Meringue with red current berries

Else Marie’s meringue with red current berries

This is the perfect way to enjoy a quiet summer afternoon. Thank’s to my sister and Else Marie for the recipe and the cake 馃檪

Meringue with red current berries



  • 4 egg whites
  • 1 tsp. vinegar
  • 250 g. sugar
  • 100 g. chopped almonds

Cream filling

  • 1/2 liter whipping cream
  • 300 g. red currents or other tart fruit


  • 100 g. White chocolate
  • berries left on the vine

Whip egg whites, vinegar & sugar for approx. 5 minutes – til thick & white. Mix in the nuts. Take baking pan w/ backing paper, draw 2 circles with a diameter of approx. 20 cm. , turn the paper & sprinckle with light flour. Spread egg whites in the circle. Bake for approx. 1 hour @ 150 (c). Turn off oven & let sit in the oven until cold.

Whip cream to a light foam and add the rinsed berries. Spread the filling on top of a meringue bottom, and place another meringue bottom on top.

Chop the chocolate, melt on low聽temperature聽in a聽bain marie, let it cool slightly. Drizzle on top from a hight.




Cr猫me br没l茅e with rhubarb

Cr猫me br没l茅e with rhubarb

New year dinner, course 5: 聽Desert time! Cr猫me br没l茅e聽is and has always been my favorite desert. To lighten the dish a bit, I added some rhubarb to balance this otherwise quite rich desert.

Recipe (6 portions)


  • Rhubarb
  • Caster sugar
  • Water

Cut the rhubarb into pieces, sweeten with sugar and cook with a bit of water until they begin to lose their firm texture. leave to cool.

Cr猫me br没l茅e

  • 6 egg yolks
  • 100 gr. caster sugar
  • 500 ml Double Cream
  • 1 vanilla pod (best you can afford)
  • Demerara sugar (for the caramel)

Whisk together the egg yolks and caster sugar. Split the vanilla pod and scrape the seeds into the mixture. Add the empty pod to the double cream and heat to the boiling point. Slowly add some of the cream to the egg mixture while whisking. Then pour the egg mixture into the rest of the cream while continuing to whisk.

Heat your oven to 150 degrees celsius and prepare a bain marie.

Place a thin layer of rhubarb in 6 ovenproof ramekins, and pour the cr猫me br没l茅e mixture on top filling about 2/3 of the ramekins. Place the ramekins in the bain marie and bake for about 30 minutes. Cool in the fridge for at least 3 hours.

Sprinkle a thin layer of demarara sugar on top of the cr猫me br没l茅e and heat with a torch. If you don’t have a torch you can place the ramekins under a very hot grill, but it’s not nearly as mush fun 馃檪