There was a brief and lovely Two Carolines reunion over the weekend (with most of the rest of the family) and of course—there had to be a dessert party. I wanted something that would feed the whole crew and that could be prepared ahead of time. I dug back into the family archives and found this dessert that came from family on my mom’s side. It’s almost like a Pavlova, but with some extra ingredients that add to the texture and flavor. It is one of those desserts that all the kids and adults were devouring and wanting seconds and thirds. It takes some time to make it, but each step is pretty easy and it’s totally worth it.
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
8 oz. cream cheese, softened to room temp.
3/4 cup sugar
1 teaspoon vanilla
2 cups small marshmallows
1 pint cream, whipped
1 (16 oz.) bag of frozen berries, thawed
Beat egg whites and cream of tartar until frothy. Add the salt and sugar; whip 10-15 minutes in stand mixer.
Spread in an 11×15 inch greased pan. Bake one hour at 250-275 degrees. Turn off oven and leave in overnight.
Mix the cream cheese, sugar and the vanilla until smooth and creamy. Add the marshmallows and mix until incorporated. Gently fold in whipped cream until mixture is uniform. Spread evenly on meringue layer. Cover with plastic wrap.
Chill 8-10 hours.
To serve, cut into squares and top with spoonful of thawed mixed berries.
It’s a King family tradition for birthdays and celebrations that the person of honor gets to pick their favorite meals for the day. That means a favorite breakfast, dinner and dessert. We all had our different favorites and go-tos, but this coffee cake was probably the most requested by all of us, especially my dad. It’s best when made the night before, or if it has hours to cool to room temperature, ’cause the cream cheese can fall a bit if it’s too warm. But let’s be honest; a pool of creamy, jammy goodness can’t be a bad thing, can it? Also, Creamy Jammy Goodness sounds like a 70’s cover band, amiright?
2 1/2 cups flour
3/4 cup sugar
3/4 cup butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 cup sour cream (or substitute with plain greek yogurt)
1 t. almond extract
8 oz. package cream cheese, softened
1/4 cup sugar
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350°F. Grease and flour bottom and sides of 9 or 10 inch spring-form pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and 3/4 cup sugar. Using pastry blender or fork, cut butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.
To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, 1 egg and almond extract. Blend well. Spread batter over bottom and two inches up sides of prepared pan. (Batter should be about 1/4 inch thick on sides)
In small bowl, combine cream cheese, ¼ cup sugar and 1 egg; blend well. Pour over batter in pan. Carefully spoon preserves evenly over cream cheese filling.
In small bowl, combine 1 cup reserved crumb mixture and sliced almonds. Sprinkle over top.
Bake at 350 for 45- 55 minutes or until cream cheese filling is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.