Tuesday 2 February 2010

Doors . . .

There are many different kinds of doors. Some look very welcoming and inviting and yet others look seemingly repellant, and most unwelcoming.

There are the friendly cottage doors, which have a cosy homely air. Doors which have tangled roses climbing around the entryway, clinging as if they love to linger there.

Door of churches have a hallowed look . . . doors which have had countless worshippers pass through their way to sing their songs of praise and to say their prayers.

There are prison doors through with men pass, bereft of hope . . . no longer free. Hospital doors that stand open, with mercy and humanity.

And then there is the door to our hearts. May anyone who enters ever fail to find a swift response of sympathy, a warm welcome, a kind word or two and . . . love for all therein.

Just a quick one this morning as I am running very late. I slept in! I must have been very tired to do that! I thought I would share one of the desserts that I made for work at the weekend with you this morning. It looks pretty fancy but is not all that hard to make. It does take time over several days to execute but is delicious. The pictures are not the greatest. The light was very poor and I didn't have a lot of time to faff with them. Trust me when I say it was totally delicious! All the guests enjoyed it immensely!

*Lemon Torte*
Serves 10 to 12
Printable Recipe

A delicious frozen lemon dessert with a glorious crown of meringue on top. Perfect for the special occasions in your life.

48 lady fingers
(These should be the soft variety, or you can make your own)
1 tsp lemon zest
5 large eggs, seperated
1 1/4 cups sugar
3/4 cup fresh lemon juice
2 cups heavy cream
3/8 tsp cream of tartar
1/4 cup powdered sugar

Take one 9 by 2 1/2 to 3 1/2 inch loose bottom or springform pan. Coat lightly with nonstick cooking spray. Set aside.

Take about 23 ladyfingers and cut a small amount off of one rounded end to create a flat bottom. Use these to arrange in a ring all the way around the inside of the prepared pan, with the attractive side touching the pan and the rough side inside. Line the bottom of the pan with the remaining ladyfingers, placing them pretty side down and cutting or tearing small pieces to fit into any gaps. Cover tightly with cling film and then place in the freezer.

Place a fine mesh strainer over a large bowl containing the lemon zest. Set aside.

In the top of a double boiler, and over simmering water, whisk together the 5 egg yolks, 2 of the eggs whites, the sugar and the lemon juice,.(Place the remainder of the egg whites into the fridge until later.) Cook, whisking constantly for about 15 minutes, or until the mixture thickens enough to pool slightly on it's surface before disappearing into the mixture. An instant read thermometer should read 180*F/82*C.

Immediately scrape the mixture into the strainer over the bowl. Press all of it through with a rubber spatula. Stir to incorporate the lemon zest completely. Cover with cling film and allow to cool completely to the touch. This should take about 1 hour at room temperature. Stir often.

Place the cream into a chilled bowl. Whip, starting on low speed, gradually raising the speed to medium high, just until it thickens and begins to mound slightly when dropped from a spoon. It will continue to thicken while mixing it with the lemon filling, so do be careful NOT to overwhip it, or it will end up looking granular.

Using a whisk, stir about 1 cup of the whipped cream into the lemon mixture. Scrape in the remainder and fold it in gently and thorougly until uniform in colour. Remove the pan from the frezer. Scrape this mixture into the prepared pan, smoothing the top. Cover tightly with more cling film and freeze for at least 5 hours, or up to 5 days.

Pre-heat the broiler on your oven. Whisk the egg whites that you have saved until foamy. Add the cream of tartar and slowly add the icing sugar (sifted) until stiff peaks form when the beater is raised slowly. Using a small spatula spread this mixture evenly over the top of the frozen torte, right to the edges. Swirl the top fo make it look attracive.

Place on a baking sheet and put under the broiler for about 1 minute, until golden brown. Remove from the broiler. Wrap the pan in aluminium foil, allowing it to extend several inches over the top to protect the meringue and then place back in the freezer for the minimum of one hour or up to one week.

When ready to serve, remove the freezer and gently push out if you are using a loose bottom cake tin, or remove the band if you are using a springform pan. Place on a pretty plate. Let stand at room temperature for one hour before serving. Cut into thin slices with a sharp serrated knife to serve.

Over on The English Kitchen today . . . Roasted Cod with Pancetta and Artichoke Pesto. Delicious!


  1. Good Morning Marie,

    You deserve a little extra sleep being so busy. Take care and enjoy your day.

  2. I have been reading this blog and The English Kitchen for a while now. I always marvel at how you have a different recipe each day. Along with the messages in your posts I love reading your blogs.
    This torte looks amazing, like a very grown up version of lemon meringue pie! Helen

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  4. That dessert looks heavenly. Hope your day goes smoothly. Sometimes you just need some extra rest and hopefully it did you lots of good.

  5. You needed that extra sleep Marie,you work so hard and you deserve it.The desert looks fantastic and I bet it tastes the same too.Thankyou for sharing.Your door certainly has some lovely things behind it Yummy He-He.Take Care God Bless Kath xx

  6. It looks gorgeous! I'm more interested in the Cod! :)

  7. Hi Marie,

    I needed to sleep in this morning too. Getting up at 4:00 am tires me out over time. Hopefully Jim will be retiring in July and at that point maybe our lives will resume some normalcy.

    Speaking of Jim he really loves doors. When ever we travel I find him photographing doors. We have some great ones from Italy and Scotland.

    I am quite worried about Hazel today. Jen is getting scared and that always makes me nervous. Moms have such a barometer within about what is happening. Praying for her constantly. These are the times when being away is very difficult. I know you can relate to that with a sweet little one that is just brand new! Hope Luke and Ann have gotten to come home by now.

  8. You must have needed the sleep! This dessert sounds good but, like the Blonde Duck, I like the sound of the cod even more! Huh? What? Fancy fish above cake? I must have a temperature!!!

  9. Doors and windows...I'm fascinated by the different architecture of these things... and now least how they are good metaphors for the heart/spirit. :o) So glad you got some good rest after your very busy weekend--you deserved it! This lemon torte is a dream dessert...YUM!... Any chance of a chat this evening? Will check for you on MSN. Happy Day, dear friend--LOVE YOU HEAPS ((HUGS))

  10. I feel like I'm running late "this year"!
    And all I want to do is sleep. :(
    Thanks for taking the time to write such a lovely post even when running late. :)


  11. Loved this post, doesn't have to be long~ loved the thought and recipes..YUM! :D

  12. What a delightful post Marie, I'm very fond of 'doors' myself, the people who live behind them and the fascinating people who have passed through them. Gorgeous, recipes to boot! I've never tried cod in pancetta I will now. Thank you.

  13. Dear Marie I love doors and the pictures are awesome, yes I think like the others girls you have to rest and sleep more Marie, the recipe look delicious, xxxx huggs!!
    take care please, !! gloria

  14. beautiful post and pictures! and that lemon torte looks amazing. i love anything lemony!


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