MEININGER cookbook: desserts


Blueberry crumble with vanilla ice cream

For 4 persons



Blueberries 500 g
Butter 4 tbsp
Sugar 4 tbsp
Flour 8 tbsp
Desiccated coconut 2 tbsp
Cane sugar 4 tbsp
Eggs 4
Honey 170 g
Whipping cream 500 ml
Vanilla pods 4



Melt the butter and mix with the sugar, flour and 1tbsp coconut to make the crumble topping. Set aside.

Mix the blueberries with the cane sugar and 1 tbsp coconut, place in an ovenproof dish and heat at 180 °C for four minutes. Sprinkle with the topping and bake in the oven for a further 15 minutes.



Home-made ice cream

Mix the egg yolk and honey, then add the vanilla seeds. Beat the egg whites until stiff. Add the cream to the egg yolk and honey mix and carefully stir in the egg white. Place the mixture in a dish and freeze.

We recommend stirring the mixture every hour with a fork and using a wet spoon to serve.




Buttermilk and coconut slices with a fruit bouquet

For 4 persons





Flour 250 g
Baking powder 15 g
Sugar 150 g
Eggs 11/2
Buttermilk 250 ml
Cream 200 ml
Desiccated coconut 1/2 cup
Sugar 1/2 cup
Vanilla sugar 1 tsp



Beat the eggs and sugar until fluffy. Gradually add the flour, baking powder and buttermilk to the egg mixture, each a little at a time. Line the tin with baking paper and pour in the mixture. Bake in the oven for 30 minutes at 170°C (convection oven).



After removing from the oven, prick the top of the hot cake with a cocktail stick or fork, and drizzle with 200 ml of cream.

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