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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.

    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.

    summer fruit tart

    Recipe: Crust

    • 1 cup of flour
    • 125 g of butter
    • 1 egg, whisked
    • 1 tbsp. of white wine vinegar
    • a pinch of salt
    • Combine flour and salt in a large ball. Cut in butter with pastry blender or two knives - the mixture should resemble coarse crumbs.
    • Add whisked egg and vinegar. Form dough, shape into ball, wrap in cling film. Refrigerate for at least an hour.
    • Roll the dough into a circle and set it on a pie plate. Bake the crust (with baking beans) for about 25 minutes at 180C. Set aside and let cool.

    Recipe: Creme patissiere:

    • 5 egg yolks
    • a cup of fine sugar
    • 1 1/2 cup of milk
    • 2 tbsp. of corn starch
    • one vanilla pod
    • Using electric mixer, combine yolks and sugar until light and fluffy. And corn starch and combine.
    • Heat the milk with a vanilla pod. As soon as it starts to boil, pour the milk onto the egg mixture, whisking continuously
    • Transfer to a skillet and cook over low heat until the cream thickens. Set aside and let cool.

    Recipe: Summer fruit tart