If you’ve never had the mixture of meringue and mousse before, give these a try. When meringues rest overnight surrounded by mousse, they soften and become slightly chewy. The combination of the smooth creamy mousse and the light chewiness of the meringue give these rich little gems an amazing texture. There are two overnight steps to create these, one to dry the meringues and one to soften them. Get as creative as you want with the piping for the tops. You can make something as simple as a kiss, or make a masterpiece. There’s enough extra meringue and mousse to play with, and to allow for sampling! You can also make this into three 8” rounds, plus the top design, if you want one large dessert (increase baking time at 275 to about an hour). I used to make this for a restaurant called the Old Mill Inn.

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Thanks so much to Better Homes and Gardens, and to MixingBowl.com for featuring me in the latest BH&G Special Interest Publication, Ultimate Desserts. You’ll find two of my recipes in there, my Almond Fudge Brownies and my Dulce de Leche Bars. The magazine was released on Tuesday, March 23. Of course, that was the day that some crazy person made a scene in the local Genuardi’s grocery store, jumping up and down and screaming about recipes….

But seriously, the people from Meredith (the parent company of BH&G), have been amazing to work with. They made the interview process fun and easy, and made this whole experience one that will stay with me forever. Thanks also to my friends and readers for supporting me in this blog. I love all of your comments and suggestions. I also encourage any closet bakers out there to take the plunge and start your own blog. Good things happen!

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Very rich and sophisticated, this tart will impress even your mother-in-law. It’s actually not hard at all. There are a number of layers, but each layer is very simple to produce. My dad proclaimed it better than key lime pie. If you knew how much my dad loves key lime pie, you would understand just how big a statement this is. Serve this for brunch, tea, social clubs, or as a special dessert anytime. The almond taste is very pronounced.

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Mascarpone is an extremely rich creamy cheese from Italy that has been gathering more and more of a following in the USA. It’s the main ingredient of Tiramisu, and is the reason for its smooth richness. It used to be hard to find, but now almost every grocery store carries it. You can find it in tubs with the gourmet meats and cheeses. I decided to make these tarts as a Valentine’s Day treat. Since fresh berries are very expensive in February, I made them with frozen berries. You can use frozen black cherries, strawberries, or any berry you can find. I only own 3 of the heart-shaped springform pans, so I just make 3 of the shells at a time. You can use any tart pans you like, or you can make this into a couple of larger tarts. The recipe can also be halved.

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This is an amazingly light pie, fluffy and airy. Normally, I would present something this light and fruity in the summer, but it’s pink and pretty, making it a good choice for Valentine’s Day. In the summer, you could add some fresh raspberries or strawberries to top it off. The natural tartness of the pomegranate juice means you don’t need to add any lemon juice to get a sweet/tart taste. As you are eating this, you should feel very justified with every bite, after all, it’s full of anti-oxidants.

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