Cherry Berries on a Cloud from the kitchen of Trudy Escoubas Meringue: 3 egg whites (⅓ to ½ cup) ¼ teaspoon cream of tartar ¾ cup sugar Heat oven to 275º F. Cover baking sheet with parchment paper; draw outline of heart, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in ¾ cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up sides. Bake 1 ½ hours. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven; finish cooling away from draft. Topping: 1 package (3 ounces) cream cheese, softened ½ cup sugar ½ teaspoon vanilla 1 cup chilled whipped cream 1 cup miniature marshmallows Stir together 1 can (21 ounces) cherry pie filling, 1 teaspoon lemon juice and, if desired, 2 cups fresh sliced strawberries or 1 package (16 ounces) frozen strawberries, thawed. Blend cream cheese, ½ cup sugar and the vanilla. In chilled bowl, beat cream until stiff. Gently fold whipped cream and marshmallows into cream cheese mixture. Pile into meringue shell. Cover; chill at least 12 hours. Just before serving, top with Cherry-Berry Topping. Cut into wedges. 6 to 8 servings.
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