After dinner Pavlovas
Today has been a baking day since the rainy, wet weather did not entice me to go outside. Our road and driveway had turned into a literal skating rink and the kids did go boot-skating and came in very wet. Yesterday when I went on a little stroll for fresh air I had to be extra careful to not fall. The three kilometer little loop went fine but just as I was taking the shortcut to the door across the yard, I stepped on a patch of ice hidden under the snow. Down I went. No broken bones, perhaps a little bruise on my knee. Nothing serious. The picture of the branches below is from a week ago. So quickly the landscape changes.
And since the weather was dreary, we baked. We baked gingerbread, and made gingerbread trees, caramel sauce and made these dainty little pavlovas. Holiday dinners are usually so filling. The traditional Finnish dinner that we have on Christmas Eve is no different. It includes a salted ham that is baked on the hearth overnight and casseroles made from root vegetables. I had been flipping through a Pirkka magazine the previous week and found this recipe that served as my inspiration. The servings are intended to just give a little sweet flavor to end the meal since Christmas coffee with its abundance of treats is served later in the evening.
makes about 18 (6 cm/2.5 inch meringues)
4 egg whites
2 dl/0.8 c sugar
Beat your egg whites until a light foam and start adding the sugar in little by little. Continue beating until it is firm enough that it will not fall out of the bowl if you turn it upside down. By the time all of the sugar is added, it will be quite glossy.
Scoop the meringue into a pastry bag and and make little nests by starting in the center and working your way around creating a round shape. Finish by adding one extra layer on the outer edge to create the nest.
Bake in a preheated oven at 125 C/250 F for about one hour. Allow to cool. If not using immediately, store in an airtight container. Sprinkle the bottom of the container with cornstarch to absorb any moisture.
Equal parts of whipped cream and marscapone cheese, quark or Greek yoghurt (about 2 dl/1 c of each will probably be sufficient)
Red currants, cranberries or lingonberries
First whip the cream. Add in the the desired choice or marscapone cheese, quark or yoghurt. The slight sourness of the cheese, yoghurt or quark gives a nice contrast to the otherwise very sweet dessert. I used a quark flavored with rum and added lingonberries to the filling as well as a garnish. Add sugar to taste and spoon about two heaping tablespoons of filling in each nest. Garnish with a salted caramel sauce. Serve immediately.
Now these little toes are all tucked in for the night, I might just start elfing around a bit. And as our four almost five year-old told me today, “Elves are magical creatures”. I would like to think so too.