Berries on a Cloud
Meringue: 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar
Filling: 3 ounces cream cheese 1/2 cup sugar 1/2 teaspoon vanilla 1 cup heavy cream 1 cup miniature marshmallows
Topping: 1 cup sugar 3 tablespoons cornstarch 1 cup water 1 teaspoon lemon juice 1 dash salt 5 drops red food colouring 2 cups strawberries*
For Meringue: Heat oven to 275F. Cover baking sheet with heavy brown paper or parchment paper. Beat egg whites with cream of tartar till foamy. Beat in the sugar 1 Tbsp. at a time; continue beating till stiff and glossy.
Use heart shaped cake pan to draw a pattern on brown or parchment paper. Shape meringue into heart on the paper, building up the sides. Bake 1 1/2 hours. Turn off oven and leave meringue sitting inside for another hour. Remove from oven and finish cooling away from draft.
For Filling: Blend cream cheese, sugar and vanilla. In chilled bowl beat cream till stiff. Gently fold cream and marshmallows into cream cheese mixture. Pile into meringue shell, again building up the sides some, and chill at least 12 hours.
For Topping: Mix sugar, cornstarch and water. Cook till thickened, stirring constantly. Add the lemon juice, salt and coloring. Cool. Gently fold in strawberries. Just before serving put the strawberries on top of filling.
- Depending on the size of the strawberries, they might need to be
halved or quartered. Also, there will likely be some of the strawberry topping left over. A spoon works very well to take care of it. ;)