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Cherry-Berries Meringue Torte
Cherry-Berries Meringue Torte
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Prep Time:
30 minutes
Total Time:
18 hours
Indulge in a decadent meringue torte filled with creamy goodness and topped with fresh, vibrant berries – the ultimate dessert indulgence.
Ingredients:
  • 3 large eggs
  • 1/4 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1 package (3 oz) cream cheese
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 cup whipping cream
  • 1 cup miniature marshmallows
  • 1 1/2 cups fresh strawberries
  • 1 can (21 oz) cherry pie filling
  • 1 teaspoon lemon juice
Instructions:
  • Prepare an egg separator over a small bowl. Crack each egg and separate the whites from the yolks, saving the yolks for later use. This is best done about 30 minutes before making the meringue shell.
  • Allow the egg whites to rest in a pristine medium bowl at room temperature for up to 30 minutes.
  • Preheat the oven to 275°F and line a cookie sheet with foil or parchment paper.
  • Whip the cream of tartar into the egg whites using an electric mixer until foamy. Gradually add 3/4 cup sugar, beating for about 5 minutes until glossy and stiff peaks form. Be sure to scrape the sides and bottom of the bowl occasionally. Shape the meringue into a 9-inch round on a cookie sheet using the back of a spoon, creating a 1-inch side.
  • Bake for 1.5 hours. Turn off the oven and let the meringue sit with the door closed for an additional hour. Remove from the oven and cool on a rack for 2 more hours.
  • Chill a medium bowl and the beaters of an electric mixer in the refrigerator. Cold utensils make whipping cream easier and faster.
  • Bring the cream cheese to room temperature by placing it on a plate for about 30 minutes or soften it quickly in the microwave by removing the foil wrapper and heating in a microwavable bowl on Medium (50%) power for 45 to 60 seconds.
  • Combine the softened cream cheese, 1/2 cup sugar, and vanilla in a large bowl, stirring until well mixed; then, set aside.
  • Chill a bowl and beaters in the freezer. Whip cold heavy cream in an electric mixer on high speed until soft peaks form. Fold the whipped cream and marshmallows into the cream cheese mixture with care.
  • Transfer the meringue onto a serving plate, generously spoon the filling on top, cover, and refrigerate for at least 12 hours (or up to 24 hours) to allow the flavors to meld together perfectly.
  • Gently wash the strawberries under cool running water, then pat them dry with paper towels. Remove the hulls using a sharp paring knife. Slice the strawberries lengthwise to make 1 cup. Combine the pie filling, strawberries, and lemon juice in a medium bowl and mix well.
  • Spoon the delicious berry mixture on top of the filling or cut the meringue shell into serving pieces and generously top each one with the berry mixture.

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