Australian Recipes - Home Cooking Adventure

Heart Shaped Chocolate Pavlova

Ella - Home Cooking Adventure — Sat, 21 Jan 2023 16:24:18 +0000

What better way to impress your Valentine on Valentine’s Day than with a heart shaped chocolate pavlova drizzled with chocolate and topped with fluffy cream cheese and fresh berries?

The meringue base is rich in cocoa, which makes it deliciously fudgy and crisp. The chocolate ganache drizzle on top creates a perfect balance of sweetness and rich chocolate flavor. The vanilla cream cheese and fresh fruit topping add a touch of tartness and a pop of color. This heart shaped chocolate pavlova is a unique and wonderful gluten-free dessert perfect for the two of you on Valentine’s Day.

How to prepare a heart shaped chocolate pavlova.

This elegant dessert is easy to make, but it looks and tastes like it was made by a professional pastry chef.

For this recipe, you can make all three parts of the dessert, the meringue, the ganache, and the frosting, ahead of time.

For the cocoa meringue all you need is egg whites, powdered sugar, cocoa and a little bit of vinegar. You start by beating the egg whites until soft peaks form. Add little by little the powdered sugar, cocoa, and vinegar. After all the ingredients are incorporated, beat at high speed until stiff peaks form. The one special step with making pavlova is the baking time and temperature. It needs to bake slowly, at 210F (100C) with the ventilation on, for about 1-2 hours, here it depends on your oven.

For the chocolate ganache, heat the whipping cream and then pour it over the chocolate. Stir until it becomes shiny. It is best to use it while still warm as it hardens while it cools down. Drizzle the chocolate ganache all over the cooled pavlova.

The vanilla cream cheese is very light and fluffy. For this, you simply have to mix all the ingredients with a hand mixer.

The pavlova is very easy to assemble. You need to top all three parts of the dessert and then finish with fruits and grated chocolate.

This chocolate pavlova will hold up in the refrigerator with the cream and berries for several hours to a day. As the meringue absorbs the moisture from the cream and can get soggy, it is best to serve it right after adding the topping.

Hope you will try this amazing heart shaped chocolate pavlova and don’t forget to tag me on Instagram if you do.

Other Valentine’s Day Desserts you may like.

Desserts are a perfect way to finish a romantic dinner or simply to enjoy with your loved one after a long day. Here are some other of my favorite dessert recipes for Valentine’s Day. This Red Velvet Lava Cake is one of the best choices. It looks and tastes amazing and can be easily prepared in advance and baked only before serving. These Red Velvet Cheesecake Brownies are very easy to prepare and very satisfying. You can never go wrong with brownies on special occasions. If you are in search of a no-bake dessert you may like to try this Chocolate Panna Cotta. It is creamy, smooth, and decadent, one of the best chocolate desserts ever. This giant Chocolate Raspberry Macaron Cake is another sophisticated dessert you may like to try for a special Valentine’s Day.

For more recipes for this special occasion check our Valentine’s Day recipe collection.

Heart Shaped Chocolate Pavlova

What better way to impress your Valentine on Valentine's Day than with a heart shaped chocolate pavlova drizzled with chocolate and topped with fluffy cream cheese and fresh berries?

Course Dessert

Cuisine Australian

Keyword berry dessert, chocolate, pavlova, Valentine’s Day dessert

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 468kcal

Author Medana

Ingredients

Chocolate Pavlova

2 egg whites
1 pinch of salt
1 cup (120g) powdered sugar
1 tsp (5ml) vinegar
1 tsp (5g) cocoa powder

Chocolate Ganache

2 oz (60g) semisweet chocolate
1/4 cup (60g) whipping cream

Cream Cheese Frosting

7 oz (200g) cream cheese
1/4 cup (30g) powdered sugar
1/2 tsp (3g) vanilla extract

For Decoration

fresh berries
chocolate
powdered sugar

Instructions

Prepare the pavlova

Preheat the oven to 210F (100C) with the ventilation on. Draw one large heart about 7 inches (18cm) in diameter on a sheet of parchment paper. Mind that it will spread as it bakes. Flip it over so the pencil is on the bottom and place it on a baking sheet.
In a stand mixer, beat the egg whites with a pinch of salt until soft peaks form, which should take a few minutes.
On medium speed, add in the powdered sugar, a tablespoon at a time, until all is incorporated. Beat the meringue at high speed until the sugar is dissolved.
Add the cocoa powder and mix until incorporated.
At the end add in the vinegar and mix at high speed until very stiff peaks form.
Dollop the meringue gently onto the prepared parchment, and using a spatula, fill in the shape of the heart.
Put it in the oven for about 1 1/2 – 2 hours, it depends on the oven. When it's done it should lift off easily from the parchment paper. If it's sticky let it cook a bit longer. At the end of the baking time, turn off the oven and crack the oven door open a bit, and allow the meringue to sit inside the warm oven to slowly cool.

Prepare the vanilla cream cheese frosting.

With a hand mixer, mix all the ingredients in a bowl until stiff peaks form.

Prepare the chocolate ganache.

In a saucepan bring to a simmer the whipping cream.
Pour the hot cream over the chocolate and stir to combine. It should become shiny and smooth.

Assemble the chocolate pavlova.

While the chocolate ganache is still warm, drizzle it all over the pavlova. Let it cool completely and harden.
Using a spatula or a spoon put all the cream cheese frosting over the drizzled pavlova.
For the garnish use fresh berries, grated chocolate, almond flakes and sprinkles. Enjoy!

Nutrition

The post Heart Shaped Chocolate Pavlova appeared first on Home Cooking Adventure.

Easy Australian Lamingtons

Ella - Home Cooking Adventure — Fri, 09 Sep 2022 08:19:56 +0000

I have always loved these Easy Australian Lamingtons, ever since childhood, as they are a dessert that my mother used to make every year for holidays. The Australian Lamingtons are nothing more than vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. So easy to prepare, but always so delightful.

Lamingtons are a traditional Australian dessert but variations of this cake are made all over the world under various names. Besides Australia and New Zealand, this dessert is a very popular treat in countries like Croatia, Romania, Hungary, South Africa, England and the United States.

How to make Australian Lamingtons.

First, you need to prepare the vanilla sponge cake. You can use a butter sponge cake but this time I went for an easy recipe made with vegetable oil and milk, which always brings amazing results.

Separate the egg whites from the yolks. Mix egg yolks with half of sugar and vanilla extract until creamy and light yellow colored. Add vegetable oil and milk and set aside until you whip the whites. Whip whites with the remaining sugar and salt until soft peaks form. Gently incorporate the yolk mixture into the whipped whites. Fold in the flour and baking powder. Pour the batter into a parchment paper-lined baking pan and bake for about 20 minutes until a toothpick inserted into the center comes out clean. Let the cake cool completely, before cutting it into squares.

After you prepare the vanilla sponge cake you can prepare the chocolate sauce, which takes only a few minutes. Add ingredients into a medium saucepan and simmer for about 5 minutes. While still hot add in the vanilla or rum extract and chocolate. Stir the sauce until the chocolate is melted.

Dip each square in chocolate sauce and coat in coconut. Refrigerate for about 30 minutes to an hour and they are ready to serve.

If you like chocolate and coconut desserts you may also like this amazing Lamington Cake. These Chocolate Coconut Brownies are also an amazing treat perfect for various occasions. This Bounty Mousse Cake is also an impressive dessert that everybody will love.

Hope you will try these Easy Australian Lamingtons and let me know if you try them out and how they turned for you. Enjoy!

Easy Australian Lamingtons

The Australian Lamingtons are nothing more than vanilla sponge cake squares, dipped in chocolate sauce and coated in desiccated coconut. So easy to prepare, but always so delightful.

Course Dessert

Cuisine Australian

Keyword lamington cake, lamingtons, vanilla sponge cake

Prep Time 30

Cook Time 20

Total Time 50

Servings lamingtons

Calories 143kcal

Ingredients

Vanilla Sponge Cake

5 eggs , separated
1 cup (200g) sugar , divided
1 tsp (5g) vanilla extract
1/2 cup (115g) vegetable oil
1/2 cup (120ml) milk
2 cups (250g) flour
2¼ tsp (10g) baking powder
1/2 tsp (2g) salt

Chocolate Sauce

1/2 cup (110g) unsalted butter
2/3 cup (135g) sugar
1/3 cup (40g) unsweetened cocoa powder
1½ cup (360ml) water
1 tsp (5g) vanilla or rum extract
4 oz (120g) semisweet chocolate

For Coating the Lamingtons

2-3 cups (140-200g) desiccated unsweetened coconut

Instructions

Preheat the oven to 340F (170C). Grease and line with parchment paper a 9×13 cm (23×33 cm) pan.

Prepare the vanilla sponge cake.

Separate whites from yolks.
In a medium bowl mix yolks with ½ cup (100g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add milk.
In a large bowl mix egg whites with salt until foamy. Gradually add the remaining ½ cup sugar. Continue mixing until soft peaks form.
Gently fold the yolk mixture into the whipped whites.
Gradually sift the flour and baking powder over the egg mixture and gently fold them in.
Pour the batter into the prepared pan.
Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10 minutes. Remove from the pan and cool completely on a rack.

Prepare the chocolate sauce.

In a small saucepan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well.
Add the butter and place over medium heat. Bring to a boil and simmer over low heat for about 4-5 minutes, stirring constantly.
Remove from heat and add vanilla or rum extract and semisweet chocolate chips.
Stir until the chocolate is melted.

Prepare the lamingtons.

Trim the edges of the sponge cake. Cut into 2-inch (5cm) squares.
Place about 1 cup of desiccated unsweetened coconut into a bowl.
Dip each square of sponge cake into the chocolate sauce, you can use a fork to make it easier.
Coat each lamington in coconut and transfer to a serving plate.
Repeat with the remaining sponge cake squares.
Gradually, add more coconut in the bowl, as needed, for coating the lamingtons.
Refrigerate for about 1 hour before serving. Enjoy!

Video

Nutrition

The post Easy Australian Lamingtons appeared first on Home Cooking Adventure.

Lamington Cake

Ella - Home Cooking Adventure — Tue, 25 Jun 2019 14:18:44 +0000

Lamingtons are a traditional Australian dessert made of squares of sponge cake dipped in chocolate and rolled into coconut. A variation of the dessert is filling the lamingtons with strawberry jam and whipped cream, which makes them simply irresistible. This Lamington cake inspired by Australian lamingtons is taking this dessert to a new level.

The cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

How to make Lamington Cake

I have tried to keep the recipe for this Lamington Cake simple and easy to prepare, creating a perfect summer dessert that is so refreshing and light.

Prepare the vanilla sponge cake layers

First, you prepare the vanilla sponge cake layers. For this, place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume. Gradually fold in the sifted flour and melted butter.

Pour batter into an 8-inch (20cm) greased pan and bake at 350F (180C) for about 18 minutes or until golden.
Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup and strawberry filling

As the sponge cake is cooling prepare the sugar syrup and strawberry filling to have time to cool before assembling.

For the syrup, bring water and sugar to a boil in a small saucepan. Remove from heat, transfer to a clean bowl, and cool completely.

For the strawberry filling, place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare the chocolate glaze and coat the sponge cake

Once the sponge cake is cooled, prepare the chocolate glaze by melting the chocolate and cream over a bain-marie.

Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut and refrigerate for 30 minutes to set before assembling the cake.

Prepare the Mascarpone Filling.

While the cake sets in the fridge, mix Mascarpone with powdered sugar and vanilla until combined. Pour the dissolved gelatin over the mascarpone mixture and mix to combine.

In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag fitted with a medium round tip (1/2 inch-1cm). Now you can assemble the cake.

Assemble the Lamington cake

For assembling the cake first cut the cake into two layers. Add the first layer of cake onto a serving platter. Add a cake ring around it and line the ring with an acetate sheet for easier removal. Brush the cake with sugar syrup.

Add the strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula and place the second layer of cake on top.

Refrigerate the cake for 4-6 hours or overnight to set.

Before serving, decorate the cake with fresh strawberries and dust with powdered sugar.

Hope you will try this amazing Lamington Cake and enjoy it as much as we did. If you try it out don’t forget to tag me on Instagram as I would love to see how it turned out for you.

For more coconut desserts check out our amazing collection of Coconut Recipes. Cheers!

Lamington Cake

This Lamington Cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

Course Dessert

Cuisine Australian

Keyword Australian lamingtons, lamington cake, lamingtons, mascarpone frosting

Prep Time 50

Cook Time 18

Total Time 1 8

Servings servings

Calories 415kcal

Ingredients

Vanilla Sponge Cake

3 eggs
1/3 cup (70g) sugar
1 tsp (5g) vanilla extract
1/4 tsp (1g) salt
3/4 cup (95g) all-purpose flour
1 ½ tbsp (20g) butter , melted

Sugar Syrup

1/4 cup (50g) sugar
3 tbsp (50ml) water

Strawberry Filling

9 oz (250g) strawberries , fresh or frozen
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice

Chocolate Glaze

4 oz (120g) semi-sweet chocolate
5 oz (140g) whipping cream

Mascarpone Frosting

9 oz (250g) Mascarpone cheese , room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream , chilled
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) water

For decoration

Unsweetened shredded coconut
Fresh strawberries

Instructions

Prepare vanilla sponge cake.

Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan and line it with parchment paper. Sift flour and set aside.
Place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.
Gradually sift the flour again over the batter and fold it in.
In the end incorporate the melted butter.
Pour batter into prepared pan and bake for about 18 minutes or until golden.
Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup.

In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl, and cool completely.

Prepare strawberry filling.

Place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare chocolate glaze.

Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.
Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut. Refrigerate for 30 minutes to set before cutting.

Prepare mascarpone filling.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (1/2 inch-1 cm).

Assemble the cake.

Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.
Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula.
Place the second layer of cake on top.
Refrigerate for 4-6 hours or overnight to set.
Decorate the cake with fresh strawberries, dust with powdered sugar if desired, and enjoy!

Video

Nutrition

The post Lamington Cake appeared first on Home Cooking Adventure.

Berry Pavlova

Ella - Home Cooking Adventure — Fri, 21 Aug 2015 10:28:38 +0000

Berry Pavlova is an irresistible dessert, one of the best desserts you can make during the summer. The meringues are very light and delicate, with a crispy crust and soft marshmallow-like interior. Their sweetness is so well balanced with the tart fresh seasonal berries, and lightly sweetened whipped cream.

The recipe is very easy to prepare, you need to have the eggs separated very carefully so no egg yolks remain which will make the whites whip well and reach their maximum volume. Caster sugar is used in this recipe as this dissolves easier than regular sugar. The cornstarch and vinegar are used as stabilizers and help create the marshmallow textured center and crispy shell which is specific to pavlova.

You can either make a whole meringue or divide the mixture to create two separate meringue layers and then put them together using whipped cream and fruits. No matter which way you choose it to be, I am certain you will be delighted by this Berry Pavlova, a refreshing and light dessert perfect for summer days. For sure, summer shouldn’t pass without trying this heavenly dessert.

The recipe slightly adapted after taste.com.au

Berry Pavlova

Berry Pavlova is an irresistible dessert, one of the best summer desserts ever. The meringues are very light and delicate, with a crisp crust and soft marshmallow like interior. Their sweetness is so well balanced with the tart fresh seasonal berries, and lightly sweet whipped cream.

Course Dessert

Cuisine Australian

Keyword berry meringue, Berry pavlova, meringue dessert, pavlova, pavlova recipe, summer pavlova

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 290kcal

Ingredients

Meringue

6 egg whites
1 ½ cups (300g) caster sugar
2 tsp white vinegar
1 tbsp (8g) cornstarch
1/8 tsp salt

Topping

2 cups (500g) whipping cream
2 tbsp (30g) caster sugar
1 tsp vanilla extract
1 pound (500g) fresh berries

Instructions

Preheat oven to 300 F (150 C). Trace 8 in (20 cm) circle on two pieces of parchment paper. Flip and place on baking sheets.
Place the egg whites and salt in a mixing bowl and start whipping at medium speed until foamy and soft peaks form. Gradually add sugar, and continue whipping for about 7-8 minutes until thick, white and glossy.
Add the vinegar and cornstarch and fold them in using a spatula.
Divide and spoon the mixture onto the prepared baking sheets. Using a spatula form 8 in (20 cm) meringue rounds.
Place both sheets in the oven and bake for 1 hour until dry and crispy on the outside and slightly golden.
Remove and let cool completely.
Whip cream until soft peaks form. Add sugar and vanilla extract and whip to combine.
Place one of the meringue on to the serving plate. Spread half of the cream and about 7 oz (200g) of the fresh berries.
Place the other meringue on top, spread the other half of the whipped cream and finish with the rest of the berries (about 10 oz – 300g) on top. Decorate with mint leaves if desired and serve.

Video

Nutrition

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Peach Chocolate Pavlova

Ella - Home Cooking Adventure — Tue, 18 Mar 2014 20:48:46 +0000

Ever since I saw this Pavlova on Jamie Oliver’s show I knew I had to do it too. Now after I tasted it I am sorry I didn’t do it earlier. I have replaced pears with peaches and I must say this Peach Chocolate Pavlova is indeed an outstanding decadent dessert, that melts in your mouth.

You might think it will get too sweet, (I was afraid of that) but it is not. The chocolate bitterness along with the sour fruits and sweet meringue make a perfect combination. You can use any fruit combination or use pistachios, almonds, or walnuts instead of hazelnuts. Feel free to create your topping but I suggest keeping the ginger chocolate sauce, it is amazing.

At first, it may seem like a complicated recipe, but once you understand what you have to do it is easy. The most important thing is to have good quality egg whites, so when you separate make sure no yolks get in the whites otherwise they won’t whip well.

Once the meringue gets cold you just have to assemble everything and it’s done in a matter of minutes. This is the kind of dessert perfect for a family reunion or friend gathering.

Everybody will enjoy this memorable dessert, that’s for sure.

Peach Chocolate Pavlova

Peach Chocolate Pavlova Recipe - the chocolate bitterness along with the sour fruits and sweet meringue make a perfect combination. It is indeed an outstanding decadent dessert, that melts in your mouth.

Course Dessert

Cuisine Australian

Keyword chocolate pavlova, fruit chocolate pavlova, jamie oliver meringue recipe, meringue, meringue recipe, pavlova, pavlova recipe, peach chocolate pavlova

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 454kcal

Ingredients

Adapted after Jamie Oliver in Jamie at Home show.

4 large organic egg whites
1 cup (200g) raw sugar
Pinch sea salt
3.5 oz (100g) hazelnuts , skins removed
2 (14-ounce-400g) cans halved peaches , in syrup
1 tsp grated fresh ginger (about 1/2 inch (1 cm) ginger)
7 ounces (200g) bittersweet chocolate
1 ½ cups (about 400g) heavy cream
3 tbsp (45 g) icing sugar , sifted
1 vanilla bean , halved and seeds scraped out or 1 tsp vanilla extract
zest of 1 orange

Instructions

Preheat your oven to 300 F (150C) and line a large baking sheet with parchment paper.
Place the egg whites in a mixing bowl and start whipping at medium speed until firm peaks form. Gradually add sugar and pinch of salt. Using the mixer highest speed setting, whip for about 7-8 minutes until white and glossy.
Spoon the meringue out onto the prepared baking tray and using a spatula, shape it in form of an A4 size rectangle.
Bake for 1 hour or until crisp on the outside and soft and sticky inside. At the same time place the hazelnuts in a separate sheet and bake until golden brown.
Drain the cans of peaches reserving the syrup from 1 can. In case you bought a larger can reserve about 1/2 cup of syrup. Cut each peach half in 3 or 4 slices.
Pour the reserved peach syrup into a saucepan with ginger and warm until it starts to simmer. Take off the heat and add chocolate, stirring until all melted.
Take the meringue and hazelnuts out of the oven and leave to cool. Smash the toasted hazelnuts.
Whip the cream with the sifted icing sugar and the vanilla seeds or vanilla extract until it forms smooth, soft peaks.
Start assembling the meringue:
Place the Meringue on your serving plate and sprinkle half of the toasted hazelnuts on top of it. Spoon half of the whipped cream over and then drizzle with some chocolate sauce. Place the peach slices over the top. Add the rest of the whipped cream and chocolate sauce. In the end sprinkle another round of hazelnuts and orange zest.
Serve immediately. It is amazing. Enjoy everybody.

Nutrition

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