Thursday, November 3, 2011

Cherry Berry in a Cloud

This recipe has been in my recipe box for years,
and I recently pulled it out to make for a family gathering.
Cherries and strawberries glaze the top of the cheesecake
like filling, that is piled high onto a baked meringue crust.


Ingredients for meringue base:
  • 6 egg whites
  • 1/4 tsp salt
  • 1/2 tsp cream of tarter
  • 1 3/4 cups granulated sugar
Method:
  1. Beat egg whites until they begin to turn frothy. Add salt and cream of tarter.
  2. Gradually add the sugar, beating until the whites are very stiff. (over beat rather than under beat)
  3. Grease a 9x13 pan and spread meringue in pan.
  4. Bake at 275ยบ for 1 hour. Leave in oven over night or for at least 8-12 hours. Do not open door during baking or cooling time. I like to bake the meringue crust in the evening. Turn the oven off and in the morning it is ready for the cream cheese topping.
Filling ingredients:
  • 8 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 2 cups heavy cream, whipped
  • 2 cups mini marshmallows
Method:
  1. Whip cream until stiff.
  2. In another bowl cream together cream cheese, sugar and vanilla.
  3. Fold whipped cream and marshmallows into cream cheese mixture.
  4. Spread over meringue crust.
Topping Ingredients:
  • 1 1/2 cups fresh sliced strawberries, or frozen strawberries thickened with 1/2 tbsp corn starch.
  • 1 10 oz (540 ml) can cherry pie filling
  • 1 tsp lemon juice.
Method:
  1. Stir together and spread over cream cheese filling.
  2. Cover and refrigerate for 8-12 hours.


13 comments:

  1. Love this. What a great recipe for the holidays - so pretty and it sounds absolutely delicious with the meringue crust. I'm pinning this!

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  2. Absolutely delicious! We just had this at our ladies Bible Study this week. What a treat :)Thanks for the recipe. ~Elaine

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  3. Sounds divine!!! I make a dessert that also uses a meringue base made like yours but then it is topped with a can of peach or apricot pie filling and whipped cream or whipped topping and toasted slivered almonds. Also, can be made ahead which is a huge 'plus'!

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  4. this is the first recipe i made for someone on a gluten free diet, 20 some years ago when this whole gluten free thing was pretty much unheard of. i haven't made it in a long time thanks for the reminder. your picture looks great kathy!

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  5. OH !! yOU KNOW I BELEIVE I AM GOING TO MAKE THIS FOR MY CHIRISTMAS DINNER, IT JUST LOOKS SO CHRISTMAS ES.. WELL, YOU KNOW, SO PRETTY AND SHOULD BE ABSOLUTELY DEVINE.. THKS.. :-) kathy.

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  6. Wow! That looks sooo very yummy! I'll be making this real soon! Rhoda

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  7. This looks really good. When I first looked at the pic I thought that it looked like a cherry dessert that my Mom used to make. Then I saw that it has a meringue crust. That is different.Will have to try it

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  8. Love the look of this delightful recipe, but hate marshmellow. Could I leave them out or substitute them with something else?

    Thank you - Mary

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  9. I agree, what a fantastic Christmas dessert!! One question: What is the consistency of the meringue crust after its in the fridge overnight...does it cut easily or is it still "crunchy"?
    Thank you!!

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  10. I'm pretty sure this could fall in the category of addicting drugs.

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  11. Several of you had questions on this dessert.
    Leaving out the marshmallows would give it a different texture. I thought you could fold in the whipped marshmallow spread that you you can purchase in a jar. You may like it then.....or try it without the marshmallow....adding more cream. Won't be the same though:)
    The crust. Once it has sat for the 8-12 hours it still has a crunch, but it cuts really nicely. It is not hard and crumbly. Good luck!

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  12. I have made this TWICE since you posted the wonderful recipe -- to rave reviews! Each of my guests departs with leftover Cherry Berry...and the link to the recipe on your website.

    Since I prefer desserts to be a bit less sweet, I cut down the sugar in the meringue to 1 c + 3 T, and used only 1/2 c sugar in the cream cheese mixture. Was delicious!

    Thanks! Your blog inspires both my cooking and my walk with God.

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  13. Made this last night for a party and it was beyond good! Next time I'll make a double batch. And the meringue...wow...I had never made successful 'anything' meringue. It was wonderful. Could one use this meringue recipe for cookies too?

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