salt and pulse a few times to combine. Add the butter and shortening and pulse until reduced to pe
ze pieces and the mixture looks like sand, about 20 to 30 (1-second) pulses.
rizzle in the ice water and lemon juice and pulse just until the dough comes together, about 12 (1-second) pulses.prinkle the dough evenly over the bottom of a 9-inch pie plate. Using a measuring cup or your fingers, evenly press the dough
e bottom and up the sides of the pan (flour the cup occasionally to prevent it from sticking). Refrigerate uncovered for at least
our.
eat the oven to 425°F and arrange a rack in the middle. Prick the bottom of the crust all over with a fork, making sure not to p
e crust. Line it with a piece of parchment paper and fill it with pie weights or dried beans, making sure they’re pushed up aga i
e sides of the dough.
ake until the crust starts to set, about 15 minutes. Remove the pie weights and parchment paper (careful—it may stick a little)
ontinue to bake until the dough is dry to the touch and slightly brown around the edges, about 5 to 7 minutes more. (It does n’t
be golden brown, as the crust will bake more later.) Remove to a wire rack and set aside while you make the filling. Increase
ven temperature to 475°F.
or the filling:
ace the apricots and lemon juice in a blender and blend until smooth.
et a mesh strainer over a medium bowl and pour the apricot mixture through the strainer. Push on the mixture with the back o
dle and discard the contents of the strainer. Measure 1 cup of the strained mixture and set aside; discard any excess.
ace the egg yolks in a medium bowl and whisk to break them up; set aside.
ace the sugar, cornstarch, and salt in a large, nonreactive saucepan and slowly whisk in the water until smooth. Place over edium heat, whisking frequently, until the mixture starts to bubble around the edges of the pan, then continue cooking, whiskin
onstantly, until thickened into a gel, about 10 minutes total.
5. Remove the pan from the heat.
6. Transfer about 1/4 cup of the gel to the egg yolks and whisk to combine; set aside. Add the reserved apricot mixture to the saucepa
the gel and whisk to combine. Add the egg yolk mixture to the saucepan and whisk to combine. Return the saucepan to medium hea
cook, stirring constantly, until the mixture is very thick, about 7 minutes total.
emove the pan from the heat.
dd the butter, let sit for 1 minute to melt slightly, and stir to incorporate. Pour the apricot filling into the crust and smooth it into an even layer
ide to cool for 30 minutes.
or the meringue:
y hand, whisk the sugar 2 tablespoons at a time into the mixer bowl of reserved egg whites, making sure the sugar is incorporated before th
dition, until all of the sugar has been added; set aside.
ing 1/2 inch of water to a simmer over high heat in a saucepan large enough to hold the bowl of the stand mixer over the water without touc
Reduce the heat to low to maintain a simmer.
ace the mixer bowl over the simmering water and whisk constantly until the sugar has dissolved and the mixture has reached 150°F on an
stant-read thermometer, about 4 minutes. To check if the sugar is fully dissolved, carefully rub some of the mixture between your fingers—it
ould feel smooth without any sugar granules.tach the bowl to the stand mixer and fit the mixer with a very clean whisk attachment. Add the cream of tartar and whisk on low speed for 3
conds. Increase the speed to medium for 30 seconds, and then increase the speed to high for 30 seconds. Continue whisking on high spee
til stiff, glossy peaks form (the tips of the peaks should barely curl over when you lift out the whisk attachment), about 1 to 2 minutes more.
t overwhisksing an offset spatula, spread about half of the meringue over the apricot filling in an even layer, making sure to cover about halfway over th
ges of the crust (do not leave any holes, or the meringue will shrink as it cools and the filling will weep).
ollop the remaining meringue in heaping tablespoons over the top of the pie. Using the offset spatula, gently press the top of each dollop an
ickly pull up and away to make swirled peaks.
ake until the peaks of the meringue are golden brown, about 3 to 5 minutes. Place on a wire rack until the pie plate is cool to the touch befor
rving, about 1 1/2 to 2 hours.
Michael Recchiuti's Burnt Caramel Custard (Pots de Crème)
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otal Time: 1 hr 15 mins, plus cooling time | Makes: 6 servings
an Francisco –based chocolatier Michael Recchiuti’s recipe for this caramel custard is superrich and flavored with a hint of milk chocolate. T
ake it, caramelize sugar, then whisk that together with hot milk and cream. Temper egg yolks to add to the mixture, whisk in a hint of milk
ocolate to complement the caramel flavor, and then bake the custards in a water bath. While Michael recommends baking these in glass te
ndle holders or espresso cups for an elegant presentation, we baked them in standard ramekins with excellent results.
pecial equipment: You’ll need a pastry brush for this recipe.
ou can find ramekins and espresso cups at gourmet supply stores, and glass candle holders online.
atch Michael make this recipe in this episode of You’re Doing it All Wrong: Caramel Custard.
NGREDIENTS
8 cups plus 2 tablespoons water, plus more as needed
res Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake)
otal Time: 2 hrs 30 mins, plus baking and chilling time | Makes: 10 to 12 servings
an tres leches cake be improved upon? This version ups the ante with the addition of coffee, cocoa, chocolate, and a healthy dose of booze
NGREDIENTS
or the cake:
utter, for coating the pans
4 cup water
easpoons instant coffee crystals
2 cup unsweetened cocoa powder, preferably Dutch process
3/4 cups cake flour, plus more for dusting the pans
easpoons baking powder
2 teaspoon baking soda
2 teaspoon plus 1 pinch fine salt
1/4 cups granulated sugar
arge egg yolks
2 cup vegetable oil
easpoon vanilla extract
arge egg whites
4 teaspoon cream of tartar
or the tres leches:
ounces semisweet chocolate, finely chopped
cup half-and-half
(14-ounce) can sweetened condensed milk
(12-ounce) can evaporated milk (not nonfat)
2 cup dark rum
nch fine salt
or the filling and to assemble:
cups very cold heavy cream
2 cup powdered sugar
easpoon vanilla extract
(2- to 4-ounce) piece semisweet chocolate, for garnish
NSTRUCTIONS
or the cake:
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eat the oven to 325°F and arrange a rack in the middle. Coat the sides and bottoms of 2 (9-inch) cake pans with butter. Cut 2 rounds of
rchment paper and place in the bottoms of the pans. Butter the tops of the parchment and dust the pans with flour, tapping out the excess;
ide.
ace the water in a small saucepan and bring to a boil over high heat. Remove from the heat, add the instant coffee, and stir until dissolved.
e cocoa powder in a medium heatproof bowl and whisk in the hot coffee until there are no lumps. Let cool slightly, about 15 to 20 minutes.
ft the measured flour, baking powder, baking soda, 1/2 teaspoon of the salt, and 1/2 cup plus 2 tablespoons of the sugar into a large bowl;
ide. Place the egg yolks, oil, and vanilla in a separate large bowl and whisk until combined. Pour the cooled cocoa mixture into the egg mix
d gently whisk until smooth. Pour the egg mixture into the flour mixture and whisk until the batter is smooth; set aside.ace the egg whites, the remaining pinch of salt, and the cream of tartar in the bowl of a stand mixer and beat on medium-high speed until th
hites begin to turn white and foamy, about 1 to 2 minutes. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar, about 1 minute. Cont
ating until stiff and glossy peaks form, about 2 minutes more.
sing a rubber spatula, stir about one-third of the egg whites into the batter to lighten the mixture. In two additions, gently fold in the remainin
hites, making sure no white streaks remain but being careful not to deflate the whites. Equally divide the batter between the prepared pans.
de by side, rotating halfway through the baking time, until a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Coo
ns on a rack for 10 minutes, then unmold the cakes onto the rack to cool completely. Wash the cake pans.
sing a serrated knife, trim a very thin layer from each cake top, just enough to even out the surface and expose the inside of the cake. Retu
kes to the cleaned cake pans; set aside.
or the tres leches:
ace the chocolate in a large, heatproof bowl. Place the half-and-half in a small saucepan over medium heat and bring it just to a boil. Pour t
lf-and-half over the chocolate and let it sit until the chocolate has softened, about 1 minute, then whisk until smooth. Whisk in the condense
lk, evaporated milk, rum, and salt until smooth and combined.
vide the tres leches mixture into 2 equal portions. Starting with 1 cake and 1 portion, pour as much of the tres leches mixture over the cake
ssible. Repeat with the second cake and tres leches portion. Set the cakes aside until they begin to absorb the mixture, about 20 minutes.
ontinue to add more of the mixture until all of it has been added, about 30 to 40 minutes more. Cover the cakes with plastic wrap and refrige
urs, or freeze 1 1/2 to 2 hours, until the cakes are easier to handle. (They may not completely absorb all of the mixture.)urn the cakes out of the pans by inverting each onto a plate over the sink, as some unabsorbed mixture may spill out.
or the filling and to assemble:
ace the cream in the bowl of a stand mixer fitted with a whisk attachment and whip until slightly thickened. Add the powdered sugar and van
d continue beating until thickened and smooth.
o assemble the cake, place 1 of the cakes on a serving platter. Using an offset spatula or long, thin knife, spread about one-third of the filling
enly on top. Place the second cake on top and evenly spread the remaining filling over the top and sides of the entire cake. Refrigerate for
ast 15 minutes to let the whipped cream set.
st before serving, garnish the cake: Hold the piece of chocolate with a paper towel in one hand, and use a vegetable peeler to shave the
ocolate all over the top of the cake. Serve immediately.
Strawberry Shortcakes Recipe
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otal Time: 1 hr 20 mins | Makes: 8 servings
here are two basic versions of strawberry shortcake: one made with homemade biscuits, and the other usually made with bland store-bough
llophane-wrapped cake cups. To improve on the latter version, we created this recipe using homemade sponge cake. To get the hallmark
ongy texture, fold beaten egg whites into a rich egg-yolk batter, then smooth it onto a baking sheet in a thin layer. Cut the baked cake into
ough individual portions to create tiny two-layer cakes, with sweetened strawberries and whipped cream layered in between. Serve with
French 75 cocktail to raise a toast while you enjoy this easy and elegant dessert.
NGREDIENTS
or the strawberries:
1/2 pounds strawberries, washed, hulled, and cut into medium dice4 cup granulated sugar
or the cake:
nsalted butter, for coating the baking sheet
arge egg yolks
3 cup granulated sugar
easpoons vanilla extract
2 cup all-purpose flour, sifted
large egg whites
8 teaspoon cream of tartar
8 teaspoon fine salt
or the whipped cream:
cups heavy cream
ablespoons granulated sugar
2 teaspoon vanilla extract
NSTRUCTIONS
or the strawberries:
ombine the berries and sugar in a medium bowl. Let sit at room temperature, stirring occasionally, while you make the cake.
or the cake:
eat the oven to 350°F and arrange a rack in the middle. Cut 2 (18-inch) pieces of parchment paper. Trim 1 of the pieces to 18 by 13 inches;
th aside. Coat an 18-by-13-inch rimmed baking sheet with butter, line it with the trimmed piece of parchment, and coat the top of the parchm
th more butter; set aside.
ace the egg yolks, 1/3 cup of the sugar, and the vanilla in the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed unt
llow and thickened, about 5 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
ith the mixer on low speed, slowly add the flour and mix until just combined, about 1 minute total. Transfer the mixture to a large bowl and s
horoughly wash and dry the mixer bowl, return it to the mixer, and fit the mixer with a whisk attachment. Place the egg whites, cream of tarta
d salt in the bowl and whisk on high speed until soft peaks form (they should droop over like soft-serve ice cream), about 1 minute. Gradua
d the remaining 1/3 cup of sugar and continue whisking until stiff peaks form (standing straight up), about 1 minute more. Using a rubber
atula, fold a quarter of the egg whites into the reserved yolk-flour mixture until evenly incorporated; gently fold in the remaining egg whites
st combined and no large white streaks remain.
our the batter into the prepared pan. Using an offset spatula, spread it into a very even layer, smoothing the top. (For the best results, make
e surface of the cake is as smooth and even as possible.)
ake until the cake is starting to pull away from the sides of the baking sheet, the top springs back when pressed with your finger, and it’s nonger sticky to the touch, about 20 minutes. Meanwhile, place a large, clean metal or glass bowl and a clean whisk in the freezer to chill for t
hipped cream.
emove the cake from the baking sheet by placing the second piece of parchment over top of it. Place an upside-down wire rack over the
rchment. Flip the baking sheet over (be careful while handling the hot pan) and gently peel off the bottom piece of parchment if it’s sticking
scard the parchment. Allow the cake to cool on the parchment-covered rack while you make the whipped cream.
or the whipped cream and to assemble the shortcakes:
ace the cream, sugar, and vanilla in the chilled bowl and whisk with the chilled whisk until medium peaks form, about 3 minutes. Place the b
the refrigerator.
ansfer the cooled cake with the parchment to a cutting board. Using a serrated knife, trim the edges of the cake to make a 16-by-11-inch
ctangle. Cut the longer side of the rectangle into 4 (4-inch) strips. Cut the shorter side into 4 (2-3/4-inch) strips. You should have 16 (4-by-2
ch) rectangles.
epare 8 small serving plates. Using a flat spatula, place 1 cake portion on each plate. Divide half of the reserved strawberries over the cake
d half of the whipped cream over the berries. Top with another cake portion and repeat with the remaining berries and whipped cream. Ser
mediately.
Chocolate Mousse Pie Recipe
otal Time: 50 mins, plus 2 hrs chilling time | Makes: 1 (9-inch) pie, or 8 to 10 servings
this recipe three simple components come together to make a pie that is equally worthy of serving at a dinner party or a casual potluck. Fir
sy chocolate cookie crust is pressed into a pie plate and baked until just set. Then an intensely flavored but lightly textured chocolate mous
ed in. Last, a sweetened whipped cream is layered on top. If you’re feeling fancy, sprinkle on some chocolate shavings.
hat to buy: There are only three ingredients in the mousse, so each should be fresh and high-quality.
he best cookie choice for the crust is Nabisco Famous Chocolate Wafers. In a pinch you can use Oreo cookies, but scrape out the creme fil
st.
ame plan: Have your bowl and whisk for the egg whites immaculately clean and your cream very cold.
1/2 cups fresh berries, such as raspberries, blackberries, blueberries, or sliced strawberries
NSTRUCTIONS
or the lemon curd:
1. Fill a medium saucepan with 1 to 2 inches of water and bring it to a simmer over high heat; reduce the heat to low and keep the wate
bare simmer.
2. Place all of the ingredients except the butter in a large heatproof bowl and whisk to combine. Set the bowl over, but not touching, the
simmering water and whisk constantly until the yolks thicken and the mixture forms ribbons when the whisk is lifted from the bowl, ab
to 10 minutes.
3. (Check to make sure the water does not boil by periodically removing the bowl from the saucepan using a pot holder or dry towel. If
water boils, reduce the heat so the eggs do not curdle.)
4. Remove the bowl from the simmering water; whisk in the butter one piece at a time, waiting until each piece is completely melted an
incorporated before adding another.5. Set a fine-mesh strainer over a medium bowl. Strain the curd, pressing on the solids and scraping the extra curd clinging to the unde
of the strainer into the bowl; discard the solids left in the strainer.
6. Press a sheet of plastic wrap directly onto the surface of the curd to prevent a skin from forming.
7. Refrigerate until set and chilled, at least 3 hours. (The curd can be made and refrigerated up to 2 days ahead.) While th
curd sets, prepare the pavlova.
or the pavlova:
1. Heat the oven to 250°F and arrange a rack in the middle. Using a 9-inch round cake pan, trace a circle onto a piece of
parchment paper with a pen or marker.2. Flip the paper over and place it on a baking sheet (the traced circle should be visible); set aside.
3. Place the egg whites and salt in the very clean, dry bowl of a stand mixer fitted with a clean, dry whisk attachment. Whisk on mediumspeed until the whites begin to lighten in color and only small bubbles remain, about 2 minutes.
4. Increase the speed to high and very slowly add the sugar in a thin, continuous stream. Whisk until firm, shiny peaks form, resemblin
marshmallow crème (this is the meringue), about 3 minutes.
5. Remove the bowl from the mixer and sift the cornstarch through a fine-mesh strainer into the meringue.Drizzle with the vinegar and
and fold them into the meringue with a rubber spatula until no streaks of vanilla remain, being careful not to deflate the whites.
6. Using the rubber spatula, pile the meringue into the center of the circle drawn on the parchment paper and smooth it to the edges of
circle to form a rough, even disk about 1 inch tall. (If the parchment shifts while spreading the meringue, weigh down two opposite co
with small, heavy objects like cans. Make sure to remove them before baking.)Bake until the meringue is firm to the touch but slightly
in the middle, about 60 minutes. Remove from the oven, place the baking sheet on a wire rack, and let cool completely. Run a thin m
spatula under the meringue to loosen.Carefully slide it onto a serving platter or cake stand; set aside.
o assemble:
Place the cream, sugar, and vanilla in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until s
peaks form, about 1 1/2 to 2 minutes.
Remove the bowl and, using a rubber spatula, fold the chilled lemon curd into the whipped cream, leaving big streaks of curd and whippe
cream.Pile the mixture into the center of the baked meringue and spread it to the edges.
Top with the fresh berries and serve the pavlova immediately.
ut the dough into 9 (3-inch) squares, but do not separate the squares.
de the parchment and dough onto a baking sheet and set aside at room temperature. Repeat rolling and trimming the remaining portion of
ugh and place on a second baking sheet.
ace both baking sheets in the oven and bake for 8 minutes. Rotate the sheets from front to back and top to bottom, and continue baking un
aham crackers are fragrant and crisp around the edges, about 7 minutes more.
emove from the oven and transfer the crackers on the parchment sheets to a work surface. Let cool for 5 minutes. Using your hands, break
ackers into squares using the marked lines as a guide. Immediately transfer the crackers to a wire rack to cool completely. Store the chocolaham crackers in an airtight container at room temperature for up to 5 days.
o assemble the s’mores:
or each s’more, spread 1 tablespoon of the peanut or cookie butter on 9 of the graham crackers; set aside.
hread 3 marshmallows onto a skewer and roast until golden brown and toasted on all sides.
arefully place the roasted marshmallows on the peanut or cookie butter side of 1 graham cracker and top with a second plain graham crack
ently squeeze the crackers together and remove the stick. Serve immediately. Repeat to make additional s’mores.
Lemon Meringue Pie with a Graham Cracker Crust Recipe
otal Time: 1 hr 30 mins, plus 4 hrs cooling time | Active Time: 40 mins | Makes: 8 servings
here’s a difference between the skills required for cooking and those that go into baking, as anyone who has attempted a complicated pastr
test. Instead,CHOW goes for simple, homey desserts like this tart-sweet pie.
NGREDIENTS
or the graham cracker crust:
1/2 cups crushed graham crackers (about 8 whole crackers)
ablespoons (3/4 stick) unsalted butter, melted and cooled