#118 Coffee Meringues with whipped Coffee & Marsala mascarpone cream, Cherry compote and chocolate curls.
... aka, pavlova meets tiramisu with a touch of black forest gateau to finish, plus more kitchen news and general chit chat.
You know those weeks that feel so cluttered that you think your head might fall off because it’s spinning so much? And then you look back on the week and think… fabulous, I have achieved absolutely nothing bar obtain a wobbly head. That’s how this week has been for me. And I’m telling you this because I’m worried that everything that comes out of my mouth (in computer form) from this point onwards will potentially be neither entertaining nor useful or informative. It’s just words, hopefully arranged in an order that makes some sense but probably not. Sorry in advance.
The busy-ness has in part been due to appointments, the first of which was a haircut which we all know I hate. Unsurprisingly, I hated it, however, I slightly reduced the agony by offering to dry said hair myself (post cut) AND got plenty hacked off which hopefully means I won’t have to endure this torture again for a while, I do resemble a 12-year-old boy but *details*. I also had a physio appointment which required some personal housekeeping - namely, some extensive hair removal - you don’t get the nickname Hairy Mary for no reason - and a trek to Manchester that followed an unexpected dump of snow. I know it’s the time of year for snow, and it’s pretty, and Olive LOVES it - it’s thoroughly heartwarming to watch her gambol around in the white stuff utterly baffled as to why the world has changed colour overnight - but also, it’s just not such fun to drive in it, you know? So that added a layer of anxiety that I just didn’t need.
This feels like the perfect segue into our obligatory weekly weather chat. It’s sodding freezing (can you imagine stepping outside in a t-shirt and shorts again, ever? horrifying that summer becomes winter in the blink of an eye). Ok, it’s pretty, but OMG the cold; my legs have fully frozen and thus feel like they’re on back to front, and I genuinely thought my hands were going to snap off on Thursday having walked to the shop for supplies. It’s also slippyyyy out there; I’m like Bambi every time I step outside. Is winter done yet?
Oh and, I’ve been feeling mildly sorry for myself since I got into a fight with Mum’s bed last Sunday; I was cleaning and a very spiky corner skewered me (this was a totally unprovoked attack I might add). Needless to say, I came off worse than the bed in this tussle, and now have THE biggest bruise I’ve ever seen (potentially a mild exaggeration), on my thigh - a blinding reminder of my foolishness. I’d provide photo evidence but 1. you probably don’t need to see my chicken thighs, and 2. I can’t get a good enough photo without falling over so I’ll save you that vision, just think big and every shade of plum you can imagine.
Meanwhile, back in kitchenland…
Pals, *NEWSFLASH* I’ve put some things back, YAY! So, after much angst (I’m talking HOURS of fidgety internet trawling, I HATE INTERNET SHOPPING), we purchased some storage containers that we’ve used to organise things in the larder cupboard, the brand is called Smartstore and I found them on a website called ‘A Place for everything’ (spoiler - they have everything, I’m obsessed). These appear to be designed for fridges, but they work just as well in cupboards IMO, and I like the fact that they are clear, and I can see into them - a lot of storage solutions are opaque, so you can’t see what’s inside, or wire/material which sounds like a nightmare for getting dirty. There’s absolutely no guarantee that the cupboard will stay organised like this, but it works for now.
You’ll also be delighted to hear that a large Cornflake box now fits in its designated cupboard without us having to mash the top and squish it in - it’s the small things that get you going, right?
Having accomplished this modest organising task, we immediately hit a wall in terms of what more we can transfer. We know Paul needs most cupboards on one side of the kitchen to remain empty which means none of the appliances/cook/bake/ware can go back yet, annoying, but it’s all about patience, right? I don’t have any.
More thrilling news: we have running water in the kitchen - a luxury!!! Thus, I managed to add all the necessary potions to the dishwasher in the right order and gave it its preliminary run (as per the instructions- such diligence from me!!!), can I get a round of applause PLEASE? The washing machine on the other hand has been way more confusing, I think I’ve done what they’ve told me to do for the first spin, but going forward, I genuinely feel like I need some SIMPLE step-by-step instructions, principally: what I should be using (detergents etc) and where I need to put them for each wash. I want my clothes to smell lush and my washing machine to remain operational (sans mould)… if someone has some intel on this, do get in touch.
Other bits… the accessories… the bits that tart it up at the end… the fun stuff…
We’d ordered two beautiful wooden shelves from Ben Simpson Furniture a few weeks back and they arrived on Thursday. They’re floating shelves that are going to be fitted on the right-hand middle wall - where it all looks a bit stark at the moment - they’re intended to have more of a decorative than functional purpose, although we do plan to pop a few things on them - plants, I want some (pointless) plants! Side note - I stumbled across Ben Simpson furniture after a bit of Googling and have totally fallen in love with them. They produce bespoke, handmade, sustainable, wooden furniture and shelving (as well as some cute homeware products) whilst maintaining environmentally friendly working practices and providing great customer service throughout. I could quite honestly buy one of everything off their site - check out the stools - stunning, I really want a stool!
A lovely, vintage looking clock… we got this from John Lewis, but similar products seem to be available from various outlets. I really like the colour of this, it’s meant to look a bit weathered and rustic (useful given that it will probably become even more ‘rustic’ - dirty? - over time), and has an almost magnolia tinge to it which complements the blue-y undertone to the cabinets - who do I think I am by the way? A colour expert?
Excuse the horrific lighting - the kitchen was a Dungeon by 4 O’clock today when I photo’d this. A mop, yes, I’m excited about a mop. I’d been looking at some super snazzy, (v.expensive), equipment to clean the floor - we were previously poor at this, largely because our moppy thing had broken. Having tied my brain in knots trying to work out what was best and subsequently worry about the dent this purchase was likely to make in our budget, I did the thing I should have done initially and asked the floor supplier what they recommended. To my delight, they suggested this very affordable Bona mop - I’m yet to take it for a spin but it looks fun and they get rave reviews - what a WIN!
Next week Paul is back (hallelujah). It’s time for a hob - do you know what? I think this is the thing I’ve missed most, I cannot wait for hob porridge and stove top coffee and NOT having to boil pasta outside on my gas camping stove in the snow), plus I didn’t tell you about the fake chimney he’s constructing above the hob did I? Eek - I can’t wait to show you it when it’s done. The radiator is going to be fitted too, and a few more electrical bits and bobs need sorting, plus the shelves will go up and then… I think we’re almost there bar decorating. We’ve nearly made it guys!!! Haven’t we done well?
Useless Foodie news that I just want to tell you about…
I had an especially fantastic avocado this week. I don’t eat many avocados, partly because I know there are a number of environmental issues associated with their production which makes me nervous, but also because I’m a bit picky about my avocado consumption - I like them just right. Anyway, I braved one this week and it was so perfect - firm but slightly yielding when you squeeze it, a glorious shade of green, creamy, sweet, perfection. Are they in season at the moment, or was I just lucky? I ate it across two days, half on Ryvita (un unsung hero of the cracker world - also a fibre powerhouse) and half stirred through a tuna salad. YUM.
Beetroot has been another delight of late - cue pink wee.
I would also like to remind you to cut a sweet potato into thick wedges, then toss the wedges in oil, maybe some spices, and roast (or air fry) until golden and blistered - reserve leftovers in the fridge (this is the crucial part, you NEED leftovers) and eat them the following day as part of your packed lunch. You will thank me. Leftovers have God-like status in my view.
I want something pasta-bakey. This must happen soon.
And for this week’s recipe (disclaimer, I dreamt this up and tested it just before Kitchen gate kicked off but it’s totally perfect for this time of year), I took inspiration from not one but three much loved desserts. I know what you’re screaming, don’t mess with things that work, and I’m 100% with you, but you know what? These also work, and they’re something a little bit different, you know?
I’m talking Coffee meringues, topped with a Marsala coffee cream, draped in a cherry compote and showered with chocolate shavings. It’s Pavlova meets Tiramisu with a touch of BFG (Black Forest Gateau) to finish - ‘Pav-amisu-forest gateau’ (so catchy), YES PLEASE!
Finally - oh my goodness, I’ve been so thoroughly excited to see so many of you bake last weeks choccy ginger oat biscuits. Thank you SO much for trying them, thank you two times for loving them and three times for sharing your pics with me - it’s made me such a happy, happy girl - big love!
Oh somebody tell me to shut up already - I told you it would be a pile of word vomit and it really is just that. I can only apologise for my wildness. How are you all getting on? Has it been a good week or a trudge-y one? Tell me your news, I want to hear it all.
Sending love as ever, keep warm, stay cosy, big hugs,
Steph X X X
Coffee Meringues with whipped Coffee & Marsala mascarpone cream, Cherry compote and chocolate curls.
I’ve already given you a quick summary of these fellas above but just to recap, I’ve butchered a few of my favourite desserts, then mashed them together and created a hybrid pud that is the perfect balance of delicious, comforting, elegance with a touch of sparkle for this time of year.
We have 4 little coffee meringues, soft in the centre, crisp on the outside. On top is a mound of whipped, coffee & marsala mascarpone cream (hello tiramisu), followed by a veil of cherry compote and a flurry of dark chocolate curls.*
*note, I was an idiot and didn’t take a photo of my Pavs post chocolate curl scatter, forgive me and don’t omit them!
This is a fairly easy prep-ahead dessert, perfect for the festive period. I’d probably suggest whipping the cream just prior to serving, but the meringues and cherry compote can all be prepared ahead of time.
Recipe notes:
I tend to bake my meringues a bit higher than some people suggest, and for a bit less time. I find the higher temp imparts a subtle, toasty flavour to the exterior whilst maintaining the perfect balance of mallowy/chewiness in the centre. If you usually like to bake your meringues lower and slower than I suggest, go for it - but don’t omit the coffee!!
Don’t over-whip the creamy elements - they will become grainy and curdled which isn’t cute, go for under not over whipped.
Use frozen cherries for the compote - they taste better at this time of year and they’re cheaper!
And finally, choose a decent dark chocolate for your chocolate-y scatter on top - then snack on whatever is leftover!!
Right, go get baking and let me know what you think!
I can’t tell you how mad I am that I committed to photo the final flourish (chocolate curls - sorry) but also - these do look quite regal don’t they? 
The meringue nests and the assembly station (sans chocolate curls)
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