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Vegan Cherry Berries on a Cloud

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A perfect mix of crunchy meringue crust, creamy tangy middle, and sweet fruit topping. Your mouth will be so happy.

  • Author: Kristine
  • Prep Time: 50 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 50 minutes
  • Yield: 10 servings 1x
  • Category: Vegan

Ingredients

Scale

Meringue

2 cans (15.5 ounce each) no-salt-added garbanzo beans, drained to get approximately 1 1/2 cups canning liquid (aquafaba)

1/2 teaspoon cream of tartar

2 teaspoons vanilla extract

1/4 teaspoon xanthan gum

1 1/2 cups sugar

Filling

6 ounces non-dairy plain cream cheese, softened

1 cup sugar

1 teaspoon vanilla

2 cups non-dairy heavy whipping cream alternative

2 cups vegan miniature marshmallows

Topping

1 can (21 ounces) cherry pie filling

1 teaspoon lemon juice

2 cups sliced strawberries

Instructions

Meringue

  1. Heat aquafaba in small saucepan over medium heat until it begins to gently simmer. Reduce heat, stir, and let simmer. You want to reduce it to 2/3 cup or 160 g and for me this took about 20 minutes. Keep a scale handly. Remove aquafaba from heat every few minutes to pour into measuring cup or container on scale (after hitting “tare” or zeroing out scale) until you get to 2/3 cup or 160 g. Cool briefly at room temperature, and then refrigerate at least 2 hours.
  2. Preheat oven to 265 degrees. Spray bottom and sides of a 13×9 pan with pan spray.
  3. Put reduced aquafaba in bowl, along with cream of tartar, vanilla, and xanthan gum. Beat on speed 6/10 with whisk attachment of stand mixer or electric mixer for about 1 minute or until it turns thick, frothy, and kind of pale.
  4. Stop to scrape down bowl. Begin adding sugar, 2 tablespoons at a time, over a 3-minute period mixing at speed of 6/10. Stop to scrape down bowl. Increase speed to 8/10 and continue whipping for 3-4 minutes.
  5. You may not get stiff peaks that release from the whisk and stand on their own, but you will get a stiff, stretchy consistency kind of like marshmallow cream. And when you spread it in the pan, it will be thick, shiny and luxurious like traditional whipped egg whites.
  6. Spread meringue evenly into 13×9 pan. Bake for 60 minutes. Turn off the oven but don’t open the door. Leave meringue in the oven for at least 8 hours or overnight.

Filling

  1. Put mixing bowl and whisk attachment in the refrigerator for 10 minutes.
  2. In small bowl, mix cream cheese, sugar, and vanilla until incorporated.
  3. Add whipped cream to chilled bowl. Beat until soft peaks form on a speed of 6/10, about 2 minutes.
  4. Fold cream cheese mixture and marshmallows gently into whipped cream.
  5. Spread over meringue and refrigerate.

Topping

  1. In medium bowl, mix pie filling, lemon juice, and strawberries until combined.
  2. Store separately from the rest of the dessert.
  3. Serve over cream-topped meringue.

Notes

You’ve got a couple of options for texture, depending on storage. Fresh out of the oven, the meringue bottom is crisp on the outside, chewy on the inside. To keep it that way, you can store the meringue separate from the filling and topping until right before you serve it. Keep the meringue at room temperature and refrigerate the filling and topping. However, if your meringue turns out a bit tough or you’d prefer a softer, more tender, marshmallowy bite, go ahead and top the meringue with the filling and stick in the fridge. Then, when it’s time to serve, add the topping. 

Nutrition

Keywords: vegan cherry berries on a cloud, aquafaba