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Valentine's Day Sweets!

Chiffon Cake Dessert Lovest Muse Pavlova Recipe Valentine's

Raspberry jam sandwich for Valentine's Day

Valentine's Day is around the corner and it's time to whip up some pretty desserts for our loved ones. Normally I would go all out and make Croquembouche or buttery strawberry fruit tart for my sweetheart. Instead this time I decided to cut down on my kitchen time so I can spend more time with him. So, I turn to these simple, jam-tastic recipes.

 

LOVEST STRAWBERRY CHIFFON CAKE SANDWICH

LOVEST STRAWBERRY CHIFFON CAKE SANDWICH

Makes 6 servings

Ingredients: 
1 chiffon cake (store bought or use your favorite recipe)
12 strawberries (hulled and halved)
1 cup of heavy whipping cream
3 to 4 tbsp of LOVEST (Raspberry + Strawberry + Litchi Juice Jam)


Directions: 
Divide chiffon cake into 6 slices. Create an opening by slicing the middle of the cake, but not all the way. 

Whip heavy whipping cream until soft peak forms, then fold in jam until well combined. 
Place whipping cream mixture into the opening of the cake, arrange strawberries, and drizzle jams on top. 

 

MUSE PAVLOVA

MUSE Jam Pavlova with seasonal fruits

Makes 6 servings 

Ingredients: 
3 large egg whites (room temperature)
1/2 cup, plus 2 tbsp of sugar
1/4 tsp of cream of tartar 
1 cup of heavy whipping cream
6 tbsp of MUSE (Blackberry + Creme de Violette Jam)
Seasonal fruits of your choice

 

Directions: 
Preheat oven to 220°F. Line a baking sheet with parchment paper and set aside.

Be sure that the mixing bowl and whisk are free of water and grease. With a stand mixer or electric mixer, whisk egg whites at medium speed until small bubbles form. Add cream of tartar. Continue whisking until it turns white and foamy, then gradually add sugar, one tablespoon at a time.

Once sugar is well combined, increase to medium-high speed until stiff peak forms and looks glossy.

With a big spoon, divide meringue into 6 mounds onto the prepared baking sheet. You can shape it however you like at this point and I like to shape it into messy clouds. Use the back of the spoon, make a well in the center of the meringue.

Bake it for at least 60 to 90 minutes. When done, the outside should be dry and crisp and easily peeled off from the parchment paper. Turn off the oven and return the meringue to the oven, leave the oven door slightly open and let cool completely.

To assemble the pavlova, whip heaving whipping cream to a stiff peak. Spread a tablespoon of MUSE onto the center of the meringue. Place a few spoonfuls of whipping cream on top and add seasonal fruits. Serve immediately.



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