Cherry Hearts for Christmas
It is also perfect for a romantic Valentines Day dessert.
You can bake the Meringue shell or buy one if its easier. Smaller heart shaped Meringue shells can be used for individual desserts - place them on a cakestand as a decorative centrepiece.
Featured Pinch Tips Video
- 1/4 tsp
- cream of tartar
- 3/4 c
- egg whites
- 1 pkg
- about 3-4 ozs. cream cheese, softened
- 1/2 c
- 1/2 tsp
- vanilla extract
- 1 c
- chilled whipping cream
- 1 c
- miniature marshmallows
- 1 1/2 lb
- cherries stoned, or strawberries or mixed berries
- 1/2 c
- 1 Tbsp
- fresh whole berries to decorate platter
1MERINGUE: Heat oven to 275 deg F. Cover baking sheet with heavy baking or brown paper. Beat egg whites and cream of tartar until foamy. Beat in the sugar, about a tablespoon at a time, continue beating until stiff and glossy - do not underbeat.
2On baking paper, shape mereingue into a 9 inch heart (or a circle, you can make a template first), making sure you build up the sides.
3Bake for 1 1/2 hours. Turn off oven, leave meringue in oven with door closed for at least 1 hour. Remove from oven and allow to cool.
4FILLING: Blend sugar with cornstarch in medium saucepan. Stir in berries of your choice and lemonjuice. Cook slowly until sugar dissolves. Stir gently so as not to break the fruit. The whole fruit looks gorgeous on the meringue and cream base.
5Gently fold whipped cream and the marshmallows into the softened cream cheese. Pile into meringue shell. Chill for a few hours. Just before serving, pile filling onto meringue. Dust with icing sugar and cut into wedges. Place fresh fruit around platter to serve with meringue.