Swedish Cream With Berries

swedish-creme-with-berries-recipe

Whether you are preparing for a special occasion or just a regular meal time at home, this Swedish Cream could be a great choice of a dessert for you. Served in a glass, looking all elegant and spectacular with bright juicy berries on top, you can totally keep it a secret that only very little effort has actually been needed to make it.

 
 

swedish-creme-with-berries

Swedish Cream is a rich, silky and creamy combination of sweetened heavy cream and sour cream, with a lovely touch of vanilla flavor.

There are quite a few variations of this recipe one can find, some using gelatine for extra stability. But as I found out, when properly chilled, the recipe I made gets all creamy and firm anyway. To lighten up the dessert a little, you can replace sour cream with plain white yogurt.

 
 

swedish-creme-with-berries-recipe

To top my Swedish Cream, I used a combination of raspberries and blueberries.

 
 

swedish-creme-with-berries-recipe

However, feel free to use any of your favorite fruits, and it’ll still be just as delicious, I am sure.

 
 

swedish-creme-with-berries

For an extra special experience, serve with a little bit of crushed ladyfingers as a base and sprinkled on top.

 
 

swedish-creme-with-berries

All ready to grab a spoon and dig in.

Paradise.

Heaven.

Guaranteed! 🙂

 
 

swedish-creme-with-berries

Enjoy, dear friends!

 
 

swedish-creme-with-berries

For a full recipe, please see the printable instructions below.

With love,
Petra

 

5.0 from 1 reviews
Swedish Cream With Berries
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 cups (480 ml) heavy cream
  • 1 cup (200 grams) granulated white sugar
  • 2 tsp cornstarch
  • 2 cups (480 ml) sour cream
  • 1 tsp vanilla extract
  • mixed berries
  • ladyfingers, crushed (optional)
Instructions
  1. In a heatproof bowl placed over a pot of boiling water (or in a double boiler), combine the heavy cream, sugar and cornstarch and heat, stirring often, until the sugar has completely dissolved.
  2. Remove the mixture from heat and allow to cool. Whisk in the sour cream and vanilla and chill. Serve with mixed berries.

 

(This wonderful recipe was adapted from www.pinkbasil.com.)

swedish-creme-with-berries-recipe

Colorful Flower-Shaped Pavlovas (Meringue Flowers)

colorful-flower-pavlovas-recipe

Have you noticed?

Spring has finally arrived!

And I mean, FINALLY!!!

Actually, spring is my moooost favorite season of them all (which I always remember to note here on this little site of mine, year after year, I am sure). Enough with the winter, let’s watch the nature wake up and listen to the birds singing.

When I was thinking about what recipe to make to celebrate this amazing season, an image of flowers kept appearing in my mind. Happy flowers. Colorful flowers. MERINGUE FLOWERS!

This recipe is a fun twist on the traditional Pavlova, offering the most wonderful meringue topped with whipped cream and garnished with various pieces of fruits and candy. Truly yummy they are, these flowers.

So let the spring celebration party begin! 🙂

 
 

colorful-flower-pavlovas-recipe

To make your flower meringues, first trace and cut out a 6-petal flower template being about 4 3/4 inches (12 cm) wide.

 
 

colorful-flower-pavlovas-recipe

Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1 1/2-inch – 3.5 cm space between the flowers).

 
 

colorful-flower-pavlovas-recipe

Then cover the parchment paper with another sheet of parchment of the same size – you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.

 
 

colorful-flower-pavlovas-recipe

Preheat the oven to 250 °F (120 °C).

Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.

 
 

colorful-flower-pavlovas-recipe

If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half.

 
 

colorful-flower-pavlovas-recipe

Add the desired color in each half (I used red and yellow)…

 
 

colorful-flower-pavlovas-recipe

…and gently mix to combine.

 
 

colorful-flower-pavlovas-recipe

Food dyes differ in their ‘strength’, so begin with a little and keep adding more until you reach the desired color shade.

 
 

colorful-flower-pavlovas-recipe

Here’s the yellow mixture in the making.

 
 

colorful-flower-pavlovas-recipe

Aaaand done.

 
 

colorful-flower-pavlovas-recipe

Fit a piping bag with a star-shaped tip (although a round one could work nice too).

 
 

colorful-flower-pavlovas-recipe

Then fill the piping bag with the mixture.

 
 

colorful-flower-pavlovas-recipe

And, pipe the flowers in two layers, following the traced lines.

 
 

colorful-flower-pavlovas-recipe

Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.

Some cracks might appear in the meringue, but that’s perfectly okay because that is the stage when we can start calling our flowers rustic! Haha!

 
 

colorful-flower-pavlovas-recipe

To make the flower centers, whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine).

 
 

colorful-flower-pavlovas-recipe

Finally, use fruit, candy, nonpareils and/or sprinkles to garnish the flower centers.

 
 

colorful-flower-pavlovas-recipe

I enjoyed this part very much.

 
 

colorful-flower-pavlovas-recipe

And here they are, in all their bejeweled beauty. 🙂

 
 

colorful-flower-pavlovas-recipe

Mmm, this looks tempting, don’t you think?

 
 

colorful-flower-pavlovas-recipe

A lovely dessert to welcome the spring indeed.

 
 

colorful-flower-pavlovas-recipe

Cuteness overload, if I may say so myself. 🙂

 
 

colorful-flower-pavlovas-recipe

And don’t you be afraid to dig in, my friends.

 
 

colorful-flower-pavlovas-recipe

Because this dessert tastes just melt-in-your-mouth fantastic.

Enjoy!

And Happy Easter!!!

With lots of love,
Petra

 

5.0 from 1 reviews
Colorful Flower-Shaped Pavlovas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 flower cookies
 
Ingredients
  • FOR MERINGUE FLOWERS:
  • 6 egg whites (medium eggs)
  • 3 cups (330 grams) confectioners sugar
  • 1 tsp vinegar
  • 3 tsp cornstarch
  • food coloring (I used red and yellow)
  • FOR FLOWER CENTERS:
  • 1 cup (240 ml) whipping cream
  • 1 tbsp confectioners sugar
  • fruit and/or candy for garnish
Instructions
  1. Trace and cut out a 6-petal flower template being about 4¾ inches (12 cm) wide. Use the template to trace the flowers on a piece of parchment paper the size of your baking sheet (leave about 1½-inch - 3.5 cm space between the flowers). Then cover the parchment paper with another sheet of parchment of the same size - you will be able to see the flower shapes through your paper, making it easier to pipe and make even sized flowers.
  2. Preheat the oven to 250 °F (120 °C).
  3. Beat the egg whites until stiff peaks form. Then add the sugar, vinegar and cornstarch and beat until stiff again.
  4. If you want to make flowers of 2 different colors just like in this recipe, then divide the egg white mixture in half. Add the desired color in each half (I used red and yellow) and gently mix to combine. Food colorings differ in their 'strength', so begin with a little and keep adding more until you reach the desired color shade.
  5. Fit a piping bag with a star-shaped tip (although a round one could work nice too). Then fill the piping bag with the egg white mixture and pipe the flowers (making two layers), following the traced lines. Keep the remaining egg white mixture in the fridge until needed.
  6. Bake at 250 °F (120 °C) for 35 minutes, then reduce the temperature to 120 °F (50 °C) and bake for 25 minutes. Turn off off the oven, open the oven door slightly and leave the baking sheet in the oven for additional 15 minutes. Remove from the oven and allow to cool completely.
  7. Whip the cream with sugar until stiff peaks. Fit the piping bag with a round tip and pipe the whipped cream in the center of each flower (making little dots works just fine). Finally garnish with fruit and/or candy.
  8. Repeat with the remaining egg white mixture.
  9. Enjoy!

 

(This recipe was inspired by Dr.Oetker.)

colorful-flower-pavlovas-recipe

Simple Tiramisu

simple-tiruamisu-recipe

Tiramisu is one the most famous Italian desserts. It’s literal translation is ‘pick me up’ for the coffee that it contains.

With its luscious layers of whipped cream, sweetened mascarpone mixture and ladyfingers softened by their dip in liqueur-spiked esspresso, it is a dream of a dessert indeed.

 
 

simple-tiruamisu-recipe

There are many versions of this favorite no-bake treat… and this is the one that I like very much.

Would you like to know more about how to make this? Then I sure have all the details ready for you…

 
 

simple-tiramisu-recipe-instructions

To make Tiramisu, in a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.

 
 

simple-tiramisu-recipe-instructions

Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly. Transfer the mixture into a larger bowl and allow to cool.

 
 

simple-tiramisu-recipe-instructions

Now we need our softened mascarpone cheese.

 
 

simple-tiramisu-recipe-instructions

Fold the mascarpone cheese into the egg-sugar mixture.

 
 

simple-tiramisu-recipe-instructions

Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture.

*Please note that the egg whites in this recipe are uncooked. It is recommended that those who are very old, very young, pregnant, or have a compromised immune system should avoid raw eggs.

 
 

simple-tiramisu-recipe-instructions

Place in the fridge until needed again.

 
 

simple-tiramisu-recipe-instructions

And now let the ladyfingers join the game.

 
 

simple-tiramisu-recipe-instructions

Yum.

 
 

simple-tiramisu-recipe-instructions

In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.

Dip the ladyfingers in the coffee-liqueur mixture (they are very absorbent, a little while will do)…

 
 

simple-tiramisu-recipe-instructions

… and lay them in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish.

 
 

simple-tiramisu-recipe-instructions

You may need to cut some ladyfingers with a knife to fit the size of the pan.

 
 

simple-tiramisu-recipe-instructions

Spread half of the mascarpone cream on top.

 
 

simple-tiruamisu-recipe

Even out the surface.

 
 

simple-tiramisu-recipe-instructions-14 wm

Cover the mascarpone cream with another layer of coffee-dipped ladyfingers. Then cover the ladyfingers with the other half of the mascarpone cream.

 
 

simple-tiramisu-recipe-instructions

In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.

 
 

simple-tiramisu-recipe-instructions

And even out nicely.

 
 

simple-tiramisu-recipe-instructions

Dust the surface generously with sifted cocoa powder.

 
 

simple-tiramisu-recipe-instructions

Just like this.

 
 

simple-tiramisu-recipe-instructions

And add some chocolate shavings as well.

 
 

simple-tiruamisu-recipe

Refrigerate for at least 2 hours, preferably overnight.

 
 

simple-tiruamisu-recipe

Cut into squares.

 
 

simple-tiruamisu-recipe

And serve.

 
 

simple-tiruamisu-recipe

Enjoy!

With love,
Petra

 
 

5.0 from 1 reviews
Simple Tiramisu
Author: 
Prep time: 
Total time: 
Serves: 12 pieces
 
Ingredients
  • 5 eggs, separated
  • 1 cup (115 grams) + 1 tbsp confectioners sugar, sifted
  • 16 ounces (450 grams) mascarpone cheese, at room temperature
  • 1 cup (240 ml) strong brewed coffee
  • ½ cup (120 ml) coffee liqueur or rum
  • 40 store bought lady fingers (like Savoiardi)
  • 1 cup (240 ml) heavy cream
  • cocoa powder (for garnish)
  • chocolate shavings (for garnish)
  • bittersweet chocolate (for garnish)
Instructions
  1. In a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
  2. Place the bowl/pot containing the egg yolk-sugar mixture over a pot of boiling water (so that the bottom of the bowl does not touch the water) and cook for about 5 minutes, stirring constantly.
  3. Transfer the mixture into a larger bowl and allow to cool.
  4. Fold the mascarpone cheese into the egg-sugar mixture.
  5. Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture. Place in the fridge until needed again.
  6. In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
  7. Dip the ladyfingers in the coffee-liqueur mixture and lay in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish (you might need to cut some ladyfingers with a knife to fit the size of the pan).
  8. Spread half of the mascarpone cream on top.
  9. Cover the mascarpone cream with another layer of coffee-dipped ladyfingers.
  10. Cover the ladyfingers with the other half of the mascarpone cream.
  11. In a bowl of your electric mixer, place the heavy cream and 1 tbsp sugar. Whip until stiff peaks form. Spread the whipped cream over the mascarpone cream layer.
  12. Dust generously with sifted cocoa powder and chocolate shavings.
  13. Refrigerate for at least 2 hours, preferably overnight.
  14. Cut into squares and serve.
  15. Enjoy!

 

This recipe was adapted from www.gastronomersguide.com.

simple-tiruamisu-recipe

Strawberry Meringue Squares

strawberry meringue squares

If you are in the mood for a little adventure of a dessert kind, this Strawberry Meringue Squares are definitely the right choice for you… 🙂

 
 

strawberry meringue squares

By making this recipe you will be rewarded with wonderful cake squares where the bottom layer is as light as a cloud, fluffy and full of vanilla flavor. There will be strawberries mixed in to add freshness and the most amazing scent. And it will all be generously covered with a layer of luscious meringue, crispy on top and beautifully soft underneath, that will melt in your mouth as you eat it.

This cake is an adventure, something new and sinful in every layer.

And here’s how you can make it…

 
 

strawberry meringue squares

To make the meringue squares, first, place the egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)

 
 

strawberry meringue squares

Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper – cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it’s baked). Pour the dough in the baking pan.

 
 

strawberry meringue squares

Spread it over the bottom of the pan evenly.

 
 

strawberry meringue squares

And now onto the lovely delicious strawberries.

 
 

strawberry meringue squares

Rinse the strawberries, cut off the tops and halve them.

 
 

strawberry meringue squares

Just like this.

 
 

strawberry meringue squares

Press the strawberry halves into the dough. Set the baking pan aside and allow the dough to rise for about 1 hour.

 
 

strawberry meringue squares

When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.

Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.

Pour the egg white mixture over the strawberry dough.

 
 

strawberry meringue squares

Even out the surface.

 
 

strawberry meringue squares

Then, using a tablespoon, form peaks on the surface.

 
 

strawberry meringue squares

Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.

Remove the cake from the oven and let cool.

 
 

strawberry meringue squares

Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan.

 
 

strawberry meringue squares

Cut into squares.

 
 

strawberry meringue squares

And enjoy!

 
 

strawberry meringue squares

There is definitely a lot to enjoy… 🙂

 
 

strawberry meringue squares

Mmmmmm!

With lots of love,
Petra

 

5.0 from 1 reviews
Strawberry Meringue Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 2½-inch (6.5 cm) squares
 
Ingredients
  • FOR DOUGH:
  • 4 egg yolks
  • 7 tbsp confectioners sugar
  • ⅔ cup (150 grams) unsalted butter, softened
  • 2 cups + 1 tbsp (280 grams) all-purpose flour
  • ⅓ cup + 2 tbsp (100 ml) milk, warm
  • 1 tsp instant yeast powder
  • pinch salt
  • 1 tsp vanilla extract
  • 20 strawberries, halved
  • FOR MERINGUE:
  • 4 egg whites
  • 250 grams confectioners sugar
Instructions
  1. Place egg yolks, 7 tbsp sugar, butter, flour, warm milk, yeast, salt and vanilla extract in the bowl of your electric mixer. Mix/knead until smooth batter/dough forms. (Keep the egg whites refrigerated while you are making the dough.)
  2. Line a 13 x 9 x 2-inch (32 x 23 x 5-cm) baking pan with parchment paper - cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the cake from the baking pan once it's baked). Pour the dough in the baking pan and spread it over the bottom evenly.
  3. Rinse and halve the strawberries. Press them into the dough. Set the baking pan aside and allow the dough to rise for 1 hour.
  4. When the dough has risen, preheat the oven to 320 °F (160 °C), with the rack placed in the bottom third of the oven.
  5. Whisk the egg whites until stiff peaks, then add 2 cups + 1 tbsp (250 grams) confectioners sugar and whisk until soft peaks.
  6. Pour the egg white mixture over the strawberry dough, even it out. Then, using a tablespoon, form peaks on the surface.
  7. Place the baking pan in the lower third of the oven and bake for 45 minutes. If the top of the meringue gets too brown, cover it with aluminum foil.
  8. Remove the cake from the oven and let cool. Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan. Cut into squares!
  9. Enjoy!