Frozen Meringue Cake With Seasonal Berries

A make-ahead frozen dessert of crisp baked meringue shells folded into vanilla-sweetened whipped cream, frozen in a soufflé dish and served with fresh seasonal berries.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make meringues: Preheat oven to 200°F. Line 2 large baking sheets with aluminum foil; butter and flour foil.

Step 2

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.

Step 3

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.)

Step 4

Lightly oil 7-inch diameter soufflé dish or ramekin (6 cup capacity).

Step 5

In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla.

Step 6

Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to soufflé dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)