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.
OMG! I could eat that ALL. Day. Long! It looks fantastic. Thanks for the recipe.
Hope your V-Day was fun.
xo jj
wow. that looks delicious!
Cherry pie filling is my favourite pie filling in the history of pie fillings! First the cheese pick on Facebook, now this… I can only think one thing.
Yes, Margaret. I will marry you.
Oh my yummy! Since I’m doing low carb I had to squint and scroll past the recipe for fear I’d rush out to the store. I actually licked my computer screen!
Oh, my heavens! I also agree that cherry pie filling should be a food group (along with chocolate) and these look absolutely divine!
I going to save this recipe for my collection so I can make these for my dearest hubby on his b-day (I’m not feeling up to it today).
Wishing you and your husband a very happy Valentine’s Day.
I could totally adapt this to my diet, you know.
Watch out.
Seriously? If you’re not kidding, you MUST tell me how. I recently met another Paleo blogger here in Sac. Actually, she’s a recent convert. She used to bake cakes and now she’s all “sugar is sooo bad for you.”
Pavlovas were named for the famous ballerina because they are (supposed to be) so light. The publicist has made them with strawberries and whipped cream in the center. If you don’t like meringue though (like the boring male person who didn’t tell the publicist until she worked her little butt off making the damn dessert for him for a very special occasion but that is beside the point) you are in trouble.
Your friend’s looks lovely but of course I would prefer mine with APPLES
If made with apples, it should be named after you, Pricilla. 🙂
Oh baby, forget the recipe…just hand over a fork and the pavlova and nobody gets hurt!!!! :o)
Looks scrumptious!!!
You have yourself one great Valentine’s Day!!!
I needed to unzip my jeans just looking at that thing.