Warm Spiced Brown Butter Zucchini Muffins

Warm Spiced Brown Butter Zucchini Muffins | My Blue&White Kitchen

In order to deal with 7 lb of zucchini, I've tried to come up with different ways to use summer squash in my kitchen. There were so many great suggestions when I asked for recipe ideas on Instagram! Curries, jam, latkes, tempura, soup, pickles... As one of you predicted, the skin was very tough so I came to the conclusion that the best way to use it would be to grate it. I don't know why but the moment I saw this giant all I could think of were baked goods. Zucchini bread, cakes, and muffins. I also had the idea of zucchini waffles with crème fraîche and gravlax that I yet have to try. What is your favorite way to prepare this summer veggie? I still have a big piece left...

Warm Spiced Brown Butter Zucchini Muffins | My Blue&White Kitchen

The air already smells of fall. Misty mornings, chilly winds, rainy days, and bright red rowan berries. The urge to head to the woods to forage porcini and other mushrooms. Waiting for sea buckthorns and lingonberries to ripen. Trying to find my way back to the daily hassles. The kitchen smells of warm spices and the oven is used more often.

I've made these muffins multiple times. They are spiced with cinnamon, ginger, nutmeg, and cardamom giving them that comfy fall feel. They also happen to be gluten-free! I often bake with gluten-free flours, although, there isn't a reason why I should avoid gluten. I simply enjoy to bake with different flours playing around with flavors and textures. Why to always use wheat, barley, or rye flour when there are so many other wonderful flours available? I made a few adaptions to Aran's original recipe: I used grated zucchini instead of carrots and apples as well as decided to top the muffins with a simple streusel. Because who doesn't love streusel, right?

Warm Spiced Brown Butter Zucchini Muffins

adapted from this recipe by Aran Goyoaga

makes 12 muffins

In this recipe butter is being browned. To brown the butter, simply melt it on medium-high heat. Swirl the pan every now and then to make sure that it cooks evenly. As the butter melts, it will first start to foam and then change its color from yellow to a toasty brown creating a wonderful nutty aroma. Keep an eye on the butter as it melts and be very careful not to burn it. Brown butter is lovely in many baked goods such as cakes and cookies. Make it and fall in love with its nutty flavor.
You can substitute the brown rice flour, almond flour, and tapioca starch with 205 g all-purpose flour if you wish to. However, note that the flavor and texture will be somewhat different.

140 g (10 tbsp) unsalted butter
140 g (2 ½ dl minus 1 tbsp; 1 cup) brown rice flour
50 g (1 dl + 1 heaping tbsp; ½ cup) almond flour
70 g (¾ dl; ⅓ cup) light muscovado sugar
2 tbsp tapioca starch
1 ½ tsp baking powder
½ tsp fine sea salt
½ tsp cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cardamom (preferably freshly ground)
2 eggs (M), at room temperature
80 ml (¾ dl; ⅓ cup) maple syrup
1 tsp vanilla extract
200 g zucchini, coarsely grated

for the streusel
70 g (1 dl + 1 heaping tbsp; ½ cup) brown rice flour
40 g (3 tbsp) light muscovado sugar
pinch of salt
50 g (3 ½ tbsp) unsalted butter
2 tbsp almond meal

Preheat the oven to 175°C (350°F). Line a muffin pan with paper or silicone liners.

In a small pan, brown the butter. Take off the heat and let cool a bit (it may be a good idea to transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).

To make the streusel, combine the ingredients in a bowl and rub together with your fingertips until you have a crumbly mixture. If not using immediately, store in the fridge until ready to use.

In a medium-sized bowl, whisk together the dry ingredients. In a separate bowl, lightly beat the eggs, syrup, vanilla extract, and browned butter. Add the wet ingredients to the dry ingredients and mix to combine. Fold in the grated zucchini.

Divine the batter between the prepared muffin tins and top with the streusel. Bake on the middle-rack for 20 to 25 minutes. Transfer to a cooling rack and allow to cool completely. Enjoy!

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The Very Essence – Gooseberry Clafoutis

Gooseberry Clafoutis | My Blue&White Kitchen

As I mentioned in my last post, I spent a weekend in the Finnish archipelago. We were staying at my friend's summer cottage – a wooden red house by the sea. So cliché but, at the same time, so perfect. All kind of berry bushes were growing around the house: bilberries, redcurrants, blackcurrants, raspberries, rose hips (unfortunately they weren't ripe yet), and red gooseberries. Every morning we went outside with our breakfast bowls, picked our berries of choice, and enjoyed them with plain yogurt and the granola I made for us. It can't get more seasonal, local, and sustainable than this, right? The very essence of Nordic summer life.

Actually, it's the very essence of the Nordic cuisine. Yesterday, I read a column in the Swedish Gourmet magazine that wondered what's really new about the so-called New Nordic Cuisine. After all, as René Redzepi has stated "In Scandinavia, we've always foraged, wandered in the forests and searched for food, long before the term even existed". And we still do.

I don't know why but it's quite hard to come by gooseberries in grocery stores and at farmers' markets these days. Are they 'out of fashion'? Can food get out of fashion? Well, I guess it can. [Apparently we aren't the only ones who have lost our love for these berries.] Furthermore, if you get lucky to find some, they most probably are the green ones. You should have seen my excitement when I saw those perfect, burgundy colored gooseberries grow in the backyard. The bushes were heavy with berries so I didn't even have to worry that there wouldn't be enough for everyone PLUS for me to take home.

On Sunday afternoon after most of the cleaning and packing was done, I took my pink bucket and started to pick those sweet gooseberries one after another always trying to be careful not to touch the sharp spines (with varying success though). I already had a specific use for them in mind: clafoutis should be their destiny.

Are you familiar with clafoutis, one of the most decadent yet simple desserts the French cuisine has to offer? Clafoutis is what would happen if pie and custard made love to each other. The custard melts in your mouth while the berries have their own dance party. It's not a treat I grew up with. I stumbled upon it years ago on Béa's blog La Tartine Gourmande and immediately fell in love with this French classic. It's versatile, simple, relatively quick to make, and a decadent treat even for special occasions. I particularly love clafoutis made with plums, peaches, or berries and always add some nut flour to the batter.

Go get some berries, or even better forage if you're lucky, and make your Wednesday brighter with a lovely clafoutis on your table!

Gooseberry Clafoutis

makes one 18 cm / 7" clafoutis

In this recipe, I use gooseberries, but you can definitely use whatever fruit or berries you have around. After enjoying a gooseberries only version, I made one with a mix of gooseberries and blackcurrants which I found to be exquisite as well. As I mentioned above, I like some nut flour in my custard batter but it can be substituted with all-purpose flour if you aren't into nuts or simply can't tolerate them.

1 ½ dl (⅔ cup) whole milk
1 dl (½ cup minus 1 ½ tbsp) heavy cream or full-fat coconut milk
zest of ½ an organic lemon
1 vanilla bean, split open & seeds scraped out
45 g (¾ dl; ⅓ cup) all-purpose flour
20 g (3 tbsp) almond flour
66 g (¾ dl; ⅓ cup) granulated sugar
pinch of salt
3 eggs (M)
30 g (2 tbsp) unsalted butter, melted

400 g gooseberries, cleaned

powdered sugar, to dust

Preheat the oven to 180°C (350°F). Butter a 18 cm / 7-inch pan. Set aside.

In a small pot, heat the milk, cream (or coconut milk), lemon zest, and vanilla seeds and bean. Take from heat, cover, and let infuse for 10 to 15 minutes. Strain and set aside.

In a small bowl, combine the dry ingredients. In another bowl, whisk the eggs and gradually add the dry ingredients. Stir in the melted butter and infused milk mixture.

Arrange the berries in the prepared pan and pour the custard on top. Bake the clafoutis on the middle rack for 35 to 40 minutes, or until the center has has set and is golden in color. Let cool and dust with powdered sugar. Serve slightly warm or at room temperature – the clafoutis will continue to set while cooling down.

Gooseberry Clafoutis | My Blue&White Kitchen

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A Thunderstorm & Redcurrant Buttermilk Cake

You know when you laugh so hard that you eventually can't breathe anymore and every single muscle in your body seems to hurt? Yes, that happened multiple times during last weekend. I don't think I've laughed so much and wholeheartedly in a while. I think I've never stared at the night sky for several hours in a row. Seriously, when was the last time you gazed at bright stars and spotted shooting stars and satellites? Promise me you'll do that. It's epic.

I spent last weekend in the Finnish archipelago where we threw a bachelorette party for my dear friend. I was so exhausted after those three days...okay, a total understatement. I actually think that my IQ was below zero for several days after I came back home. Not because of alcohol but simply due to emotional and physical exhaustion. Maybe I still haven't fully recovered, so I'll just start talking about today's recipe which is one I connect many childhood memories with.

Redcurrant Buttermilk Cake | My Blue&White Kitchen

The cake I share with you today is one my mom used to make when I was a kid. It's actually one of the most traditional berry cakes here in Finland. I made it with redcurrants because I had a bunch of them at hand after a recent berry picking trip. Also, I think that this batter works best with tart berries or fruit due to its relative sweetness. You could, however, substitute currants with blueberries or other fruit of your choice. The cake is moist and sweet, the currants add a wonderful tartness to it, and as it bakes, a lovely dark crust forms thanks to the buttermilk. The cake is a real no-brainer and I'm pretty confident you could even make this with an IQ below zero. Just mix everything together (according to my mom it's irrelevant in which order; just make sure everything is incorporated) and scatter the berries over, bake, done.

I shot these pics right before this summer's worst thunderstorm. It was a stormy day, and I actually thought twice before I found the courage to bake the cake despite the weather forecast. The worst scenario in my head: thunderstorm hitting, power cut, and the cake still baking in the oven = disaster. However, I succeeded to bake the cake (while constantly tracking weather forecasts) and shot it in the doorway cause that basically was the place with the best light source. So there I stood with a camera in my hands and the door wide open while the storm was building up outside. I really had not much styling in my head; I just wanted to get some shots before the skies opened up. These may not be the best pictures but I like them anyway simply because I'll always recognize the moment they were taken in.

The thunderstorm eventually hit, but luckily we (including the cake) were all doing fine. I sat in the dark cottage with all lights and electrical devices turned off and silently ate my cake while gazing out the window. Happy face.

Redcurrant Buttermilk Cake

makes 1 sheet cake

The cake is usually made as a sheet cake, but to make a cake as seen in the pictures just halve the recipe and bake in a cake pan (I used a shallow 28 cm / 11" to 17 cm / 7" pan). Note that the berries must be dried carefully to prevent them from sinking to the bottom while baking. If your berries are really juicy and you feel nervous about them, simply toss the berries in some flour or potato starch to give them a light coating before sprinkling them on top of the cake. The flour/starch will absorb the potential liquid and keep the berries from sinking.

100 g (1 ½ dl; cup) graham flour
290 g (5 dl + 2 tbsp; 2 cups + 4 tbsp) all-purpose flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
4 ½ dl (1 ¾ cups + 2 ⅓ tbsp) buttermilk (if you are in Scandinavia, you can use filmjölk instead or make your own buttermilk)
150 g unsalted butter, melted
350 g (4 dl; 1 ⅔ cups) granulated sugar
1 tsp vanilla paste (or 1 vanilla bean, split open & seeds scraped out)
2 eggs (M)

~ 600 g (~ 1 ½ lb) redcurrants, cleaned & dried carefully

powdered sugar, to dust

optional: vanilla ice cream, to serve

Preheat the oven to 250°C (475°F). Line a deep baking sheet with parchment paper.

In a small bowl, combine the flours, baking powder, baking soda, and salt. Set aside. In a medium-sized bowl mix together the buttermilk, melted butter, sugar, vanilla paste, and eggs. Add the dry ingredients and whisk until combined. Let the batter sit for about 5 minutes.

Pour the batter into the baking dish and top with the redcurrants. Bake on the middle rack for 20 to 30 minutes, or until deep brown in color. Let cool a bit and dust with powdered sugar. Enjoy warm or at room temperature plain or with a scoop of vanilla ice cream. The cake will keep for up to two days.

Redcurrant Buttermilk Cake | My Blue&White Kitchen

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About The Blog Turning One & Being A Wild Raspberry Scone Warrior

Raspberry Buttermilk Scones | My Blue&White Kitchen

The truly creative mind in any field is no more than this: A human creature born abnormally, inhumanly sensitive. To him, a touch is a blow, a sound is a noise, a misfortune is a tragedy, a joy is an ecstasy, a friend is a lover, a lover is a god, and failure is death. Add to this cruelly delicate organism the overpowering necessity to create, create, create – so that without the creating of music or poetry or books or buildings or something of meaning, his very breath is cut off from him. He must create, must pour out creation. By some strange, unknown, inward urgency he is not really alive unless he is creating.

– Pearl S. Buck

Raspberry Buttermilk Scones | My Blue&White Kitchen

First of all, this little blog baby of mine has turned one! Wohoo! Happy birthday, blog! It still can't walk on it's own or talk or write posts but I'm proud of it anyway. It all started with my love for food and photography and my inner longing to share that passion with others. Never in my wildest dreams could I have imagined all the goodness that I would experience as a result of me finally finding the courage to start my own blog. Isn't it weird how one decision can have such a huge impact on your life?

Thank you for being here. Thank you for saying "hi!" and leaving encouraging comments. Thank you for making my recipes. You can't even imagine how exciting it is to hear that one of you has baked or cooked a recipe and loved it as much as I have! Thank you for your friendship. Oh, how many wonderful people I've met along the way! So many creative, inspiring, and strong souls. I've been welcomed to this community of food bloggers with such kindness and for that, I'm so very grateful. Thank you.

Raspberry Buttermilk Scones | My Blue&White Kitchen

Now to these scones... They were a result of some serious battles. First, there was that raspberry picking trip where I had to fight against a whole mosquito army. There was blood. There was cursing and physical violence. And casualties. I came home with itching mosquito bites, some blood on my forehead, and a red knee cause I walked straight into a nettle bush and was so very clever to wear shorts (Don't do that. Just don't.). However, this all was worth it as my bucket was heavy with large and juicy raspberries. 

Then there was the day when I made these scones and shot the post. Real talk: I almost had a breakdown cause I had such a hard time trying to get these babes look beautiful and do them justice. I spend several hours trying to get that perfect shot (yes, several hours). Trying different angles, lighting, props. Nope. This wasn't my day, and I and these scones would definitely not become friends anymore. I struggled with serious self-doubts. By that time I had already declared them as enemy. I walked away. However, the scones still lingered on my frustrated mind. "Okay, let's approach these in a whole new way", I thought. You see the results here. I like these shots. A lot. Sometimes it's good to walk away to get some distance, and come back later with new eyes and a clear mind.

These scones and pictures are a labor of a true wild raspberry scone warrior.

Raspberry Buttermilk Scones | My Blue&White Kitchen

I really love these scones. Actually, the scones in the pictures aren't the most beautiful ones as I, in my frustration, ate the really pretty ones (sorry guys). They are light and tender but have a wonderful crust as well. They aren't too sweet and are speckled with pink raspberries. I decided to substitute part of the all-purpose flour with whole wheat spelt flour to make them a bit more wholesome. Furthermore, as I recreated the recipe a few times during last week I ended up making the scones a bit smaller and thicker to support the rising. I and these scones have made peace again. They are lovely little fellas.

They say that scones are best eaten while still warm and fresh, but I think potential leftovers are great on the next evening or even the next morning toasted in a toaster or pan. Add a knob of butter or enjoy with some brie (!!). I almost was turning these into some kind of French-toast-meets-scones thing but thought that it would be worth another post and story. Let's start with the basics and play wild and reckless another time. That said, the recipe can easily be halved as eight scones tends to be quite a lot unless you are feeding a whole family or hosting a brunch for a bunch of friends.

Raspberry Buttermilk Scones | My Blue&White Kitchen

Raspberry Buttermilk Scones

makes 8 scones

There are two essential things to keep in mind when making scones: keep it cold and work fast. Make sure that your butter and liquids, such as buttermilk, are really cold. Never overwork the dough: just mix and fold until everything is incorporated. Be sure that you've preheated your oven, lined a baking sheet with parchment paper, and have all ingredients at hand (preferably already measured) before starting to make the dough.

The first time I made these, it was a hot summer day. On the evening before I was wondering if I should change my plans of baking scones in the forecasted heat. However, I was too eager to hide the harvested raspberries in scone dough... What I made to ensure that the dough would be as cold as possible despite the challenging circumstances was the following: the night before, I measured the flours, sugar and salt, added them to the bowl I was going to make the dough in and stored it in the freezer. I also weighted the required amount of butter and froze it as well. The following morning, I added the baking powder and baking soda to the dry ingredients. Using a box grater, I coarsely grated the frozen butter and stirred it into the dry ingredients. After that, I proceeded as depicted below.

The recipe can easily be halved. Baked scones can be frozen.

190 g (3 ½ dl; 1 ½ cups) all-purpose flour
100 g (2 dl; ¾ cup + 1 ½ tbsp) whole wheat spelt flour
45 g (½ dl; 3 tbsp + 1 tsp) granulated sugar
2 tsp baking powder
½ tsp baking soda
135 g (1 ¼ sticks) cold unsalted butter, cubed
2 dl (¾ cup + 1 ½ tbsp) buttermilk (if you are in Scandinavia, you can use filmjölk instead or make your own buttermilk)
130 g (2 ½ dl; 1 cup) raspberries

melted butter

Preheat the oven to 225°C (450°F). Line a baking sheet with parchment paper and set aside.

In a medium-sized bowl, combine the dry ingredients. Cut the butter into the dry ingredients with a pastry cutter until the dough is crumbly and resembled small peas. Alternatively, you can do this by hand. Work quickly to ensure that the butter stays cold. Add the buttermilk and mix just until the dough comes together. At this point the dough should feel slightly sticky but still be easy to handle. If the dough feels too sticky add a bit more flour.

Transfer the dough to a lightly floured work surface. Pat the dough into an about 1,5 cm (0.5") thick circle and scatter the raspberries on top of the dough. Fold the dough over the raspberries 3 to 4 times. Because of the berries, the dough will probably feel quite sticky at this point. Lightly flour the work surface and dough to prevent sticking. Pat into an about 3 cm (2") thick circle. Cut into 8 wedges and place on the prepared baking sheet. Slightly brush with melted butter.

Bake the scones on the middle rack for 12 to 15 minutes, or until golden brown. Enjoy while still warm.

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A Quarter of a Century – Mini Almond Pavlovas with Forest Berries

Almond Pavlova with Forest Berries | my blue&white kitchen

In elementary school, we had to write an essay about how we pictured our lives as twentysomethings. I've tried to find that essay without any success but I'm pretty sure I know what that piece of paper contains. I probably dreamed of a life in a red cottage (so Scandinavian!) with a gorgeous husband and lovely children (so cliché!), as well as a cat, dog, and horse (cause I wasn't able to decide which one was cuter). Little did that brown eyed, open-minded, stubborn, and self-confident girl, who was born 200 years after 'Liberté, Égalité, Fraternité ou la Mort!' echoed inside the Bastille, know about where life would take her to in the coming years; that life doesn't always look like the ones in Astrid Lindgren's stories. But does it make it disappointing? Not at all. I've traveled the world and realized both how wonderful and cruel it is at the same time. I may have missed opportunities but I've also said 'yes' and 'no' at just the right moments. I am loved. I'm able to create a career path of my dreams. I can be creative and share it with others; with you. My life may not be perfect but it's good. It's more than good. And that I'm tremendously grateful for.

My life is a bit like these mini pavlovas  maybe not as perfect looking as a layer cake with buttercream frosting but definitely enjoyable and lovable. Pavlova is probably my favorite summer cake and that's why I make it (almost) every year for my birthday. Of course, you can top a pavlova with any fruit of your choice but those winter pavlovas with kiwis and citrus fruit have never really grown on me. I like mine topped with lots of seasonal berries, such as blueberries, bilberries, strawberries, and raspberries. If you're living outside Europe, you may wonder about bilberries. Are they the same as blueberries? Well, not quite but they're closely related. They’re the European wild growing counterpart (and to make it a bit more confusing, we call them 'blueberries' as well). Bilberries are smaller and darker than blueberries but have a fuller, more flavorful taste which is why I most of the time prefer bilberries over blueberries. They’re also a bit messier as their skin and flesh stain everything blue from your fingers and lips to your tongue. As our summer cottage is surrounded by bilberry bushes (I literally have to walk two meters to pick a berry), they’re a heavily consumed summertime favorite. For these pavlovas I used bilberries and wild strawberries which I foraged earlier that day. However, feel free to use whatever berries you have around. I also won't judge you should you prefer to use kiwis and mandarines.

A few notes on meringue. There basically are three different types of meringue which all have distinct characteristics: French, Swiss, and Italian meringue. French meringue is the simplest one and especially popular among home cooks. Egg whites are whipped until stiff peaks start to form, sugar is gradually added, and the mixture is whipped until glossy. Quick and easy, right? Swiss meringue is made by warming egg whites and sugar over a water bath until sugar crystals dissolve completely. The mixture is then whisked until it has cooled to room temperature. Swiss meringue is more stable than French meringue and is ideal if you want meringue that’s crisp on the outside and marshmallow-like on the inside. Personally, I prefer Swiss meringue when making pavlovas because I want to achieve that chewy inside. Furthermore, the heating process makes the egg whites edible without having to bake them. Salmonella isn’t a problem here in Finland (it basically is non-existent), but Swiss meringue may be your top choice especially if living in a country where you have to be careful when consuming raw eggs. The third meringue type is Italian meringue that is made with boiling sugar syrup. It’s the most stable of these three and is, like Swiss meringue, safe to consume without baking. Of course, there are other techniques as well, such as Ottolenghi’s method that I can’t wait to try, but these are the three classic ones.

Now that we’ve covered the three different types, let’s talk about what ensures a perfect meringue. There are a few simple yet important things to keep in mind when making meringue:

  • Make sure that your equipment is absolutely dry, clean, and grease-free. Any small amount of fat will keep your egg whites from getting fluffy. Egg yolks are fat as well so be careful when separating the eggs! Furthermore, it may be a good idea to rub your bowl with half a lemon before starting to make meringue to eliminate any grease.
  • Prefer stainless-steel, glass, or copper bowls when making meringue as plastic bowls can hold onto grease.
  • While eggs are easier to separate when cold, make sure your egg whites are at room temperature when you start making your meringue. However, this isn’t crucial if making Swiss meringue as the egg whites are warmed anyway.
  • Think twice before making meringue on a very humid day. The sugar will absorb moisture from the air keeping your meringue from getting stiff.
  • You often see vinegar or cream of tartar as well as cornstarch added to meringue. Vinegar and cream of tartar mainly stabilize while cornstarch helps to achieve a crisp outside and a chewy inside. These are optional, not necessary to make a successful meringue. In this recipe, I use lemon juice instead of vinegar or cream of tartar and omit cornstarch completely.
  • My meringue formula is really simple and easy to remember: 1 part egg whites to 2 parts sugar (by weight). In addition, lemon juice, vinegar, cream of tartar, or cornstarch as well as any kind of flavoring may be added.
  • Meringue is versatile! You can mix in cocoa powder, berry sauce, different extracts, etc.

Mini Almond Pavlovas with Forest Berries

makes 6 small or 1 big (about 23 cm / 9")

For the meringue
4 egg whites (M)
290 g (3 dl + 2 tbsp; 1 cups + 1 tbsp) granulated sugar
1 tbsp lemon juice
about 30 g (½ heaping dl; ¼ cup) sliced almonds

For the topping
200 g (2 dl; 1 scanted cup) heavy cream
200 g (2 dl; 1 scanted cup) Greek or Turkish yogurt
2 tbsp powdered sugar

about 500 g (1 l; 4 cups) berries

To make the meringue
Preheat oven to 125°C (260°F). Line a baking sheet with parchment paper.

Combine the egg whites, sugar, and lemon juice in an absolutely dry, clean, and grease-free medium-sized bowl, pot, or bain-marie. Place over a water bath. While constantly whipping, heat until the mixture has reached 60°C (140°F). At this point the sugar should have dissolved and the mixture starts to get thicker and glossier. Take off the heat. With the help of a standing mixer or electric hand mixer, whisk on high speed until the mixture is cool and stiff peaks form. (You can of course whisk it by hand if you fancy a nice workout. Been there, done that.) This usually takes 6 to 10 minutes. Carefully fold in the almonds.

Spoon the meringue into six equal rounds. Make sure that the meringue is slightly higher at the rims so that the meringue later holds the topping better. Lower the oven temperature to 100°C (200°F). Bake for 55 to 60 minutes. At this point, the outside should be crisp while the inside still has a marshmallow-like consistency (you can lift a meringue round and poke a hole in the bottom; no one will notice). If you decide to make one big pavlova, you'll need to bake the meringue for further 10 or so minutes. Let cool completely.

Unless you're living in a very humid area, you can bake the meringues one day in advance. Store them uncovered at room temperature until ready to assemble.

To assemble
To make the topping, whip the heavy cream until very stiff. Gently fold in the yogurt and sugar.

Just before serving, top each meringue with the cream yogurt mixture. Generously top with berries. Serve immediately.