Skip to main content

In the Kitchen with Gram...Forgotten Dessert!

Is there anything better in this whole world than meringue? Yum. Light, fluffy, a little crisp, a little chewy.

I love meringue.

I also love creme brulee...which is like the by-product of meringue...or maybe meringue is the by-product of creme brulee? Anyway, I think they're my two favorite desserts!

Moving on...Forgotten Gram once had a similar dessert at a little restaurant (that no longer exists) in our town and she went home and replicated it. It really is delicious...and, as per our usual, super easy!

First up, separate your eggs:

Next up, whip the whites until they're a bit fluffy then add in salt:

Cream of Tartar:

And sugar:

And beat it until it's thick and glossy and the peaks don't move:

Then, plop 'em into a buttered pan:

And spread them out nice and even. Mmmmm...that looks good enough to eat!

Now, here's where the "forgotten" part of our "forgotten dessert" comes into play. You are now going to put this into a hot oven, then turn the oven off and...fugghedaboudit. Until morning.

What ever you do, DO NOT open that oven door to sneak a peek!! Your meringue will fall and I will have to come and scold you for not following directions. Do like my Gram does, put a "skull and cross bones" across the door to remind everyone DO NOT OPEN!!

Approximately 8 hours later, you are allowed to open that door and pull out your glorious meringue. The middle will have fallen a bit, which creates a nice little holding spot for the topping we're going to make.

Topping...lemon pie filling, cream cheese, Cool Whip, and mini marshmallows:

Stir it all together and laugh that it looks like you're putting egg salad atop your meringue:

Plop that topping right onto the meringue:

 And spread it out to the edges:

 (See? Very Egg Salad looking...)

Place it in the fridge for a bit to set, then slice and serve. So, so yummy. Not too sweet, not too tart...just right! And so easy!!

Gram's Forgotten Dessert
Printable Recipe

7 egg whites
pinch of salt
1 tsp cream of tartar
1 1/2 cups sugar
1 package cream cheese, softened
1 16 oz Cool Whip
2 cups mini marshmallows
1 can lemon pie filling

Preheat oven to 450*F. Beat egg whites until slightly fluffy, then add in salt, cream of tartar and sugar and continue to beat until egg whites are stiff and glossy. Spread in buttered 7x11" glass dish, place in preheated oven, TURN OVEN OFF, and leave for 8 hours or overnight. DO NOT OPEN OVEN! For Topping: place last 4 ingredients in bowl and stir until combined, spread over meringue, return to fridge to set, then cut and serve!



  1. Looks yummy as!! It's called a pavlova as it is as light and fluffy as the ballerina and is a New Zealand can make it free-standing i.e. without the dish, as well and it goes great with berries and whipped cream; using older eggs helps give a fluffier insides...

    We do the pavlova/creme brulee combos as well and have just worked out a trade deal with our son-in-law swapping 'pavs' for smoked all around...

  2. PS. Try castor sugar instead of normal sugar...


Post a Comment

I love comments! And, I welcome your thoughts that aren't in agreement with long as they are respectful!

Popular posts from this blog

Our Colorado Trip

One week ago today, I had skied myself down a mountain (several times) and survived.

Oh, you guys...Colorado has captured my heart. I loved our vacation like you wouldn't believe and while I am not (nor will I ever be) a world class skier (let's be honest, greens are where you'll find me...and I won't be whizzing down them, either!), the mountains and the skiing and the fresh air and the walking everywhere? I grabbed a hold of me and doesn't seem to be making any moves to let go!

Check out this view from our hotel room!!

I just told someone today, "If I had had my kids with me, I'm not sure I would've come back." I felt so healthy and vibrant and alive...ugh, I wanna go back!

Funny story, the first evening we were in Beaver Creek, we walked down to the village and I got my first real look at the ski runs...I thought, "Huh. They don't look so bad." and we went about our business and had supper and went ice skating and tucked ourselves in…

Sludge.'s like a thick sludge, hard to wade through, difficult to know which way is up, feeling like you'll never get out of it.
Today was a rough day. I'm not sure if it was just setting in, or that grief coupled with today being Baby Girl's and my birthday, was just a bad combination, but whatever it was, I found it hard to keep the tears at bay.
Just when I thought I'd have it pulled together, I'd hear or read the words, "I'm sorry", or field a phone call, or think about the amazing outpouring of love and support...and the tears would flow. Fast and furious.
I've discovered that my rock, my strength, comes from being around family; specifically, my husband. When I'm alone, the thoughts and memories coming flooding in and the tears come pouring out. My brother-in-law, Verd, was an amazing man. Actually, "amazing" doesn't even do him justice, I wish I could find a word great enough to describe the kind of man he was.

My heart…

What I've learned.

Tomorrow marks the return to a "new reality" for our family.
After a couple of good days, I know everyone is apprehensive about what tomorrow will bring. I guess we'll just have to see.
This past week has taught me a lot...not the least of which was how many lives my brother-in-law had touched. Over 2,500 people waited in line, each for about 2 hours, to pay their respects to him at his wake. I was blown away...we were ALL blown away. At his funeral, the church held more people than it had ever held before...Christmas mass and Easter Sunday included.
Our priest was even amazed.
I also learned, probably most importantly, just what an amazing family I married into. Just how wonderful they all are, how strong they all are, how faithful they all are. As I spent this week "disconnected", I realized I was more connected than I had ever my family.
I learned that the things that matter most in life are those that can't have a value placed on them. It's no…