Welcome to Fashion Plate

You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Sunday, February 12, 2012

Charm Your Valentine With Sweet Mouthfuls

I can't describe how delicious and unusual this dessert is.  It will charm anyone from your mother-in-law to the love of your life. It is one of the few recipes that I did not develop or tweak myself. One doesn't mess with perfection!
Sara St. Clair baked this delicious dessert and I begged the recipe.  It won a first prize for her and won the raves of all her friends. It needs to set for 8 hours, so plan ahead.

Line a cookie sheet with 3 ½ inch circles of waxed paper.  You will need a total of 20.  Preheat oven to 250˚. Beat:
4 egg whites, room temperature
pinch of salt
¼ teaspoon cream of tartar
until stiff.  Gradually beat in:
1 cup granulated sugar
Continue beating until meringue is stiff and glossy.  Spread meringue over waxed paper circle about ½ inch thick.  Bake 40-45 minutes until meringue is pale and golden, but still pliable.  Remove from oven and carefully peel waxed paper from bottom of meringues.  Cool on racks.

chocolate filling

6 ounces semi-sweet chocolate chips
3 tablespoons water
and spread over 10 of the cooled meringues.

whipped cream
Whip:   3 cups whipping cream
until stiff and gradually add:
⅓ cup granulated sugar
Continue to beat until very stiff. Spread ¾ inch layer of whipped cream on top of each chocolate topped meringue.  Top with a layer of:

sliced strawberries (1 pint total)
Place a plain meringue on top of the berries.  Frost the top and sides with whipped cream.  Place in refrigerator for 8 hours or overnight.  Makes 10.
Ginger has made these Sweet Mouthfuls for the ever attentive Tyler.  Unfortunately, he has to be in Hong Kong on Valentine's Day, so they are celebrating tonight. He is getting dessert and a card and fringe benefits...just wonder what she'll be receiving.  Dating a millionaire has its perks!

No comments:

Post a Comment