Cinnamon Meringue Filled with Pineapple and Raspberries

Cinnamon flavors this thick meringue shell that is crisp on the outside and has a chewy interior.

Yield: 10 servings

Ingredients

Meringue

• Butter for pan
• Confectioners' sugar for dusting pan
• 4 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup superfine granulated sugar*
• 1 tablespoon cornstarch, sifted
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Filling

• 1 fresh pineapple, peeled, cored and cut into small pieces
• 1 pint raspberries, gently washed
• 3 tablespoons granulated sugar
• 1 1/2 cups cold whipping cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Fresh mint (optional)

Instructions

1. Line a baking sheet with parchment paper. Butter paper lightly and dust with confectioners' sugar. With dull end of knife, make a 9 inch circle on parchment paper.

Meringue

1. Beat egg whites and cream of tartar in a clean large bowl on low speed until frothy. Increase speed to medium-high and beat until soft peaks form.
2. On medium speed, slowly beat in superfine granulated sugar*.
3. Mix in cornstarch and cinnamon.
4. Mix in lemon juice and vanilla extract.
5. Heat oven to 250 degrees F.
6. Spread meringue mixture over marked circle, forming slight rim and depressed center.
7. Bake for about 1 1/2 hours until meringue feels crisp on outside.
8. Cool on baking sheet. (Meringue may crack slightly around rim.) Inside of meringue will be chewy and soft.

Filling

1. Mix together pineapple, raspberries (we used black raspberries) and granulated sugar in large bowl. Let stand for 15 minutes.
2. Beat cream, confectioners' sugar and vanilla extract in large bowl on medium speed until firm peaks form.

Assembly

1. Carefully lift cooled meringue onto cardboard cake circle or cake plate.
2. Leaving rim of meringue plain, spread whipped cream over meringue shell.
3. Spoon fruit over whipped cream.
4. Garnish with fresh mint.
5. Serve immediately.

Notes

* For this meringue, superfine granulated sugar dissolves easily as the meringue bakes. Sold in 1-pound boxes, this finely ground sugar is found in the sugar section of supermarkets, but you can also process granulated sugar in a food processor for about 30 seconds to make fine sugar granules.

Meringue can be wrapped and stored overnight in dry place or frozen up to 1 month.

The shell could also be filled with ice cream, mousse or whipped cream and whatever fruit is in season. Plan to use about 4 cups of fruit to fill a meringue shell. The meringue shell can be prepared ahead and stored in a dry place or frozen, but once filled it must be served immediately.