Cardamom Vanilla Whipped Cream

Place ingredients in a large bowl and mix on high speed with an electric mixer for 3 to 5 minutes, until fluffy and smooth. Store covered in the refrigerator for up to 24 hours.

Mini Pavlovas

Makes about 15 small or 24 extra small

For room temperature eggs: While the eggs are still cold from the refrigerator, separate whites from the yolks and let the whites sit at room temperature in a clean, dry bowl for 30 minutes before beating.

Preheat the oven to 250°. Beat the egg whites with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. On medium speed, slowly add the sugar 1 tablespoon at a time, then beat on medium-high speed until the mixture is glossy and stiff peaks form. This will take 5 to 10 minutes. Add the cornstarch, lemon juice and vanilla and beat until just combined.

With a piping bag or a large spoon, form uniform circles of your desired size on a parchment-lined baking sheet. Using the back of a spoon, press into the center of each circle to create a small nest that will later hold toppings. Bake for 1 hour. Turn off the oven but leave the pavlovas inside for 30 to 60 minutes to cool gradually. Extreme temperature changes may cause them to collapse. Remove from the oven, cool completely and store in a sealed container on the counter for up to 3 days.

Simple Mixed Berry Compote

Combine the berries, orange juice, cinnamon and salt in a small saucepan and heat over low heat for 5 to 7 minutes. Mash the fruit as it cooks. Remove the pan from the heat and stir in the cornstarch or chia seeds and let cool. The mixture will thicken as it cools. For a sweeter compote, stir in a teaspoon or two of honey or maple syrup. Store in a jar in the refrigerator for 4 to 5 days.

Edible Michiana original recipe