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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A simple recipe dressed up! Developed for RSC #14. I used Creme Fraiche #83813 for the creme fraiche. Ingredients:
3 egg whites, room temperature |
1 pinch cream of tartar |
3/4 cup granulated sugar |
1 teaspoon pure vanilla extract |
1/2 cup marshmallow creme |
1/2 cup creme fraiche |
1 cup whipping cream |
1 kiwi fruit, peeled & sliced thinly |
1 cup sliced strawberry |
2 tablespoons dried cranberries, minced |
2 tablespoons nutella |
Directions:
1. Preheat the oven to 275°F
2. Beat egg whites with cream of tartar until soft peaks form, adding sugar 1TB at a time. Beat in vanilla.
3. On foil or parchment lined baking sheet, spread meringue into a 10 circle, pushing up edges to form a well in the middle. Bake for 1 1/2 hours or until firm to the touch. Turn off oven & leave meringue inside to dry.
4. Remove meringue to a serving platter.
5. While cream is whipping, combine marshmallow creme & creme fraiche. Fold in whipped cream. Spread this mixture over the cooled meringue.
6. Decoratively arrange the sliced kiwi & strawberries. Drizzle nutella over top & sprinkle with dried cranberries.
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