Hairy Bikers Meringue Food

GIANT PAVLOVA

Steps:

• Preheat the oven to 180C/350F/Gas 4.
• Line two baking trays with baking parchment.
• Whisk the egg whites in a large bowl until stiff, shiny peaks form when the whisk is removed.
• Add the sugar a few spoonfuls at a time, whisking well after each addition. When all of the sugar has been whisked into the egg whites, continue to whisk for 6-7 minutes or until the meringue mixture is stiff and glossy and stands up in peaks. Finally, whisk in the cornflour and white wine vinegar.
• Divide the meringue mixture equally between the two lined baking trays, spooning the mixture into the centre and spreading it into circles that are roughly 25cm/10in in diameter, using a palette knife.
• Reduce the oven temperature to 120C/250F/Gas ½, then bake the meringues for 1½ hours. After 1½ hours, turn off the oven and leave the meringues inside until they have completely cooled
• Meanwhile, place the berries, orange juice and orange zest into a saucepan. Bring the mixture to the boil, then reduce the heat until the fruit is simmering gently and continue to simmer for 10-15 minutes, or until the fruit is starting to break down. Remove the pan from the heat and set aside, covered, until the stewed fruit has completely cooled.
• Whip the cream in a large bowl until soft peaks form when the whisk is removed. Fold in the cooled stewed fruit to create a marbled effect.
• When the meringues have cooked, gently peel off the baking parchment.
• To serve, place one of the meringues onto a serving plate or cake stand. Spoon half of the cream and fruit mixture on top of it. Top with the second meringue and spoon over the remaining cream and fruit mixture. Dust with icing sugar and serve immediately.

HAZELNUT & BAILEYS MERINGUE CAKE

Steps:

• Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
• Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
• Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
• To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.

HAIRY BIKERS: PLUM PAVLOVA

Steps:

• First make the meringue. Preheat the oven to 150°C. Draw a circle of about 23cm in diameter on a sheet of baking paper and place this on a baking tray.
• Beat the egg whites with a hand-held electric whisk, until soft peaks form. Mix the cinnamon with the sugar, then slowly add this to the egg whites. Add a tablespoon at a time to start with and then slightly more, beating in between each addition, until the meringue is stiff and glossy. Sprinkle over the vinegar and fold it in.
• Use a few blobs of the meringue to secure the baking paper to the baking tray, then pile the rest into the circle. Make a slight indentation in the middle and let the meringue form peaks around the side.
• Bake the meringue in the oven for about an hour and 15 min to an hour and a half. It should be crisp round the sides but with some give in the middle. Turn off the oven and leave the meringue in there to cool.
• Put the cherries in a small saucepan with the kirsch. Bring to the boil, then turn the heat down and simmer until soft and most of the kirsch has been absorbed.
• To make the spiced plums, put the wine, orange juice, sugar, spices and orange zest in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and simmer for a few min until syrupy. Add the plums and poach them in the liquid for a few min, or until soft but still holding their shape.
• Remove the plums from the liquid, peeling off the skins as you go. Strain the cooking liquid.
• Whip the cream and add the icing sugar and the cinnamon, then stir in a couple of tablespoons of the plum liquid and the cherries. Spoon the cream over the meringue base, top with the plums and drizzle over any remaining liquid.