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Berry Meringue cake with real whipped cream


My beautful daugher in law is from Uzbekistan. My son was on Active duty at the American Embassy and met Nodira, who worked at the Embassy. Our lives have been blessed since that day with the lovely young lady who has become my daughter. They married on June 01,2012.
She is a blessing to all of us..She is a greaduate of Georgetown Unniversity Law School…quite a honorable feat from a young lady from Uzbekistan!
My son recently medicially retired from the United States Marine Corps. He is a Wounded Warrior. She is a saint. She is his caregiver..the love of his life..and ours..

I love her with all my heart and soul…she is thousands of miles from her family. She is very close to her mother who I have had the wonderful honor of meeting, when she visited . I see where her daughter’s wonderful Personality comes from!

So this Christmas..another one without her family…I wanted to do something for my daughter…but what? I wanted to do something to bring the miles to her Family closer…so I contacted her mother and ask for a dessert to make for Nodira..that would make her think of home..her mom found this one for me that is the closes to what she would have in their Country. I was thrilled to give it a try..but I must admit, I didn’t know if I could pull it off! But I did!!! Her mother was pleased that I wanted to do this for Nodira..I was pleased she would share with me this wonderful recipe.. and to see the look on Nodira’s face when she saw it!
And …she loved it! This Berry Merinque cake will now be apart of our Christmas Traditions.. a little of Uzbekistan with us….helping to bring our Nodira closer to her family…

So this is a very special cake…I urge you to give it a try.. it was really quite simple..but the look is Gourmet! And the taste is out of this world!! I know there are lots of recipes all over the internet for Meringue..but THIS one is THE ONLY ONE you will ever need! You could also make individual ones to serve too…the thing to remember about this you HAVE to make the MERINGUE the NIGHT BEFORE you need it..yes, The oven temp is 500…. remember to turn it OFF when you put the MERINGUE in the oven..shut the door and forget about not assemble until an hour before you are going to eat it..and IF you have any leftovers..cover well..and put in frig..and eat the next day…

I hope you have someone special to make this for…it will become your family favorite too!


Original recipe makes 10 servings

1 cup confectioners’ sugar
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar
1 tablespoon cornstarch
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar

2 cups heavy cream
1 teaspoon vanilla extract
1 pint fresh raspberries ( or Strawberries, blueberrie, or mixed

NOTE: You will need parchment paper for this recipe.


1.The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.

2.Line a Large lipped cookie sheet with parchment paper. Trace two side-by-side Circle – about 6 inches on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.

3.Whisk together confectioner’s sugar, 1/2 cup granulated sugar and cornstarch. Set aside.

4.In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.

5.Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning three or four mounds down each traced middle of circle… Use a rubber spatula, or a cake decorator’s metal offset spatula, to fill in and even out the circle.

6.Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, them carefully, set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It’s OK if edges chip.) Wrap in foil and set aside until ready to proceed.

7.No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.