I have been making this dessert since the early 1970s and am not sure where I got the original recipe. However, Betty Crocker published a recipe for Berries on a Cloud in the mid-seventies and included the Cherry-Berry sauce I often make. I suggest you let your imagination lead you to new taste explosions. My Pineapple Sauce, which I have included, is often a favourite at our house. My husband enjoys his cloud drizzled in maple syrup.
The beauty of this recipe is in the wait-times required between making the layers. Use this to your advantage.
1Heat the oven to 275°f
Butter a baking pan, 9 x 13 x 2 inches
I use a rectangular springform pan, now that I own one, but, for years, I used a regular pan, well buttered.
2In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy. Beat in the 1¾ cups of sugar, 1 tablespoon at a time, and continue beating until stiff and glossy.
3Do NOT under beat. Spread the mixture into the prepared pan. Bake for one hour. Turn off the oven, and leave the meringue in the oven with the door closed, for 12 hours or longer.
4In a chilled bowl, beat whipping cream until stiff. In a separate bowl, blend cream cheese, 1 cup of sugar, and vanilla, until smooth.
5Gently fold the whipped cream and marshmallows into the cream cheese mixture; spread over the meringue base. Chill 12 to 24 hours.
6Cut into serving size pieces and top with Cherry-Berry Topping, Maureen’s Pineapple Sauce, or the topping of your choice.
7To make the Cherry-Berry Topping simply stir together:
1 can of E.D. Smith Cherry Pie filling, 2 cups of sliced fresh strawberries or 1 package (16 ounces) of frozen sliced strawberries, thawed, and 1 teaspoon of lemon juice. Keep in the refrigerator until ready to serve over the fluffy cloud.