This recipe is from Sue Lawrence’s Scottish Kitchen.  I adore her cook book and have made many of the recipes inside its binding.  These brownies have a lovely sophisticated chocolate quality along with the zing of fresh raspberries.  I was living in Scotland when I first experienced these brownies and had the opportunity to enjoy them with Scottish grown rapberries, which are some of the best in the world.  However, with that being said the raspberries grown in California taste yummy too.  Where ever your raspberries are grown, I do recommend using only fresh raspberries because frozen or canned make the brownies far too gooey.  I have on occasion added 1 tsp of ground cinnamon to the chocolate mixture.  I am a complete cinnamon junky and realize that not everyone shares in my passionate obsession, so feel free to leave it out.

Serves 9 4 1/2 oz. brownies

Ingredients

12 oz. dark chocolate

9 oz. unsalted butter

3 large eggs

9 oz. dark brown sugar

3 1/2 oz. all purpose flour, sifted

1 tsp baking powder

6 oz. fresh raspberries

pinch of salt

Method

Preheat oven to 325° and line a 9×9 inch baking pan.

Melt chocolate and butter together in double boiler or heat proof pot of simmering water.  Set aside to cool.

Wisk eggs until thick, gradually add the sugar and beat until glossy.  Beat in the melted chocolate mixture, then gently fold in flour, baking powder and salt.

Pour just over half the mixture into the prepared pan.  Scatter with fresh raspberries, then cover with the remaining mixture.

Bake in the preheated oven for aobout 40 minutes or utnil the surface is set.  They will be cooked when a skewer or tooth pick inserted into the middle comes out with just a little mixture adhering.

Remove the brownies from the oven and allow to rest for about 20 minutes.  Cut into squares and remove them from the tin when cooled.  It is seriously tempting to remove them when they are still warm but they are far too fragile to decant unless cold.

I suggest serving them with more fresh raspberries and a dollop of vanilla ice cream.

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It is disputed if this recipe origin derives from Australia or New Zealand.  Either way this is an incredible dessert.  You can not help but feel special when served a homemade pavlova.  The outside is slightly crisp but, the inside is soft and tastes like a marshmallow, combined with tangy fresh fruit and soft whipped cream.

Usually, pavlovas are made large and cut into slices, I prefer to make individual mini pavs.  Not only are they adorable but they bake and dry out much faster than one large pavlova.  This dessert embodies everything that a summer dessert should be.  Although, I have made pavolva for Christmas lunch dessert.  It was a light and welcome change from a heavier more traditional Christmas dessert.  I used pomegranate seeds, fresh orange segments and topped it with toasted almonds.  You can create your own combination of fresh fruit toppings.  However, I suggest using only fresh fruit and slightly tart fruits such as; kiwis and berries to counteract the sweetness of the pavlova.  Serve promptly once pavlovas are filled with fruit and cream as they will begin to soften from the moisture.

Serves 6

Ingredients

3 large fresh eggs at room temperature

1 cup ultrafine baker’s sugar (or place 1 cup of white granulated sugar in food processor, process until finely ground, approximately one minute.)

For the topping

1/2 pint whipping cream

1 tbsp powdered sugar

1 tsp vanilla extract

fresh fruit of your choice

Method

Pavlova

On a baking sheet lined with parchment paper draw six circles.  I used bowls with the circumfernce of 4 1/2 inches.  These will be your templates for the pavlovas.

Separate egg whites from yolks.  Measure the sugar then place egg whites in a large clean mixing bowl.  Using an electric hand held or countertop mixer and whisk attachment, whisk until eggs whites are white, light and fluffy.  This will only take 1-2 minutes, take care not to over mix the egg whites, they will start to separate and collapse.

Once the egg whites are whisked slowly start adding the sugar while whisking.  This will make the egg whites sweet and  glossy in appearance.

Using a metal tablespoon, spoon the meringue mixture inside the circle templates, pushing slightly in the middle and out to the edges of the circles.

Bake for 30 minutes at 250° F.  Then turn the heat off and leave the pavlovas inside until the oven is completely cold.  It is best to leave the pavlova overnight in the oven to dry out.  However, they can be used once the oven has gone cold.

Wash and dry your fresh fruit completely before assembling the pavlovas.

Whipped Topping

In medium sized bowl using electric hand held or countertop mixer whip whipped cream just before serving.  Add powered sugar and vanilla once soft peaks have formed.  Spoon lightly into pavlovas and top with fresh fruit.

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“Scottish raspberries are among the best in the world and contain an absolute wealth of goodness to maintain health and prevent illness.”  Scottish Daily Mail, June 28th 2004.

During Scotland’s summer months it is dotted with bountiful fresh fruit stands from local farms.  The warmer summer months in Scotland are a great cause for celebration on account that the weather during the winter is cold and unforgiving.  Both English and Scottish cuisine tend to recieve a bad wrap.  Nevertheless, if you consider their recipes they are composed with a simple balance that is all together elegant.  This traditional Scottish dessert is a true testament to that.

I was first introduced to this glorious dessert while working at a hotel in Scotland.  For me it was an instant love affair and I inadvertently tasted and sampled until acquiring myself a slight buzz from the whisky.  Oops!  Being that the dessert chef was an eighteen year old Scottish lad I’m sure the whipped cream was laced to the nines with whisky.  However, this recipe is not too strong and can be served with Scottish short bread on the side.  Cheers and enjoy!

Serves 6

Ingredients

1 pint heavy whipping cream

2 tbsp honey

2 tbsp whisky

1 cup rolled oats

2 tbsp brown sugar

1 lb 2 oz raspberries

fresh mint for garnish

Method

Preheat broiler on high.  Place oats on baking sheet covered with foil, sprinkle with brown sugar and toast.  Watch them constantly, removing and stirring up with a fork every 30 seconds.  After two minuets or when oats are golden brown, remove from broiler and set aside to cool.

Break up cool oats mixture between your fingers.

In a medium mixing bowl, with an electric hand held mixer whisk cream until light and fluffy.  Add honey and whiskey then lightly fold oats into whipped cream.

In a large glass bowl or six individual glass bowls assemble your cranachan layers.

Garnish with fresh mint and berries.

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