On my recent trip to London for the Design Festival, I did not limit my search for aesthetics to home interiors and accessories. I stopped in a bookstore and checked in on some British cookbooks that are easier to find in the UK than in the US like Tamasin Day-Lewis, Leith’s Cooking School series, and the new Gordon Ramsay Cooking for Friends. Ditte Isager is the photographer who shot Gordon Ramsay’s new book, and I will admit that the photos sold the book. I am so enchanted by Ditte’s work, that I keep the book on my bedside table to look at before going to sleep so I’ll have nice dreams! Ditte’s signature photographic style is unmistakable and totally addictive. Her recipe for a fruit meringue cake looks fancy but is simple to make. Don’t be afraid of meringue! It will be your new friend! Click here for the full recipe or just click “read more” below. -Kristina
About Ditte: Ditte Isager was born and raised in Copenhagen. She was educated at Danish technical school of photography and Schiller studio and is now living in NYC. Specialized in interiors, travel, and food, her clients include Gourmet, Traveler, Domino, Martha Stewart, Gordon Ramsey, Fritz Hansen, to name a few.
Fruit Meringue Cake
Meringues
2 egg whites
1/2 teaspoon vinegar
½ cup sugar
For topping:
whip cream
fruit or berries, whatever you feel like
1. Whip the egg whites, vinegar and sugar for around 5 min to it is thick and shiny.
2. Put a little bit of flour on baking paper and make a circle around 20 cm in diameter with the whipped egg whites.
3. Bake it at 305 degrees (F) for around an hour to it is crisp, turn off the oven and leave the meringues there until it is cold.
4. Whip the cream, you can add some berries to the cream too, and decorate the cake with whipped cream and berries
Why Ditte chose this recipe: This is my favorite cake soooooo easy and so delicious! I always make it for birthdays, dessert when friends come over for dinner ………any occasion.
Images are 4×5 polaroids taken with a Linhoff camera.
