Frozen Meringue Cake with Seasonal Berries

ingredients

• meringues
• 4 large egg whites
• 1 cup sugar
•  ,
• cream
• 2 cups heavy cream
• 1 tablespoon sifted confectioners' sugar
• 1/2 teaspoon pure vanilla extract or seeds from 1 vanilla pod
•  ,
• To serve
• 2 cups seasonal berries such as strawberries, raspberries, or blueberries
• Additional whipped cream for garnish

directions

Make meringues

Preheat oven to 200 degrees. Line 2 large baking sheets with aluminum foil, butter and flour foil.

In large bowl using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Drop 8 (approximately 1/3 cup) mounds of meringue about 1 inch apart onto baking sheets and use spoon to make indentations in centers of mounds.

Bake in upper and lower thirds of oven until crisp but still white, about 45 minutes. Turn oven off and cool meringues in oven 1 hour. Using metal spatula, transfer meringues to rack to cool completely. (Meringue shells can be made up to 5 days ahead and kept in airtight container at room temperature.)

Make cream and assemble dessert

Lightly oil 7 inch diameter souffle dish or ramekin (1 1/2 quarts capacity).

In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1 inch pieces and fold into cream. Transfer mixture to souffle dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover, keep frozen.)

To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of souffle dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.