It’s July and I’m home from over a month of non-stop travel, including three weeks in Paris! But now it’s time get into the Summer entertaining mode. So this month I’m sharing some of my favorite Summer recipes that are perfect for a small dinner party or a huge picnic. They all use the freshest Summer ingredients and are easy to make. Although, today’s recipe actually takes a lot of time–mostly sitting in the oven and the chilling in the refrigerator.
This recipe is perfect for a Fourth of July picnic or barbecue! I hope you all have a wonderful holiday weekend.
Cherry Berries on a Cloud
Ingredients
Meringue
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1 3/4 cup sugar
Cream Cheese Filling
- 2 cups whipping cream
- 6 ounces cream cheese
- 1 cup sugar
- 1 teaspoon pure vanilla extract
Berry Topping
- 1 21-ounce can cherry pie filling
- 2 teaspoons lemon juice
- 1 cup fresh sliced strawberries
- 1 cup fresh blueberries
- 1 cup fresh blackberries
Instructions
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Butter a 13 x 9" baking dish. Preheat the oven to 275℉.
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Using a chilled bowl and chilled beaters, beat the egg whites and cream of tartar until foamy. Slowly beat in 1 3/4 cups of sugar (add it in 1 Tablespoon at a time) until the egg whites are still and flossy. Spread the meringue in the pan and place in the oven. TURN OFF THE OVEN! And leave the pan in oven for 12 hours or longer. DO NOT OPEN THE OVEN DOOR FOR THOSE 12 HOURS.
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The next day, using a chilled bowl and beaters, beat at the heavy cream until it's stiff. Beat in the cream cheese, vanilla and 1 cup sugar. Once it's well blended, spread it over the meringue. Chill for another 12-24 hours.
Berry Topping
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Meanwhile, in a large bowl, mix together the can of cherry pie filling, lemon juice, fresh strawberries, and fresh blueberries, and fresh blackberries.
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Cut the cake into 15 pieces and serve with the berry sauce on top.
