Cherry-Berries on a Cloud

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

Cherry-Berries on a Cloud

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
12345Rated 0 Stars
12345
(2)

0

20 minutes

25 hours 20 minutes

10 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Serving
  • 530
  • 21g
    (Saturated Fat 13g)
  • 70mg
  • 170mg
  • 82g
    (Dietary Fiber 2g)
  • 5g
  • Percent Daily Value*
  • 16%
  • 32%
  • 6%
  • 2%

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Substitution

    Raspberries or blueberries can be used instead of the strawberries. Better yet, combine all three!

  • Success

    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).

Ingredients

  • Meringue
  • 6  egg whites
  • 1/2  teaspoon cream of tartar
  • 1/4  teaspoon salt
  • 1 3/4  cups sugar
  • Filling
  • 2  packages (3 oz each) cream cheese, softened
  • 1  cup sugar
  • 1  teaspoon vanilla
  • 2  cups whipping cream
  • 2  cups miniature marshmallows
  • Cherry-Berry Topping
  • 1  can (21 oz) cherry pie filling
  • 1  teaspoon lemon juice
  • 2  cups sliced strawberries or 1 package (16 oz) frozen strawberries, thawed, drained

Directions

  1. 1Heat 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. 2Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
  3. 3In 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. 4In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

Categories: Course, Desserts

Add a Comment
Rated 4.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel