Tuesday, March 26, 2013

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 Dessert...my 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 invention...you 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 trout...win/win all around...

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


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