PEACH, ROSÉ AND CREAM JELLIES
Ingredients
Serves 6
CREAM LAYER:
⅓ cup (75 ml) cold water
1 envelope (28 g) unflavoured powdered gelatin
¾ cup (175 ml) whipping cream
½ cup (125 ml) whole milk
½ cup (125 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
½ cup (125 ml) Greek style plain yogurt
PEACH AND ROSÉ LAYER:
1½ cups (375 ml) rosé wine, divided
1 envelope (28 g) unflavoured powdered gelatin
½ cup (125 ml) water
½ cup (125 ml) granulated sugar
½ tbsp (7 ml) lime juice
1 large peach, finely diced
¼ cup (60 ml) whipping cream, whipped, for garnish
thin slivers of peach wedges, for garnish
Instructions
- For CREAM LAYER: Place water in a small bowl and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, combine whipping cream, milk and sugar over medium-high heat. Whisking constantly, bring to a boil before reducing to a simmer and whisking in vanilla bean seeds and gelatin. Continue whisking until gelatin has dissolved. Remove from heat and let sit for 15 to 20 minutes, stirring occasionally, before whisking in yogurt until mixture is smooth and creamy. Set aside and allow to cool to room temperature, stirring occasionally.
- Drape a standard muffin tin with a tea towel and press into six muffin cups. This will help steady the glasses so they don’t shift when pouring the Cream Layer base into each glass. Place 6 x 6 oz (175 ml) serving glasses at an angle into each muffin cup making sure they are all resting at a similar angle. Using a funnel, carefully pour about ⅓ cup (75 ml) cream mixture into each glass. Gently transfer muffin tin to refrigerator and allow cream to set completely, about 2 hours.
- Meanwhile, prepare PEACH AND ROSÉ LAYER: In a small bowl, place ½ cup (125 ml) wine and sprinkle with gelatin. Let stand for 5 minutes.
- In a small saucepan, heat water and sugar over medium-high heat, stirring constantly until sugar has dissolved. Allow mixture to come to a boil and reduce to ½ cup (125 ml). Remove from heat and stir in gelatin mixture until dissolved. Stir in lime juice, remaining wine and diced peaches. Let sit at room temperature, stirring occasionally, until completely cooled to room temperature, but not set.
- Remove muffin tin from refrigerator and transfer glasses so they are sitting upright on a baking tray. Carefully divide wine mixture among glasses over cream layer, standing glasses upright. Return tray to refrigerator and allow layers to set for at least 6 hours.
- To serve, garnish top of each jelly with a dollop of whipped cream and a couple thin wedges of a peach. Enjoy while chilled.
Drink Pairings
POTATO GALETTE WITH MAPLE CANDIED BACON
Ingredients
Serves 8
4 onions, thinly sliced
1 tbsp (15 ml) butter
4 large russet potatoes, peeled and thinly sliced
2 tbsp (30 ml) fresh thyme, finely chopped
2 cups (500 ml), chicken or vegetable broth
MAPLE CANDIED BACON
1 lb (500 g) thickly sliced bacon
½ cup (125 ml) maple syrup
1 tbsp (15 ml) Dijon mustard
2 tsp (10 ml) apple cider vinegar
Instructions
- Preheat oven to 400F (200C). Line an 8-cup muffin tin with parchment paper. Parchment paper should extend over muffin cup edges to create handles. Set aside.
- In a skillet, melt butter over medium heat. Add onions, stir to coat with melted butter and cook over medium heat until golden, about 30 minutes. Remove from heat and cool completely.
- Using a cookie cutter the size of the bottom of a muffin cup, cut each potato slice. Place a layer of potato slice in the bottom of each muffin cup. Add onions and fresh thyme to each cup. Season with salt and pepper. Repeat layers (gently pressing potatoes to pack down) until all ingredients are used up. Add chicken broth to fill each cup to the top.
- Bake on middle rack of oven until potatoes are tender when pierced with a knife, about 40 minutes. Let rest 10 minutes before lifting out. Gently pull away the parchment paper with the tip of a knife. Serve immediately. Garnish with Maple Candied Bacon.
- To make MAPLE CANDIED BACON: Preheat oven to 400 F (200 C). Line a baking sheet (including edges) with foil and place a cooling rack on top.
- In a small bowl, stir together maple syrup, mustard, vinegar and pepper. Add half the mixture to a baking dish, reserving rest for basting. Lay the bacon, piece by piece, in the baking dish, coating both sides, then transfer bacon to the cooling rack, making sure the slices do not overlap.
- Place in the oven and cook for 5 minutes. Baste slices, flip them and baste other side. Cook for 20 to 25 minutes or until crispy, basting every 5 minutes. Remove from rack and place on parchment paper or silicone mat.
Drink Pairings
MIXED BERRY AND ELDERFLOWER CREAM SANDWICH CAKES
Ingredients
Serves about 19 cakes
BERRY FILLING:
1 heaping cup (250 ml) fresh strawberries
1 heaping cup (250 ml) fresh raspberries
½ heaping cup (125 ml) fresh blueberries
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) cornstarch
CAKE BATTER:
2½ cups (725 ml) all-purpose flour
¾ cup (175 ml) pastry flour
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) baking soda
1 large egg
⅓ cup (75 ml) vegetable oil
1½ cups (375 ml) buttermilk
½ vanilla bean, split and seeds scraped out
ELDERFLOWER CREAM:
1¼ cups (300 ml) whipping cream
1½ tsp (7 ml) elderflower cordial concentrate
1 tbsp (15 ml) skim milk powder
1 tbsp (15 ml) icing sugar, plus extra for garnish
Instructions
- To make BERRY FILLING: In a heavybottomed saucepan combine berries and water over medium-high heat. Bring to a boil, reduce heat to medium and cook, stirring often, for 30 minutes. Stir in sugar and continue to cook, stirring often, for 10 minutes. Whisk together lemon juice and cornstarch before stirring into berry mixture. Stir constantly until thickened, about 2 minutes. Transfer mixture to an airtight container and refrigerate until chilled, about 6 hours.
- Place racks in upper and lower third of oven before preheating oven to 375 F (190 C). Line 2 baking sheets with parchment paper and set aside.
- To make CAKE BATTER: In a medium-sized bowl, sift together flours, sugar and baking soda.
- In a large bowl, whisk together egg and vegetable oil. Add buttermilk and vanilla seeds, whisking until well combined.
- Slowly stir flour mixture into buttermilk mixture just until combined. Drop a level 1½ tbsp (22 ml) of batter into 12 mounds at least 2-in (5 cm) apart on 1 prepared baking sheet. Repeat with remaining batter on second baking sheet. Bake for 10 minutes, switching pans on racks halfway, or until puffed and tops spring back when touched. Let cool on pans for 2 minutes. Transfer cakes to wire racks to cool completely. Repeat with any remaining batter.
- Just before ready to serve, prepare ELDERFLOWER CREAM: In a chilled bowl, whip cream, elderflower cordial, skim milk powder and icing sugar until stiff peaks form. Whipped cream can be prepared and refrigerated for up to 2 hours before using.
- To assemble, spread about 1½ tbsp (22 ml) berry filling onto flat side of half the cakes. Pipe or spread about 2 to 3 tbsp (30 to 45 ml) elderflower cream over berry filling and sandwich with remaining cakes. Dust with additional icing sugar, if desired before serving immediately.
Drink Pairings
PB & J CHEESECAKE AND SORBET
Ingredients
Serves 16
RASPBERRY SORBET:
3½ sheets silver strength gelatin
2 lbs (1 kg) raspberries, puréed, strained
½ cup (125 ml) glucose or clear corn syrup
⅔ cup (150 ml) granulated sugar
⅛ tsp (0.5 ml) salt
PEANUT CRUMBLE:
¼ cup (60 ml) granulated sugar
⅓ cup (75 ml) brown sugar
1¾ cups (425 ml) all-purpose flour
⅔ cup (150 ml) butter, at room temperature
1 cup (250 ml) granola
1 cup (250 ml) peanuts, toasted and chopped
PEANUT BUTTER CHEESECAKE:
6 cups (1.5 L) plain cream cheese
1 cup (250 ml) granulated sugar
1 cup (250 ml) smooth peanut butter
3 cups (750 ml) crème fraîche
3 eggs
TORN DONUT:
3½ cups (875 ml) granulated sugar, divided
3 cups (750 ml) water
6 eggs
½ cup (125 ml) granulated sugar
¼ standard loaf sliced white bread, crusts removed
canola oil, for frying
CRÈME ANGLAISE:
2 cups (500 ml) each whole milk and whipping cream
1 whole vanilla bean
¾ cup (175 ml) granulated sugar
7 egg yolks
Thai basil leaves, for garnish
Instructions
- To make RASPBERRY SORBET: Place gelatin in a large bowl with plenty of ice water to soak for 5 to 10 minutes. In a blender, combine raspberry purée, glucose, sugar and salt. Whirl to blend. Place half purée in a medium-sized saucepan.
- Remove gelatin from water and squeeze with hands to remove water. Add to saucepan with purée and warm, stirring constantly until all gelatin has dissolved. Remove from heat and add to remaining purée in blender. Whirl briefly then transfer to an ice cream maker and freeze according to manufacturer’s instructions.
- To make PEANUT CRUMBLE: Preheat oven to 275 F (140 C). Combine sugars and flour in a bowl. Stir to blend. Add butter and work in until mixture resembles small pebbles or coarse sand. Fold in granola and transfer mixture into an 8 cup (2 L) baking dish with 2-in (2.5 cm) sides. Bake in centre of oven for 40 minutes until golden brown. Stir often as it starts to turn golden. Crumble should be rich golden brown and crisp. Cool pan on a rack. If some crumbles are too large, pulse in a food processor. Fold in peanuts and store cooled crumble in a tightly sealed container at room temperature. Can be stored for up to a week.
- To make PEANUT BUTTER CHEESECAKE: Preheat oven to 250 F (130 C). Grease a 12 x 10 x 1.5-in (30 x 25 x 3.5 cm) baking dish and line with parchment paper. Set aside.
- In electric stand mixer fitted with paddle attachment, beat cream cheese until smooth and creamy. Beat in sugar and peanut butter and continue beating until blended. Beat in crème fraîche and eggs until blended and smooth. Transfer into prepared baking dish, smoothing top. Bake in oven for 30 to 40 minutes or until cake is firm but still has a slight jiggle when shaken. Remove dish to a rack to cool. Then, cover with plastic wrap and refrigerate. Can be refrigerated for several days.
- To make TORN DONUT: Combine 3 cups (750 ml) each sugar and water in a heavy-bottomed saucepan. Bring to a gentle boil and stir to dissolve. Remove from heat and set aside to cool.
- Whisk remaining ½ cup (125 ml) sugar and eggs together in a large bowl until blended and sugar is dissolved. Tear bread with crusts removed into golf ball-sized pieces. Soak in egg mixture then drain in a colander.
- Fill a large heavy-bottomed saucepan with about 5-in (12 cm) oil making sure it’s at least 5-in (12 cm) from top of saucepan. Heat oil to 350 F (180 C). Then reduce heat to medium-low to maintain temperature. Fry soaked bread in small batches in hot oil, turning a few times with slotted spoon for even browning. Bread will expand in saucepan as it cooks so don’t add too many pieces at once. When bread is golden on all sides, 2 to 3 minutes, remove with slotted spoon and drop into sugar syrup for a minute, turning to coat. Remove from syrup, drain on a rack over a baking sheet. Return oil temperature to 350 F (180 C) before frying another batch.
- To make CRÈME ANGLAISE: Combine milk and cream in a medium-sized, heavybottom saucepan. Split vanilla bean in half and scrape out seeds. Stir seeds into milk. Gently heat milk over medium-low until simmering. Remove from heat and set aside.
- Whisk sugar and eggs in a bowl until blended. Gradually whisk a little hot milk mixture into egg mixture to slightly warm. Then slowly whisk egg mixture into warmed milk until blended. Return saucepan to medium heat and cook, stirring constantly with a wooden spoon until a thickened custard is formed, 5 minutes. Do not let mixture boil. Anglaise is ready when thick enough to coat a spoon. Strain Anglaise into a bowl and cool before transferring to a container with a tight-fitting lid and refrigerating. Whisk before serving.
- To serve Peanut Butter Cheesecake, spoon a few generous spoons Crème Anglaise onto bottom of a shallow serving dish. Spoon scoops of peanut butter cheesecake over anglaise. Tear Torn Donuts into chunks and add to top. Sprinkle with Peanut Crumble and a few scoops of Raspberry Sorbet. Top with a little more Anglaise and garnish with Thai basil leaves.
Drink Pairings
MIXED MELON SORBET POPS
Ingredients
Serves 6 frozen pops
SIMPLE SYRUP:
⅓ cup (75 ml) water
⅓ cup (75 ml) sugar
SORBET POPS:
1½ cup (375 ml) ripe seedless watermelon, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lime juice
3 to 6 tbsp (45 to 90 ml) simple syrup, divided
1½ cup (375 ml) ripe honeydew, 1-inch (2.5 cm) diced
3 tbsp (45 ml) lemon juice
1½ cup (375 ml) ripe cantaloupe, 1-inch (2.5 cm) diced
3 tbsp (45 ml) grapefruit juice
Instructions
- In a blender, mix watermelon, lime juice and 1 to 2 tbsp (15 to 30 ml) simple syrup, process until smooth.
- Fill 6 popsicle molds ⅓ of the way full. Place into freezer for 40 minutes.
- Rinse out blender and repeat with honeydew, lemon juice and simple syrup. Add to a separate container to chill in freezer.
- Rinse out blender and repeat with cantaloupe, grapefruit juice and simple syrup. Add to a separate container to chill in freezer.
- After the watermelon is semi-firm, add honeydew to the mold. Place in freezer for 40 more minutes, then top with the cantaloupe. Place in freezer until completely firm, about 4 hours.
- To make SIMPLE SYRUP: In a small saucepan bring water up to a boil. Whisk in sugar until dissolved. Remove from heat and refrigerate until cold.
Drink Pairings
MINI STRAWBERRY SHISO TARTS
Ingredients
Serves about 24
1½ cups (375 ml) all-purpose flour, plus extra
½ cup (125 ml) icing sugar
¼ tsp (1 ml) fine salt
½ cup + 1 tbsp (140 ml) very cold unsalted butter, cut into cubes, plus extra for greasing
1 large egg
1 cup (250 ml) whole milk
8 shiso leaves, roughly chopped, plus extra for garnish, if desired
3 large egg yolks
½ cup (125 ml) granulated sugar
3 tbsp (45 ml) cornstarch
½ tsp (2 ml) vanilla
½ cup (125 ml) chilled whipping cream
24 strawberries, trimmed and each cut into 4 slices
¼ cup (60 ml) seedless strawberry jam, warmed until liquefied
Instructions
- Preheat oven to 375 F (190 C). Lightly grease 24 barquette tins with butter before placing on baking tray.
- In a food processor fitted with steel blade attachment, pulse together flour, icing sugar and salt. Scatter cubes of butter over dry ingredients and pulse until coarsely incorporated, about 3 or 4 pulses. Add egg and continue to pulse until dough starts to clump together. Turn dough out onto work surface and very lightly knead just to finish incorporating ingredients.
- Divide dough into 24 pieces and press evenly across bottom and up sides of individual barquette tins, making tart shells. Transfer to baking sheet. Prick each tart a few times with a fork and freeze for 20 minutes.
- Press small pieces of aluminum foil tightly against each shell and bake in middle of oven for 10 minutes. Carefully remove foil. If shells have puffed, press down gently with back of a spoon. Bake another 5 to 8 minutes until shells are firm and golden brown. Transfer baking sheet to wire rack and let shells cool for 5 minutes before removing from moulds and allowing to cool completely on rack.
- Meanwhile, make shiso cream. In a small saucepan bring milk and shiso leaves to boil over medium-high heat. Remove saucepan from heat, cover and let stand for 20 minutes. Strain infused milk through a finemeshed sieve into a bowl. In medium-sized saucepan whisk together 3 egg yolks, sugar, cornstarch and vanilla. While whisking, slowly incorporate infused milk before bringing mixture to boil over medium heat. Reduce heat to medium-low and simmer, whisking for 3 minutes. Mixture will be very thick. Transfer to a bowl, press a piece of plastic wrap into surface to seal, and refrigerate until cold, about 4 hours.
- In bowl of an electric mixer fitted with whisk attachment, beat whipping cream until stiff peaks form. Whisk chilled shiso mixture until smooth before whisking in half the whipped cream. With a rubber spatula, fold remaining whipped cream into shiso mixture. Transfer to piping bag fitted with a round or star tip.
- Before serving, pipe shiso cream into tart shells. Top with strawberry slices and brush with melted strawberry jam. Garnish with a sprinkle of chopped shiso leaf, if desired. Serve immediately.
Drink Pairings
MANGO, TAPIOCA AND COCONUT PUDDING
Ingredients
Serves 6
½ cup (125 ml) small pearl tapioca
2½ cups (625 ml) whole milk
½ vanilla bean, halved lengthwise, seeds scraped out
¼ tsp (1 ml) salt
1 14 oz (398 ml) can unsweetened coconut milk
2 large egg yolks
¼ cup (60 ml) sugar
3 cups (750 ml) peeled and ½-in (.5 cm) diced mango
1 tbsp (15 ml) fine-grated lime zest
3 tbsp (45 ml) fresh lime juice
Instructions
- In a large saucepan, mix together tapioca, milk, vanilla bean and seeds and salt. Heat over medium heat to simmer and cook, whisking occasionally, until the pearls are tender and translucent, about 20 minutes. Stir in coconut milk.
- In a bowl, whisk egg yolks with sugar. Slowly whisk in a steady stream with half of the warm tapioca mixture. Whisk well to mix and pour egg yolk mixture back into the remaining tapioca in saucepan. Cook over medium heat, stirring until thickened, about 5 minutes. Transfer to a bowl and let cool to room temperature, discarding vanilla bean.
- In a medium bowl, mix together mango, lime zest and juice. Transfer half of the mixture to a food processor and puree until smooth. Stir the puree into diced mango.
- Divide half of the fruit into 6 serving glasses, top with the tapioca pudding, then top with the remaining mango mixture. Cover the puddings with plastic wrap and refrigerate for about 2 hours, or until chilled.
Drink Pairings
MOJITO CUPCAKES
Ingredients
Serves 2
CUPCAKES:
½ cup (125 ml) whole milk
½ cup + 2 tbsp (125 ml + 30 ml) packed
fresh mint leaves, divided, plus extra for garnish
1½ cups (375 ml) all-purpose flour
1½ tsp (7 ml) baking powder
¼ tsp (1 ml) salt
½ cup (125 ml) unsalted butter, at room temperature
1 cup + 1 tbsp (265 ml) granulated sugar, divided
2 large eggs
2 limes, zested and juiced, plus extra lime slices for garnish
4 oz (125 ml) white rum, divided
½ tsp (2 ml) vanilla extract
thin lime wedges and fresh mint, for garnish
RUM BUTTERCREAM:
5 large egg whites
1¼ cups (310 ml) granulated sugar
¼ cup (60 ml) lightly packed brown sugar
2 cups (500 ml) unsalted butter, diced and softened
¼ tsp (1 ml) salt
½ cup (125 ml) white rum
Instructions
- In a small saucepan, stir together milk and ½ cup (125 ml) mint leaves over medium heat. Warm until steaming, remove from heat, cover and let steep for 30 minutes. Strain through a fine- meshed sieve into a small bowl, pressing on mint leaves to extract flavoured milk. Discard mint and set milk aside to cool.
- Preheat oven to 325 F (170 C). Line 2 standard-sized muffin tins with paper liners and set aside.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In bowl of a stand mixer fitted with paddle attachment, beat together butter and 1 cup (250 ml) sugar on medium-high speed until smooth, about 4 minutes. Add eggs, one at a time, mixing to combine after each.
- Beat in lime zest and juice, rum and vanilla extract until thoroughly incorporated. Add flour mixture in three batches, alternating with flavoured milk in two batches. Mix just until incorporated. Using a rubber spatula, give batter one last stir. Divide batter evenly among prepared muffin cups. Bake, rotating pans after 12 minutes, until cakes spring back when touched and a wooden skewer inserted only has a few moist crumbs attached, about 25 minutes total.
- While cupcakes bake, combine remaining 2 oz (60 ml) rum, 2 tbsp (30 ml) mint and 1 tbsp (15 ml) sugar in a small saucepan and warm over medium heat until sugar has melted and mixture is just warm, about 8 minutes. Remove pan from heat, cover and let steep.
- Carefully remove cooked cupcakes from muffin tins and allow to cool on a wire rack for 8 minutes. Brush tops of cupcakes with infused rum syrup and allow to cool completely.
- While cupcakes cool, make Rum Buttercream. In a medium-sized saucepan, bring about 1-in (2.5 cm) of water to a simmer over medium heat. Whisk together egg whites and sugars in large bowl and place over simmering water, making sure bowl does not touch surface of simmering water. Bring mixture to 160 F (71 C) while whisking constantly. Transfer mixture to bowl of a stand mixer fitted with whisk attachment and beat on medium-high speed until mixture has cooled, doubled in volume and forms stiff peaks, about 10 to 12 minutes. Add butter, about 1 tbsp (15 ml) at a time, mixing to incorporate after each addition until smooth. Stir in salt and rum until well combined. Transfer buttercream to a piping bag fitted with a large star tip.
- Frost cupcakes and garnish with a lime wedge and few fresh mint leaves, if desired.
Drink Pairings
PEACH AND BLUEBERRY TRIFLE WITH BOURBON AND WHIPPED CREAM
Ingredients
Serves 8
CRÈME ANGLAISE:
2 cups (500 ml) homogenized milk
¼ cup (60 ml) granulated sugar
6 egg yolks
1 tsp (5 ml) vanilla extract
TRIFLE:
1 cup (250 ml) whipping cream
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) bourbon, optional
1 lemon, zest only
1-inch store-bought vanilla sponge cake, cut into cubes
2 cups (500 ml) peeled, pitted and sliced peaches
2 cups (500 ml) fresh blueberries
Instructions
- To make CRÈME ANGLAISE: In a medium-sized, heavy-bottomed saucepan, scald milk just to boiling point.
- While milk is heating, combine sugar, egg yolks and vanilla extract in a bowl. Whisk vigorously by hand until smooth.
- Slowly whisk ¼ of the hot milk into sugar-egg yolk mixture. Then gradually pour warmed egg yolk mixture into remaining hot milk.
- Return saucepan to stove and cook over medium heat, stirring constantly, until Crème Anglaise is thickened and coats the back of a metal spoon. Do not boil.
- Place saucepan with Crème Anglaise in a bowl with ice water, and stir until sauce is cooled. Strain sauce into a bowl and press a piece of plastic wrap into the surface. Refrigerate until ready to use. Can be made a day ahead.
- To make TRIFLE: In an electric stand mixer fitted with a wire whisk, beat whipping cream in a chilled bowl until soft peaks begin to form. Gradually beat in sugar until medium peaks form. Set aside.
- Remove Crème Anglaise from refrigerator and stir in bourbon, if using, and lemon zest. Set aside.
- In a 12 cup (3 L) trifle dish or large bowl, scatter ⅓ of the sponge cake cubes over bottom of dish. Evenly pour ⅓ of the Crème Anglaise over top. Then sprinkle with ¼ of the peaches and blueberries and ⅓ of the whipped cream.
- Repeat layers in the same order, ending with whipped cream topped with remaining fruit.
- Refrigerate trifle for at least 2 hours, for flavours to blend. Serve the same day it is made.
Drink Pairings
MINI PAVLOVAS
Ingredients
Serves 18
MERINGUE:
8 large egg whites, at room temperature
1 pinch salt
2 cups (500 ml) berry sugar
1 tsp (5 ml) vanilla extract
4 tsp (22 ml) tapioca starch or cornstarch
2 tsp (10 ml) white vinegar
orange, red and yellow soft gel paste food colouring
TOPPINGS:
2 large oranges, zest and 2 tbsp (30 ml) juice only
pulp from 3 to 4 passion fruits
½ cup (125 ml) very finely diced strawberries
2 tbsp (30 ml) berry sugar
Instructions
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. Draw 18 circles on paper measuring 2½-in (6 cm) in diameter.
- Place egg whites and salt in an electric stand mixer fitted with a whisk attachment. Whisk at medium speed until they begin to hold firm but soft peaks. Gradually beat in sugar, 1 tbsp (15 ml) at a time, continuing to beat at medium speed until all the sugar is added and the mixture is thick and glossy, about 5 minutes. Beat in vanilla. Sprinkle tapioca starch over top along with vinegar and fold in to combine.
- Fit a piping bag with a large star tip. Using a food-safe paint brush, paint 2 or 3 vertical lines of orange soft gel paste on the inside of the piping bag. Spoon 1/3 of the pavlova meringue into prepared piping bag. Pipe meringue inside 6 of the circles drawn on parchment paper. Make a slight indent in the centre of each using the back of a spoon.
- Use clean piping bags each time, repeat procedure using red soft gel paste and then yellow soft gel paste.
- Reduce oven temperature to 300F (150 C). Place meringues in oven for 30 minutes, rotating sheets halfway through baking. After 30 minutes, turn off oven and leave them in for another 30 minutes. Remove from oven and cool. Can be stored in a tightly covered container at room temperature overnight, if desired.
- To serve, top orange-swirled meringues with equal amounts of orange zest and a tsp (5 ml) of orange juice. For yellow swirled meringues, ladle a generous spoonful of passion fruit pulp over centres. And for the strawberry swirled meringues, combine finely diced strawberries with sugar in a small bowl and muddle together to dissolve sugar. Ladle a generous spoonful into the centres.