Jennifer Berg

Pavlova with lime -and passioncurd



This is the summery pavlova I made the other day, and it was super good, especially with this tasty lime and passioncurd!

You need:


3 pcs egg whites
3 cups powdered sugar
1 teaspoon lemon juice
2 tsp cornflour

Lime and passionfruit curd

2 limes (zest of one and the juice of both)
3 pcs p passion fruit
25 g butter
0.75 cup granulated sugar
1 egg yolk
1 egg


3 cup whipping cream
berrys or fruits

Meringue Bottoms

Preheat the oven to 150 degrees.

Whisk the egg whites into meringue, really hard, the bowl should be able to turn upside down.

Add the sugar and lemon juice and whisk until the meringue is glossy and forms small peaks. Mix the cornflour.

Pour the meringue mixture into a piping bag or plastic bag and pipe round bottoms, about 12 cm in diameter on a baking sheet with parchment paper.

Bake and turn the heat down after 15 minutes to 100 degrees and bake for another 30 minutes.

Take out and feel the meringue, it will be tough on the outside and creamy inside. If it seems too much creamy, bake 10-15 minutes. Let cool on a rack.

Lime and passionscurd

Boil water in a large saucepan to simmer the curd.

Grate the zest from the lime and squeeze out the juice.

Pass the guts from the passion fruit into a sieve by scraping around it and squeeze it hard against the edges with a spatula so that the juice runs out and the kernels remain.

Melt the butter in a saucepan and add the sugar, egg yolks, eggs, lime juice and zest.

Place the pan in the water bath and whisk until the mixture thickens, about 5 minutes. Let cool it cool then pass through a sieve.


Whip the cream.

Add the curd on the meringue, top with whipped cream and garnish with fruit. Serve your pavlova immediately. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen




Herb marinated pork with creme of artichokes


IMG_9644 IMG_9643 IMG_9645 IMG_9646
I did this summer dish this week, it’s so good! I grilled the pork tenderloin but you can also fry it and then use the oven. :) The tenderloin is served cold so you can easily prepare the dinner early if you want. For this I had roasted potatoes in the oven. :)

You need: 

600 g pork fillet
olive oil
1 pinch off dried chili, crumbled
1 lemon, zest
parsley, finely chopped


1 cup white wine
1 cup olive oil
1 bunch basil, shredded
2 tablespoons fresh rosemary, finely chopped
2 cloves garlic, divided
salt and black pepper

artichokes cream

280 g of artichokes in marinade
150 g ricotta
1 small clove garlic
1 lemon, zest
1 tablespoon finely chopped parsley
olive oil
salt and pepper

Trim the pork tenderloin free from fat and cut away membranes. Mix all the marinade ingredients. Pour it in a sealed plastic bag and marinate the meat in the refrigerator for 2-3 hours.

Preheat the oven to 175 degrees. Dry the meat with paper towels.

Heat some olive oil in a frying pan, add the meat and fry it all around. Then put the meat in a baking dish, place in oven and roast the tenderloin for about 20 minutes. The meat is done when the temperature is 65-68 degrees and the meat is lightly pink inside. Or you can grill the pork fillet which I did. :)

Allow the meat to cool and cut it into very thin slices. Brush with olive oil, flavored with a pinch of dried chili. Serve the meat over tired with lemon zest and parsley.

Pour the marinade from the artichokes. Add all ingredients to the cream in a bowl and mix or run them in a food processor to a smooth cream. Season with salt and pepper.
Recipe from: Paolo Roberto




INSTAGRAM: Jenniferbergp & Cookitwithjen




Quick and simple cold bearnaisesauce



This is a super easy recipe for a cold bearnaisesauce that no one can fail with. :)

You need:

250 grams of butter
2 tablespoons red wine vinegar
salt and white pepper, for taste
4 egg yolks
2 tablespoons sour cream
2 tablespoons chopped fresh tarragon and parsley (or to taste)

Melt the butter over medium heat, strain it  (remove the white that settles at the bottom).
Add vinegar, egg yolks, sour cream in a high bowl and mix everything with a blender. Pour the melted butter slowly down while the blender is running in the background.
Season with salt, white pepper and tarragon / parsley. Place in the fridge for a thicker texture. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen




Carrot cake with coconut


IMG_9521 IMG_9519 IMG_9520 IMG_9522

Who doesn’t love carrot cake?!  So good and moist cake. But this is flavored with coconut, and make it even tastier. I think, because I really love coconut, in everything, cakes, ice cream and food. :) You will surely love this too!

You need:

2 large eggs
3 cups powdered sugar
1.5 cups of neutral oil
4 cups flour
1 teaspoon baking soda
0,5 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
0.5 tsp salt
300 g of carrots (5 cups finely grated)
1.5 cups of coconut


100g butter, room warm
200g cream cheese
4 cups sifted powdered sugar
a little lemon zest or vanilla sugar

  1. Preheat the oven to 175 degrees.
  2. Beat eggs and sugar white and fluffy. Add the oil and whisk together.
  3. Mix flour, baking soda, baking powder, ground cinnamon, ground ginger and salt in a separate bowl.
  4. Stir the dry ingredients into the egg mixture.
  5. Finish by turning down the grated carrots and grated coconut.
  6. Pour batter into pan and bake the cake for about 45-50 minutes.
  7. Let the cake cool completely before spreading the frosting.
  8. Beat butter until frost it get’s really creamy, add the cream cheese and whisk together well, about 3-5 minutes.
  9. Sift the icing sugar and whisk together until creamy frosting. You can flavor the frosting, with some lemon zest or a little vanilla.
  10. Spread the frosting over the carrot cake and decorate with what you want. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen





Jen’s pasta carbonara


IMG_9516 IMG_9517 IMG_9518


Pasta for 4
250g bacon
small onion, chopped
2 cloves garlic, pressed
mushrooms, about 5-6st
5 cups of cream
grated Parmesan about 3 cups
Salt and pepper

  1. Prepare everything first. Cut the bacon into small pieces, chop the onion finely, slice the mushrooms and grate the parmesan.
  2. Cook the pasta al dente. Plenty of salt in the water and a dash of olive oil.
  3. Start by frying the bacon in a pan until they become slightly crispy, then let drain on paper towels on a plate.
  4. Fry then the chopped onion, add the pressed garlic and fry together. Then add the mushrooms.
  5. Pour in the cream and a handful of grated Parmesan. Mix together and let the sauce thicken a little, season with salt and pepper.
  6. Add the pasta and the bacon and mix everything.
  7. Serve with grated Parmesan. :)



INSTAGRAM: Jenniferbergp & Cookitwithjen