Merveileux, frank fløtebolle, Lizas matverden, kremboller, pikekyss og krem, pikekyss Delikate, sprø og luftige franske fløteboller, pikekyss sandwich dekket med krem og revet sjokolade.


They are deliciously delicate, light and crunchy, Merveilleux the French Belgian cream pastry consists of two meringue kisses sandwich and covered with cream and usually covered in grated chocolate.

Social media is an amazing forum where you can find a lot of inspiration. Back in 2015 I saw pictures of a wonderful little treat and I thought it was these Merveilleux, but I remember them a little different, and a little more detailed. Maybe I am confusing  the name with something else. I googled, but I could not find what I was looking for, my search though led me to this site Aux Merveilleux. After reading up on these over a hundred years old treat on different sites and blogs, I decided had to try to make these.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream,

I made a very simple version, with unsweetened whipped cream,  grated chocolate and of course meringue. Why unsweetened, it is because I think the meringue already are way too sweet. I understand that you can make these with different flavour and toppings. So this is just a guide to how to make these.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream,

You need:

meringue kisses
Whipped cream
Grated chocolate or topping of your choice
Make the meringue,  see recipe further down or you can buy ready-made ones
Grate the chocolate.
Whip the cream.

As you can see from my pictures I made the two different ways.

1. I piped the cream on  the meringue and then drizzled chocolate on top.

2. I used a spatula to cover the meringue.

Sandwich a dollop of cream between two pieces of meringue and then cover it with cream, lastly sprinkle with topping.

Merveileux, frank fløtebolle, Lizas matverden, kremboller, pikekyss og krem, pikekyss

2 egg whites, room tempered
125 g sugar

Preheat the oven to 150 C

Whisk the egg whites staring out on low speed allowing bubbles to shape, then increase to high and continuous whisking until soft peaks form.
Add the sugar to the egg whites one big spoonful at a time. Once all the sugar is added, continue to whisk for 5 – 7 minutes, or until all the sugar is dissolved. You should be able to rub the mixture between your fingers and not feel any grit from the sugar, and it forms a smooth shiny peak on the tip of your finger.

Line two baking sheets with parchment paper. Place a dab of meringue on the bottom corners the parchment, and press down so the paper sticks to the pan.

Spoon the meringue mixture into a large piping bag fitted with a wide round nozzle. Pipe the meringue mixture evenly to form meringue kisses, anywhere between 3-5 cm, depending on the size you want.

Put the trays in the oven and reduce  the oven temperature to 100°C

Bake for 1 – 1,5 hours until the meringue can easily be lifted off the parchment paper with their bases in tact. Let them  cool completely. You can  store the meringues in an airtight container, and they will keep for up to a couple of weeks.

Merveilleux, French, Belgian, Treats, Pastry. Creambun, Maringue, cream,

Norwegian coffee cream

Ice cream recipe

I do not know if anyone has used this name before, but it is popular to give your dessert and dishes names, so I called this Norwegian creme. A delicious, sinful, rich and creamy chocolate ice cream flavored coffee and aquavit.

This recipe is an ice cream recipe for dairy ice cream that does not crystallize. When flavouring ice cream bare in mind that the more moisture you use the greater the risk is that the ice cream crystallizes.Chocolate and coffe ice cream

vanilla ice cream

1 egg
5 egg yolks
1 cup sugar
the seeds of one vanilla pod

Whip the ingredients to a fluffy mixture

500 ml heavy cream
0.5-1 cup sugar

whip together

Fold the two mixtures (and flavouring) together gently, pour in to an airtight container and freezer for at least 6 hours.

If you make this the morning, freeze and serve as dessert in the afternoon.

Norwegian creme

200 g melted dark chocolate
0.5 dl dark coffee/double shot espresso
0.5 dl aquavit.

Melt the chocolate over a double boiler add coffee and aquavit and stir. this should be like a thick sauce.
Fold the sauce into the ice cream mixture, pour in to an airtight container and freezer for at least 6 hours.

 IYummy Ice cream recipe

Haluhalo, a cooling dessert for the warm summer months

Halu halu

Refreshing iced dessert filled with a lot of yummy goodness. This is probably one of the most popular desserts in the Philippines

Haluhalo is a dessert with shaved Ice and milk  and most commonly used is sweet condensed milk. Other ingredients include boiled sweetened beans, sweetened palm fruit (kaong), coconut (macapuno), nata de coco, plantains sweetened with sugar, jackfruit , jello, tapioca,, sweet potato, cheese, pounded crushed young rice (pinipig). Most of the ingredients,fruits, beans, and other sweets are first placed inside the tall glass, followed by the shaved ice. This is then sprinkled with sugar and topped with either or a combination of leche flan, purple yam or ice cream, and right before serving you add the evaporated milk.

Filipino dessert

I on the other hand think that the combination of sugar and evaporated milk is too sweet, plus all the other sweetened ingredients, this dessert is a sugar bomb. My solution is to freeze a two liter carton of milk and shave the frozen milk.

I fill the glass with different treats, you can use what ever you want, sweetened or healthy.

I used some traditional ingredients this time except for the frozen milk.

Sweetened beans
Red colored kaong(palm fruit)
Tapioca pearls
Leche flan(creme caramel)
Shaved frozen milk
Ube Ice cream

Childhood memory

Brazo de Mercedes with lime curd

This filipino velvety smooth meringue  rolled cake is named Mercedes arm and I guess this cake is named after a Mercedes whos skin was pale as snow.
Originally this cake is made with a vanilla custard made with condensed milk and eggs, but this is to sweet for my taste.
I guess could make a differen vanila custard and serve it with fresh berries so it will be sweet and tart.
As you can read from the title I made it with lime curd.
Lime curd
2 tbs shredded lime peel
10 tbs lime juice
3,5 oz butter
2/3 cup sugar
Heat this up in a pot on low heat  untill the sugar is disolved
3 egg
5 egg yolks
Beat the eggs and yolks lightly and ad to it to the sugar mixture, whisk while you do this to get a smooth curd. Heat the mixture on high heat and beating it all the time.
The curd is finnished when it thikens.


5 egghvites
1/2 ts cream of tartar
beat this to the soft peak stage, then add
2/3 cups sugar
a little bit at the time one medium speed.
you do not want to over beat this meringue.
Line a baking tray with bakingpaper that you grease lightly.
pour the meringue on the sheet and spread it out to rectangle that is no more than 1/2 inch thik

Bake this on 300 F for about 20-25 minutes

Cover the meringue with a greased baking paper during baking to keep it white, if you do not mind some color you can drop this.

Let the cake cool and spread the lime curd on top before you role the cake.

In the picture below I served the cake plain and on top I served it with grated lime peel an chocolate, chopped nuts, vanilla sauce, gellie tops and mint.

original vanilla custard recipe
7 oz condensed milk
5 egg yolks
1 ts pure vanilla extract
beat the yolk lightly and combine all the ingrediense in a pan an heat up, stir all the time ,when the mixture thikens it is ready-

Strawberries and cream

Nothing says summer like this simple dessert with plump heart shaped berries with a decadent helping of cream.

I found these sun-ripened  red goodnesses at grocery store and they turned out to be locally grown at a farm not far from where I live.

I do not know what kind of strawberries these were and with all the different hybrids on the market these days I have lost track of what kind is supposedly the best.

Theseberries though brought back memories of carefree childhood and sunshine, picking strawberries out on a field and popping one or more in your mouth even though you were not suposed to. I do not know if you can do that anymore, pick strawberries for your own use.

The berries were red, sweet and succulent. The taste reminded me of the oldfashioned strawberries that you still can get a few places, the kind that does not fare well with water because a few droplet make them spoil.

Easy recipe for this dessert.

Delicious sun-ripened strawberries



good mood

If the strawberries go get is not sweet, you can sprinkle sugar / powdered sugaron them.

Clean the berries and put them in a serving bowl

Add cream.

Enjoy them with friends and family to make new memories.


Chocolate Flan

One of my favorite desserts is chocolate pudding, the pudding I like has the consistency of a flan.
Growing up in Norway I am used to one kind that you can buy ready-made, and it is produced on an industrial scale, but to me it brings back childhood memories.
Most recipes I have seen for chocolate pudding contains starch and is more mushy in consistency. This chocolate flan is made with eggs, milk and chocolate. I saw a food truck program on TV  were the cook made a flan almost like this one and I thought, why didn’t I think about this before, then I would have gotten the pudding I like.
8 dl whole milk
3 dl  cream
200 g dark chocolate
5 eggs
1 vanilla bean
1-2 tablespoons powdered sugar, may be omitted
Candied ginger for garnish.
Cut the vanilla pod in two and scrape out the seeds, combine the pod and the seeds with milk, cream and powdered sugar, and bring to a boil.
A soon as it boils pull the hot mixture from the heat and melt the chocolate in the milk and let it cool until you can stick a finger in without getting burnt.
Place the eggs in a bowl and whisk them lightly together, then pour chocolate mixture in to the egg while still beating the eggs. Beat until everything is mixed together.
Strain the mixture and pour the mixture into individual cups or in a larger tin.
Place the cups or tins in a deep pan with water coming halfway u the sides, cover the pan with aluminum foil and but it in the oven for 25-30 minutes at 150 C, how long depends on the size of your cups and tins. Check the flan after 20 minutes, gently shake the pan and if the mixture sways lightly in the middle of the cup/tins it is the finished. Let the pudding cool for at least two hours, but it is best if you let cool and set for a whole day.
Sever with vanilla sauce and chopped candied ginger.
Homemade vanilla sauce
2.5 dl milk
2.5 dl cream
5 egg yolks
100 g sugar
1 vanilla bean / 1.5 tsp vanilla exstract
Split the vanilla pod lengthwise and scrape out the seeds. Place milk, cream, half the sugar, vanilla bean and the flavoring in a saucepan and boil the mixture. Whisk the egg yolks with the remaining sugar in a bowl and whisk until most of the sugar has dissolved.

Pour the hot milk mixture over the yolks while you whisk. Pour everything back into the saucepan and heat the mixture up gently over medium heat, stirring constantly. The mixture should thicken slightly, but do not boil. The sauce is ready when you dip a spoon into the sauce and it sticks to the spoon.

Strain the sauce into a bowl or a small bottle and refrigerate.Make this while you are baking the pudding, and let it sit to allow all the flavours to marry.

Strawberry and vanilla cream puffs

For the family’s fastelavn treat this year, I am making choux pastry filled with fresh strawberries jam and vanilla cream.
2 ½ dl water
125 g butter
1/2 teaspoon salt
150 g plain flour
4  medium sized eggs
For best results first I combine the butter, water and salt in a saucepan. Heat gently until the butter has melted, then bring to the boil.
As soon as the water boils, remove the pan from the heat and quickly tip in the flour all at once. Beat with a wooden spoon until the ingredients bind together into a dough.
Return the pan to a low heat and continue to beat until the dough is a smooth, dry ball in the centre of the pan.
Allow to cool for 2–3 minutes, then  I put the dough in a mixer and eat in the eggs one at the time to make a smooth, shiny paste.
You do not need to use a mixer, but i find it easier this way, it is quite heavy to beat the eggs in the beginning.
Use a scoop or a couple of spoons to place the batter on to a baking paper lined baking tray.
Bake in the middle of a preheated oven on 200 C for about 25-30 minutes or until golden.
Remove from oven and turn the oven off. Using a skewer or a small knife, pierce the base or side of each pastry to release the steam. Return them to the oven and leave them for 15 minutes to dry out, then remove from the oven and transfer to a wire rack to cool.
These puffed up nicely

As filling I mixed whipped cream and vanilla custard, use ready-made custard or make your own. If you want you can just  whip up the cream with a little powdered sugar and the seeds of one vanilla bean.
Vanilla Cream
4 egg yolks
4 tablespoons sugar
3 dl milk
The seeds of 1 vanilla bean or 1 teaspoons vanilla extract
3 teaspoons corn starch
4 dl whipping cream
Combine everything in a saucepan except the cornstarch and whipping cream, stir and heat this up on medium heat untill everything is mixed together. In a little cold milk or water dissolve the corn starch and add to the egg mixture.

Turn the heat up and keep stirring, and just before it starts to bubble, take it off the heat and let it cool.

When the custard is cool, whip the cream and combine them together and fill the choux pastries.

Serve with fresh crushed strawberry with a little sugar and sift some powdered sugar on top.

Creamy lime squares

I have probably metioned it before, this family loves lime. I found this recipe by Martha Stewart – creamy lemon squares. Compared with a traditional lime pice recipe it is basicly the same exept for the crust. I made these yesterday and we have waited patiently to let it set, so after dinner we ar going to devour these scrumtious treats.

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1/2 cup confectioners’ sugar, plus more for dusting

1/4 teaspoon salt

1 cup all-purpose flour, (spooned and leveled)

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

3/4 cup fresh lime juice

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with baking paper, leaving an overhang on two sides


Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.


In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

Mini pecan pies

I tasted a very nice pecan pie the other day, but it was not quite how I like it. I like the ones with molasses and whole pieces nuts.

I find that the molasses, butter and vanilla bring out the wonderful flavor of the pecans.
But remember that nuts go rancid with storage, make sure you are using the freshest of pecans for this pie!
12 mini pie shells
2 cups pecans or one 9-inch pie shell
3 eggs
1 cup light corn syrup
1/2 cup brown sugar
2 Tbsp molasses
4 Tbsp butter, melted
1/2 teaspoon salt
2 teaspoon vanilla extract

Preheat oven to 350°F.

Coarsely chop the nuts and save a few whole pecan halves to decorate the pie.

In a bowl mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, salt, until smooth.

Spread the chopped pecans over the bottom of a pie shell/shells. Pour the filling over the pecans. Don’t worry about burying the pecans, they will rise to the surface. (If you have reserved a few whole pecan halves, you can use them to arrange them on the surface in a decorative pattern. Just dip them below the wet filling and let them rise again so they get coated with the filling.)

Bake at 180°C/350°F for 30 minutes. After 30 minutes cover the pie loosely with aluminum foil to prevent the crust and pecans from getting burnt. Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit loose in the center.

Remove from oven and let cool completely. The pie will be puffed up a bit when you take it out of the oven, but it will settle as it cools.

Enjoy this pie with vanilla ice cream or a dollop of whipped cream.

Lime pie


We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants because they did not serve lime pie and eaten at shabby ones just because they had.
Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happened to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. Their pie was nice and we bought a bottle of Blond Giraffe Key lime juice, for us to bring back home to Norway. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a receipt that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recipes and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recipe and add some creme fraîche or sour cream.
Pie crust
300 g digestive or graham cracker
100 g butter
1 tps ground cinnamon
1 tps vanilla extract
OR do as I sometimes do, get the ready-made ones (family likes the one made from scratch)
4 egg yolks
1 can of condensed milk
150 g creme fraîche or sour cream
150 ml of lime juice
Mix everything together in a food processor
Then put the mixture in a pie dish, press and even out the dough
Put the egg yolks in a bowl and beat lightly, add condensed milk and creme fraiche
 continue beating and add lime juice, the mixture will thicken.
Pour filling in to the pie crust
Eat as is or bake in the middle of the oven for about10 minutes on 180°C ,and if you like, use the egg whites and make meringue and cover the pie before you bake it.


3 egg whites, room temperature

1/4 tsp cream of tartar

6 Tbsp sugar

1/2 tsp vanilla extract

Beat egg whites and cream of tartar with a mixer on low speed in the beginning and gradually turn up the speed, beat until foamy.
Continiue beating and add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks, add vanilla at the end.
Spread the soft meringue evenly over filling. Bake onthe  upper third of preheated 180°C oven until meringue is lightly browned, 12 to 15 minutes. Cool on wire rack 30 minutes to 1 hour.