Frozen Meringue Cake With Seasonal Berries

1. 1

   Preheat oven to 200u00b0F. Line 2 large baking sheets with aluminum foil; butter and flour foil.

2. 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.

3. 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.)

4. 4

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

5. 5

   In large bowl using electric mixer, beat cream until soft peaks form. Fold in confectioners' sugar and vanilla. Chop meringue shells into 1-inch pieces and fold into cream. Transfer mixture to souffle dish and cover with plastic wrap. Freeze until firm, approximately 8 hours. (Can be made 3 days ahead. Cover; keep frozen.)

6. 6

   To un-mold dessert, fill large bowl 1/3 full of hot water. Run small knife around inside edge of souffle dish to loosen. Dip dish into bowl of hot water for 2 seconds, being careful not to splash water onto cream. Carefully invert onto serving plate. Arrange berries on top of and around frozen cream and garnish with additional whipped cream.

* Per serving · 4 servings · Values may vary.