Cherry Berry on a Cloud
Indulge in the light and dreamy delight of Cherry Berry on a Cloud, a show-stopping dessert that’s as beautiful as it is delicious. At its heart is a perfectly crisp yet tender meringue, delicately infused with vanilla, offering a cloud-like base for the vibrant toppings. A luscious, homemade cherry-berry compote—brimming with fresh cherries, mixed berries, and a hint of zesty lemon—adds a burst of tangy sweetness, while a dollop of honey-sweetened whipped cream brings the perfect touch of silky richness. This recipe, with its striking presentation and balanced layers of flavor, is ideal for special occasions or a refreshing summer treat. Simple to make yet utterly elegant, it's guaranteed to impress both the eyes and the palate.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Cornstarch
- 150 grams Fresh cherries
- 150 grams Fresh mixed berries (e.g., blueberries, raspberries, strawberries)
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Powdered sugar
- 240 milliliters Heavy whipping cream
- 1 tablespoon Honey
Instructions
Preheat your oven to 120°C (250°F) and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, add the egg whites and beat on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until the meringue is stiff and glossy.
Fold in the vanilla extract and cornstarch gently with a spatula until just combined.
Spoon the meringue onto the prepared baking sheet in a large circle, leaving a slight indentation in the middle to hold the topping later.
Bake the meringue in the preheated oven for 1 hour and 30 minutes. Once done, turn off the oven and leave the meringue inside to cool completely while keeping the oven door slightly ajar.
Meanwhile, prepare the cherry-berry compote. In a medium saucepan, combine the cherries, mixed berries, lemon juice, and powdered sugar over medium heat.
Cook the mixture, stirring occasionally, until the berries release their juices and the compote thickens slightly, about 8-10 minutes. Remove from heat and let it cool to room temperature.
In another bowl, whip the heavy whipping cream with honey until soft peaks form.
Once the meringue has cooled, transfer it to a serving platter.
Spoon the cherry-berry compote onto the center of the meringue and top with whipped cream.
Serve immediately and enjoy your Cherry Berry on a Cloud!
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 268.2 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
