This dessert is based on a Nordic pavlova cake, reconstructed to make it a little easier (and prettier) to serve for a supper club or dinner party. It is traditionally a big cake, but it falls apart when you cut it into portions and I couldn’t face serving a mess… It is a little more fiddly doing it this way, but it does look as good as it tastes if done like this. And, for the eagle-eyed of you out there, yes, there is grated cheese on top of this dessert, but it is a Scandinavian sweet cheese, sometimes known as brown cheese, so that makes it okay. If you don’t fancy it, just leave it out. This was served as part of my six-course Scandinavian-themed supper club in March 2025.
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Serves 6
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115g butter
165g caster sugar
2 tsp vanilla bean extract
3 eggs, separated, plus 2 egg yolks
115g plain flour
1 tsp baking powder
280g milk
2 cloves
1 cinnamon stick
200g Blood oranges or oranges, peeled and segmented, reserving juice
45g honey
1 1/2 tbsp cornflour
125ml double cream
30g Gjetost cheese
baking paper
Preheat to 160°C fan and line and grease a 20cm by 20cm cake tray, so the baking paper hangs over.
To make the sponge, whisk together the butter, 90g caster sugar and 1 tsp of vanilla for 2 mins, then whisk in 3 egg yolks, one at a time. Whisk in the flour and baking powder, then gradually whisk in 80ml of the milk. Transfer the mixture to the prepared tray and bake for 20-25 mins, or until a skewer comes out clean.
When the cake is completely cool, take the cake out of the tray and remove all paper. Cut the cake into two equal rectangles, then cut each rectangle into six squares.
To make the custard filling, in a separate saucepan, combine the remaining vanilla, 200ml of milk, the cloves and cinnamon stick. Bring to the boil and set aside for 15 mins. Remove and discard the cloves and cinnamon stick.
In a mixing bowl, whisk together the 2 egg yolks, honey and cornflour until thick. Add the milk mixture gradually, whisking as you go. Transfer the custard mixture back into the saucepan, and cook on a low heat, stirring regularly for 3-4 mins or until thickened. Set aside to cool. In a mixing bowl, whisk the double cream until just thick, then fold it into the custard mixture.
To make the meringue, place the egg whites in a large glass mixing bowl and whisk for 2-3 mins, until the mixture is the colour white and doesn’t move around in the bowl when you tip it from side to side.
Place the remaining 75g of the sugar in a saucepan and add 2 tbsp of cold water. Put on a low heat for 5 mins, then bring the heat to high. Cook for 4-5 mins, or until a sugar thermometer reads 114°C. Whilst whisking, pour the sugar syrup into the white white mixture, then whisk for 5 mins, or until the bowl cools to room temperature.
To build the desserts, place one square of sponge on a serving plate and spoon a spoonful of custard and then meringue. Top with another square of sponge, then top with another spoonful of both the custard and meringue. Top with the blood oranges and then grate the Gjetost cheese over the top. Repeat the process to make six desserts and serve immediately.
