Enjoy Life

MasterChef: Classic with a Twist

Classic sweet treats are given a makeover in these recipes suggested by 2 former Masterchef winners

Raspberry Lemon Italian Meringue Pie

With a layer of raspberry jam beneath the lemon curd and neatly piped mounds of Italian meringue on top this is a restuarant- standard take on a classic dessert? (Simon Wood)

Serves: 12

Prep: 25 minutes, plus chilling

Cooking: 1 hour, plus cooling

Ingredients:

For the filling:

45g butter, cut into cubes, plus extra for greasing

1tbsp freeze-dried raspberries, plus extra to decorate

5 egg yolks, at room temperature

3 tbsp plain flour, plus extra for dusting

3 tbsp cornflour

450g caster sugar

Juice of 3 lemons

1 tbsp finely grated lemon zest

150g smooth raspberry jam

4 egg whites, at room temperature

Micro lemon verbena, to decorate (optional)

For the sweet shortcrust pastry:

100g unsalted butter, chilled and cut into cubes

150g plain flour, plus extra for dusting

50g caster sugar

1 egg yolk

Half tsp vanilla extract

Method:

1) Preheat oven to 200C/Gas 6. Lightly grease a 23cm (9in) loose-bottomed tart tin. Prepare the pastry (see below), roll it out onto a floured surface and use it to line the tin. Gently press the freeze-dried raspberries into the pastry. Place on a baking tray and blind bake for 10-15 minutes, or until pale golden, then remove from the oven to cool. Reduce the oven temperature to 180C/Gas 4.

2) Lightly beat the six egg yolks in a bowl.

3)Combine the flour, cornflour and 225g of sugar in a saucepan. Slowly add 360ml of water and heat gently, stirring until the sugar dissolves.

4) Increase the heat slightly and stir for three to five minutes, or until it starts to thicken. Beat several spoonfuls of the hot mixture into the egg yolks.

5)Pour this back into the pan and slowly bring to the boil, stirring. Boil for three minutes, then stir in the lemon juice, zest and butter. Boil for another two minutes or until thick and glossy, stirring constantly. Remove from the heat, cover and keep warm.

6) Place the pastry case on a baking tray. Spread an even layer of jam over the base, then pour in the lemon filing. Bake for 12-15 minutes, or until lightly golden. Transfer the tart to a wire rack to cool completely before removing it from the tin. 

7) Prepare a sugar syrup using the remaining sugar and 90ml water (see below). Use this syrup and the four egg whites to make Italian meringue (see below). 

To serve: Spread an even layer of meringue on each plate, then brown with a blowtorch. Spoon the remaining meringue into a piping bag fitted with a wide round nozzle. Place a slice of tart on top of the meringue, then pipe neat mounds of meringue onto the slice, Brown the piped meringue with a blowtorch. Garnish with freeze-dried raspberries and micron lemon verbena, if using.

Sugar Syrup: Heat your measured amount of sugar and water in a heavy based pan over a low heat, without stirring, until dissolved. Use a wet pastry brush to wipe the pan edge to stop grains of sugar sticking. When the sugar has dissolved, slowly heat the syrup until it reaches boiling point. Boil for two minutes to make a basic syrup.

Italian Meringue: Dissolve the caster sugar in water over a low heat and add your hot sugar syrip. Whisk the egg whites until they form soft peaks. Pour the hot sugar syrup into the egg whites, whisking continuously. Continue to whisk until the meringue is cold, very stiff and has a smooth and satiny consistency. Transfer into a piping or pastry bag fitted with a metal tip.

Sweet Shortcrust Pastry: Sift the plain flour onto a work surface. Make a will in the centre and add the butter, sugar and egg yolks. Using your fingertips, work the flour into the butter and egg mixture. When rough crumbs have formed, gather the dough into a ball and knead lightly until it is pliable. Wrap in cling film and chill for 30 minutes before using.

 Pear, Passionfruit and Raspberry Pavlova

This double-layered pavlova combines pached pears, macerated raspberries, two types of cream, and toasted pistachios to make an unashamedly decadent dessert.

Serves: 12

Prep: 1 hour

Cooking: 1 hour 30 minutes, plus cooling 

Ingredients:

6 egg whites, at room temperature

Pinch of salt

350g caster sugar

2 tsp cornflour

2 tsp white vinegar

200g shelled pistachios

For the pears:

500g passionfruit puree

3 tbsp pear liqueur 

100g granulated sugar

6 pears, peeled but retaining stalks

Pulp of 6 passionfruits:

For the raspberries

500g raspberries

4tbsp icing sugar

90-120ml balsamic vinegar

For the mascarpone cream:

250g mascarpone

200g natural fromage frais

1 tsp vanilla extract

1-2 tbsp caster sugar

Milk, to loosen

For the white chocolate cream:

100g white chocolate, broken into small pieces

530ml double cream

Method:

1) Preheat the oven to 130C/Gas 1/2. Draw 2 20cm circles on greaseproof paper and place on baking trays. 

2) Make the meringue (see below) whisking in the cornflour and vinegar once the mixture is glossy and firm.

3) Spoon into the circles and bake for one and a half hours, then turn off the oven, leaving the meringues inside until cool

4) Combine the passionfruit puree, liqueur, sugar and 300ml water in a large pan. Add the pears and simmer over a medium heat for 30 minutes until soft and tender.

5) Remove the pears and stand them upright on a plate to cool, then refrigerate. 

6) Continue to simmer the poaching liquid until it reduces to a thick syrup. Let it cool. Discard half of the syrup. Stir the passionfruit through the remaining syrup. Set aside.

7) Combine the raspberries, icing sugar, and balsamic vinegar in a bowl, and leave to macerate for 30 to 40 minutes. 

8) In another bowl, whick together the mascarpone, fromage frais, vanilla and sugar in a bowl until smooth, adding a dash of milk to loosen if necessary. Cover and chill until needed.

9) Preheat the oven to 180C/Gas 4. Heat the chocolate and 60ml cream in a pan, stirring occassionally, until melted and combined. Leave to cool.

10) Beat the remaining cream to soft peaks in a bowl, then gently fold in the cooled chocolate mixture and refrigerate.

11) Bake the pistachios on a tray for 6 to 8 minutes.  Rub in a clean tea towel to remove the skins. Leave to cool, then chop. 

12) Spread the mascarpone cream over one meringue, followed by the raspberries and hald of the pistachios. Top with a second meringue and cover with the white chocolate cream. Stand the pears on top, drizzle with passionfruit syrup, sprinkle with the remaining pistachios, and serve.

Meringue: In a large bowl, whisk the egg whites and half the caster sugar at a moderate speed. Continue whisking until the mixture becomes smooth, shiny and firm. Draw the whisk out of the mixture to check that soft peaks form. Using a rubber spatual, gently fold in the rest of the sugar. Bake according to the recipe. 

What do you think of these recipes? Want more healthy recipes? 

To keep up to date with all the latest from Choice, or if you have something you want to share with our team, follow us on Facebook, Twitter, Google+, Instagram and YouTube

Masterchef The Classics with a Twist (£25, www.DK.com)

Other stories in Enjoy Life

Summer reads
Latest book reviews May 25
Latest DVD Reviews
April 2025 book reviews
Spring 2025 Book Reviews
Spring 2025 DVDs
March 2025 book reviews
Winter 2025 CDs
Winter books 2025
Winter DVD's
Great Christmas Music Ideas
Christmas books - gift ideas
Autumn Reads
Summer 2024 Books
Summer DVDs
Summer CDs
Latest book reviews
May DVD Reviews
May's book reviews
May's CD reviews
That English Riviera Touch
April's DVD reviews
April's book reviews
April's CD reviews
March's DVD review
March book reviews
March's CD reviews
February's DVDs
February's books
Winter books
January's DVD releases
Christmas book reviews
November DVD reviews
November's Music Reviews
November book reviews
October's DVD reviews
October's New CD releases
October's book reviews
September's DVD Reviews
DVD selection for August 2023
September's book reviews
Latest music reviews August 2023
August Round up
August Paperback Reviews
August hardback book reviews
July 2023 Roundup
Pick of the paperbacks July 2023
July 23 Hardback book reviews
July 2023 DVD releases
July 2023 CD reviews
Pick of the paperbacks June 2023
June DVDs
Hardback book reviews - June 2023
Simon Evans CD Reviews for June 2023
Tesco Summer indoors and out
Book reviews
May 2023 paperback book reviews
May 2023 Hardback book reviews
May's DVD Selection
May's CD selection
Round up of April 2023's book reviews
April 2023 paperback reviews
April 2023 Hardback book reviews
More March 2023 must-reads
March - Pick of the paperbacks
March hardback recommendations
Afternoon Tea
March 2023 - DVD releases
March 2023 Music
February 2023 Books Round up
Pick of the paperbacks - February 2023
Book reviews February 2023
DVD recommendations
February's music reviews
Freedom on two wheels
Make do and mend
Foray into the Fens
Christmas reads
Tasty, healthy recipes by Joanne Wood
Keeping fit and healthy with the Green goddess Part 2
Keeping fit and healthy with the Green goddess Part 1
Finger-licking Good! Tasty Chicken recipes
Beauty: Say 'Allo 'Allo to an alluring look
British Library: Palace of the printed word
Look good and feel great with CBD
Interior design: Inspiration for outdoor spaces
Summer fun at Belvoir Castle
Finding Fitness Starts With Fashion
‘In Vogue’ Veg – Cavolo Nero Sales Grow by 14%
Eat Continental and live longer
A life-affirming book... about death
Get Sewing: Floral bespoke notebook cover
Find your family fortunes... for FREE!
Beauty: Get set for spring...
Spanish Recipes: Small is beautiful
The Vegan Revolution
Interior Design: Maximise your living space
Pets need a spring clean too
Visit Family Tree Live
Get Sewing: Quilted pot-holder
Bob Dylan "Rock and Roll music wasn’t enough for me”
Plant Power Day: 7th March 2019
Interior Design: Less is more in minimalist home
A second chance at love
Interior Design: Great Gatsby Cabinet
The rise and rise of the birthday cake
Walking back to happiness
Baking With Veg
Totally Tina Tour
How to take care of your hair over-50
The nation's most popular cake recipes
Your views: Can you help?
Hail the grandparent aupairs
Beauty: Denise Welch "I love the shape I'm in at 60"
The Austerity Olympics
Healthy reasons to acquire a taste for olives
Grand Treats for Grandchildren
Declutter your home, and clear your mind
Scandi-style Mules for Swollen Feet
Beetroot and Walnut Cupcakes with Cream Cheese Frosting
In your garden: October
Dr Norman Croucher: The toughest summit of them all
Craft Corner: Sweet Easter Basket
Have your cake and eat your Easter egg too!
Interior Design: Moroccan inspired drawers
BR remembered... 70 years on
A gentleman's guide to spring fashion
Why antique jewellery is glittering
New Year, new beauty habits
Cliff Richard "I have a deeper faith now"
Do you remember? Oliver!
What we really look for in retirement living
Interior Design: Wedding bells on a budget
Counter culture: The revival of the board game
Jodie Whittaker: "Doctor Who is all about change"
85 year old Grandmother gains a PhD
Dame Eileen and a Crowning glory
Writing the story of you life
Why winter shouldn't stop you: don't wait until New Year
World' first 'wellness shed' stirs up mindfulness
Growing old is amazing
Don't miss out on the internet age
Prepare to feel ancient...
Hawks: Up close and personal
Studious retiree heads back to school
Garden Expert: Soaking up the sun
Emily Watson "I'ts such a gypsy life"
Here's to you Mrs Robinson
Brits Embracing 'Urban Birding'
Volunteering for Nature
The Secret to Younger Looking Eyes
Anti-ageing Options Part 2
Anti-ageing Options
End of the road for a pop icon
Reaching out to Dementia Sufferers: Sporting Memories Network
Are you ready for retirement?
Afternoon Tea Recipes
Surprisingly Good Wholegrain Recipes: Savoury
Staying safe in the Summer heat: Drowning prevention
Stardust Memories
Baking made easy
Cooking for one
The real cost of your wine