Ingredients
Meringue Base
3 egg whites
¼ tsp Cream of tartar
½ cup sugar
Cream Filling
1 package cream cheese
¾ cup powdered sugar
2–3 cups whipping cream
Fruit & Glaze
Assorted fresh fruit (your choice)
3 cups fruit juice
Cornstarch (amount as needed to thicken)
Preparation
Meringue
Beat the egg whites with the alum until thick and foamy.
While beating, slowly add the sugar, one spoonful at a time, until the mixture is very thick and glossy.
Spoon the meringue onto parchment paper, shaping it slightly larger than a cookie to form a flat round base.
Bake at very low heat (about 250°F / 120°C) for 1 hour, or until lightly golden.
Turn off the oven and leave the meringue inside for 30 minutes to cool and dry completely.
Filling
Beat cream cheese and powdered sugar until smooth.
Whip the cream separately until stiff peaks form.
Fold whipped cream into the cream cheese mixture.
Spread evenly over the cooled meringue base.
Fruit & Glaze\
Arrange fresh fruit evenly over the cream layer.
Cook fruit juice with cornstarch until thick and glossy.
Spoon or drizzle the glaze over the fruit just before serving.
Best served fresh. Light, creamy, and perfect for warm weather gatherings.