Cappuccino Pavlova Recipe Kit 370g

£2.50

This recipe kit will help you to create a deliciously moreish Cappuccino Pavlova.  You’ll be sure to wow family and friends with this alternative to the usual fruit filled pavlova.  Just add water to the meringue, and milk and double cream to the tiramisu mix to create this light, but indulgent treat.

Each recipe kit contains:

1 x 70g Green’s Tiramisu Mix

1 x 300g Borwick’s Instant Meringue Mix

1 x Recipe Card

 

171 in stock

SKU: 00010 Categories: ,

Additional information

Weight 500 g
Dimensions 136 × 39 × 180 cm

Ingredients

BORWICK’S INSTANT MERINGUE: Sugar, Egg White Powder, Stabilisers: E412, E466; Acidity Regulator: Citric Acid.

GREEN’S TIRAMISU: Sugar, Modified Maize Starch, Whey Powder (Milk), Vegetable Oil (Palm, Palm Kernel), Maltodextrin, Skimmed Milk Powder, Emulsifiers: E472a, E471; Dextrose, Flavourings, Stabilisers: E401, E340, E450iii; Milk Protein, Firming Agent: Monocalcium Phosphate; Colours: Plain Caramel, Beetroot Red, Vegetable Carbon.

ALLERGEN ADVICE

For allergens, including cereals containing gluten, see ingredients in bold.

Borwick’s Instant Meringue – also, may contain wheat, oats and milk.

Green’s Tiramisu – also, may contain egg, wheat and oats.

Nutrition Information

Tiramisu per 100g Meringue per 100g
Energy 1260 1716kJ
302 404kcal
Fat 19 0.9g
of which saturates 10 0.7g
Carbohydrate 29 97g
of which sugars 18 96g
Protein 3.5 2.4g
Salt 0.45 0.20g

Green’s Tiramisu information based on product prepared with double cream and semi skimmed milk.  Borwick’s Instant Meringue information based on product as sold.

Good to know

Suitable for Vegetarians

Recipe Suggestion

You Will Need: 125ml Double Cream, 125ml Milk, Tablespoon of Cocoa Powder (optional)

TO PREPARE THE MERINGUE

Pre-heat oven to 130°C (110°C for a fan oven), Gas Mark 1

Lay a sheet of greaseproof paper on a flat surface and mark around a 20cm/8” tin or sandwich plate with a pen, to create a circular template

Empty the sachet of meringue mix into a large, clean, grease free bowl and add 150ml of cold water.

Stir gently until most of the meringue mix is wetted, and then whisk on a high speed for 4 minutes until the mixture becomes thick, glossy and able to form peaks.  This will take much longer if using a hand whisk.

Using a little of the meringue, stick the greaseproof paper to the baking tray, ink faced towards the tray – the circle should still be visible through the back of the paper.

Gently transfer the meringue mix to the grease proof paper and shape the mixture into a circle.  Keeping within the line of the circle, create your pavlova base, taking care to make sure the top is flat.

Bake in the oven for one hour and then switch off the heat and leave in the oven for another hour.

Remove from the oven and leave until completely cool.  Carefully lift the meringue from the grease proof paper and place on a serving plate before filling.

TO PREPARE THE TOPPING

In a large bowl, empty the sachet of Green’s Tiramisu and add 125ml of double cream and 125ml of cold milk.

Whisk on high speed for 3 minutes.