Berries On A Cloud Recipe 46

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Steps:

• 1. 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. 2. 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). 3. 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. 4. 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. 5. Cover and refrigerate for at least 4 hours or up to overnight. 6. When ready to serve, cut the dessert into pieces and top with a spoonful of the berry mixture.

Steps:

• Spoon 1/4 cup of the whipped topping into each of eight dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish.
• Fill evenly with berries just before serving. Store leftover desserts in refrigerator.

Steps:

• In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
• Spread evenly in a greased 13x9x2-in. baking pan.
• Bake at 275°F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours.
• Cut into 16 pieces.
• Combine topping ingredients; spoon 1/4 cup over each serving.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

Steps:

• Beat egg whites until frothy, slowly add sugar, cream of tarter and salt.
• Pour in greased 9 x 13 pan.
• Bake 60 minutes at 275 degrees.
• Turn off oven and leave in oven overnight.
• Do not peek.
• The next morning make this: Blend the cream cheese, sugar and vanilla.
• Fold in whipped cream and marshmallows.
• Spread on baked meringue.
• Refrigerate 12 hours or overnight.
• Top with cherry pie filling and strawberries.

Steps:

• In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
• Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
• Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
• Top with a dollop of whipped cream and a berry.
• Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.