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Court Dessert (Hoffdessert)

Hoffdessert ("court dessert") from Erken 1914: a layered cold dessert in a glass dish with ready-baked meringues, 175 g chocolate cooked with 1–2 dl water to a thick paste, 100 g chopped blanched almonds and 2.5 dl whipped cream on top.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 465 (falt i det fri)

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About the dish

A simply built dessert from the dessert chapter of "Stor kokebok" (1914), made of ready-baked meringues, cooked chocolate, almonds and whipped cream — layered in a glass dish.

How to make it

  1. 1

    Place meringues in the dish

    Place the meringues in the bottom of a glass dish.

  2. 2

    Cook the chocolate

    Cook the chocolate with the water to a thick paste, and spread it over the meringues.

  3. 3

    Almonds

    Blanch the almonds, chop them and sprinkle them over the chocolate.

  4. 4

    Whipped cream

    Whip the cream stiff and lay it over as a top layer. Chill until serving.

Changes from the original

"Baked meringues" is given as ready-made meringue shells/meringues (about 200 g). The chocolate is assumed grated or finely chopped, and "stiffly whipped cream" is given as cream whipped to a soft peak.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 465) → 1949 (korrekturlest, s. 532)~73% av teksten endretfjernetlagt til
Stekte 12 marengs 100 50 gr. mandler 175 gr. chokolade 1—2 del. vand 1 plate sjokolade 2 1/2 del. fløte. vann 2½ del. fløte 1 teskje vanilje. I bunden bunnen av et glasfat lægges glassfat legges de knuste marengs, chokoladen sjokoladen kokes op med vand til en tyk grøt vannet og lægges herover, helles over, mandler skoldes, skåldes, hakkes og strøes over; på; stivvispet fløte lægges med vanilje legges over.

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Frequently asked questions

What is Hoffdessert made of?
It is made in layers in a glass dish: meringues at the bottom, then chocolate (175 g) cooked with 1–2 dl water to a thick paste, then 100 g blanched and chopped almonds, and finally 2.5 dl stiffly whipped cream.
How long does the dessert take?
Around 40 minutes in all, including cooking the chocolate paste, blanching and chopping the almonds and whipping the cream. The recipe is intended for 6 servings.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 465.
Should the chocolate paste be cooled before the cream is added?
The original text says nothing about this, but since it is a cold dessert it is practical to let the chocolate layer cool a little, so the stiffly whipped cream holds up.

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