Cherry-Berries on a Cloud

A “cloud” of meringue is heavenly when filled with a cream cheese blend and colorful, sweet-tart fruit. MORE+ LESS-

By Betty Crocker Kitchens

August 14, 2006

Meringue

egg whites

1/2

teaspoon cream of tartar

1/4

teaspoon salt

1 3/4

cups sugar

packages (3 oz each) cream cheese, softened

cup sugar

teaspoon vanilla

cups whipping cream

cups miniature marshmallows

can (21 oz) cherry pie filling

teaspoon lemon juice

cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained

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1

Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
2

Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
3

In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
4

In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

Raspberries or blueberries can be used instead of the strawberries. Better yet, combine all three!
Meringue making is easy, but you can’t rush the process. Be sure to beat egg whites to stiff, glossy peaks, and let dry out in the oven for at least 12 hours (overnight is best).