Tastes From Around the World

There’s something especially lovely about gathering around the table during the holidays… favorite dishes, familiar faces, and traditions we look forward to year after year. And sometimes, adding a little something new makes the celebration even sweeter. This year, make room beside the pies and cookies for three delicious desserts inspired by traditions near and far.

With its roots in the classic European rolled sponge cake, a mocha roll is a beautiful combination of rich chocolate and coffee. This one is a beauty with chocolate sponge cake wrapped around a fluffy mocha filling. The deep cocoa flavor paired with the freshness of coffee makes it feel especially suited to the holiday season. Sliced and served on a pretty platter, its lovely swirl makes it every bit as beautiful on the table as it is delicious.

From Scotland comes tablet, a rich, buttery confection made primarily with sugar, butter, and milk. Think of it as a Scottish cousin to fudge, but with a texture all its own. It is slightly crumbly at first bite and then wonderfully melt-in-your-mouth. Cut into small pieces, it’s just the thing to pass around after dinner and enjoy a piece with coffee or a good cuppa, or wrap a few pieces in a pretty box for a homemade holiday gift. It’s simple, sweet, and just a little different from the usual holiday treats — and you may find yourself making it every holiday; it’s that good!

And then there is pavlova, a showstopper of a dessert claimed as a beloved tradition by both Australia and New Zealand. Named for famed Russian ballerina Anna Pavlova, who toured there, it has a crisp meringue shell that gives way to a soft, almost marshmallow-like center, topped with clouds of whipped cream and fresh fruit. Strawberries make it especially beautiful for the holidays, although raspberries, pomegranate seeds, or a combination of berries would be equally lovely.

One of my favorite things about entertaining is finding little ways to make the familiar feel special again. Sometimes that means pulling out your grandmother’s china, lighting a few more candles, or simply putting something on the table that no one is expecting. So keep the pie if your family would never forgive you for leaving it off the menu. I certainly wouldn’t suggest starting a holiday revolt! But perhaps make room for one new tradition, too. You may just discover something wonderful enough to become part of your own holiday table for years to come.

Mocha Roll

• Serves 10

INGREDIENTS (CAKE)

• 6 egg whites, room temperature
• 3/4 cup sugar
• 6 egg yolks
• 1/3 cup unsweetened cocoa
• 1 1/2 teaspoons pure vanilla extract
• Pinch of salt
• Confectioners’ sugar, for dusting the towel

INGREDIENTS (FILLING)

• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa
• 2 teaspoons instant coffee
• 1 teaspoon pure vanilla extract

Instructions

• Grease a jelly-roll pan and line it with wax paper.
• Beat the egg whites at high speed to soft peaks. Add 1/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
• In another bowl, beat the yolks at high speed; add the 1/2 cup sugar and vanilla and beat for 4 minutes.
• At low speed, beat the cocoa and salt into the yolk mixture until smooth, then fold the yolk mixture into the whites until blended.
• Bake for 15 minutes at 375 F.
• Sprinkle confectioners’ sugar on a clean flat-weave cotton towel. Turn the cake out onto the towel, let it cool halfway, and roll it up in the towel.
• For the filling, whip the heavy cream with the powdered sugar, cocoa, instant coffee, and vanilla.
• Unroll the cake, spread the filling 1/2 inch thick, roll back up seam side down, and refrigerate.

TIP: Drizzle with chocolate sauce, dust with powdered sugar, then add plastic holly leaves and fresh cranberries for that festive touch.

Strawberry Pavlova

Serves 12

Ingredients

Meringue

• 5 large egg whites, room temperature
• 1 1/2 cups granulated sugar
• 1 1/4 teaspoons cornstarch
• 1 teaspoon distilled white vinegar
• 1 teaspoon pure vanilla extract

Cream filling

• 1 1/2 cups heavy whipping cream (very cold)
• 1/3 cup powdered sugar (more or less depending on how sweet you like it)
• 1 teaspoon pure vanilla extract

Topping

1. 4 cups fresh sliced strawberries
2. Rosemary sprigs, basil or mint leaves for garnish, optional

Instructions

1. Preheat the Oven to 225˚ F. Line a large baking sheet with parchment paper. Using your stand mixer, beat 5 egg whites on high speed for 1 min until soft peaks form. With the mixer on, gradually add 1 1/2 cups sugar and beat on high speed for 10 minutes, or until stiff peaks form. It will be smooth and glossy.
2. Use a spatula to fold in vinegar and vanilla extract, then fold in cornstarch and mix until well blended.
3. Spread the meringue into a large circle in the center of the parchment paper. Indent the center with a spoon to allow room for cream. Bake at 225˚ F on the middle rack for 90 minutes, until dry and firm. Depending on humidity, it may take longer. Then turn off the oven and, without opening the door (the meringue will crack with the air temperature change), let the meringue sit in the hot oven for another 30 minutes. The outside will be dry and crisp to the touch and very pale cream-colored, and the insides will still be marshmallow soft.
4. Transfer the pavlova with the parchment paper onto the counter or a cookie rack and allow it to cool to room temperature—approximately 4 hours.
5. In a large, cold mixing bowl, combine cold whipping cream, powdered sugar, and vanilla and beat on high speed for 2 to 2 1/2 minutes or until whipped and stiff peaks form.
6. Place pavlova on serving dish and spread whipped cream on top, then cover with sliced strawberries. Notes:  Add any fruit of your liking – berries, mango chunks, kiwi slices, diced peaches, etc. They all taste good!

TIPS: You can make the meringue in advance; store it loosely wrapped at room temperature for up to 3 days. Avoid humidity. Whipped cream can be made 2 days in advance, storing it in an airtight container in the fridge until ready to assemble. Eat assembled pavlova within a few hours, as the meringue will absorb moisture from the whipped cream and soften.

Scottish Tablet

By Lesley Hogg, a Scottish native.

Ingredients

• 2 pounds granulated sugar
• 1/4 pint condensed milk
• 1 pint milk
• 1/2 pint cold water
• Small knob of butter
• 1 teaspoon pure vanilla extract – to be added once the mixture thickens

Instructions

1. Add everything to a heavy pan and heat gently, stirring occasionally to make sure it doesn’t stick/burn.
   When the mixture is smooth/all dissolved, turn the heat up a little and bring it to a boil.
   2.  Test for readiness as it changes colour. A sample should form a ‘soft ball’ in a cup of cold water.
   3. Turn off the heat and put the pot in a bowl of cold water (to cool quickly) and beat the mixture steadily. I use a wooden spoon, but electric beaters work too.
   4. Once it thickens, add a teaspoon of vanilla and mix it in.
   5. Pour the tablet mixture into a greased tin (mine is 8×8”)
   6. Cut into squares before it hardens. Leave to cool. Store in an airtight container at room temperature with parchment paper between the layers.

AMY MONTGOMERY is the owner and creative force behind Amy Montgomery Home, located at the Columbia Plaza on West 7^th Street, in Columbia, Tennessee. The shop features entertaining essentials, timeless home décor, and The Wardrobe by Amy Montgomery. Visit amymontgomeryhome.com for additional information.