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Summer meringue with red fruit

Having been born in early January, I sincerely sympathise with anyone who celebrates a winter birthday. After the splurge of holiday season and the carouse of New Year's Eve people are left with neither the will to make whoopee, nor funds or ideas for great gifts. Let alone the fact that I will never have a meringue with seasonal berries as my birthday cake. It would be perfect for my party, as it is light, delicate and graceful. And so am I.

Luckily for me, I don't need birthday to make myself some cake.

Recipe: Summer meringue with red fruit

Serves: 8

Recipe: Meringe

  • 7 egg whites
  • 1 1/2 cup of fine sugar
  • one tsp. of vinegar
  • one tsp. of potato starch
  • Beat the egg whites until stiff. Beating, gradually add sugar. Add vinegar and potato starch and keep beating for a while.
  • Place the mixture on a parchment-lined baking sheet and form a circle.
  • Bake at 130C for 20 minutes, then reduce the temperature to 100C and bake for another 2 hours.
  • Let cool completely.

Recipe: Cream

  • 1/4 cup of raspberries
  • 150 g of mascarpone
  • Blend raspberries and drain the mixture.
  • Combine with mascarpone, using a mixer.

Recipe: Fruit

  • raspberries
  • red currant
    • Top cooled meringue with cream. Arrange fruit on top of the cream.
    • Refrigerate unless serving immediately.

    pears baked in red wine

    Recipe: Pears baked in red wine

    • 5 pears
    • 1 1/2 cup of dry red wine
    • 5 tsp. of cold butter
    • 5 tsp. of brown sugar
    • 5 cinnamon sticks
    • 5 anise stars
    • mascarpone, to serve

    red currant cobbler

    Recipe: Red currant cobbler

    • 3 cups of red currants
    • 1/2 cup of sugar
    • 1 tbsp. of corn starch
    • 100 g of butter
    • 1 cup of flour
    • 1/2 cup of brown sugar
    • 1/2 cup of mascarpone
    • 3 tsp. of powdered sugar
    • Combine red currants with sugar and corn starch, transfer to a greased baking dish.
    • Using a pastry cutter, combine butter with flour and sugar. Add milk and mix until well combined.
    • Dollop the dough over fruits and sprinkle with brown sugar.
    • Bake at 180C for about 35 minutes. Whisk mascarpone with powder sugar, serve with the cobbler.

    chanterelle pappardelle

    Recipe: Chanterelle pappardelle

    • 150 g of pappardelle fresche
    • 250 g of chanterelles, carefully washed and cleaned
    • one tbsp. of butter
    • 2 shallots
    • 2 garlic cloves
    • 1/2 cup of dry red wine
    • 2-3 tbsp. of mascarpone
    • 3 tbsp. of fresh thyme leaves
    • salt and freshly ground black pepper, to taste
    • parmesan flakes
    • Melt butter in a skillet, add sliced garlic and one tbsp. s of thyme.
    • Add diced shallots and saute them.
    • Add chanterelles and saute them as well.
    • Add wine and thyme leaves, cook over medium heat until the wine has evaporated.
    • Add mascarpone, bring to boil.
    • Season with salt and pepper and cook for a few minutes.
    • Cook pappardelle al dente.