Layered gooseberry dessert

Layered gooseberry dessert

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"It's no secret that gooseberries and meringue go perfectly together. This dessert in a glass is no exception. Don't let the meringue and sponge cake intimidate you, because with this recipe they're sure to succeed. For that extra kick, marinate the gooseberries and stir in creamy fresh yogurt. If you can't find gooseberries, you can of course use other berries. Make sure you don't choose berries that are too sweet. Raspberries, for example, are a great alternative! For more creative ideas with dairy products, look out for the Initiative-Milch-Sticker in our recipes."
Difficulty
Easy 👌
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
eggs
37½ g
raw sugar
50 g
ground almonds
15 g
flour
100 g
full-fat Greek yogurt
¼
lemon
1 tbsp
honey
75 g
gooseberries
¼
orange
30 g
sugar
salt

Utensils

baking sheet, 2 large bowls, baking pan, hand mixer with beaters, 2 bowls, 4 glasses, flambé torch (optional)

Nutrition per serving

Cal450
Fat20 g
Protein17 g
Carb55 g
  • Step 1/4

    To make the sponge cake bits, toast the ground almonds in the oven at 180°C/350ºF, then set aside to cool, and mix with flour. Separate the eggs and whisk the egg yolks until foamy. Whisk the egg whites a little with a pinch of salt and slowly add the sugar, then beat until stiff. Gently mix the beaten egg whites with the egg yolks and fold in the flour-nut-mix. Bake in a cake form or casserole dish (approx. 14 x 12 cm) lined with baking paper at 190°C/375ºF for 8-12 min.
    • 50 g ground almonds
    • 15 g flour
    • eggs
    • ½ pinch salt
    • 30 g raw sugar
    • baking sheet
    • 2 large bowls
    • baking pan
    • hand mixer with beaters

    To make the sponge cake bits, toast the ground almonds in the oven at 180°C/350ºF, then set aside to cool, and mix with flour. Separate the eggs and whisk the egg yolks until foamy. Whisk the egg whites a little with a pinch of salt and slowly add the sugar, then beat until stiff. Gently mix the beaten egg whites with the egg yolks and fold in the flour-nut-mix. Bake in a cake form or casserole dish (approx. 14 x 12 cm) lined with baking paper at 190°C/375ºF for 8-12 min.

  • Step 2/4

    Mix yogurt, honey, lemon zest and juice, and a pinch of salt in a bowl. Remove the blossom and stalk from the gooseberries and marinate them with orange zest and juice and brown sugar.
    • 100 g full-fat Greek yogurt
    • 1 tbsp honey
    • ¼ lemon
    • ½ pinch salt
    • 75 g gooseberries
    • ¼ orange
    • g raw sugar
    • 2 bowls

    Mix yogurt, honey, lemon zest and juice, and a pinch of salt in a bowl. Remove the blossom and stalk from the gooseberries and marinate them with orange zest and juice and brown sugar.

  • Step 3/4

    For the meringue, separate the eggs and beat the egg whites with a pinch of salt, slowly adding the sugar and beat until stiff peaks form.
    • 1 eggs
    • ½ pinch salt
    • 30 g sugar

    For the meringue, separate the eggs and beat the egg whites with a pinch of salt, slowly adding the sugar and beat until stiff peaks form.

  • Step 4/4

    Tear up the sponge cake by hand and divide it between the glasses. Spread some yogurt and the marinated gooseberries on top. Finish with meringue and flame the top with a torch, if available.
    • 4 glasses
    • flambé torch (optional)

    Tear up the sponge cake by hand and divide it between the glasses. Spread some yogurt and the marinated gooseberries on top. Finish with meringue and flame the top with a torch, if available.

  • Enjoy your meal!

    Layered gooseberry dessert

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