Mascarpone Pavlovas

1 1/2 C. Strawberries, stemmed and quartered
3 C. Assorted Berries
3 Tbs. Orange Marmalade
1 Tbs. Water
1 C. Mascarpone Cheese
1/4 C. Sugar
1/3 C. Whipping Cream

Meringues
4 Egg Whites at room temp for 30 mins
1/4 tsp cream of tartar
1 C. Sugar
2 tsps. cornstarch
1 tsp. vanilla

Mint leaves for garnish(optional)

Preheat oven to 200 F. Line 2 large baking sheets with foil or parchment paper.

For the meringues, whip the egg whites and cream of tartar with an electic mixer at med-high speed to soft peaks. With the mixer running, add 1 C. of the sugar, a Tbs. at a time, and continue beating until stiff and glossy. Add the conrstarch and vanilla and beat 1 min. longer. Spoon the meringue into a pastry bag fitted with a 1/2in. plain tip. Pipe a 2 1/2-inch diamater ring or heart shape on a baking sheet lined with foil or parchment paper, and then pipe another on top of hte first to form a 2-level rim. Pipe more meringue inside the shape to make a thin, solid base. Repeat, forming 6 meringue shells total. Bake the meringues for 1 1/2 hrs (they will not color), then turn offf the oven and leave the meringues in the closed oven for 1 1/2 hrs longer.

Toss all the berries in a large bowl. Combine the marmalade and water in a small saucepan over med. heat and simmer until the mixture has reduced by about one quarter. Let cool, then pour the mixture over the berries and toss together gently with a rubber spatula to evenly coat the berries.

Just before serving, beat together the mascarpone cheese, cream and sugar with an electric mixer at med-high speed until the mixture holds stiff peaks. Spoon the cream into the cooled meringue shells and spread it evenly. Mound the berries decoratively on tip, with a drizzle of the berry juices as well. Garnish with the mint leaves and serve.

Cream Cheese Tarts

Tart Shells

6 oz. cream cheese, softened

1 cup butter, softened

4 tbsp. sugar

2 cup flour

Blend cream cheese, butter and sugar. Stir in flour just until blended. Chill about 1 hour to make dough easier to handle.

Preheat oven to 325 degrees.

Shape dough into 48 one-inch balls and press into mini muffin cups. Bake for 13-15 minutes, or until very light brown on edges. Remove from oven and let set in pan to finish cooking. When cool, remove from pan. This recipe makes a lot of tarts, but they are easy to make, and they disappear fast!

*I don't have a mini muffin cup pan so I used my regular cupcake pan.


Easy Fruit Tarts

1 (8 oz.) cream cheese, softened (about 20-25 seconds per side in microwave)
1/2 cup granulated sugar
3/4 cup water
1 (3oz.) lemon jello
1 cup ice
Fruit of choice
Beat softened cream cheese and sugar until smooth and creamy. Spoon or pipe cream into tart shells. Place fruit on top of cream. In large glass bowl, heat 3/4 cup water in microwave until boiling- about 1 1/2-2 minutes. Remove from microwave and slowly pour in jello powder. Stir until blended and return to microwave for 1 minute. Remove from microwave and stir well until jello is completely dissolved. Add 1 cup ice and stir until ice is completely dissolved. Spoon gelatin over tarts. Chill in fridge for a little while. I chilled them for an hour, but it would probably be fine for a shorter time, the glaze sets up fast.