One of the yearly traditions at the Black and White is the annual dessert competition. This year's theme was Baked Alaska, or Three-Layer Dessert. The winner gets to pick the dessert course for the following year's Feast of Chimeron, and is awarded the title Royal Patisseur of Chimeron.
2015 Winners: Kyomi of Chimeron, and Cimone of Chimeron (tied!)
Kyomi's dessert:
Cherry-Berries on a Cloud
Ingredients:
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1-3/4 cups sugar
FILLING:
- 2 packages (3 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, whipped
- 2 cups miniature marshmallows
TOPPING:
- 1 can (21 ounces) cherry pie filling
- 2 cups sliced fresh strawberries
- 1 teaspoon lemon juice
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.2. In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving. Yield: 16 servings.
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| Photo by Meg Matulewicz |
Simone's dessert:
Cherry Squares
Ingredients:
- 1 c. (2 sticks) butter, softened
- 2 c. sugar
- 4 eggs
- 3 c. flour
- 1/2 tsp. almond extract
- 1 tsp. vanilla
- 1 lg. can (21 oz.) cherry pie filling (** see chef's note at the end)
Directions:
1. Cream butter and sugar together until very light and fluffy.
2. Add eggs one at a time, then beat in the extracts.
3. Gradually mix in the flour until well incorporated.
4. Spread 3/4 of the batter in the bottom of a 9"x13" pan lined with parchment paper.
5. Scoop cherry pie filling over batter in pan.
6. Drop remaining batter by spoonfuls over the cherries.
7. Bake at 375 for 45 min. Let cool completely before slicing and serving.
Cimone's notes: my version is based off this recipe. I used two square pans for thinner bars/more filling to batter. The cherries we picked and ourselves and stored in the freezer (with sugar) and used a smidgen less almond extract than called for (as it was a bit too almond-y in the test bake). Add some good vanilla ice cream, and there you go. Preferably serve warm.
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| Photo by View staff |