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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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For a showstopping dessert that highlights the peak of berry season, turn to this luscious meringue dressed with jam, sweetened whipped cream and strawberries. âGaleLynn Peterson, Long Beach, California Ingredients:
3 egg whites |
1-1/2 teaspoons vanilla extract, divided |
1/2 teaspoon cream of tartar |
1 cup sugar |
1/2 cup finely chopped pecans |
10 saltines, crushed |
1 package (8 ounces) cream cheese, softened |
1 cup heavy whipping cream, divided |
1/2 cup confectioners' sugar |
2/3 cup seedless raspberry jam, divided |
1 pound fresh strawberries, sliced |
Directions:
1. Place egg whites, 1 teaspoon vanilla and cream of tartar in a large bowl; let stand at room temperature for 30 minutes. Beat egg white mixture until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff speaks form. Fold in pecans and saltines.
2. Spread into a greased 9-in. springform pan. Bake 350° for 25-30 minutes or until lightly browned. Cool on a wire rack.
3. In a large bowl, beat cream cheese and 2 tablespoons cream until smooth. In another bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and remaining vanilla; beat until stiff peaks form.
4. With a spatula, stir a fourth of the sweetened whipped cream into cream cheese mixture. Fold in remaining whipped cream until combined. Spread 1/2 cup jam over meringue shell. Top with cream cheese mixture. Cover and refrigerate for at least 3 hours.
5. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Arrange strawberries over top. In a small microwave-safe bowl, microwave remaining jam in 10-second intervals until melted; brush over strawberries. Yield: 12 servings.
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