Source: Betty Crocker's Picture Cookbook
Makes 10 servings.
Preparation time: 3 hours
Tips: Meringue shell may be prepare days ahead.
Raspberry Revel Meringue
Ingredients
Preparation
MERINGUE SHELL:
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
FILLING:
2 (10 oz. package) of frozen raspberries, thawed and drained, reserve syrup
3 tablespoons cornstarch
3 ounces cream cheese (1 small), softened
1 cup whipping cream, chilled
1/2 cup sugar
1/2 teaspoon vanilla
1 cup miniature marshmallows
MERINGUE SHELL:
1. Heat oven to 250 F degrees. Cover baking sheet with brown paper.
2. Beat 4 egg whites and 1/4 teaspoon cream of tartar in small mixer bowl until foamy. 3. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 4 minutes.
4. Spread half of the meringue mixture in 8-inch circle on brown paper, building up side. 5. Drop remaining meringue mixture by rounded teaspoonfuls on edge of circle, making small peaks.
6. Bake 1 1/2 hours. Turn off oven; leave meringue in oven with door closed 1 hour.
7. Remove from oven; cool.
FILLING:
1. Mix 1/4 cup of the reserved raspberry syrup and the cornstarch in saucepan. Add raspberries and remaining syrup. Heat to boiling, stiring constantly. Boil and stir 1 minute. Cool to room temperature.
2. Beat whipping cream in chilled bowl until stiff. Blend cheese, sugar and vanilla. Fold cheese mixture and marshmallow into whipping cream.
3. Spread 1/3 of the raspberry mixture in Meringue shell. Spread 1/2 of the cheese mixture over raspberry layer. Repeat, using 1/2 of the remaining raspberry mixture, the remaining cheese mixture and remaining raspberry mixture.
4. Refrigerate at least 2 hours but no longer than 24 hours.
NOTE: Filled shell gets soft and syrupy after 24 hrs. It tastes fine, but it's appearance suffers.
