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.
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 🙂
- 4 Egg Whites
- 250 Sugar
- 60g Coconut Rasps
- 1 Tsp Coconut Syrup
- 500g Raspberries (frozen)
- 1 Tsp Vanilla Paste
- 100g Sugar
- 1.5 Tbsp Corn Starch
- 150g Rye Bread (Pumpernickel)
- 2 Tsp Vegetable Oil
- 2 Tsp Honey
- Beat the egg whites in a fat-free bowl until becoming firm
- Add the sugar and beat until you get stiff peaks and the meringue is glossy
- Add the coconut rasps and syrup and mix well
- Add the mixture to a piping bag and pipe the meringue on a baking tray lined with baking paper
- Bake the meringue for 1 hour at 100°C until firm and dry but still white in color
- Let them cool completely on a wire rack
- Add the frozen raspberries to a saucepan and bring it to a heat until it just starts to bubble
- Add the sugar and vanilla paste and let it cook for a few minutes on medium heat
- 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
- 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
- Take away from the heat, it will thicken a bit more when cooling down.
- Crumble the rye bread with your fingers into small pieces or use a food processor.
- Heat up some oil and add the crumble. Slowly roast the crumble on medium heat.
- 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.
- Let it cool down completely.
- 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!