Wednesday, November 20, 2013

Berries on a Cloud

Seriously, that is exactly what this dessert is. A cloud. With berry sauce on top. It's light, very sweet and so so perfect for summer. Another dessert Laurel made for my birthday. She is awesome.
Berries on a Cloud
Photo Credit to
Berries on a Cloud
6 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar

8 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
2 cups heavy whipping cream
Berry Topping:
16 ounces frozen sweet cherries {Although, I would never do this. Blueberries maybe.}
1/2 cup sugar
3/4 cup cold water
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 cups sliced fresh strawberries

Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks. Don't underbeat or the meringue won't set up correctly.
Lightly grease a 9X13-inch baking pan. Spread the meringue mixture evenly into the pan. Bake for 1 hour. Turn the oven off and let the pan of meringue sit in the oven overnight (or for 10-12 hours).
Around the same time as the meringue, prepare the berry topping (so it has time to cool in the refrigerator). In a medium saucepan, combine the cherries, sugar, water, lemon juice and cornstarch. 

Over medium-low heat, bring the mixture to a simmer and cook for 10-20 minutes until slightly thickened. Pour the mixture into a bowl and let cool at room temperature for 20-30 minutes. Stir in the sliced strawberries. Cover, and refrigerate until ready to serve.
At least 4-6 hours before serving, remove the meringue from the oven. In a medium bowl, whip the cream cheese, powdered sugar and vanilla together until smooth. Pour in the whipping cream and starting on low speed (so the cream doesn't splatter everywhere), whip the mixture together until it is thick and fluffy, 5-7 minutes. Spread the cream cheese topping over the cooled meringue.
Cover and refrigerate for at least 4 hours or up to overnight.
When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

Recipe Source: Mel's Kitchen Cafe

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