Four Layer Meringue Berry Dessert is from Pat, who linked to it in the comment section. Pat was sorry Cook's Recipes didn’t include pictures, but promised me it was a good dessert. It's also fun in that you could very easily lighten it up to fit different types of diets. I've added a few tips on how I'd lower the sugar and fat.
As to its name, it has four layers. The first layer is a crumbly crust made of vanilla wafers. The second layer is a thick pile of meringue, the third layer is fresh sweetened whipped cream and the last layer is mixed berries. As a bonus, it’s made in an 8 inch square glass pan and perfect for small groups. If you like it, you can double it and use a 13x9 inch pan.
Here’s the recipe as I made it. What’s great is, the base and meringue can be cooked ahead of time and topped with cream and berries at serving time.
Suggestions for Lighter Version
I've been trying to lighten up some of these older recipes and am looking forward to doing that with this one. Until I get a photo posted, here are some suggestions
- For the crust, use about 1 cup of Keto cookie crumbs (HighKey Snickerdoodles should work well), reduce the butter to 2 tablespoons and add some ground pecans.
- Sweeten the whipped egg whites with a good tasting keto powdered sugar. My favorite is Wholesome Yum's Besti Monk Fruit and Allulose, but the allulose could make the meringue chewy so the idea needs some testing.
- Keep the freshly whipped cream if you are okay with fat, otherwise use a lightened whipped topping. You could also whip 1 cup of cream with half a box of sugar free pudding mix.
- Use plenty of berries!
Four Layer Meringue Berry Dessert
Butter for greasing dish
1 ½ cups Nilla Wafer crumbs, regular or reduced fat
4 tablespoons butter (regular salted type), melted
4 egg whites, room temperature -- large
½ cup granulated sugar
½ teaspoon vanilla
Pinch salt
1 cup heavy whipping cream
1 ½ tablespoons granulated sugar
½ teaspoon vanilla extract
1 pint assorted berries, sweetened to taste with sugar
Preheat oven to 350 degrees F. Rub bottom and sides of an 8 inch square baking dish with butter.
Stir together Nilla Wafer 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.
Serves 4-6 people
Note: the meringue is chewy and soft and billowy in the center. If you like chewier, thicker meringue, you could probably dry it out a little more in the oven by letting it sit with the heat off for 30 minutes. I might try making it with an Italian meringue or the no-weep meringue I used on my last lemon pie.
Recipe
Four Layer Meringue Berry Dessert
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.
Anna says
Hi Sue,
With berries in season, this is a great summer dessert. And to answer your question about the meringue, it's just to avoid sticking. The world won't end if the egg white touches the side of the pan (especially since it's greased!), but at the time I thought it seemed wise to add that note.
Sue says
I don't remember seeing this but now that I've seen it I really want to make it. Why do you not want the meringue to touch the side of the pan? I'm hosting something in August and am wondering about making individual portions in ramekins.
I love your reference in the comments to "Housewife Pavolova". haha!
Veronica says
That looks very tasty...the meringue sounds really good.
Anna says
Carole, that's exactly what I thought when I saw the recipe.
Veggiegirl, it was very pretty. I guess there's not vegan substitute for meringue, eh?
Pat, thanks again! Todd loved the soft meringue. I liked it too, but since I'm always experimenting, I will have to try it with an Italian meringue as well.
Cathy, I like how your blog is done by a group. I would have a lot more recipes if this were a group blog.
Giz, the make ahead factor is a huge benefit.
Therese, yes! Schaum Tart! I knew it reminded me of something That, or as Heidi mentioned, pavlova. I was thinking "Housewife Pavlova"
Gina, thanks! And feel free to point out critical spelling errors or typos. Forget grammar errors because I am way past that point ;).
Heidi says
pavlova with nilla wafers!
Gina says
Sorry to nitpick (I am a teacher after all), but shouldn't the title of the recipe read FOUR layer and not FLOUR layer? I can't imagine a layer of flour would be good eats! 😉
Happy Independence Day, Anna! --Gina
HoneyB says
Looks delicious!!!
Therese B. says
Anna:
Is the topping like SCHAUM TORTE?
Looks yummy...strawberries are really good and in abundance here is Wisconsin this year!
A good way to use them up!
HAPPY 4TH TO YOU AND FAM/AND LIL PUP!
giz says
Wow - this one looks like such a winner and I love the fact that it can be made ahead of time and just topped at the last minute - bonus.
Cathy - www.wheresmydamnanswer.com says
This looks so lite and yummy!! Will be perfect here in mayberry where it is over 100 degrees.
Happy 4th
Cheers
Cathy
http://www.wheresmydamnanswer.com
PS - Thanks for visiting our site...please do come back and play.
Pat says
Anna, I'm so happy that you tried the Strawberry Scrumptious! It has long been a favorite and every time it's served, someone asks for the recipe. I think the softer meringue adds to the "cloud-like" consistency and keeps it on the light side. Enjoy!
P.S. I originally got the recipe from Better Homes & Garden encyclopedia cookbooks which the supermarkets sold one book each week, at least 30 years ago.
VeggieGirl says
That is a GORGEOUS dessert - the whipped topping looks so fluffy!
Carole R. says
What a wonderful sounding dessert. It is at the top of my "to try" list. Already committed to a trifle for the 4th but will try next week.