Strawberry Ice Cream Wreath


We made this delicious Strawberry Ice Cream Wreath for Style Me Pretty Living Make it on your biggest tray or serving plate.


Strawberry Ice Cream 


  • 10 servings
  • 1 vanilla pod
  • 1 ⅓ cup milk
  • 1 ⅔ cup  heavy cream
  • 7 egg yolks
  • ¾ cups cane sugar
  • 1 cup strawberry purée (blended and sifted strawberries)

Cut open and scrape the vanilla pod. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F / 85˚C or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool in an ice water bath. Sift the mass, add strawberry purée and use it in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.

Raspberry Meringue


About 40 pieces of meringue


  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice
  • 1 ½ tablespoon raspberry purée
  • Red food dye

Set the oven to 210˚F / 100˚C. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F / 55˚C. Take the bowl off the heat and keep whisking until the meringue cools. Add raspberry purée and dye. Fill the meringue into a piping bag with a star-shaped nozzle and pipe pieces of meringue onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.


  • 1 litre strawberries
  • 1 litre raspberries
  • 10 oat cookies

Put strawberries, raspberries, roughly chopped meringue, chopped oat cookies and strawberry ice cream in a circle on a big serving plate or a tray.


Linzer Cookies

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Happy Tuesday! Today we have some Linzer cookies on the blog. This kind of cookie was originally baked in the city of Linz in Austria. They are fun to bake and look beautiful. Ours are made with ground almonds, you can also use ground walnuts or hazelnuts in the dough.

Linzer Cookies

About 12 cookies

  • 125 g butter, soft
  • 2/3 cup/1,5 dl cane sugar
  • 2 cups/4,7 dl wheat flour
  • 1 teaspoon vanilla sugar
  • 1 ¾ cups/4 dl/20 g ground almonds
  • 6 tablespoons raspberry jam
  • About 2 tablespoons icing sugar

Mix butter and sugar with an electric mixer. Add some of the wheat flour, then some more, until all is in the dough. Add the vanilla sugar and ground almonds. Quickly work the dough with your hands. Let the dough rest an hour in a plastic bag in the refrigerator. Set the oven to  330°F/165°C. Roll out the dough on a lightly floured baking table. The dough is pretty crumbly and easily falls apart, so roll carefully.  Press out the dough with round or heart shaped cookie cutters, press out about 24 pieces about 7 cm in diameter, and press out smaller holes of about 3 cm in 12 of the pieces. Move the pieces over to a tray with baking paper. Bake in the middle of the oven for about 12 minutes. Let the cookies cool a little on the tray and then move them over to a grid. Put a spoonful of jam on each cake without a hole. Powder the cakes with holes with icing sugar and put them on the cakes with jam, and carefully press them together.

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