I’m afraid this is going to be a very brief post, as I’ve been sick since the weekend. However I couldn’t let the final episode of the Great Australian Bake Off (which airs tonight) go past without at least providing an update on my quest to bake each weekly technical challenge. Week 6 of The Great Australian Bake Off (GABO) saw the bakers attempting a Layered Pavlova Torte with Fondant Strawberry decorations. Now I had every intention of making the decorations as I enjoy making models and decorations out of fondant. However, after waking up sick on Saturday, by the time I had finished baking the meringue I have to admit I just didn’t feel well enough to make them and I went back to bed instead. I will give them a go when I am feeling better and will update the post with them. If you are familiar with cooking pavlovas/meringues then this recipe is quite simple. I really liked the addition of the toasted almond meal to the meringue, it helped cut through the inherent sweetness of a meringue and also provided a nice depth of flavour. The simple filling of whipped cream, strawberries and passionfruit was lovely and balanced well with the crisp/chewy meringue. I did pipe my layers a bit thinner than I should have, however I was still happy with the final result. If I was going to make this again, I’d use the leftover egg yolks to make some lemon/passionfruit curd to ripple through the cream filling. I’d also make smaller individual ones if I was entertaining, as it is quite messy once you cut into it! Two more challenges to go. Next up, Breakfast Croissants. But for now, it is time for a nap to try and get over this virus before setting myself up on the couch later with a cup of tea later for the GABO final!
The Great Australian Bake Off Technical Challenge – Week 2 Lemon Meringue Pie
Finding the time to cook, bake and blog is difficult at the moment, as besides work I’ve also started rehearsals three times a week for a local musical which will be on in a few months. So things are busy at the moment, but it is a good busy and I’m so happy to be singing and rehearsing for a show again, after over a year off the stage.
I did however find time to give the Week 2 Great Australian Bake Off technical challenge a go. Lemon Meringue Pie is one of my favourites, but also one of the desserts I am often most disappointed in when I buy them at restaurants or bakeries as I usually find them too sweet with not enough of the tart lemon flavour, so I was interested to give this recipe a try.
I have to admit that in my rush, I didn’t read the recipe correctly and started making the curd filling in a completely different way to the suggested method. However, it still worked and the end result was a set curd filling. So the method here is what I did, not what was recommended in the original recipe (which you can find here). I also had to add extra lemon zest to increase the citrus flavour and even then the filling was a bit too sweet for me.
I managed to complete the dessert in less than 2 hours (which I think is the time the contestants had). If you have more time, I would suggest letting the pastry chill longer before baking in the oven, as I found it shrank back a lot with only a 5 minute resting time.
I’m looking forward to the next technical challenge – brandy snaps. I’ve always meant to give them a try but have just never gotten around to it.