Katering Welcomes A New Pastry Chef

Katering is so excited to welcome our new pastry chef into the team. Maneeca Belbin, formerly of Park Hyatt and Quay, joins our busy kitchen as a wonderfully skilled pastry chef and we can’t wait to try some of her beautiful creations.

Last weekend Maneeca created a stunning dessert table at one of our weddings. Guests were spoilt for choice with mini pavlovas with fresh cream and strawberries, raspberry, vanilla and chocolate macaroons, hazelnut meringues with mascarpone cream, mini chocolate tarts with fresh raspberries, mini tiramisu, lamingtons and apple tart tatin.

Here is her delicious hazelnut meringue recipe for you to try at home.

Hazelnut meringue with mascarpone cream

5 egg (150g) whites

100g caster sugar

250g icing sugar, sifted

60g hazelnut meal

160g hazelnuts, roasted and finely chopped

Pinch salt

 

Mascarpone cream

2/3 cup (160ml) pure cream

2 vanilla beans, halved and scraped

100g caster sugar

1 gelatine sheet, soaked in cold water for 5 minutes

500g mascarpone cheese

1 ½ cups (360ml) thickened cream, whipped

 

Preheat oven to 180C.

Place egg whites in a large clean bowl and whisk until just frothy, gradually add the caster sugar, 1 tablespoon at a time. Continue to whisk for 8-10 minutes or until thick and glossy. Fold in the icing sugar, hazelnut meal, hazelnuts and a pinch of salt until well combined.

 

Lightly grease and line 4 x baking trays with baking paper. Draw a 30cm round onto each sheet of baking paper. Evenly divide the meringue onto each tray and use a spatula to spread the meringue evenly over each circle. Cook for 8-10 minutes or until dry. Turn off the oven and allow to cool completely in the oven.

 

To make the mascarpone cream, place pure cream, vanilla bean and sugar in a medium saucepan over medium heat and stir until the sugar is dissolved. Do not boil. Remove from the heat, squeeze the gelatin to remove any excess water. Add to cream mixture, stirring until dissolved. Allow to cool to room temperature.

 

Place mascarpone cream in a large glass bowl, whisk gently to loosen the mixture, gradually whisk in the warm milk mixture. Fold through the whipped thickened cream.

 

Place 1 hazelnut meringue on your serving platter, top with mascarpone cream and continue to layer, finishing with a layer of cream. Top with fresh fruit. Cut with a hot knife. Serves 8-10.

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