Cookie Base

Ingredients:

3 cups all-purpose flour

3/4 tsp. baking Powder

1/4 tsp. salt

1 cup unsalted butter (softened)

1 cup sugar

1 large egg each

1 tbsp. milk

1 tsp. vanilla extract

Preparation:

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until softened and smooth. Add egg, vanilla and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Wrap dough and place in the refrigerator to chill for a minimum of 2 hours.

Preheat oven to 350°F. Roll out dough onto a floured surface about ¼” thick. Cut into heart shape and bake till light brown around the edge.

Raspberry Jam

Ingredients:

2 cups fresh raspberries

2 cups sugar

1 each lemon (zested)

1/2 each lemon juice

Preparation:

Mix everything together and over a low heat cook raspberries. Stirring occasionally. Place a small plate in the freezer to test the jam. When raspberries have thickened put a small amount on the cold plate. If jam is ready it will not spread. Pull off stove and cool with plastic wrap directly on top.

Vanilla Whipped Cream

Ingredients:

1 cup heavy whipping cream

1 tbsp. powdered sugar

1/2 each vanilla bean (scraped)

Preparation:

Mix powdered sugar, vanilla bean and heavy cream together. Whip with an electric mixer to stiff peak. Keep in refrigerator until ready to pipe.

Meringue Hearts

Ingredients:

4 each large egg whites

1 1/4 cup sugar

1 1/4 cup powdered sugar

1 drop pink or red food coloring

Preparation:

Preheat Oven to 225°F. Spray non-stick cooking spray on sheet pan. Place parchment paper on top. Sift powdered sugar. Whip egg whites and granulated sugar until a stiff peak forms. Fold in sifted powdered sugar and food coloring. Place into piping bag and pipe into hearts. Pipe a couple small puffs on sheet pan for testers. Bake in oven for approximately 1 hr. Break open tester to make sure fully dried inside.

Raspberry Sauce

Ingredients:

1 cup fresh raspberries

1/3 cup sugar

Preparation:

Place raspberries and sugar in a pot. Bring to a boil then turn down heat to a simmer and cook for 5 minutes. Strain out seeds and cool.

To Build Dessert:

Take cookie base and line outside of cookie with fresh raspberries. Pipe vanilla whipped cream around inside edge of raspberries. Fill inside of whipped cream with raspberry jam. Then pipe whipped cream on top of raspberry jam. Top with meringue heart. Before placing the dessert on plate, make a design with raspberry sauce that will be underneath. Then place a dot of whipped cream on plate to hold the dessert and place dessert on top.

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