The longest pavlova ever

Mmmmm.......theres just nothing quite like pavlova.

Here is a wedding pavlova a friend and I made for a catering job we did. It was 6 square pavlovas and a whole lot of whipped cream with delicious fresh strawberries, blueberries, rasberries and lovely green mint leaves. Simply Delish!

Summer in your mouth.

Try these delicious and colourful oer d'eurves.

Easy to make:

Cherry tomatoes halved with a baby mozzarella in between and wrapped in a basil leaf with a prikker through it.

Summer is gone outside but you can still taste it in your mouth.

A Serious Trifle

Forest Fruit Trifle

I make this trifle in a vase. It feeds 30 people.

Its very easy to make and always a favourite.

You will need:

Whipped cream

Custard

Frozen or fresh forest fruits

1 jar of fruit jam (jelly)

sherry

A bought sponge cake

Toasted almonds

Start by layering slices of the cake and splash with some sherry.

A few dollops of jam and cover with fruit.

Next a layer of custard and then cream.

Continue to layer till the vase is filled.

Top with some large whole fruit and some toasted almonds.

You'll need a large spoon so your guests can dig deep for a taste of all the layers.

So simple so delicious

Yesterday I catered a party for a school that had two teachers who had been teaching for 25 years. This was the desert. 50 mini pavlova's with mint. So easy and simple to make and such beautiful colours.

Red Cabbage Salad

Sophie at your service

Simplydelish

Mango Meringue

Ok... so a deliciously soft centered meringue with a light crunch on the outside topped with dollops of mango sorbet and cream with a smattering of thick slices of fresh mango and kiwi and a sprinkling of chopped pecan nuts. Does that sound like a good desert or what?
I created this for Rogiers 40th birthday in feb. he loves mango with a passion and this combination was simply delicious!!

6 egg whites
350g sugar
1 tsp vanilla flavouring
Whipped cream
Fresh fruit

Whisk the egg whites on high speed until they are stiff enough to stand in peaks when you lift the whisk out of the bowl.
Gradually add the sugar bit by bit while continuing to whisk.
Spoon onto a piece of greaseproofpaper and bake in the oven at 150'C for 1 hour. Leave to cool, preferably in the oven with the door ajar.
Top with whipped cream and fruit of choice.
I added dollops of mango sorbet to make it extra special (optional, not neccesary) and chopped mango with kiwi and a sprinkling of nuts.

Try it....a definite winner.