Tropical Fruit Medley Meringue Bowls




Non Stick Cooking Spray ½ cup granulated sugar 2 large egg whites, room temperature ¼ teaspoon cream of tartar Pinch of salt 1- 3.4 oz package instant vanilla pudding 1 cup prepared pina colada mix 1 cup cold milk ¼ cup mascarpone cheese, room temperature ¼ cup fresh raspberries ½ cup fresh blackberries ½ cup fresh blueberries ½ cup fresh strawberries, sliced ⅓ cup white chocolate, melted ¼ cup toasted coconut Fresh mint for garnishing

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Preheat oven to 250 degrees; line a baking sheet with parchment paper and spray with non stick cooking spray. Using the low speed of mixer, beat together the sugar and egg whites; slowly sprinkle in the cream of tartar and salt. Beat for one minute then increase mixer speed to medium. Continue beating until whites form stiff peaks then drop by spoonfuls onto baking sheet, making six circles and spreading each meringue out to form a rustic bowl with sides. Bake one hour then turn oven off and leave the meringues in the oven for at least two hours or overnight. Meanwhile, beat together the pudding mix, pina colada mix and milk; add the mascarpone cheese and beat until mixture is well blended. Pour into a covered container and chill one hour. To assemble the meringue bowls, spoon mixture into meringue shells. Add a combination of the mixed berries over the top. Lightly drizzle the berries with melted white chocolate, and sprinkle with toasted coconut. Garnish with fresh mint. Makes 6 servings.