Mary Compston’s Mary Berry on a Cloud

6 egg whites
½ tsp cream of tarter
¼ tsp salt
1 ¾ cups sugar
2 cups whipping cream
2 pkgs (3 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
2 cups miniature marshmallows


Heat oven to 275 degrees. Butter a 9x13 pan. In mixing bowl, beat egg whites, cream of tarter and salt until foamy. Beat in 1 1/3 cups sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. DO NOT UNDERBEAT!!! Spread in pan. Bake 1 hour then turn off oven and leave meringue in oven with the door closed 12 hours or longer.

In a chilled bowl, beat whipping cream until stiff. In another bowl, blend cream cheese, 1 cup sugar and the vanilla. Gently fold the whipped cream and marshmallows into the cream cheese mixture. Spread over the meringue. Chill 12-14 hours. Cut into pieces and top with Mary Berry topping.

Topping: Stir together 1 21-oz can cherry pie filling, 1tsp lemon juce, and 2 cups fresh sliced strawberries or 1 16-oz pkg frozen strawberries, thawed.

Submitted by Tara S.
Theme: Heritage Night