Next up to lead pupils through the “Baking with…” virtual bake along was Mrs Axten with her strawberry pavlovas with caramel drizzle recipe.
Isla R (S2) took part in the bake along and said: "I’ve not made meringues before but I loved making the pavlova and my family loved eating it. It was lots of fun decorating but it was really hard work whisking the ingredients together.
“I’m really enjoying baking club because it gives me something to look forward to each week and I get to learn something new.”
Ms McKay shares her recipe for raspberry and white choc muffins at the next bake along on Tuesday 23 February. Any pupils who are interested in taking part can find the classroom code in the senior daily bulletin.
Mrs Axten’s strawberry pavlovas with caramel drizzle:
- 500g strawberries, hulled and halved
- 250g caster sugar
- 200g redcurrants
- 350ml double cream
- 4 egg whites
- 3 tbsp icing sugar
- 1 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
- Caramel sauce (shop bought) for the topping
- Baking paper
- Electric whisk
- Measuring spoons
- Mixing bowl
- Oven tray
- Heat oven to 150C / 130C fan / gas 2.
- Using a pencil, mark out the circumference of a dinner plate on the baking paper.
- Whisk the whites of four eggs with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, one tablespoon at a time, until the meringue looks glossy.
- Whisk in the white wine vinegar, followed by the cornflour and vanilla extract.
- Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
- Bake for an hour, then turn off the heat and let the Pavlova cool completely inside the oven.
- When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and two tablespoons icing sugar.
- Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
- Whip the double cream with the remaining icing sugar and spread it over the meringue. Put the remaining strawberries and redcurrants on the cream and finally pour the sauce over the whole lot.