This is the most fun dessert you’ll ever eat! Be prepared for some hilarious, almost musical, sound effects as your friends and family slurp back on the tubes. Then BOOM! A flavor hit all at once. Unless you’re running a Weight Watchers meeting, guests will definitely want more than one. These would be awesome at a cocktail party or wedding as a great conversation starter.
For this dessert you will need glass tubes, they need to be open at both ends so you can suck up the dessert (if you just use test tubes, your guests will not be able to eat the dessert). The tubes that I bought were 14mm x 1.5mm x 290mm, there are similar ones but a bit shorter here or there are heaps more sizes here.
Pavlova Dessert Tubes Recipe
Mini Meringues
2 egg whites
2/3 cup or 145g (5.11 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
Heat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)
Whip the egg whites and with the mixers running add the hot sugar syrup.
2 egg whites
2/3 cup or 145g (5.11 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
Heat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)
Whip the egg whites and with the mixers running add the hot sugar syrup.
Pipe tiny meringues onto non-stick baking paper and bake at 150C (302 degrees Fahrenheit) until dried out.
Cool and store in an airtight container.
Cool and store in an airtight container.
Strawberry Jelly / Jello
100g (3.53 ounces) or approx 2/3 cup Strawberries
50millilitres (1.69 fluid ounces) or 3 1/2 Tbsp Cream
100g (3.53 ounces) or approx 2/3 cup Strawberries
50millilitres (1.69 fluid ounces) or 3 1/2 Tbsp Cream
Root beer float dessert tubes
400millilitres (13.53 fluid ounces) or 1 1/2 cups plus 1 1/2 Tbsp root beer
2 tsp gelatin
Sherbet
Whipped cream
Thin Custard
275millilitres (9.3 fluid ounces) or 1 cup plus 1 1/2 Tbsp Cream
3 egg yolks
30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar
dash of vanilla
Add the sugar to the egg yolks and whisk well. Place the vanilla and cream into a sauce pan and heat until it just starts to boil. Pour over the egg yolks whisking as you do. Return to the pan for just a moment until it reaches 185F (85 degrees Celsius). Immediately tip into a bowl to cool. If you overheat this mixture it will curdle.
275millilitres (9.3 fluid ounces) or 1 cup plus 1 1/2 Tbsp Cream
3 egg yolks
30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar
dash of vanilla
Add the sugar to the egg yolks and whisk well. Place the vanilla and cream into a sauce pan and heat until it just starts to boil. Pour over the egg yolks whisking as you do. Return to the pan for just a moment until it reaches 185F (85 degrees Celsius). Immediately tip into a bowl to cool. If you overheat this mixture it will curdle.
Kids Dessert Tubes
Chocolate custard
275millilitres (9.3 fluid ounces) or 1 cup plus 1 1/2 Tbsp Cream
3 egg yolks
30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar
dash of vanilla
200g (7.05 ounces) chocolate
Add the sugar to the egg yolks and whisk well. Place the vanilla and cream into a sauce pan and heat until it just starts to boil. Pour over the egg yolks whisking as you do. Return to the pan for just a moment until it reaches 185F (85 degrees Celsius). Immediately pour it through a sieve onto the chocolate. Leave to sit for 1 minute and then stir until smooth.
275millilitres (9.3 fluid ounces) or 1 cup plus 1 1/2 Tbsp Cream
3 egg yolks
30g (1.06 ounces) or 2 Tbsp plus 1 tsp sugar
dash of vanilla
200g (7.05 ounces) chocolate
Add the sugar to the egg yolks and whisk well. Place the vanilla and cream into a sauce pan and heat until it just starts to boil. Pour over the egg yolks whisking as you do. Return to the pan for just a moment until it reaches 185F (85 degrees Celsius). Immediately pour it through a sieve onto the chocolate. Leave to sit for 1 minute and then stir until smooth.
Lemon Meringue Pie Tubes
1 packet of lemon flavored jelly / jello
plain crispy cookies (I used tiny teddies)
Italian Meringue
2 egg whites
2/3 cup or 145g (5.11 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
Heat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)
Whip the egg whites and with the mixers running add the hot sugar syrup and continue to whip until it is cooled.
2 egg whites
2/3 cup or 145g (5.11 ounces) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
Heat the sugar and water over high heat until it reaches 115C (239 degrees Fahrenheit)
Whip the egg whites and with the mixers running add the hot sugar syrup and continue to whip until it is cooled.
lemon curd
makes 250millilitres (8.45 fluid ounces) of lemon curd
125millilitres (4.23 fluid ounces) or 1/2 cup lemon juice
Zest of one lemon
82g (2.89 ounces) or 1/3 cup plus 1 Tbsp sugar
1 egg plus one extra yolk
45g (1.59 ounces) or 3 Tbsp unsalted butter
Place all ingredients in a bowl except for the butter. Whisk together and microwave in 30 second bursts, stirring well each time until it is thickened. Stir in the butter and let it cool.
Resource: howtocookthat.net
makes 250millilitres (8.45 fluid ounces) of lemon curd
125millilitres (4.23 fluid ounces) or 1/2 cup lemon juice
Zest of one lemon
82g (2.89 ounces) or 1/3 cup plus 1 Tbsp sugar
1 egg plus one extra yolk
45g (1.59 ounces) or 3 Tbsp unsalted butter
Place all ingredients in a bowl except for the butter. Whisk together and microwave in 30 second bursts, stirring well each time until it is thickened. Stir in the butter and let it cool.
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