Cherry Berry On a Cloud

Cherry Berry on a Cloud is a stunner! A light and fluffy meringue topped with a creamy filling and a sweet and tart berry blend, it’s a perfect make-ahead dessert any time of year!

Cherry Berry on a Cloud is always a hit at a get-together, especially for holidays. Also called Berries in the Snow and similar to a pavlova, this dessert is heaven! The “cloud” is a sweet fluffy marshmallow whipped cream in a light and airy meringue crust. The “cherry berry” resting on top adds a fresh, tart and sweet flavor that will make you want to get a second slice.

It’s a simple recipe that can be made-ahead of time for easy entertaining. It does take a little planning ahead as the meringue has to be made and left untouched with the oven door closed for 12 hours. Don’t let this step stop you.

You can make the crust at night and let it set until the next morning or make it early in the morning and let it sit untouched all day. The filling and berries that top the crust will be added after 12 hours. After they’re added, the dessert will need 4 hours to set up in the refrigerator. It becomes the best texture and perfect combination of sweet and tart flavors that you’ll ever have.

If it’s your first time to make this dessert, it certainly won’t be the last! Want more berry delicious desserts? Be sure to check out my Be My Darlin’ Berries, Strawberries and Cream Tres Leches Cake, and One Bite Cheesecakes!

What’s the difference between Cherry Berry On a Cloud and Pavlova

While both desserts share the foundation of a meringue base topped with cream and berries, the specific presentation, shape, toppings, and cultural associations set Cherry Berry on a Cloud and Pavlova apart.

Pavlova‘s origin is the 1920s and is often attributed to Australia or New Zealand. It is named after the Russian ballerina Anna Pavlova and is a popular dessert in both countries. It’s typically a circular or oval-shaped meringue shells, resembling a large nest or a cake-like structure.

Cherry Berry On a Cloud or “Cherry Berries on a Cloud” was first seen in a Betty Crocker cookbook in the 1970s. It doesn’t have the same widespread cultural recognition as pavlova, but some people call it a pavlova as well. The cloud can either be prepared in a baking dish as one large one or multiple small clouds.

The crust of a pavlova is crispy on the outside and like a soft marshmallow inside while the meringue of Cherry Berry On a Cloud is dry and crisp all the way through. A pavlova doesn’t have a whipped cream filling but both desserts are topped with fresh fruit, blend of fruits, or a berry compote.

Why You’ll Love this Recipe

• Make-Ahead Easy: One of the best fluffy desserts, it’s perfect to make for a get-together you’re hosting as it makes for easier entertaining and guest love it!
• Simple Ingredients: The basic ingredients are simple, but when combined, they create a dessert that is far more impressive than the sum of its parts.
• Customization Opportunities: You can add personal touches such as a drizzle of chocolate, a sprinkle of nuts, or a touch of citrus zest.
• Perfect Any Time of the Year: This decadent dessert with its red and white colors is perfect for Fourth of July, Valentine’s Day, Memorial Day, Veteran’s Day, and Christmas. It’s also excellent for special occasions like birthdays, girl’s night, a dinner party, family reunions, a summer barbecue, picnic, or potluck.

Ingredients in Cherry Berry On a Cloud

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Eggs: serve as the foundation for the meringue cloud. When whipped, they trap air and create a light and fluffy texture.
• Salt: Influences the coagulation of proteins in the egg whites and contributes to the texture of the meringue.
• Cream of Tartar: Acts as a stabilizing agent for the egg whites.
• Sugar: Sugar sweetens the meringue and contributes to its stability. It also sweetens the filling.
• Heavy Whipping Cream: Adds richness and a luxurious texture to the filling.
• Cream Cheese: Adds a rich and tangy flavor to the dessert and adds to the fillings structure.
• Vanilla Extract: Enhances the flavor of the filling.
• Mini Marshmallows: Adds sweetness, texture, and volume to the filling. They absorb moisture and plump as they’re refrigerated.
• Can of Cherry Pie Filling and Fresh Strawberries: The star ingredients! They contribute sweetness, tartness, and a burst of fruity flavors that complement the meringue and filling perfectly! Homemade cherry pie filling also works great for this recipe!
• Lemon: Adds a touch of acidity to the berries, enhancing their natural flavors. It also helps balance the sweetness and adds a little tartness.

How to Make Cherry Berry On a Cloud

1. Heat oven to 275°F. Butter a 13”x9” pan. 
2. In a large bowl with an hand electric mixer or stand mixer, beat egg whites on high speed until foamy. Add salt, cream of tartar and sugar and beat until stiff and glossy, about 15 minutes. Spread in the prepared pan and bake for 1 hour. DO NOT open the oven door. Leave the baked crust in the oven overnight. If the crust settles, it’s totally ok!

3. Next day, whip whipping cream with an electric mixer or stand mixer on high speed until stiff peaks form. Set aside. 

4. In a separate bowl, beat room temperature cream cheese, sugar and teaspoon of vanilla on medium speed until smooth. 

5. Gently fold the whipped cream into the cream cheese mix 1/3 at a time. 

6. Fold in the marshmallows. 

7. Pour the mixture over the crust and spread evenly to the edges. 

8. In a medium bowl, combine the cherry pie filling, pint of fresh sliced strawberries, and teaspoon lemon juice. Pour over the filling and evenly spread to the edges. 

9. Last step, chill at least 4 hours in the refrigerator before serving. Slice individual portions of the dessert with a knife and serve with a spatula. Garnish if desired.

Meringue Pro Tips

Creating the perfect meringue crust requires precision and attention to detail.

1. Use Fresh Eggs:
   • Fresh egg whites create a more stable meringue. Older eggs may result in less volume and stability.
2. Room Temperature Eggs:
   • Allow the eggs to come to room temperature before separating the whites. Room temperature egg whites whip up to a greater volume than cold egg whites.
3. Clean Equipment:
   • Ensure that your mixing bowl and beaters or whisk are clean and completely free of grease. Any traces of fat can inhibit the egg whites from whipping properly.
4. Separate Eggs Carefully:
   • Be cautious when separating eggs to avoid getting any yolk into the whites, as even a small amount of fat from the yolk can hinder the meringue’s ability to stiffen.
5. Avoid Overbeating:
   • Stop beating the egg whites once stiff peaks form. Overbeating can lead to a dry and grainy texture.
6. Low Humidity:
   • Meringues are sensitive to humidity. Ideally, you’ll eat to choose a dry day for making the crust, as high humidity can affect the texture.
7. Cool Gradually:
   • Allow the meringue crust to cool in the turned-off oven.

The height settles differently dependent on these factors. It’s a perfect base whether it sinks or keeps its rise. Also, cracking is normal and okay as this is sure to happen when you add the toppings.

Recipe Tips and Substitutions

• The marshmallows absorb some of the liquid and take on a softer texture after the dessert has chilled in the refrigerator. In addition to the crust, it gives more fluff to the cloud base. They can be omitted if desired.
• The sugar content can be adjusted as desired. (Note: I tried it once with a half cup sugar instead of 1 cup and my family felt they’d rather not have it than change the recipe. This is personal preference.)
• The cherry pie filling can be substituted with sugar-free if desired.
• Garnish options include a drizzle of chocolate, a sprinkle of nuts, fresh mint or a touch of citrus zest.

Storage and Freezing

While meringue can be frozen, freezing this Cherry Berry On a Cloud recipe is not recommended, as the texture of these components may change upon thawing. If you have leftovers, store in an airtight container in the refrigerator up to 3-4 days. Over time, the crust will absorb more moisture and loose its crispiness.

Frequently Asked Questions

More Cool and Delicious Dessert Recipes

• Chocolate Mocha Tres Leches Cake
• Oreo Icebox Cake
• Chocolate Peanut Butter Dream
• Banana Split Pie