Coconut Meringue with Raspberry Sauce and Rye Bread Crumble (lactose-free)

and Rye Bread Crumble {by}

When we moved to Switzerland more than a year ago I was often complaining about being lonely. I remember that I even mentioned it again to my Dad sometime before Christmas. Our life just seemed a bit quieter than it used to be. Just recently I talked to him on the phone and we were discussing a suitable date for them to visit us (next week, yeah:)) and I was mentioning all the full weekends we had and what we were up to… Seems that from January on wards we had almost no quite weekend at all!  Apparently I needed my Dad to point it out to me, because though it seems quite busy lately I never actually realized it! I guess after the winter dip it is going upwards now? We had some great concerts lately, a fantastic holiday, many friends were coming over to visit us, we had shopping trips and decorated our house and we enjoyed the early days of summer!

Sometimes I was even so busy that I could hardly take any good pictures of the things I was baking, because I was actually baking them for a purpose that were friends! Luckily my boyfriend is rather quick with his camera and so we were able to make one or two pictures before everything was gone 😉 It is fun to bake for friends and family, knowing your baking has a purpose. Baking for me is a kind of preparation that someone special is coming or that I go to someone special and I celebrate it and get all anticipated by going into the kitchen, make a big mess and in the end have a beautiful cake on my table and devour it with the people I love.

and Rye Bread Crumble {by}

So, why all this talk about my life? Just because this weekend was so busy again that I actually didn’t  post a recipe and almost had no time to photograph the desert which I made for a BBQ with friends. Seems rather a long introduction for something as small as my simple coconut meringue with raspberry sauce and rye bread crumble, right?  (that is a mouth full…) 😉

Nevertheless I quickly wanted to show you what I did this weekend: a lactose-free dessert. I didn’t want to just switch all the dairy products into lactose-free products and so went for something simple: meringue with raspberries topped with a pumpernickel (rye bread) topping. I knew that those friends love meringue and love coconut, so it was a win-win situation for everyone. As we were in a hurry (as always) we just took a few simple picture which I will show you here. Feel free to add (lactose-free) whipped cream to the dessert if you want 🙂 The pumpernickel crumble makes it into something rather special and I really love the modest sweetness and the texture it adds to the dessert. Try it 🙂

and Rye Bread Crumble {by}

Coconut Meringue with Raspberry Sauce and Rye Bread Crumble (lactose-free)
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For the Coconut Meringue
  1. 4 Egg Whites
  2. 250 Sugar
  3. 60g Coconut Rasps
  4. 1 Tsp Coconut Syrup
For the Raspberry Sauce
  1. 500g Raspberries (frozen)
  2. 1 Tsp Vanilla Paste
  3. 100g Sugar
  4. 1.5 Tbsp Corn Starch
  5. 150g Rye Bread (Pumpernickel)
  6. 2 Tsp Vegetable Oil
  7. 2 Tsp Honey
For the Coconut Meringue
  1. Beat the egg whites in a fat-free bowl until becoming firm
  2. Add the sugar and beat until you get stiff peaks and the meringue is glossy
  3. Add the coconut rasps and syrup and mix well
  4. Add the mixture to a piping bag and pipe the meringue on a baking tray lined with baking paper
  5. Bake the meringue for 1 hour at 100°C until firm and dry but still white in color
  6. Let them cool completely on a wire rack
For the Raspberry Sauce
  1. Add the frozen raspberries to a saucepan and bring it to a heat until it just starts to bubble
  2. Add the sugar and vanilla paste and let it cook for a few minutes on medium heat
  3. The raspberries will fall apart, take 2 tablespoons of the raspberry liquid and mix it in a separate bowl with the starch until completely dissolved and no lumps are visible
  4. Add the starch mixture back to the raspberries and stir well, let it softly bubble for another few minutes until the sauce starts to thicken
  5. Take away from the heat, it will thicken a bit more when cooling down.
Rye Bread Crumble
  1. Crumble the rye bread with your fingers into small pieces or use a food processor.
  2. Heat up some oil and add the crumble. Slowly roast the crumble on medium heat.
  3. Add the honey and cover all your crumbs with it and caramelize the crumble for a few more minutes on medium heat until crisp and sweet.
  4. Let it cool down completely.
  5. Assemble the desserts by crumbling the meringue in some small glasses. The inside of the coconut meringue should still be soft and the outside crisp. Add a few spoonfuls of the raspberries on top and finish with some of the pumpernickel crumble. Serve with additional (lactose-free) whipped cream if desired. Enjoy it!
Icing Sugar

2 thoughts on “Coconut Meringue with Raspberry Sauce and Rye Bread Crumble (lactose-free)

  1. A few simple pictures? Oh don’t be coy now because it looks g.o.r.g.e.o.u.s! Nom nom!

    I bet your friends loved it. I’m sorry you get lonely. I know the feeling, it comes with being busy and with 3 kids, I can safely say busy is my life.

    Did you cater these especially for your friend(s) that are lactose intolerant? That’s so sweet, and so is the meringues too. I bet the flavour combo of the meringues is divine, and the rye adding that texture too. As I said, gorgeous. Pinning to pinterest. 🙂

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