A wonderful accompaniment to roast turkey at Christmas, or roast chicken at any time of the year is a really tasty stuffing and I like to roll mine into balls as they cook quicker and you can make them a bit crunchy.
Stuffing Balls
Ingredients
200g sausagemeat
breadcrumbs
oatbran
herbs
dried/ fresh fruit
Put the sausagemeat into a large bowl.
Add about 4 tablespoons of breadcrumbs and 1-2 tablespoons of oatbran if you have it.
Finely chop some fresh parsley or sage and add it to the mixture.
If you wish, you can add some fresh apple or dried apricots.
At Christmas it is good to add chopped chestnuts or fresh cranberries.
Squish the mixture together with your hands and roll into balls.
Place on a baking tray and bake in the oven for about 30 minutes at 180.
Sunday, 21 December 2014
Christmas truffles
Christmas Truffles
Ingredients;
100g dark chocolate
100g cake or biscuits
50g white chocolate
holly decorations
1. Melt the dark chocolate in a bowl over hot water.
2. Crush the cake or biscuits into crumbs, then mix into the melted chocolate.
3. Take a walnut sized piece of the mixture and shape into a ball. continue until all the mixture is used.
4. Melt the white chocolate in a bowl over hot water.
5. Drizzle a teaspoonful on each truffle and decorate with sugar holly berries and leaves.
Ingredients;
100g dark chocolate
100g cake or biscuits
50g white chocolate
holly decorations
1. Melt the dark chocolate in a bowl over hot water.
2. Crush the cake or biscuits into crumbs, then mix into the melted chocolate.
3. Take a walnut sized piece of the mixture and shape into a ball. continue until all the mixture is used.
4. Melt the white chocolate in a bowl over hot water.
5. Drizzle a teaspoonful on each truffle and decorate with sugar holly berries and leaves.
Sunday, 14 December 2014
Christmas Ham
The Christmas tree is decorated and hung with baubles and trinkets. Christmas is getting ever closer and the excitement in the air is palpable.
At this time of year it is good to get a piece of gammon and cook it. It is delicious hot with mashed potato, carrots, pease pudding and parsley sauce and it is scrumptious cold with salad, pickles and bread.
Baked Ham
Ingredients
1
boneless joint of unsmoked gammon
2 tbsp
brown sugar
1
tbsp cloves
1 tin of pineapple pieces in juice
1 tin of pineapple pieces in juice
Equipment
Large
saucepan
Roasting
tin
Carving
knife
Tablespoon
1. Put the gammon is a large saucepan, cover
with water and then drain off the water.
Cover with water again, place over a high heat and bring to the boil.
Drain off the water, cover with fresh water again and bring to the boil then
turn down the heat and simmer for 2 hours.
2. After 2 hours, turn off the heat and remove
the meat from the boiling water. Place the meat in a roasting tin and carefully
remove the rind with a sharp knife. Leave some of the fat on the meat for
flavour. Score the fat with the knife, making a diamond pattern. Push a clove
into each diamond. Sprinkle the top liberally with brown sugar, pressing it on
with your hands if you think it necessary. Drizzle a tablespoon or two of pineapple juice over
the meat and put it in the oven for about 30 minutes.
3. Remove from the oven and put the meat on a
plate, cover with foil and leave to rest
for 20 minutes before carving. Pour the
sweet, sticky sauce into a jug.
Thursday, 27 November 2014
Thanksgiving
Thanksgiving Day is a national holiday celebrated in the United States of America as a day of giving thanks for the blessing of the harvest and of the preceding year. It is celebrated on the fourth Thursday of November in the United States and is said to have arisen from a celebration feast in 1621 at Plymouth in Massachusetts that was prompted by a good harvest. The pilgrims who began emigrating from England in the 1620s gave thanks for a good harvest that would see them through the harsh New England winter.
Although we do not celebrate Thanksgiving in Britain, there is no reason why we cannot enjoy some of the foods that are traditional Thanksgiving staples and anyone who has been to America will know that it is not Thanksgiving without a pumpkin pie, so here is my recipe for this sweet delicacy.
PUMPKIN PIE
Although we do not celebrate Thanksgiving in Britain, there is no reason why we cannot enjoy some of the foods that are traditional Thanksgiving staples and anyone who has been to America will know that it is not Thanksgiving without a pumpkin pie, so here is my recipe for this sweet delicacy.
PUMPKIN PIE
Ingredients
Pastry
175g plain flour
90g
unsalted butter or half butter and half lard
Approx
2 tbsp cold water
Filling
450g pumpkin pulp
2
eggs
250
ml double cream
75g
soft brown sugar
4
tbsp golden syrup
1 tsp
cinnamon
1. First make the pastry: Place the flour in a large bowl and cut the
butter into small pieces. Rub the fat
into the flour using just your fingertips, until the mixture resembles fine
breadcrumbs. Gradually add the water and mix with your hand until you have a
firm dough. Wrap it in cling film and place it in the fridge for at least half
an hour.
2. Roll out the pastry, turning
it regularly on the board, until you have a thin circle slightly larger than
the pie dish. Lift one edge of the
pastry and roll it around the rolling pin. Gently lift it over the pie dish
then lower it and press gently into the tin.
Prick the pastry with a fork and refrigerate for a further 15 minutes.
3. Remove the pastry case from
the fridge, put a piece of greaseproof paper on the pastry and weight it down
with baking beans. Bake in the oven for 15 minutes. Take it out of the oven and
carefully remove the baking beans and paper. Return it to the oven for 10
minutes then take it out and put it on a rack to cool.
4. Put all the filling
ingredients into a large mixing bowl and beat or stir well. Pour into the
cooled pastry case and bake for 30 minutes or until the filling has just
set. It should not be set hard but
should have a slight wobble as the filling will firm up as it cools.
4. Serve warm with cream or “a la mode” with ice
cream.
Labels:
brown sugar.,
cinnamon,
cream,
eggs,
golden syrup,
pie,
pumpkin,
shortcrust pastry,
sugar,
Thanksgiving
Location:
London, UK
Sunday, 23 November 2014
Sunday Roast
A recent survey has shown that fewer families today are cooking a roast dinner at the weekend. This seems such a shame as a roast dinner is very easy as you just bung the meat in the oven and leave it to roast.Sitting around a dining table enjoying a roast dinner is a marvellous opportunity to spend time as a family and for children to learn consideration and table manners and communication
skills, and it is a good time for the
family members to exchange news about their day. In March 2013 researchers at Loughborough
University published a study showing that regular family mealtimes are
associated with fewer eating disorders and a lower incidence of depression in
adolescents. It may not be easy, but try to have at least some meals together as a family and make sure
that computers, mobile phones and televisions are switched off then. Sit around
a table, not in front of a television.
All family members can eat together. I have never been a fan of feeding
the children fishfingers or nuggets and putting them to bed before the adults
eat. Have your baby sitting at the table in their high chair and when they see
everyone eating they will want to try your family cooking and you will have no
trouble getting them to eat vegetables and everything else.
Roast Chicken
Ingredients
1 chicken
4 potatoes
2 carrots
cabbage, sprouts or broccoli
1 tsp cornflour
sausages wrapped in bacon
Roast Chicken
Ingredients
1 chicken
4 potatoes
2 carrots
cabbage, sprouts or broccoli
1 tsp cornflour
sausages wrapped in bacon
Equipment
2 roasting
tins
Vegetable
knife
Peeler
Saucepan
steamer
1. Place the chicken in a roasting tin and season with salt and pepper and smear with butter. Wash your hands thoroughly. Put the meat into a hot
oven at 200 for 20 minutes than turn the heat down to 180 and roast for about an hour.
2. Peel the potatoes and put in a saucepan of
water. Bring to the boil and simmer for 5 minutes. Put 1 tbsp sunflower oil or goose fat into a
roasting tin and put in the oven to get
hot. Drain the potatoes and put in the
roasting tin ensuring that they are coated in fat.
3. When the meat is cooked remove the meat from
the oven and put it on a plate, covered with foil, to rest. Use that tin to
make the gravy.
4. Turn the oven heat up to 190 to crisp the potatoes. Pop the sausages in bacon on a baking tray in the oven for 20 minutes.
5. Peel carrots, cut them into circles or
matchsticks and place in a saucepan of
water. Bring it to the boil and cook the carrots for 5 minutes. Shred a cabbage
or cut up broccoli or peel sprouts and place in a steamer over the carrots to steam for 5 minutes.
Drain the carrots, reserving the cooking water.
6.
Using the roasting tin in which the chicken was cooked, skim off any fat and place
on the hob. Heat and add a tablespoon of wine or water, scraping up the tasty
bits in the pan. Pour in the water from
the carrots and bring to the boil. Add 1
tsp cornflour mixed to a paste with a little cold water. Stir well until you have a smooth gravy.
Season with salt and pepper.
7. Place the chicken on a board and using a sharp knife remove the legs. Then carve the breast meat downwards into thin slices. Slice the meat off the legs. Serve with vegetables and gravy.
While you have your oven on, don't waste the opportunity to pop something else in there to cook. How about some baked apples?
BAKED APPLES
This is a simple way of using apples, particularly when there is a glut
in the Autumn and this dish can be popped in the oven while something else is
cooking.
Ingredients
4
cooking apples
2
tablespoons brown sugar
1
teaspoon cinnamon
1
tablespoon raisins
Golden
syrup
Equipment
Sharp
knife
Apple
corer
Tablespoon
Baking
dish
1. Preheat oven to 180/Gas4.
2. Wash and dry the apples. Remove the cores
with the corer or a sharp knife and score the skin in a horizontal line around the middle of
each apple.
3. Place the apples in an ovenproof dish and
pour 1 tablespoon of water around them.
4. Mix together the sugar, cinnamon and raisins
and stuff this mixture into the cavity of each apple. Squirt a little syrup over each apple.
5. Bake for about 30 minutes then remove from
the oven and serve with chilled cream, custard or yogurt.
Friday, 31 October 2014
Halloween
Well, it's here already; Halloween, 31st October. The clocks have gone back, it is getting dark earlier and the orange, amber and golden leaves adorn the pavements instead of the trees. But it does not feel like Halloween, more like a balmy Summer evening.
Months ago, we planted some small seeds in the garden and they grew into pumpkins and today we carved them and put candles in them.
The bonus was that we walked around our neighbourhood and talked to our neighbours and met some new people.
Then we came home and baked a spider's web cake for Halloween. It is very simple:
Ingredients
6oz caster sugar
6oz self-raising flour
5oz soft margarine
1 oz cocoa
3 eggs mixed with a spoonful of milk
Equipment
8" sandwich tins
whisk or wooden spoon
spatula
cocktail stick
1. Preheat the oven to 180 and grease the sandwich tins and line with baking paper.
2. Place all the ingredients in a large mixing bowl and mix until smooth and creamy.
3. Scrape the mixture into two sandwich tins and bake at 180 for 20 minutes.
4. Turn out onto a cooling rack.
5. Mix 4oz soft, unsalted butter with 6oz icing sugar and 1oz cocoa and 1 tablespoon milk until smooth and creamy.
6. Mix 1 tablespoon icing sugar with 1-2tsp water to a smooth paste.
7. When the cake is cool, spread a layer of icing on one half of the cake and sandwich the two halves together. Spread another layer of chocolate icing on top.
8. Put the white glace icing into a piping bag and pipe circles around the cake radiating out from the centre.
9. Take a cocktail stick and draw lines from the centre to the outside, working around the cake.
Months ago, we planted some small seeds in the garden and they grew into pumpkins and today we carved them and put candles in them.
The bonus was that we walked around our neighbourhood and talked to our neighbours and met some new people.
Then we came home and baked a spider's web cake for Halloween. It is very simple:
Ingredients
6oz caster sugar
6oz self-raising flour
5oz soft margarine
1 oz cocoa
3 eggs mixed with a spoonful of milk
Equipment
8" sandwich tins
whisk or wooden spoon
spatula
cocktail stick
1. Preheat the oven to 180 and grease the sandwich tins and line with baking paper.
2. Place all the ingredients in a large mixing bowl and mix until smooth and creamy.
3. Scrape the mixture into two sandwich tins and bake at 180 for 20 minutes.
4. Turn out onto a cooling rack.
5. Mix 4oz soft, unsalted butter with 6oz icing sugar and 1oz cocoa and 1 tablespoon milk until smooth and creamy.
6. Mix 1 tablespoon icing sugar with 1-2tsp water to a smooth paste.
7. When the cake is cool, spread a layer of icing on one half of the cake and sandwich the two halves together. Spread another layer of chocolate icing on top.
8. Put the white glace icing into a piping bag and pipe circles around the cake radiating out from the centre.
9. Take a cocktail stick and draw lines from the centre to the outside, working around the cake.
Sunday, 19 October 2014
Season of Mists
Season of mists and mellow fruitfulness
Close bosom-friend of the maturing sun
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells.
Close bosom-friend of the maturing sun
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eaves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells.
When John Keats wrote these words in his Ode "To Autumn" he perfectly captured the mood of Autumn and even though he wrote those words in 1819, almost 200 years ago, they still resonate today. This is the season when the harvest is gathered
in, marrows, pumpkins and squash are swollen with promise, the branches of
fruit trees bow under the weight of ripening apples, pears and plums. Make the
most of Nature’s larder: pick blackberries when you see them along the wayside,
enjoy the fruits and vegetables in season, go for a walk in the autumn sunshine and kick your feet through the fallen leaves and cherish the light evenings before
the clocks go back and the days grow shorter.
Autumn is a beautiful time of year and there are so many wonderful foods in season. My kind neighbour gave me some apples from his garden so what could be better than an apple pie.
Autumn is a beautiful time of year and there are so many wonderful foods in season. My kind neighbour gave me some apples from his garden so what could be better than an apple pie.
APPLE PIE
Ingredients
8oz/225g
plain flour
4oz/100g
butter
2oz/50g
lard
3
tbsp cold water
1 tsp
cinammon
3 tbsp sugar
2-3large
cooking apples, peeled, cored and sliced
Egg/milk
Rolling
pin
Sharp
knife
8inch/20cm
metal pie plate
1. First, make the shortcrust pastry: Put the flour into a large bowl and cut the
butter and lard into dice and drop into the flour. Rub the fat into the flour with your
fingertips until the mixture resembles breadcrumbs. Gradually add the water and mix together with
your hands until you have a dough. Wrap
in clingfilm and leave in the fridge for 20 minutes.
2. After 20 minutes, sprinkle flour onto a
board and your rolling pin and roll out half the pastry, keep turning it as you
roll so that it does not stick and you get a circle the size of the pie
plate. Carefully roll the pastry round
the rolling pin and transfer to the pie plate. Moisten the edges of the pastry
with egg or milk.
3. Preheat the oven to gas 4, 180c, 400F and put
a baking tray in the oven.
3. Arrange the apple slices on top and sprinkle
with sugar and cinnamon.
4. Roll
out the other half of the pastry into a circle and place on top of the apples.
5. Crimp or squeeze the edges of the pastry
together to form a seal and trim off any excess. Roll the spare bits of pastry out and cut out
shapes such as leaves to make decorations.
Brush egg or milk over the top of the pastry.
6.
Put the pie plate on the heated baking tray and bake for 30-40 minutes.
Serve
warm with custard or cream.
Thursday, 25 September 2014
Baking for Macmillan
Tomorrow is the World's Biggest Coffee Morning to raise money for Macmillan. Macmillan is a marvellous charity that provides medical, emotional, practical and financial support for people diagnosed with cancer. My wonderful, caring sister is a palliative nurse so I know how hard the nurses work and what an invaluable service they provide.
The idea for a coffee morning started in 1990 when a local Macmillan fundraising committee decided to hold a coffee morning and it has now grown into a national event. It is a good excuse to meet friends, have a coffee and cake and help a charity too.
Get baking and why not make these rich, moresih, chocolate brownies.
CHOCOLATE BROWNIES
The idea for a coffee morning started in 1990 when a local Macmillan fundraising committee decided to hold a coffee morning and it has now grown into a national event. It is a good excuse to meet friends, have a coffee and cake and help a charity too.
Get baking and why not make these rich, moresih, chocolate brownies.
CHOCOLATE BROWNIES
Ingredients
200g dark
chocolate
200g
unsalted butter
200g
caster sugar
50g dark brown sugar
2 eggs
2 tbsp plain flour
1
tbsp cocoa
1. Grease and line a cake tin or shallow pan
with baking parchment. Heat the oven to 180/ Gas 4.
2. Melt the chocolate and butter in a saucepan over
a very low heat, then leave to cool slightly.
3. Whisk the eggs and both sugars together
briefly in a large bowl then add the melted chocolate.
4. Fold in the flour and cocoa.
5. Pour the mixture into the prepared tin.
6. Cook at 180/ Gas 4 for 20 minutes or until
the outside is cooked but the inside is still a little gooey.
7. Leave to cool for a short time in the tin.
8. Turn
the cake out onto a board and cut into squares.
Friday, 12 September 2014
Serendipity ...and beetroot
Having lived in the same area for many years, I thought I knew all the interesting places but on Sunday I was driving along a road, not far from where I live when I spotted a sign that read "Band Day". My curiosity aroused, I went down a narrow lane and found myself at a nursery.
It is a glorious place with fat carp swimming in ponds and another pond full of glittering goldfish. There were rows and rows of dahlias, their jewel colours shimmering in the sunlight. There was indeed a band and we sat outside the cafe on a bench, the scent of lavender wafting on the breeze and enjoyed a cup of tea while listening to the band play the Dambusters tune. The experience fired my enthusiasm for gardening so I rushed home and weeded and remembered that some weeks ago I had planted some seeds that had grown into plump, purple beetroot.
I adore beetroot. It can be eaten raw, grated into salad and it can be baked, boiled or roasted and pickled. The leaves can also be cooked like spinach. I prefer to boil my beetroot so I cut off the leaves and stalks, washed them and boiled them in a saucepan until tender. Large beetroot can take an hour to cook. Beetroot is delicious with goat's cheese or other soft cheese but it can also be added to cake to give depth, moisture and richness to a chocolate cake. Here is my recipe for chocolate beetroot cake. You can bake it in one large tin and that will need about 35-40 minutes but I prefer to use 2 sandwich tins as the cake bakes quicker and more evenly. I like to decorate it with a rich chocolate ganache, but it is equally delicious with fresh cream and raspberries.
1. Place the beetroot and water in a blender and blend to a smooth puree.
It is a glorious place with fat carp swimming in ponds and another pond full of glittering goldfish. There were rows and rows of dahlias, their jewel colours shimmering in the sunlight. There was indeed a band and we sat outside the cafe on a bench, the scent of lavender wafting on the breeze and enjoyed a cup of tea while listening to the band play the Dambusters tune. The experience fired my enthusiasm for gardening so I rushed home and weeded and remembered that some weeks ago I had planted some seeds that had grown into plump, purple beetroot.
I adore beetroot. It can be eaten raw, grated into salad and it can be baked, boiled or roasted and pickled. The leaves can also be cooked like spinach. I prefer to boil my beetroot so I cut off the leaves and stalks, washed them and boiled them in a saucepan until tender. Large beetroot can take an hour to cook. Beetroot is delicious with goat's cheese or other soft cheese but it can also be added to cake to give depth, moisture and richness to a chocolate cake. Here is my recipe for chocolate beetroot cake. You can bake it in one large tin and that will need about 35-40 minutes but I prefer to use 2 sandwich tins as the cake bakes quicker and more evenly. I like to decorate it with a rich chocolate ganache, but it is equally delicious with fresh cream and raspberries.
Ingredients
3 tbsp hot water
180g/6oz cooked beetroot
200g/7oz dark chocolate
200g/7oz unsalted butter
125g/4oz plain flour
1 tsp baking powder
2 tbsp cocoa powder
180g/6oz caster sugar
4 eggs
100g plain chocolate
200ml double cream
Knob of unsalted butter
Equipment
1 blender
2 mixing bowls
Small saucepan
Tablespoon
scales
2 sandwich tins, greased and lined with baking paper
Palette knife
2. Break up the chocolate and put
it in a bowl, together with the butter over a saucepan of hot water and allow
them to melt.
3. Weigh out the flour, cocoa
and baking powder and set aside.
4. Separate the eggs and whisk
the egg whites until they form stiff peaks, then add the sugar gradually until
you have a glossy meringue.
5. Whisk the egg yolks until
creamy then add the chocolate and butter, then add that to the egg whites.
6. Fold in the dry ingredients,
then pour the cake mixture into 2 sandwich tins and bake in the oven for 20
minutes.
7. Remove from the oven and turn the cakes out of the pans and leave to
cool on a rack.
8. While the cake is cooling,
pour the cream into a small saucepan and heat it until it just starts to bubble
then turn off heat and add the chocolate. When the chocolate has melted, whisk
in a knob of butter until you have a glossy ganache. Leave to cool and thicken.
9. Place your cake on the serving plate, dip the palette knife in
boiling water and spread half the
ganache on the bottom layer. Place the second sponge on top and spread the rest
of the ganache on top. Decorate with fresh raspberries or chocolate shapes.
Saturday, 30 August 2014
Summer fruits
In July, when the children broke up from school and the Summer seemed to stretch ahead like a lazy cat in the heat, the weather was sunny and sultry. Now, at the tail end of Summer, the days and nights are cooler and ennui has set in and we have run out of ideas for how to pass the time.
We have been away to the beautiful Suffolk coast for a week of splashing in the sea, building sandcastles, collecting pebbles, cycling and crabbing.
We have been for walks with our friend's sweet-natured dog and we have been swimming and to museums and read books.
We were also lucky enough to get tickets for the theatre during Kids' Week and we was the hilariously energetic and effervescent performance of Jeeves and Wooster in Perfect Nonsense.
So, what else could we do?
A trip to our local "pick your own" farm proved fruitful (please excuse the pun!) and we returned home laden with sweet, ripe raspberries. The gorgeous, jewel- coloured fruit called for a pavlova, so here it is:
PAVLOVA
Ingredients
2 egg whites
100g caster sugar
1 teaspoon cornflour
1 teaspoon lemon juice
250 ml double cream
200g raspberries, strawberries or mixed fruits
1 tablespoon of cassis or liqueur, if desired
Equipment
1 large baking tray lined with baking parchment
Electric or hand whisk
tablespoon
scales
1. Preheat oven to 140/Gas 1.
2. Whisk the egg whites until they form stiff peaks. Add the sugar a little at a time, whisking it in thoroughly. Then add the cornflour and lemon juice and keep whisking until the mixture is completely combined and looks glossy.
3. Spoon the meringue mixture onto the baking parchment in a circle. Bake in the oven for 40 minutes. Then switch off the oven and leave it to cool in the oven. This is important to ensure that the meringue does not crack and is crisp on the outside with a slightly marshmallow texture in the middle.
4. Whip the cream until it is floppy. Put the meringue on a serving plate and spread the cream over it. Then put the fruits on top and drizzle the liqueur over the fruits.
We have been away to the beautiful Suffolk coast for a week of splashing in the sea, building sandcastles, collecting pebbles, cycling and crabbing.
We have been for walks with our friend's sweet-natured dog and we have been swimming and to museums and read books.
We were also lucky enough to get tickets for the theatre during Kids' Week and we was the hilariously energetic and effervescent performance of Jeeves and Wooster in Perfect Nonsense.
So, what else could we do?
A trip to our local "pick your own" farm proved fruitful (please excuse the pun!) and we returned home laden with sweet, ripe raspberries. The gorgeous, jewel- coloured fruit called for a pavlova, so here it is:
PAVLOVA
Ingredients
2 egg whites
100g caster sugar
1 teaspoon cornflour
1 teaspoon lemon juice
250 ml double cream
200g raspberries, strawberries or mixed fruits
1 tablespoon of cassis or liqueur, if desired
Equipment
1 large baking tray lined with baking parchment
Electric or hand whisk
tablespoon
scales
1. Preheat oven to 140/Gas 1.
2. Whisk the egg whites until they form stiff peaks. Add the sugar a little at a time, whisking it in thoroughly. Then add the cornflour and lemon juice and keep whisking until the mixture is completely combined and looks glossy.
3. Spoon the meringue mixture onto the baking parchment in a circle. Bake in the oven for 40 minutes. Then switch off the oven and leave it to cool in the oven. This is important to ensure that the meringue does not crack and is crisp on the outside with a slightly marshmallow texture in the middle.
4. Whip the cream until it is floppy. Put the meringue on a serving plate and spread the cream over it. Then put the fruits on top and drizzle the liqueur over the fruits.
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