#149 Cherry, Almond & Mascarpone layered Meringue

I don’t want to start this newsletter on the wrong foot, but I just realised that we have crested the longest, brightest, most joyous day of the year… which, basically means that summer is on the way out, so it’s probably about time we start preparing the sprouts, right? OK, OK, I’m SORRY, I really shouldn’t joke, but there is something slightly unnerving about the summer solstice, don’t you think? Like, ‘that’s your lot folks, you’ve had the best, it’s a slippery (winter-looming) slope from here’… which is a superbly uplifting outlook…

I actually do have some (personally) super news; I think (tentatively think, don’t actually like committing to the thoughts in case I’m wrong or I’ve spoken too soon!) that I’m feeling about 37% less anxious, less throbby and jittery and like my body is about to explode which is a huge relief. I told you; grass bathing is a miracle tonic! Turns out, it’s also a brilliant foot spa! I spent a 45 min phone call to my friend, Sophie, (talking about cake ofc) pacing around on the cold, luscious grass; why does it feel so delicious for one’s feet? Oh, and adding to the delicious list, doesn’t it feel fantastic when you splash your face with cold water at the end of the day? Have been doing this more, of late. I’ve actually been using a cleanser* too - this level of skincare is novel for me! - and it’s a brilliant revitaliser. It’s imperative that the water is icy cold and be sure to tame any wayward fringe-hair, or things will get messy, but add it to your therapy list, you'll thank me later!
* CereVe, if you were wondering?

Talking of lists, I mentioned last week that I’m off on my annual trip to Silverstone next weekend for the British Grand Prix (if you’re new around here, I have been going with Mum since 2009 and it’s the highlight of our year, albeit STRESSFUL in the lead up to it!) and I have a list longer than both arms and legs that I need to get through before next weekend. I’m currently procrastinating, I’m sat on the kitchen floor, chatting to you guys instead of ‘listing’, which feels like a mature way to deal with things, doesn't it? I have also, last night, alternately painted my nails a hideous shade of red and turquoise (red for Ferrari, turquoise for Mercedes, because I have shared allegiances this year!), have really got my priorities right, you know?

Oh and I had to fit in a trip to see the F1 movie this week which was terrifying and thrilling in equal measure - terrifying because I haven’t been to the cinema in about 20 years and generally hate the concept of being locked in a dark, very loud room with flashing lights, for 2.5 hours… BUT, it was BRILLIANT, of course! Yes, it’s romanticised, it’s a bit cliché, and it’s not entirely accurate, but it’s an excellent dramatisation of the sport, and well worth a watch! (Fun fact, I’m in the movie!!!! - in the grandstand on the pit straight during the scene at the start of the British GP… no you can’t see me, BUT I’M THERE!!!)

Whilst we’re discussing sport, who’s excited for Wimbledon?? I AM! It features on my imaginary ‘Top 10 occasions of the year’ list! So naturally I’ve concocted a Wimbledon inspired ‘bake’ and it’s a corker… it’s a strawberries (Pimms) and cream cheesecake and the recipe is in the wings for you to enjoy asap! (scheduled to be in your inboxes in a couple of weeks - on men’s finals day). I don’t wanna get ahead of myself with this one, but it may just be one of my greatest no-bake feats to date, prepare yourselves friends!

… in fact, this week has yielded a heroic dose of yum… bread that resembled my JellyCat crush - Storm Cloud, emergency chocolate cupcakes with a (slightly grainy but delicious nonetheless) chocolate buttercream that I aim to de-grain and share at some point, the aforementioned cheesecake (ooooh so good), a deliciously SOFT honey cake test - with berry compote and a honey cream cheese frosting, (will try to refine this for you cos it was good!). I have also been raiding the freezer for remnants of this week’s ‘feature’ recipe; cherry, almond & mascarpone layered meringue, I’m obsessed with it, and more Cherry Bakewell cake tests - just to quadruple check, obvs (recipe pending for next week). [see pics below]. AND I’ve been dreaming up all manner of other yum too- cold, low-effort desserts, seasonal cakes, savoury picnic style breads - all the goodness!!!

This week's heavenly dose of deliciousness

Now… before I toddle off, I briefly want to mention a thing or two… basically how much I love playing this writey, creative, baking game on here. And more so, how I love to share it with all of YOU. It feels a bit pretentious to admit this, but I receive several messages from people each week, sharing their stories, their baking successes, how much they enjoy this little space we’ve created in a corner of the internet, and generally thanking me for my weekly rambles. But truthfully, I’m the one who’s most grateful, to all of YOU! Thank YOU for being you, for supporting my work, for being my cheerleaders, for hiding with me in the dark, for cloud bathing with me when things get angsty, and glowing again when the heaviness lifts, thank you also for being here to nurse me through the cake catastrophes. Yes, you’re all golden and I’m eternally grateful to each and every one of you!

Finalllllly…(I promise you can get down to the important stuff of making that gorj layered meringue any minute), I hate doing this, but would you mind awfully if next weekend’s newsletter looks a little bit different? I don’t think I have taken a week semi-away from this gig since this time last year, but with the Grand Prix next weekend, I’m unlikely to be able to dedicate much time to writing (DO NOT WORRY, I HAVE THAT SMASHING CHERRY BAKEWELL CAKE prepped for you, and knowing me, I’ll still want to check in with a teeny bit of chat!!). I truly HATE the thought of letting you down, but I hope you can understand? I promise I’ll reliably be back in a couple of weeks… and… just because I don’t trust computers to do stuff for me, I don’t think I will pre-schedule next week’s newsletter to be sent out on Sunday, will probably send it out manually on Thursday/Friday so, KEEP YOUR EYES PEELED!!!

OK, I’m off, once again, huge thank you… and as ever, I’m sending so much love!

Steph X X X

p.s. Onto book 3 in the Thursday Murder Club series… obsessed! And how magical was Lewis Capaldi’s performance at Glasto? Gave me goosebumps.

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Cherry, Almond & Mascarpone layered Meringue

Anyone tried this raspberry and mascarpone meringue roulade from M&S (I think other supermarkets do them now too?). I remember my grandma getting them when I was younger, we’d periodically have them for dessert on a Tuesday evening when we went over for dinner… or they’d be wheeled out for family gatherings - a low-effort, maximal yum pudding.

This is inspired by that… reimagined in form (layers feel easier than spirals, I think!!), and a slight flavour deviation because cherry, almond is my current obsession, but all the same yum… if not more so.

Also… simple!! One speedily cooked layer of perfectly mallow (with a slightly crisp shell) almond topped meringue, chopped up and layered with a lightly whipped amaretto infused mascarpone cream, a boozy cherry compote and crunchy (optionally salty - I used salty roasted almonds by accident and would recommend) almonds. THE DREAM.

Obviously you can personalise this to suit - switch the almonds for pistachios or pecans, try raspberries, blueberries, strawberries for the compote and consider an alternative booze to pair with your chosen fruit, or omit it altogether.

You can serve this immediately, or prepare it, then refrigerate it, a day in advance, for a slightly softer more melded texture and flavour, OR, freeze it, whole or in slices, then allow to thaw for a short period before tucking in (I actually like it frozen too but I’m not sure if I’m unique with that!).

It’s unpretentious elegance, it’s simplicity, it’s comfort and fresh, fruitiness, it’s pure deliciousness… what more could you want?

Go get your bake on!

If you want something to put you on cloud 9 (why 9??)... meringue is the way to go, there's something about a stable egg foam, like this, that's stupendously satisfying!