Mmmm, don’t you wish you had one?
Did I mention that cherry pie filling is one of my favorite food groups?
My friend Tonia made this heart pavlova for a recent Valentine’s Day thing. Actually it was an anti-Valentine’s Day thing. She’s a fabulous cook, or baker or whichever you call it. Is there a difference? Is there a huge outcry if you don’t use the right word?
By the way, those of you with 2012 NGIP Goat Calendars can also see Tonia’s contribution for the month of July.
Also? It’s neither pav-LOH-va, nor pav-LAH-va. It’s PAV-luh-va.
You’re welcome.
Here’s the recipe that she used (from the Taste of Home website):
Ingredients
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- FILLING:
- 1 package (3 ounces) cream cheese, softened
- 1/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 can (21 ounces) cherry pie filling
Directions
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.
- Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.
- In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling. Yield: 6 servings.
Nutritional Facts 1 serving (1 piece) equals 426 calories, 20 g fat (12 g saturated fat), 70 mg cholesterol, 103 mg sodium, 59 g carbohydrate, 1 g fiber, 4 g protein.
