Heavenly Cherry Berries On A Cloud Food

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°F. Grease bottom and sides of 13x9-inch pan. In large bowl, beat egg whites, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 3/4 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan.
• Bake 1 hour. Turn off oven; leave meringue in oven with door closed 12 hours.
• In large bowl, mix cream cheese, 1 cup sugar and the vanilla until smooth. In chilled medium bowl, beat whipping cream until stiff. Fold whipped cream and marshmallows into cream cheese mixture. Spread evenly over meringue. Refrigerate at least 12 hours but no longer than 24 hours.
• In medium bowl, mix all topping ingredients until well blended. Spoon over individual servings of dessert. Store in refrigerator.

CHERRY BERRIES ON A CLOUD

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat). Spread evenly in a greased 13x9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours. , In another large bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

CHERRY BERRY ON A CLOUD

Steps:

• Beat egg whites until frothy, slowly add sugar, cream of tarter and salt.
• Pour in greased 9 x 13 pan.
• Bake 60 minutes at 275 degrees.
• Turn off oven and leave in oven overnight.
• Do not peek.
• The next morning make this: Blend the cream cheese, sugar and vanilla.
• Fold in whipped cream and marshmallows.
• Spread on baked meringue.
• Refrigerate 12 hours or overnight.
• Top with cherry pie filling and strawberries.

SUMMER BERRIES ON A CLOUD OF CHANTILLY CREAM

Steps:

• In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
• Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
• Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
• Top with a dollop of whipped cream and a berry.
• Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.

CHERRIES ON A CLOUD

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. circle, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place meringue on a serving platter; fill with cream cheese mixture and top with pie filling.

CHERRY-BERRIES ON A CLOUD

Steps:

• Heat oven to 275°. Grease a 9x13x2-inch pan. Beat egg whites, cream of tartar and salt until frothy. Gradually beat in sugar. Beat until stiff and glossy, about 15 minutes. Spread in pan. Bake 60 minutes. Turn oven off and leave meringue in oven until cool, about 12 hours or overnight. Filling: Mix cream cheese with sugar (add gradually) and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue and refrigerate 12 hours or overnight. Cut into serving pieces and top with Topping. Topping: Stir the can of cherry pie filling with juice into the sliced strawberries.

LAYERED CHERRIES ON A CLOUD OR CHERRY TRIFLE

Steps:

• Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
• (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
• Can also be layered in a trifle bowl or in individual parfait glasses.
• I've never tried it but I bet chocolate pudding would be good too. :).

BERRIES ON A CLOUD

Steps:

• In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
• Spread evenly in a greased 13x9x2-in. baking pan.
• Bake at 275°F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
• Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours.
• Cut into 16 pieces.
• Combine topping ingredients; spoon 1/4 cup over each serving.

HEAVENLY CHERRY BERRIES ON A CLOUD

Steps:

• In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form(do not underbeat). Spread evenly in a greased 9x13x2" baking pan.bake at 275* 1 hour, turn off oven but do not open door. Let cool in oven overnight (or at least 12 hours)Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.