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Amaretto Eton Mess

Cake, Desserts, HolidayTove Balle-Pedersen2 Comments
Amaretto Eton Mess

Amaretto Eton Mess

This dessert is a mild twist on an English classic, originating from the Eton College's annual cricket game against the pupils of Harrow School. But this is a pavlova dressing up as a layer cake. 

A great easy to make dessert, perfect for the summer parties.

Serves 6-8.

Ingredients:

Meringue:

  • 6 egg whites

  • 300 g sugar

  • 1½ teaspoon lemon juice

  • 50-75 g almond slivers

Filling:

  • 500 ml heavy whipping cream

  • 500 g fresh strawberries, rinsed and sliced.

  • 50 ml Ameretto (Italian almond liqueur)

  • 1 tablespoon confectionary (powdered) sugar

Directions:

Preheat the oven to 250*F (120℃).

Draw 3 x 9-inch (23 cm) circles about 2-inch (5 cm) apart on a parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the meringues.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in lemon juice.

Spoon the meringue inside the drawn circles on the parchment paper. Spread the meringue working from the center towards the edge. Sprinkle with the almond slivers

Bake the meringues for about 60 minutes. Then turn off the oven, and leave the meringues in the oven for another 30-45 minutes, until the oven is cooled. I became a little impatient, so I pulled the meringues out before they were cooled completely, and that is why the meringue traced a bit.

Fold in half the confectionary sugar in the sliced strawberries, set aside.

Whip the cream until medium stiff peaks. Gently fold in some confectionary sugar and amaretto. 

Place the least pretty meringue on a cake stand, and spread ⅓ of the cream topping it with some strawberries. Repeat layering the rest of the meringues, cream, and fruit. Finishing the top layer with a few whole strawberries.

Enjoy!

Pavlova

DessertsTove Balle-PedersenComment
Pavlova

Pavlova

Super easy dessert, perfect for a summer night on the terrace.

Ingredients:

  • 4 egg whites
  • 265 g sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Topping:

  • Heavy whipping cream, whipped
  • berries (strawberries, raspberries, blueberries and blackberries)

Directions:

Preheat oven to 300℉ (150℃). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper, and turn the parchment paper upside down, so you don't get any pencil on the pavlova.

In the bowl for the stand mixer, beat egg whites until stiff peaks. Add the sugar gradually, a couple tablespoons at a time, while still beating the egg whites. The egg whites/meringue will become thick and glossy. Gently fold in cornstarch, vanilla extract and lemon juice.

Spoon the meringue inside the drawn circle on the parchment paper. Spread the meringue working from the center towards the edge. You want to make it look like a bowl.

Bake the pavlova for 1½ hour. Cool on a wire rack, before adding whipped cream and berries.

Enjoy!

 

The Danish version:

Fuglerede

Ingredienser:

  • 4 æggehvider
  • 265 g sukker
  • 2 tsk maizena
  • 1 tsk vanilla ekstract
  • 1 tsk citronsaft

Topping:

  • piskefløde, pisket til skum
  • bær (blåbær, hindbær, jordbær og brombær)

Fremgangsmåde:

Opvarm ovnen til 150℃. Kom bagepapir på en bageplade. Tegn en 22-24cm cirkel på bagepapiret, og vend bagepapiret , så du ikke får blyant på din fuglerede. 

Pisk hviderne stive, og tilsæt sukkeret et par spsk ad gangen, mens der stadig rørers. Du skal ende op med en tyk blank marengs. Forsigtig fold maizena, vanille og citronsaft i marengsen.

Hæld marengsen ud midt i cirklen og spred den ud mod kanten fra midten af. Så du ender op med en lille skål i marengs.

Bag fuglereden i 1½, og lad den køle helt af på en rist. 

Pisk fløden, og fordel den og bær på fuglereden og server den straks.

Velbekomme.