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 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.
To top my Swedish Cream, I used a combination of raspberries and blueberries.
However, feel free to use any of your favorite fruits, and it’ll still be just as delicious, I am sure.
For an extra special experience, serve with a little bit of crushed ladyfingers as a base and sprinkled on top.
All ready to grab a spoon and dig in.
Paradise.
Heaven.
Guaranteed! 🙂
Enjoy, dear friends!
For a full recipe, please see the printable instructions below.
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.
Remove the mixture from heat and allow to cool. Whisk in the sour cream and vanilla and chill. Serve with mixed berries.
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! 🙂
To make your flower meringues, first trace and cut out a 6-petal flower template being about 4 3/4 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 1 1/2-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.
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.
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 dyes differ in their ‘strength’, so begin with a little and keep adding more until you reach the desired color shade.
Here’s the yellow mixture in the making.
Aaaand done.
Fit a piping bag with a star-shaped tip (although a round one could work nice too).
Then fill the piping bag with the mixture.
And, pipe the flowers in two layers, following the traced lines.
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!
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).
Finally, use fruit, candy, nonpareils and/or sprinkles to garnish the flower centers.
I enjoyed this part very much.
And here they are, in all their bejeweled beauty. 🙂
Mmm, this looks tempting, don’t you think?
A lovely dessert to welcome the spring indeed.
Cuteness overload, if I may say so myself. 🙂
And don’t you be afraid to dig in, my friends.
Because this dessert tastes just melt-in-your-mouth fantastic.
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.
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.
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.
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.
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.
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.
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.
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…
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.
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.
Now we need our softened mascarpone cheese.
Fold the mascarpone cheese into the egg-sugar mixture.
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.
Place in the fridge until needed again.
And now let the ladyfingers join the game.
Yum.
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)…
… and lay them in rows in the bottom of a 9 x 13-inch (23 x 33 cm) dish.
You may need to cut some ladyfingers with a knife to fit the size of the pan.
Spread half of the mascarpone cream on top.
Even out the surface.
Cover the mascarpone cream with another layer of coffee-dipped ladyfingers. Then cover the ladyfingers with the other half of the mascarpone cream.
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.
And even out nicely.
Dust the surface generously with sifted cocoa powder.
Just like this.
And add some chocolate shavings as well.
Refrigerate for at least 2 hours, preferably overnight.
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
In a large heatproof bowl or pot, whisk the egg yolks and 1 cup (115 grams) of sugar until smooth and pale in color.
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.
Fold the mascarpone cheese into the egg-sugar mixture.
Beat the egg whites to soft peaks and gently fold it into the egg-sugar-mascarpone mixture. Place in the fridge until needed again.
In a smaller bowl, combine the strong brewed coffee and liqueur. Let cool completely.
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).
Spread half of the mascarpone cream on top.
Cover the mascarpone cream with another layer of coffee-dipped ladyfingers.
Cover the ladyfingers with the other half of the mascarpone cream.
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.
Dust generously with sifted cocoa powder and chocolate shavings.
Refrigerate for at least 2 hours, preferably overnight.
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… 🙂
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…
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.)
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.
Spread it over the bottom of the pan evenly.
And now onto the lovely delicious strawberries.
Rinse the strawberries, cut off the tops and halve them.
Just like this.
Press the strawberry halves into the dough. Set the baking pan aside and allow the dough to rise for about 1 hour.
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.
Even out the surface.
Then, using a tablespoon, form peaks on the surface.
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.
Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan.
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.)
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.
Rinse and halve the strawberries. Press them into the dough. Set the baking pan aside and allow the dough to rise for 1 hour.
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, even it out. Then, using a tablespoon, form peaks on the surface.
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. Use the extra hanging of the parchment paper on the sides to remove the cake from the baking pan. Cut into squares!
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