Monday, 23 June 2014

Maple Pavlova Roll with Maple Toffee Apples and Brandy Cream















I thought we'd start the week with dessert... because I have my priorities and a reputation to maintain.



Maple Pavlova Roll with Maple Toffee Apples and Brandy Cream
adapted from Donna Hay

For the Brandy Cream:
250ml whipping cream
1 1/2 tablespoons brandy
2 tablespoons icing sugar, sifted

For the Pavlova:
4 egg whites (150ml)
165g caster sugar
1 teaspoon white vinegar
2 tablespoons maple syrup

For the Maple Toffee Apples:
1 1/2 cups water
330g caster sugar
1/2 cup maple syrup
4 small Granny Smith apples, peeled, cored and cut into quarters

Make the Brandy Cream:
Put all the ingredients into the bowl of an electric mixer fitted with the whisk attachment and whisk to stiff peaks. Set side.

Make the Maple Toffee Apples:
Put the water, sugar and maple syrup into a medium saucepan over low heat and stir until the sugar has dissolved. Increase the heat to medium, add the apples and simmer for 20 minutes, or until the apples are tender. Remove the apples and boil the syrup for 10 minutes, or until reduced my half. Remove from the heat, put the apples back into the pan and set aside to cool.

Make the Pavlova:
Preheat the oven to 160C. Grease a 4cm x 25cm x 34cm baking tray and line it with baking paper. Set aside.

Place the the egg whites into the bowl of an electric mixer fitted with the whisk attachment and whisk to stiff peaks form. Add the caster sugar a tablespoon at a time, whisking for 30 minutes before adding another tablespoon. Add the vinegar and maple syrup and whisk for a further 5 minutes. Spoon the mixture into the prepared pan and smooth the top with a palette knife. Bake for 20 minutes. Allow to cool on the tray for 3 - 4 minutes then gently turn out onto a wire rack lined with baking paper and allow to cool to room temperature.

Assembly:
Carefully peel the paper from the top of the pavlova and spread the cream down the middle. Roll the pavlova up to enclose the cream. Serve with the apples and some of the syrup drizzled over the top.

22 comments:

  1. This looks really good and such a wonderful color!

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    1. Thanks. Autumn colours are my favourite.

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  2. I do love the way your priorities intersect with mine :) This looks like the perfect winter version of pavlova. I love maple syrup and apples together and when they get paired up with cream (brandy spiked at that!) my insides just feel all melty and right. Will have to make this for Dad very soon :)

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    1. My Dad is a huge pav fan too. We have lots in common.

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  3. Stunning and delicious too, I'll bet.

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  4. A pavlova roll?? Seriously?? Like, it really exist? It's incredible, I love it! With apples, maple and brandy, I have no words, you're the queen of desserts :)

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    1. Aww thanks Gabrielle. That means a lot to me. x

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  5. BEAUTIFUL. Doesn't even begin to do this justice! Agree with Gabrielle, you are the queen!!

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    1. Kisses for you too Marie. Thanks for the lovely words.

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  6. STUNNING.
    That's all that really needs to be said.
    Except that this loveliness is way too far away from my spoon. Sob.

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    1. That Nullarbor Plain is a Nullarbor pain.

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  7. This is so beautiful and love the way you styled it! What a perfect summer dessert!
    http://youtube.com/addalittlefood

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    1. Thanks Millie. Some food is easy to photograph. This was a sinch.

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  8. That is a stunner! This would be an amazing addition to American Thanksgiving, especially those maple toffee apples..

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    1. I can imagine this on a Thanksgiving table. I love the idea of it.

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  9. This looks so decadent completely a dessert I would devour!

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    1. Thanks Shulie. You and me both - dueling forks.

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  10. Wow! This sounds and looks AMAZING!

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  11. Bellissimo questo dolce e penso anche squisito, da provare.Complimenti sei davvero eccezionale, se ti va passa a trovarmi
    http://passioniandcuriosita.blogspot.it/ Ciao!!

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