The first time I had cherry berry on a cloud, I declared it the VERY BEST THING I had ever eaten. (Thank you LISA!) Even though the ingredients are common, and I’d certainly had them in all sorts of different concoctions, it was never quite like this. If fancy had a flavor, this would be it.
Funny thing with a lot of my favorites; I don’t make them very often. This was only the 2nd time I’d made this particular dessert, and it was just as easy putting together as I’d remembered it to be. This one I don’t make often because it features meringue, and one of my boys is allergic to eggs. He tolerates baked in eggs well, but we’ve never tried meringue, and because of HOW eggy it is, I am hesitant to even attempt it. I try not to make things that he cannot have with us, so this one doesn’t make an appearance often. This time though, I had a girl’s night I was invited to, so it was the perfect opportunity to whip this up.
It takes a long time to make cherry berry on a cloud. Don’t be discouraged by this. It is not very labor intensive, and most of the time is passive. Read through the recipe and plan according to when in the day you want this to be ready. With a little planning it can be timed out to perfection.
Start by whipping up 6 egg whites and the cream of tartar and salt in your stand mixer on medium to high speed with the beaters attached. When the egg whites are foamy, begin incorporating the sugar 1 tablespoon at a time until it is all added and the egg whites form stiff, glossy peaks. Don’t underbeat the whites. Spread the egg whites into a greased 9×13 pan and bake at 275 in a preheated oven for 1 hour. After the hour, turn off the oven, but leave the pan in for 12 hours (I do this right before bed!) without opening the door.
Pull the pan out of the oven after 12 hours and marvel at your creation.
Now take your room temperature cream cheese, sugar, & vanilla and mix together until smooth. Remove to a separate bowl, clean your mixer bowl and beaters (unless you’re lucky enough to have TWO mixing bowls, you lucky duck you!), and whip your cream until it is stiff. Don’t make butter, like I did, by turning away from your cream that is whipping for a second. It goes from PERFECT to ruined in a few seconds if you are beating on high speed.
Combine the cream cheese mixture,
butter whipped cream, and marshmallows by folding gently together until combined.
Spread over the meringue.
Let this chill for 12 hours in the fridge. The original recipe states not to let it chill more than 24 hours. I did, and thought it tasted just as good after 48 hours as it did after 10 hours. I brought this whole pan to a get together with 3 people. A little overkill! We had leftovers for DAYS, even in my 6 person household. The point being, you have some wiggle room in these chill times. If you have an evening affair that you are bringing this too, and get the meringue out of the oven at 8am, get it all put together and chilling by 9am, you will probably be good to serve it for a dinner even though it hasn’t chilled the entire 12 hours.
Lastly, mix together a can of cherry pie filling with a pint of fresh sliced strawberries. Add in a teaspoon of lemon juice for a little tartness, and a dash of vanilla if you love vanilla like I do.
Spoon this mixture over individual portions of the dessert, and serve immediately. Top with a dollop of whipped cream if you want to be extra decadent.