Strawberry swirl meringues {gluten and dairy free}

This is my go-to pavlova recipe from the blog, which calls for a Swiss meringue method. Don’t let the use of a thermometer stress you out! This recipe is straightforward and easy to follow. You start by gently warming the egg whites and sugar over a warm water bath, and stir until the sugar has completely dissolved. Then you whip this mixture in a stand mixer until bright white, fluffy peaks form. The end result is light and airy clouds of meringues with a sticky marshmallowy interior, a crisp outer shell and a fruity sweet strawberry sauce marbled throughout. They’re simply divine!

Strawberry swirl meringues

Makes 22 meringues

Baker's notes:

• When making the meringue, in order to achieve the fluffy, light texture, the sugar must be completely dissolved. Rub the warm egg white/sugar mixture between your fingers making sure no sugar granules are left and the mixture is smooth to the touch.

• You'll need a candy thermometer to make the meringues. It's essential for this recipe and a very useful tool to have in the kitchen.

• You’ll use only half of the fruit puree for this recipe. Freeze the rest for future meringues or drizzle over cheesecake or an ice cream sundae.

Ingredients

For the strawberry sauce:
180 gr. chopped strawberries, fresh or frozen
50 gr. granulated sugar
1 Tbsp water

For the meringue:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups (300 g) granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon corn starch

Method

Preheat the oven to 100C/200F degrees. Line two baking sheets with parchment paper.
Start by making the sauce first, as it needs to cool down completely before using.

Strawberry sauce:
Put all the ingredients in a small pot, and bring to a boil. Cook on medium heat for 5 minutes, or until sugar dissolves and strawberries soften. Puree with an immersion blender until smooth. Put through a fine sieve and let cool completely, in the fridge uncovered. *(See baker's notes)

Meringues:
In a heatproof bowl of a standing electric mixer, combine the egg whites, cream of tartar and the sugar. Set over a small pan of simmering water. Using a candy thermometer, whisk constantly by hand until sugar is completely dissolved and mixture is smooth to the touch (*see baker's notes) and register 70C/160F degrees.

Transfer bowl to a stand mixer fitted with a whisk attachment and beat meringue on high speed until stiff, glossy peaks form and mixer bowl is cool to the touch; about 8-10 minutes. Add vinegar and sift in the corn starch. Whisk until just combined.

Drizzle 2 tablespoons of the cooled strawberry puree over the meringue and gently fold with a spatula, in two or three strokes. Do not over mix, as you want to keep the strawberry puree swirls visible. Using two spoons, mound meringue onto the lined baking sheets, making sure they are 2 inches apart. Repeat the process with the remaining 2 tablespoons of the puree.

Transfer baking sheets to the oven. Bake for about an hour and a half or until meringues lifts off parchment easily and are dry to the touch. Take out of the oven and cool completely, about 2 hours. Meringues can be kept in an airtight container for up to 3 days.

Enjoy! xx

*This recipe was first published in Laisha magazine

Berry crumble with almond and spelt topping

Here’s a delicious dessert you can eat for breakfast too! Jammy berries topped with a spiced crunchy spelt crumble. It’s best served warm, out of the oven with a dollop of greek yogurt, sweetened whipped cream, a scoop of vanilla ice cream, or cold vanilla custard.
I like to freeze seasonal fresh berries, grapes, stone fruit and bananas for all sorts of desserts and morning smoothies and also a double batch of the crumble topping, which makes this summery classic dessert a breeze to put together. It can be adapted in lots of different ways, simply swap up the fruits, add citrus zest, oats, desiccated coconut or any nuts and spices you like.
I have used the crumble topping on this banana, tahini and spelt crumble cake, but it’s also wonderful sprinkled on an ice cream sundae, panna cotta, cheesecake or you can simply eat it by the spoonful. :-)
If you want to use only the crumble for other desserts, take it straight out the freezer and spread it onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 15 minutes or until golden.

Bakers notes:

• While making the crumble topping, it’s important to drizzle in the olive oil, one teaspoon at a time, to the dry ingredients, so that pebble crumbs will form. If you add the oil all at once, you will end up with a wet dough.

• You can keep the crumble topping in a resealable bag in the freezer for up to 3 months.

• Cut small strawberries in half and big ones in quarters.

• You can use any fruits you like, simply adjust the sweetness accordingly.

• I’v used small ramekins but if you want to serve it family style, bake it in an ovenproof baking dish.

Berry crumble with almond and spelt topping

Serves 4

Ingredients

For the crumble topping:
1 1/2 cups white spelt or gluten-free all-purpose flour
3/4 cup demerara sugar
Generous pinch of cinnamon
1/8 tsp ground ginger
Pinch of salt
6 tbsp extra virgin olive oil
1/4 blanched, sliced or slivered almonds 

For the fruit filling:
700 gr. frozen strawberries hulled and cut in half *see note
1 cup frozen raspberries 
1/4 cup demerara sugar
1 tbsp cornflour

To serve:
Greek yogurt or vanilla ice cream
Confectioners' sugar, optional

Directions
Preheat oven to 375°F/190°C. Butter 4 ounce/1/2 cup ramekins or a 9 x 13”/23 x 33cm baking dish. Set aside

For the crumble: *see note
In a medium bowl mix the flour, sugar, cinnamon, ground ginger and salt with a fork, gradually drizzle in the olive oil, one teaspoon at a time, while mixing in a circular motion with a fork until pebble crumbs form. Toss in the almonds and keep in the fridge or freezer until ready to use.

Into a large bowl, add the strawberries, raspberries, sugar and cornflour. Toss together and spoon into 4 small, ovenproof dishes. Sprinkle the crumble over the fruit and bake for about 40 minutes, or until bubbling and the topping is golden brown.
Allow to cool for 10 minutes. Serve warm with yogurt, vanilla ice cream or vanilla custard and sprinkle with confectioners' sugar if you like.

Happy summer! xx

Caffè mocha marble cheesecake

I treat myself to a slice of this cake on rare occasions due to my strict stomach ulcers diet, and for that reason, I have been going back and forth whether I should post the recipe or not. Nevertheless, Shavuot is coming up this weekend, which gives me good excuse to share it so others can enjoy it too.
What’s better than a caffè mocha in the form of a creamy marble cheesecake? The mocha swirl on top is so delicious, so even if you are not a coffee drinker, like I am, you’ll love this decadent cake!

Bakers notes:

• Originally I used Lotus Biscoff cookies for the cookie crust but you can use graham crackers or digestive cookies as I used here.

• Preferably bake the cake the day before you want to eat it, so it has time to chill in the refrigerator overnight.

• Use good quality cocoa powder, I like to use Valrhona.

• If Tnuva 5% Quark white cheese is not available, use low fat cream cheese instead.

Caffè mocha marble cheesecake

Makes one 9in/22cm cake

Ingredients
For the crust:
Unsalted soft butter for greasing the pan
200 gr. plain digestive cookies *see notes
60 gr. unsalted butter, melted

For the cheese filling:
250 gr. 5% Tnuva Quark white cheese, room temperature *see notes
200 gr. light cream cheese, room temperature
400 ml. sour cream, room temperature
3/4 cup sugar
3 eggs

For the mocha swirl:
1 tsp instant coffee powder
1 tbsp cocoa powder, sifted
1 tbsp hot whole (3% milk-fat) milk

Directions
Preheat oven to 350°F/180°C. Lightly butter a springform pan and wrap exterior with heavy duty aluminum foil.

In a food processor, finely grind cookies. Add butter and pulse to combine.

Press mixture evenly into the bottom and up the sides of the prepared pan. Bake on the lower rack for 12 minutes. Set aside to cool completely.

Reduce oven temperature to 325°F/170°C.

Place Tnuva Quark white cheese and light cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on low speed until smooth, scraping down the sides of the bowl. Add sour cream, sugar and eggs and beat just until smooth, don’t overmix.

In a small bowl whisk together coffee and hot milk until dissolved, add cocoa powder and 1/4 cup of the cheese filling and whisk until well combined.

Pour cream cheese filling over the crust. Drizzle mocha filling in a circular pattern over cheese filling. Using a knife, make circular strokes to create swirls. Set springform pan in roasting pan and place onto the lower rack of your oven. Pour boiling water into roasting pan to reach 1 inch up sides of the springform pan and bake until the cake is set but still a little wobbly in the center, about 1 hour.

Turn the oven off and let cake cool in the oven for 1 hour. Refrigerate, uncovered until firm, 4 hours or overnight.

Happy Shavuot! xx

*This recipe was originally published in Laisha Magazine.

Banana, tahini and spelt crumble cake {gluten-free option}

I tweaked this healthy-ish banana tahini spelt cake I posted on the blog a couple of years ago,  with the addition of spelt-olive oil crumble topping and a hint of cinnamon. It’s super moist, not too sweet and easy to make. This combination makes it the perfect snack cake or breakfast and will surely become your favorite too.
I double the crumble topping and keep a batch in the freezer, because it’s wonderful not only for this cake, but on ice cream and cheesecakes too. Spread it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes or until golden.

Banana, tahini and spelt crumble cake {gluten-free option}

Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake or 8 inch cake pan
 
Baker's notes: 

• While making the crumble topping, it’s important to drizzle in the olive oil, gradually, to the dry ingredients so pebbles will form. If you add the oil all at once, you will get a wet dough.

• Baking times may vary between 40 to 50 minutes depending on the shape and material of the pan you are using.

Ingredients

Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
Pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar (I used demerara here)
125 ml (1/2 cup) extra virgin olive oil

For the crumble topping:
1/2 cup white spelt or gluten-free all-purpose flour
1/4 cup demerara sugar
Pinch of cinnamon
Pinch of salt
2 tbsp extra virgin olive oil

Method

Preheat oven to 350°F (180°C) with a rack in the lower third. Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.

For the crumble:
In a small bowl mix the flour, sugar, cinnamon and salt with a fork, gradually drizzle in the olive oil, a little bit at a time, while mixing in a circular motion with a fork until pebble crumbs form. Set aside.

For the cake:
In a medium bowl, sift together dry ingredients and set aside.

In a large bowl, whisk together the rest of the wet ingredients. 

Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).

Pour into prepared pan, sprinkle crumble topping on top and bake until a toothpick inserted in center comes out clean, 40-50 minutes *see notes.

Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.

Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days. xx