Misc Desserts

CHERRY BERRIES ON A CLOUD

  • Meringue:
  • 6 Egg whites
  • 1/2 t Cream of tartar
  • 1/4 t Salt
  • 1 3/4 c Sugar
  • Filling:
  • 6 oz. Cream cheese, softened
  • 1 c Sugar
  • 1 t Vanilla
  • 2 c Whipping cream, whipped
  • 2 c Miniature marshmallows
  • Topping:
  • 1 can Cherry pie filling
  • 1 t Lemon juice

    • Beat egg whites, until frothy, add cream of tartar and salt; continue to beat until soft peaks form. Gradually add sugar, 2 T at a time, beating constantly until sugar is dissolved and meringue is stiff and glossy. Draw a circle 10-inch in diameter on a piece of brown paper. Pile meringue lightly on cirlce, spreading to fill. Place paper-backed meringue on cookie sheet and bake at 275° for 1 hour. Turn off oven heat and allow meringue to cool completely in unopened oven, for about 8 hours or overnight.

    Filling: Mix cream cheese, sugar and vanilla. Fold in marshmallows, then whipped cream. Peel meringue off paper, place on torte plate. Pile the filling lightly over meringue. Refrigerate 12 hours.

    Topping: Combine ingredients.

    To serve: Decorate top of torte with spoonfuls of cherry berry filling. Serve the remainder in an attractive dish, to spoon over individual servings.

    Note: Meringue may be baked in a buttered 9 x 13" pan if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!