BERRIES ON A CLOUD DESSERT

Berries on a Cloud Dessert image

The meringue part of this dessert may seem intimidating but let me assure you it is seriously easy (see the step-by-step photos below the recipe; keep in mind I halved the recipe for the photos which is why the pan size in the pictures is smaller than a 9X13). The great thing about this dessert is that the meringue can be made 2 days in advance, topped with the cream cheese filling up to 24 hours in advance and refrigerated and the berry mixture can be made one day ahead also. It is hands down one of my favorite desserts of the summer!

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

6 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups granulated sugar
8 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
2 cups heavy whipping cream
16 ounces frozen sweet cherries
1/2 cup sugar
3/4 cup cold water
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 cups sliced fresh strawberries

Steps:

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