"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cherry-Berries on a Cloud Recipe

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This recipe for Cherry-Berries on a Cloud, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Hefner
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 large egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1 1/2 cups sugar
2 cups whipping (heavy) cream
2 pkg. (3 oz. each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 cups miniature marshmallows

Cherry-Berries Topping:
2 cups sliced strawberries or 1 bag (16 oz.) frozen strawberries, thawed and drained
1 can (21 oz.) cherry pie filling
2 tsp. lemon juice
Mix ingredients well.

Directions:
Directions:
1. Heat oven to 275. Butter rectangular pan, 13 x 9 x 2 inches.
2. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy. Beat in 1 1/2 cups sugar, 1 T at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
3. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed at least 2 hours.
4. Beat whipping cream in chilled large bowl on high speed until soft peaks form.
5. Beat cream cheese, 1/2 cup sugar and the vanilla until blended. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 12 hours. Cut into serving pieces; top with Cherry-Berries Topping. Store covered in refrigerator.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
I usually double the topping recipe.

 

 

 

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