Advertisements
RSS Feed

Tag Archives: trifle

Very Berry Eton Mess

Strawberries, cream and meringue – summer on a plate.

In late September in Sydney we are experiencing 30 degeee days and lots of sunshine. It feels more like summer than spring! This is a happy time when the climate of the two hemispheres is somewhat aligned. Late summer in the north meets early summer here.

So let’s celebrate strawberries in all their glory! Here’s an Eton Mess, more procedure than recipe. My version has a mixture of cream and mascarpone, a pink meringue, some strawberry goo (strawberries cooked with a little sugar until gooey) and strawberry powder sprinkled on top, the latter a serendipitous find at @TheSourceBulkFoodsBalmain, my local providore for nuts, grains, dried fruit etc.

Here is the procedure. I am not giving quantities – just use your judgement as to how much you want of each ingredient.

Ingredredients

Strawberries

Cream

Mascarpone

Crushed meringue

Strawberry fruit goo* (you could just as easily use strawberry jam)

Strawberry powder

Method 

Layer individual glass dishes or one large trifle bowl with  hulled fresh strawberries, cut in half if large, or left whole if small.  Add cream to some mascarpone until the consistency of whipped cream – add a little cream at a time so you can find the “right” consistency.

Pile spoonfuls of the cream mixture onto the strawberries, then sprinkle over some crushed meringue. Add a little of the strawberry fruit goo.  Add more spoonfuls of cream, strawberries and larger meringue pieces.

To finsh, sprinkle over some strawberry powder.

So there it is – Eton Mess with a very berry theme!

*Strawberry fruit goo – cook 250g of very ripe strawberries with 50g sugar in a pan over a medium heat, stirring the mixture until the sugar dissolves, mushing the strawberries a little. Cook until the mixture has reduced and you have a sticky jam like consistency.

 

Advertisements

Berry Mousse Layer Cake

IMG_9177

IMG_9182

I love meringue and I love a really light and airy sponge cake. I also love berries and cream. I decided to create a cake that incorporated all of these elements into one festive cake.

Each layer is easy to make, and the whole cake can be assembled on the day you bake it. But it does take a little more time than (my) average throw-all-the-ingredients-in-the-food-processor cake!

It’s a lovely celebration cake. I made it for a friend’s special birthday. It would be a great cake to serve at Christmas for dessert – it’s so fresh, colourful, full of berries – Christmas on a plate!

To make it, you construct layers of meringue and sponge cake with layers of  berry mousse, rasbberry jam, more berries and cream. The mousse really softens the meringue layers and make the sponge cake almost dissolve.

Decorate how you like – fancy or plain – the cake will look good and be delicious either way!

You will need: meringue layers, sponge cake layers, berry mousse, raspberry jam, whipped cream and fresh berries.

Berry Mousse – I used raspberries, blackberries and a few cherries. I’ve made it before with blueberries and strawberries in the mix too.

Ingredients
400g mixed frozen berries
125g caster sugar
300ml cream
1 sheet gelatine
Method
Soften gelatine in a bowl of water for 5 minutes. Place frozen berries in a saucepan with the caster sugar. Cook over a low heat until the sugar dissolves and the berries begin to break down. Remove from heat.
Squeeze excess water from the gelatine and add to the berry/sugar mixture in the saucepan. Stir gently to dissolve the gelatine. Set aside to cool. Whip the cream to soft peaks in an electric mixer. At this stage you can strain the berry mixture if you want a pure mousse, or you can leave the broken down berries in the mixture if you want a more fruity mousse.
Fold the berry mixture carefully into the whipped cream. Chill in the refrigerator for at least an hour until the mousse has thickened but not set completely.

Meringue Layers

Ingredients
4 egg whites
1 cup caster sugar
a few drops of vanilla essence
1/4 tsp balsamic vinegar

Method
Preheat oven to 120 degrees C. Roughly mark out rectangles the same size as the sponge cake tins on baking paper (about 23cm x 33 cm). Turn over the pieces of baking paper – you can see the rectangle markings – and place them on each of 2 baking trays.
Beat egg whites with an electric mixer until stiff. Gradually beat in sugar, continue beating until very stiff. Stir in vanilla and vinegar.
Spoon meringue onto paper rectangles, smoothing out tops so there no obvious peaks.
Place baking trays in centre of oven. Cook for 10 minutes to set the meringue, then turn down oven to 100 degrees C.
Bake for 1 1/2 – 2 hours, until the meringue is dry, but not brown.
Turn oven off, leave in oven with door ajar until meringue is cool. When meringues are completely cool, carefully remove from baking paper.

Sponge Cakes
Ingredients
50g cornflour
50g plain flour
50g self-raising flour
4 x 60g free range eggs, at room temperature
150g caster sugar
Method
Preheat oven to 180 degrees C. Grease 2 rectangular cake tins or Swiss roll tins (I used a regular cake tin and a Swiss roll tin, both 23cm x 33 cm) and line bases with baking paper. Sift flours and 1/4 teaspoon salt together three times to aerate.
Using an electric mixer, beat eggs and sugar in a large bowl on medium-high speed for 6 minutes, or until mixture is thick, pale and tripled in volume. Gradually sift flour mixture over egg mixture while simultaneously folding in with a large metal spoon until just combined.
Divide mixture between prepared tins. Gently level the batter with a spatula. Bake for 15-20 minutes  or until cakes have shrunk away from the sides slightly and spring back
when gently touched.
Turn out on to baking paper-lined wire racks. Carefully peel away baking paper, then leave to cool.

To assemble the cake:

Mix a couple of tablespoons of raspberry jam with a teaspoon of water and heat for 30 seconds in the microwave. Brush the jam mixture liberally over both sponge cakes.

Place one of the meringue layers on a serving platter. Spread the meringue with 1/3 mousse. Scatter a few sliced fresh berries over the mousse. Place one of the sponge layers on top of the mousse. Spoon another 1/3 of the mousse onto the cake. Dab a little whipped cream – a couple of tablespoons – onto the mousse. Scatter a few more sliced berries over the mousse and cream. Repeat with the other sponge cake layer, the remaining 1/3 mousse, a little whipped cream and more sliced berries. Place the other meringue layer on top.

Chill in the fridge for a few hours to firm the cake. Decorate with whipped cream and fresh berries in whatever way takes your fancy.

The cake cuts well once it’s chilled. Everything softens up. It keeps well in the fridge, and like trifle, the flavour improves as everything blends together with time!

IMG_9199 (1)

 

 

%d bloggers like this: