HAPPY EASTER.  I wanted to give you my favorite Easter dessert recipe called "Heavenly Berries". A dessert made in heaven.   It's a scrumptious combination of meringue, creams and berries.  It looks and taste HEAVENLY.  So, there is no time to waste.  If you want it for easter you'll want to make the meringue soon, so the meringue and the cream mixture can marry and create some heavenly flavors.   I love recipes that can be made in advance.  Just pull them out of the frig and say "TA-DAH!"  I made this for my book group last week, it was a hit.

Don't let the lengthy instructions discourage you, It's simple,really.

                                                        Bon Appetite,  Peggy

Day 1
Make your meringue base.  Put it in the oven before you go to bed;  cook for 1 hour at 275.  Turn off oven and leave meringue in oven with door closed over night for 12 hours.

6 egg whites. warmed to room temp
1/2 tsp. cream of tarter
1/4 tsp. salt
1 3/4 sugar

Heat oven to 275.  Line a cookie sheet with parchment paper.  If you don't have parchment paper, spray with Pam.  In a large bowl (Stand mixers work best), beat your warmed egg whites, cream of tarter and salt until almost stiff.  Beat in the sugar 1 Tbs. at a time, until they are very thick and glossy.  Remember, don't under beat.  Now you can choose if you want to make one big cloud of heaven or individual ones.  I used a pastry bag, but if you don't have one no worries.  Whatever method you use, you need to create  a "swimming Pool" effect in the middle so the cream can set inside.  Since a good meringue is the key to this recipe, here are some hints for a good meringue.  1. separate your eggs when they are cold.  2. don't allow any yolks to get into the meringue  3. make sure your egg whites are at room temp  4. oil or anything greasy is an enemy to meringue, so make sure all your utensils are free of any thing greasy.

Day 2 (filling)
The next morning make you filling,  fill your meringue base or bases then Refrigerate for 12-24 hours.

2 cups whipped cream (no cool whip allowed)
1 8oz cream cheese, softened to room temp (leave out overnight)
1 tsp. vanilla
1 cup sugar (use 2 Tbs. of this sugar to sweeten the cream)
2 cups mini marshmallows

In a chilled bowl (stand mixer works best) whip your cream, add vanilla and 2 Tbs, sugar.  In a separate bowl mix the rest of the sugar with the cream cheese at room temperature until smooth.  Fold the cream cheese mixture and marshmallows into the whipped cream.  Fill, cover and refrigerate for 12-24 hours.

Almost.  just before serving pile on your berries.  My berry favorite berry sweetener is "the Lavender apples" Lavender Simple syrup.  It adds such a unique and wonderful flavor.  Along with

the simple syrup  I sweeten my berries with brown sugar.  Let them sit awhile on the counter so the sugar deslove.
The Lavender Apple