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Four Layer Meringue Berry Dessert

I haven't attempted to lighten this one up, but there's so much potential! There are a lot of ways to make lower fat or healthier crumb crusts. Top that with the meringue, which you could sweeten with a powdered monk fruit and allulose blend, use sugar free whipped topping (or just use the cream if you are not worried about fat, and sweeten with more allulose) and triple the fruit!
Course Desserts
Cuisine American
Keyword Meringue, Pavlova
Prep Time 15 minutes
Servings 6
Author Anna

Ingredients

  • 1 ½ cups cookie crumbs
  • 4 tablespoons butter, salted, melted
  • 4 large egg whites room temperature -- large
  • ½ cup granulated sugar (100 grams)
  • ½ teaspoon vanilla
  • 1 Pinch salt
  • 1 cup heavy whipping cream (or use light whipped topping) (230 grams)
  • 1 ½ tablespoons granulated sugar (18 grams)
  • ½ teaspoon vanilla extract
  • 1 pint assorted berries sweetened to taste with sugar

Instructions

  • Preheat oven to 350 degrees F. Rub bottom and sides of an 8-inch square baking dish with butter.
  • Stir together crumbs and melted butter. Press this mixture into bottom and slightly up sides of the greased dish.
  • Beat egg whites with an electric mixer until soft peaks begin to form. Slowly add the ½ cup sugar to the egg whites. When whites are stiff, beat in the vanilla and pinch of salt. Spread egg white mixture over crust, doing your best not to let it touch sides of pan.
  • Bake crust & egg white mixture for 16-18 minutes or until top is golden brown. Let cool on a wire rack until ready to serve.
  • Whip the cream until stiff peaks form. Beat in sugar and vanilla. Spread over cooled meringue. Arrange berries on top.