Sweetheart Dessert

Name: Sweetheart Dessert
Ingredients: 1 egg white; 1/8 teaspoon salt; 1/8 teaspoon cream of tartar; 1/8 teaspoon vanilla extract; 1/4 cup sugar; 1 package (10 ounces) frozen sweetened raspberries; 1-1/2 teaspoons cornstarch; 1 tablespoon orange juice; 1/4 teaspoon almond extract; 3 scoops chocolate ice cream; Fresh raspberries and mint, optional

11 ingredients

5 steps

Ingredients

1 egg white
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon vanilla extract
1/4 cup sugar
1 package (10 ounces) frozen sweetened raspberries
1-1/2 teaspoons cornstarch
1 tablespoon orange juice
1/4 teaspoon almond extract
3 scoops chocolate ice cream
Fresh raspberries and mint, optional

Directions

1

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Add the salt, cream of tartar and vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until very stiff peaks form.
2

Line a
3

with parchment paper. Drop meringue into a ball on paper; using the back of a spoon, form into a 5-in. heart shape, building up the edges slightly. Bake at 250° for 65 minutes. Turn off oven; open oven door a few inches. Let stand for 20 minutes before removing from oven. Cool completely.
4

In a small saucepan, cook and stir raspberries over medium heat until thawed. Combine cornstarch, orange juice and almond extract until smooth; stir into raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; chill.
5

To serve, place meringue heart on a serving platter. Spoon ice cream into middle; top with raspberry sauce. Garnish with berries and mint if desired.