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Picture-Perfect Pavlova Recipe

Picture-Perfect Pavlova Recipe

Phillippa's Pavlova is the ideal meringue dessert with a crisp crust and soft, light inside - best topped with whipped, pure cream and seasonal fruit. Serves 10-12   Ingredients: 6 egg whites (can use frozen whites) 90ml cold water 470g caster sugar 2 tsp pure/natural Vanilla essence 2 tsp white vinegar 2 tbsp. corn flour  Method: Turn oven to 150c, 140c fan, with rack in the centre. Beat egg whites until stiff but not dry in a scrupulously clean and dry glass or stainless-steel bowl. Whisk in the caster sugar a third at a time. Depending on the speed of your...

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Peach Melba Trifle with Hazelnut Macaroons

Peach Melba Trifle with Hazelnut Macaroons

This pretty Peach Melba Trifle looks and tastes devine. Serve it in a large glass bowl or 12 individual glasses as a bright, delicious dessert.   For the Custard 250ml full cream milk 250ml pure cream 80g sugar 2 vanilla pods, split 6 egg yolks Warm the milk and cream gently for 10 minutes with vanilla but don't allow it to boil. Mix yolks and sugar, pour the strained warm cream over and whisk over medium heat until it thickens enough to coat the back of a spoon. Do not allow it to boil or curdle. Remove from heat and cool....

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Berry-Delicious Shortcakes

Berry-Delicious Shortcakes

Our Traditional Shortbread Rounds are good on their own but pair them with berries and cream, and they're delicious! Here are a couple of ways to make simple and beautiful desserts in minutes. Blackberry Shortcake with Lemon Curd Cream In a bowl, blend together 200 mls sour cream with ½ jar Phillippa's Lemon Curd. Cover a Phillippa's Traditional Shortbread Round with the lemon curd cream; decorate with 1-2 punnets of Blackberries or Raspberries; and refrigerate for a minimum of 3 hours. This allows the base to soften. Dust with icing sugar and cut into wedges for serving.  Blueberry Shortcake with Orange Cream  Whip 200 mls cream; add...

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Almond Brandy Butter Icing

Almond Brandy Butter Icing

Add a touch of Christmas to your cake with Almond Brandy Butter Icing. Ingredients 125g soft unsalted butter 500g icing sugar 80g ground blanched almonds 2-3 tablespoons of brandy Method Cream together butter, icing sugar, blanched almonds and brandy. Whip until very light and fluffy. Cover the top of your Phillippa’s Christmas Cake, patting the icing with a wide knife to give a rough textured finish. Any left over can be used to sandwich Phillippa’s Shortbread.

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