Wednesday, January 14, 2015

Cherry Pie and Cream Pavlova (Okie Pavlova) #‎BloggerCLUE


Welcome to the first 2015 Blogger C.L.U.E  Society Challenge.  The theme this month was something sparkly, shiny or made with champagne.   I was assigned Kelli from Kelli's Kitchen.

Kelli and her blog were a new find for the New Year.  I eagerly looked though her recipes in search of a recipe that could fit the theme.  It did not take me long before I found the fun Okie Pavlova.  

I love making meringues and pavlovas.  They are easy to make (if you have a stand mixer or even a handheld electric mixer) and they are inexpensive since it's basically egg whites and sugar.  What I love about pavlova's is that they are so versatile.  You can basically fill it with so many creams, custards, curds, puddings, fruits, toppings etc...    I loved Kelli's Okie version with the cherry pie filling.  I always have cherry pie filling and Cool Whip in my house because they make for a quick dessert anytime.  

I knew as soon as I saw her pavlova photo that it had to be the dish I shared from her site.  I did not even have to make any special trips to the grocery store for ingredients, it was all there in my kitchen begging for me to make it. 

So how does this fit the theme, if you have ever made meringue you will notice how "shiny" the uncooked meringue gets just as you are finishing whipping those eggs.  It's a gorgeous shine.  I also love how "sparkly" the cherry pie filling looks on top of the pavlova.    

I really enjoyed visiting Kelli's Kitchen and so will you so don't forget to stop by and check out her fun and delicious recipes.

4 egg whites – room temperature
1 ¼ Cups granulated sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 Pint heavy whipping cream (or Cool Whip)
Fresh Fruit (or Pie Filling)
Hershey’s Chocolate Syrup – optional

Directions: For step by step photos and directions go to Kelli's Kitchen

1. Preheat oven to 300 F or 150 C.
2. Line a baking sheet with parchment paper and draw a 9 inch circle in the middle of it.

3. Beat eggs until stiff peak, then add 1 Tablespoon of sugar at a time mixing well each time.
4. Whisked together before folding the vanilla, lemon juice, and cornstarch then fold in into the whipped eggs whites.
5.  Spoon the meringue inside the circle and then fill in that circle.   Leave a indentation in the middle of the meringue for the filling. 
6. Put the meringue in the oven for about 1 hour.
7. Take out and let it cool completely on a wire rack (on the parchment)
8.  Carefully put the meringue on a platter or cake stand.
9.  Fill the indention with  Cool Whip.
10. Strain the cherry pie filling and spoon on top.
11.  Drizzle with Hershey’s Chocolate Syrup and enjoy!
12.  Store in a covered container in the fridge.

Check out the recipes from the group with these links: