Pavlova Yule Log with Cherries and Almond Crème Anglaise
A light and delicate pavlova rolled into a log that cracks and overspills makes an absolutely delightful dessert. Make a basic French meringue and garnish it with a black cherry…
Instructions
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1
In a pot over low heat, toast the almonds, stirring constantly, until they are fragrant and starting to brown. Pour in the milk and cream. Bring to a boil. Remove from the heat. Cover and infuse for 10 minutes.
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2
Strain the milk mixture through a sieve placed over a bowl. Compost the almonds.
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3
In the same pot off the heat, whisk together the egg yolks and sugar for 1 minute or until pale and smooth. Pour in the milk mixture while whisking constantly.
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4
Cook over medium-low heat, stirring constantly with a wooden spoon and scraping the bottom and sides of the pot, until the mixture thickens and coats the back of a spoon, about 10 minutes. Transfer into a bowl and let cool. Cover and refrigerate for 3 hours or until completely chilled.
A light and delicate pavlova rolled into a log that cracks and overspills makes an absolutely delightful dessert. Make a basic French meringue and garnish it with a black cherry compote and whipped cream. Set the pavlova pieces on a bed of crème anglaise flavoured with almonds, using the egg yolks left over from the meringue. The unpretentious presentation is matched only by its perfection.
