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In this elegant dessert, a crisp white meringue layer is filled with whipped cream and fresh fruit.
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8 egg whites
2 cups sugar
2 tablespoons Gefen Vanilla Sugar
a couple drops red food coloring
16 ounces Gefen Non-Dairy Whipped Topping
16 ounces custard
confectioners’ sugar, for dusting
assorted diced fresh fruit (I used strawberries, kiwis, and pomegranate seeds)
Preheat oven to 175 degrees Fahrenheit (150 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugars and beat until thick and glossy. Add a few drops of food coloring.
Snip off the corner of a gallon-size FREEZER Ziploc bag. Fill bag with meringue and fit with a large star tip in it. Form four-inch circles of meringue.
Bake for two hours.
In a bowl, beat whipped topping until stiff peaks form. Add custard and mix, then set aside.
Remove the paper and place meringue on a flat serving plate. Sprinkle with confectioners’ sugar. Fill the center of the meringue with whipped cream and top with fresh fruit.
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