Gingerbread tres leches cake
Give this Mexican-inspired cake a festive twist using ginger and cinnamon. The cake is soaked in a trio of sweetened milks, then topped with whipped cream
Gluten-free pavlova meringue log
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- More effort
- Serves 8
Skip to ingredients
Ingredients
- butter or flavourless oil, for the tin
- 4 egg whites (freeze the yolks for another recipe)
- 230g caster sugar
- 1 tsp vanilla extract
- 1 tsp cornflour
- 1 tsp vinegar
- 1 tsp icing sugar
For the filling and topping
- 400g frozen berries
- 2 tbsp caster sugar
- 2 tbsp cornflour
- 300ml whipping cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 2 tbsp white chocolate shavings
Method
- STEP 1
For the filling, put the berries and sugar in a saucepan over a low heat for 5-10 mins until the berries defrost and release their juices. Mix the cornflour with 100ml water to form a smooth paste. Turn the heat up a little, then slowly pour in the cornflour mix, stirring to prevent lumps. Bring to a simmer, stirring for 3-4 mins until thickened. Pour into a bowl and leave to cool.
- STEP 2
Heat the oven to 180C/160C fan/gas 4. Butter or oil a swiss roll tin (ours was 25cm x 35cm) and line with baking parchment. Beat the egg whites to stiff peaks, then gradually beat in the sugar until glossy and all the sugar is dissolved.
- STEP 3
Fold in the vanilla, cornflour and vinegar, and spread the mix evenly into the tin. Bake for 12-15 mins until crisp, then remove and leave to cool completely, around 30 mins.
- STEP 4
Cut a sheet of baking parchment to the same size as the tin, sprinkle with icing sugar, and turn out the pavlova onto it. Carefully peel away the original baking parchment.
- STEP 5
To finish the filling, whip the cream, vanilla and icing sugar and spread over the meringue, then gently layer on the compote. Roll from the long side and serve topped with the white chocolate shavings.
