I have a number of weirdo food quirks:
1. I eat all the crust off a slice of bread first, in a circle, until all that’s left is the center
2. I suck on Cheetos until they’re soggy, then chew and swallow
3. I eat french fries two at a time, and they have to be identical in length. I’ll sort them first, to match each fry with a similar-sized french fry companion, then eat them together
4. I don’t like cold foods touching hot foods
And relatedly:
5. I like to eat desserts one layer at a time
Cake, then frosting. Crust, then pie filling. Whipped cream, then Jell-O. Bars present their own issues, but that’s another story for another, messier day.
On the evening I served these ethereal splendors to Mom and Handsome Greg, I took care in sequestering the creamy filling from the cloud of meringue. Yet somehow, a crispy shard of meringue found its way onto my forkful of sweetened mascarpone, stained with blackberry juice.
How could this have happened? I mean, it’s not like I’d had three glasses of wine, or anything.
And then a light bulb turned on in my mouth, or maybe in my head. In that one, incredible you-got-your-chocolate-in-my-peanut-butter-no-you-got-your-peanut-butter-in-my-chocolate moment, I finally understood the desire to construct “the perfect bite” of food.
While each element of the recipe – the light, crunchy meringue, the duvet of butter-sweet cheese, and the fresh, tart blackberry sauce – is tasty in its own right, together they are magical.
So what are your food hang-ups?
Continue reading for the Lemon Pavlovas with Blackberry Sauce recipe
- 4 egg whites, room temperature
- 1 cup sugar
- ⅛ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- Zest of 2 lemons
- 12 ounces frozen blackberries, thawed
- ½ cup sugar
- 1 cup of cold water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup mascarpone cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 200⁰ F. Line a baking sheet with parchment paper.
- Beat the egg whites until thick, about 2 minutes. Continue mixing on medium speed while gradually adding the 1 cup of sugar, about a tablespoon at a time. Add the salt, cream of tartar, and lemon zest. Increase the speed to high and beat until stiff peaks form, about 3 to 4 minutes.
- Drop the mixture in ½ cupfuls onto the prepared baking sheet about 2 inches apart. Using the back of a spoon, make a well in the center of each mound. Bake on the center oven rack for 2 hours. Turn off the oven and leave the meringues to cool completely in the oven for 2 hours.
- In a sauce pan over medium heat, combine the ½ cup of sugar, water, cornstarch, and lemon juice. Stir until the mixture is smooth. Stir in the blackberries and mash with a potato masher.
- Simmer until mixture has thickened. Remove from heat. Refrigerate until needed.
- In a small bowl, combine the softened mascarpone cheese, powdered sugar, and vanilla extract. Stir until smooth. Refrigerate until needed.
- Spoon a dollop of the mascarpone cream into the well of each meringue. Top with the blackberry sauce and serve.
Linked to: 33 Shades of Green, Domestic Deadline, Lady Behind the Curtain, Feeding Four, Make-Ahead Meals for Busy Moms, This Chick Cooks, Creations by Kara, Cajun Sugar Pie, The King’s Court IV, Lil’ Luna, Mrs. Happy Homemaker, Mandy’s Recipe Box, Crazy for Crust, Miz Helen’s Country Cottage, Something Swanky, Alli ‘n Sons
I love pavlovas! I don’t think they get nearly the credit or attention they deserve – and yours looks delicious
Thanks! They’re like little unsung heroes.
Yummy! I’d love for you to stop by and share at What’s Cooking Wednesday (http://thekingscourt4.blogspot.com/2012/01/whats-cooking-wednesday-11112.html)! We meet each and every Wednesday, can’t wait to see you there
Thanks, Cristi! I’ll be right over.
Those were soooo delicious. Too bad you never make anything twice.
Thanks, Greggy. I need a better photo of the finished dish, so I might make an exception.
I love finding people with weird food habits like me! We sound similar but opposite; I eat filling first then crust, frosting first, then cake.
Thanks for sharing on Crazy Sweet Tuesday!
Filling, THEN crust? Now that’s just wrong.
I need to make these for my daughter. She’s a huge blackberry fan!
Thanks for sharing them at Whatcha Baking Wednesday!
Me, too! Instead of a birthday cake, my mom bakes a blackberry pie for me every year.
I love your post about your food quirks, I take the crust off of my bread and make the little circle. Your Lemon Pavlovas with Blackberry Sauce looks delicious, we would just love it! Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
Miz Helen
I love pavlovas
On the menu for Australia Day! x
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