Tag Archives: meringue

Berries with Mascarpone

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My Saturday evening dessert, here you are!  A lighter version of Mascarpone cream balanced with raspberry and black currant, spiced with vanilla and Cointreau, and sweetened with meringue.

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Two portions:
1 dl raspberries, 1 dl black currant, zest of half of orange, 1 tbsp Cointreau
80 g Mascarpone, 80 g natural yoghurt, 1/3 vanilla pod
4 small meringues, crushed

Put the berries in a small bowl, add the orange zest and the liqueur. Mix together the Mascarpone cheese and yoghurt. Cut the vanilla pod and scrape the seeds into the mixture. Put the scraped pod into the bowl with the berries. Let both the mixtures settle in room temperature.

Build the portions into small glass bowls. Spoon in the cheese-youghurt mixture first. Then put in the crushed meringue and top with berries.







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Easter Pavlovas

The meringues baked the other day were for the Pavlova dessert. 

Version 1 on Easter Sunday was a hungry-man version i.e. large. Ingredients: strawberries, puréed raspberry, grated chocolate truffles and meringue with natural yoghurt.

  Version 2 today, on Easter Monday, is more sophisticated and moderate

– meringue and crushed meringue, diced pear, quark-yoghurt mix and almond m&m eggs.



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Easter Meringues


I managed to get some baking done today too. I’ll be making Pavlova for dessert tomorrow and baked meringues. Changed the recipe a bit and added lemon zest and yellow food colour. 

This recipe makes two baking sheets of small meringues (ca 40)

3 egg whites, 100 g caster sugar, 3 drops of vinegar, 1 tsp yellow food colour

Pre-heat the oven to 175 C.

Whisk the eggs and sugar fluffy and shiny. Add the vinegar and fold in. Add finely grated zest of half a lemon.  Place into a plastic bag and brush the food colour on the inside. Squeeze small meringues on a baking sheet.

Place the pans into the oven and sink the temperature to 125 C. Bake for 45 minutes. Turn down the heat and set the oven ajar. Let cool in the warm oven.

I made half of the bath white and the other one yellow. I hope there will be some left for tomorrow and Easter dinner! 

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Home-made Christmas Parcels

It is nearly Christmas and the Christmas break has begun. This year we wont’t be having a white Christmas but hoppfullt a ver memorable one. We will spend Christmas Eve here at home with some of the family. Most of the family was ovet last Saturday, the house was full it it’s mouth and ears … Of people, laughter, hugs & kisses and good food.

The students backed their bags and headed home to their families last week leaving the campus empy. The Christmas break started on Friday and now it’s time to xx the magic wan so that Christmas would be here. It is just around the corner. Plenty of spirits already – Just need some lights, smells and tastes. Parcels of cookies, biscuits and pears are on their way… A bit different than last year.

Savoury Parmesan biscuits, meringues, red velvet crumble cookies (from a recent post of Love and cupcakes blog) and Pears in Saffron.





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Midsummer Pavlova

It is Midsummer! The summer came early this year and we can enjoy Finnish strawberries already now.

Pavlova is one of my favourite desserts. It seems to be so light because of the fruit and meringue, and you can easily eat lots of it. It is not that light after all – have a look at the recipe!

My Midsummer Pavlova is made with blueberries, strawberries and ice cream instead of whipped cream and fruit (banana, strawberry, cherry, and passion fruit).


4 egg whites of free range eggs
2.5 dl caster sugar
1 tsp white wine vinegar
3 tsp corn flour

Preheat the oven to 150 C (300 F). Whip the egg whites until stiff. Turn the bowl upside down and the whipped egg white will stick to the bowl.
Whip in the sugar and beat for 5 minutes so that the sugar dissolves. Turn in the vinegar and the corn flour.

Make a round ring of meringue with half of the mixture and small meringues with teaspoons.
Bake the small ones for 30 minutes and the ring for 45 minutes. You can leave the meringue in the oven to cool.

Place the meringue on a plate and fill the middle with ice cream and small meringues. Decorate with berries and sprinkle with fig flavoured balsamic cream.

Did you know that the dessert is decicated to a Russian ballet dancer, Anna Pavlova who made her breakthrough in the 1890’s. The dessert was invented in Australia and New Zealand after Pavlova’s world tour there. She was the first ballerina to tour the world, and she also founded her own ballet company.




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