I hear Saint Patrick’s day is coming!
Not that I know much about Saint Patrick’s day… But let’s just say I’m using this as an excuse to just put some alcohol in my cooking. Mainly in my dessert’s, because that’s what I’m into… And I have to say I got really impressed (addicted! sshhh…) with adding some whiskey to my cream! It just tastes incredible, plus it’s just 2 tablespoons…
So nothing to be worried. Right? I just want to put it on top of everything.
Worrying is my talent with social networks that could use some of this cream. This week has been all about me trying to figure out pinterest and I have to say I’m still kinda lost but I’ll get there. Pinterest can’t be so hard to master can it? Hopefully not.
And what about the gif’s? I’m crazy for gif’s, I love to see the images moving! The hard part of the process is the part where I take the pictures. I don’t have a tripod so my current tripod is a stair with some books on to make the angle that I want to take the picture (someone get this girl a tripod!), then set the timer, press the button very carefully and run to my place to make the movement! Making all this while thinking ‘Is this even working?!’. Now I’m not complaining don’t get me wrong, cause if I didn’t love all this I wouldn’t be doing it!
Now these little Pavlova’s are just crazy good. Ok so the ordinary pavlova’s are already good but these ones are crazy good. We have a Guinness stout meringue, that I tell you it probably is the best meringue ever, you could have just the meringue by them selves. And now you’re thinking ‘Why bother doing the rest then?’. Cause the rest is super simple and it transforms the best meringue ever into the best pavlova’s ever! With a Guinness chocolate mousse and the whiskey cream I’ve talked about that right? No need to talk about the amazing-ness that is the cream again.
Darth Vader totally wants it!
- 3 egg whites (96g)
- 200g sugar
- 200ml Guinness
- 150g marcarpone cheese (can use cream cheese)
- 80g chocolate
- Guinness reduction, the remaining from the meringues
- 3 tbspn milk
- 2 tbspn whiskey (optional)
- 200ml cream
- 2tbspn sugar
- 2 tbspn whiskey
- On a pot reduce the guinness in medium heat, stirring, until it becomes about 2 tablespoons.
- Preheat your oven to 200ºC. Line a baking sheet with parchment paper.
- Pour the sugar on the baking sheet and place it in the oven for about 5 minutes, just until the edges start to melt.
- Meanwhile start whisking the whites in a low speed and increasing the speed until it forms stiff peaks.
- When the sugar is ready, lower your oven to 150ºC, add it spoon by spoon making sure the whites come back up to stiff peaks after each addition. Once you add all the sugar continue to whisk on high speed until the sugar dissolves and the mixture is cooler. Add one tablespoon of the guiness reduction and whisk until it's mixed.
- Line another tray with parchment paper and use two table spoons to make your meringues and flatten them in the middle, try to make them all the same size.
- Cook the meringues for 25 minutes. After that, with the oven turned off, let the meringues in the oven with the door closed minimum one hour.
- Place the chocolate and milk in a small saucepan and melt over low heat. You can also do this in the microwave, stirring after 30 second intervals until melted. Stir in what's left of the guinness reduction, the whiskey. Add the mascarpone little at a time and whisk until it's all smooth and combined.
- With an electric mixer whip the cream until soft peaks form. Add the sugar and whiskey, whip until combined.
- With a spoon put the chocolate on top of the merengue carefully so it doesn't break. Top it with the whipped cream and raspberries.