Valentine Heart DessertPfaltzgraff 2012 Calendar
February Featured Recipe

Featured Product:
Heart Plate & Accent Plates



  • 3/4 c. sugar
  • 1 Tbsp. cornstarch
  • 4 large egg whites
  • 1 pkg. (3.4 oz.) instant chocolate pudding
  • 2 c. half-and-half
  • 1/2 pt. red raspberries
  • Chocolate curls


Place oven racks in lower and middle positions. Line baking sheets with foil or parchment. Trace eight 4-inch heart shapes 1-inch apart. Grease lightly with no-stick cooking spray. Combine sugar and cornstarch. In large bowl, at medium speed beat egg whites until foamy. Add sugar mixture 1 Tbsp. at a time until sugar is dissolved. Increase speed to high. Beat until whites form stiff glossy peaks. Spoon or pipe meringue into heart shapes. Bake at 225 for 1 and 1/4 hrs. Allow to stand 30 minutes until cool. (Can be made ahead and stored in an airtight container.) Whisk pudding mix with half-and-half for 2 minutes. Allow to stand to soft-set. Spoon into hearts. Garnish with raspberries and chocolate curls. 8 servings