Meringue Shell
  • 4 large egg whites
  • 1 1/2 Tsp. teaspoons cornstarch
  • 1/4 Tsp. cream of tartar
  • 1/8 salt
  • 1 Cup granulated sugar
Vanilla Cream
  • 2 Cups whole milk, divided
  • 1/2 Cup plus 3 tablespoons granulated sugar, divided
  • 1/4 Tsp. salt, divided
  • 1/3 Cup cornstarch
  • 6 large egg yolks
  • 2 Tablespoons unsalted butter
  • 1 Tsp. vanilla extract
  • Half of 1 package (16 ounces) Driscoll's Strawberries, hulled and cut in half lengthwise
  • Half of 1 package (6 ounces) Driscoll's Blackberries
  • Half of 1 package (6 ounces) Driscoll's Blueberries
  • Half of 1 package (6 ounces) Driscoll's Raspberries
  • Powdered sugar, optional
Meringue Shell
  1. PREHEAT oven to 225°F.
  2. LINE a baking sheet with parchment paper.
  3. POUR 4 large egg whites into a large mixing bowl or the bowl of a stand mixer.
  4. BEAT on medium speed until bubbles form.
  5. ADD 1½ teaspoons cornstarch and ADD 1/4 teaspoon cream of tartar and ADD 1/8 teaspoon salt.
  6. BEAT on medium speed about 2 minutes or until very soft peaks form.
  7. CONTINUE BEATING on medium speed WHILE slowly ADDING 1 cup granulated sugar.
  8. BEAT on high speed 3 – 5 minutes until stiff peaks form.
  9. PINCH a small amount of egg white mixture between thumb and forefinger and CONTINUE BEATING until mixture is no longer grainy.
  10. TRANSFER egg white mixture to prepared baking sheet and SPREAD OUT mixture to a circle about 9 inches wide.
  11. FORM SIDES of circle about 1/2 inch higher than center of circle to hold cream and berries.
  12. BAKE in center of oven 1 hour.
  13. REDUCE oven temperature to 180°F and CONTINUE BAKING 1½ –2 hours or until meringue shell is crisp.
  14. TURN OFF oven and PROP OPEN oven door with a wooden spoon and ALLOW meringue shell to cool completely. (Meringue shell can be made 3 days ahead. Wrap tightly in plastic wrap and store at room temperature.)
Vanilla Cream
  1. PLACE a medium bowl near stovetop and SET a fine-meshed sieve over bowl.
  2. POUR 1½ cups whole milk into a saucepan.
  3. ADD 1/2 cup granulated sugar and ADD 1/8 teaspoon salt.
  4. COOK and STIR occasionally over medium-high until sugar dissolves and liquid is steaming, 5 – 10 minutes.
  5. REMOVE hot milk mixture from heat and SET ASIDE.
  6. PLACE 1/3 cup cornstarch into a medium bowl.
  7. ADD remaining 3 tablespoons granulated sugar and ADD remaining 1/8 teaspoon salt.
  8. WHISK thoroughly to combine.
  9. ADD remaining 1/2 cup whole milk and ADD  6 large egg yolks.
  10. WHISK thoroughly to combine and SET ASIDE cold milk mixture.
  11. SLOWLY transfer about 1/4 cup hot milk mixture to cold milk mixture WHILE WHISKING constantly.
  12. REPEAT with about 2/3 of hot milk mixture.
  13. RECOMBINE all milk mixture in original saucepan.
  14. HEAT and CONSTANTLY WHISK milk mixture over medium-high until mixture thickens, 5 – 15 minutes.
  15. REMOVE from heat.
  16. ADD 2 tablespoons unsalted butter and ADD 1 teaspoon vanilla extract.
  17. WHISK to COMBINE until butter is melted.
  18. STRAIN mixture through prepared sieve into prepared bowl and PRESS with a ladle if necessary.
  19. PRESS plastic wrap directly onto top of cream
  20. REFRIGERATE until chilled, 2 to 3 hours or up to 1 day ahead.
  1. PEEL parchment paper from bottom of meringue shell.
  2. PLACE meringue shell onto a serving platter.
  3. SPREAD vanilla cream into meringue shell.
  4. ARRANGE half of 1 package (16 ounces) strawberries cut lengthwise randomly over cream.
  5. SPRINKLE half of 1 package (6 ounces) blackberries over cream.
  6. SPRINKLE half of 1 package (6 ounces) blueberries over cream.
  7. SPRINKLE half of 1 package (6 ounces) raspberries over cream.
  8. SPRINKLE with powdered sugar if desired.
  9. SERVE immediately.
Calories 347.01
Total Fat 8.49 g
Saturated Fat 4.37 g
Cholesterol 170.93 mg
Sodium 98.11 mg
Total Carbohydrates 63.84 g
Dietary Fiber 2.76 g
Protein 6.76 g