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Cherry Berries on a Cloud
from the kitchen of Trudy Escoubas

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.

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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