Yield: 15-20 servings

Prep time: 25 minutes

Level: Advanced

Ingredients:

Meringues:
6 egg whites, at room temperature
1 ½ cups sugar
1 teaspoon lemon juice
1 teaspoon vanilla flavoring
2 teaspoons cornstarch

Filling:
1 8-ounce container heavy cream
½ container Tnuva Quark Soft Cream Cheese 5%
2 tablespoons instant vanilla pudding

Fresh or frozen fruits for decorating

Instructions:

1. Preheat oven to 225 ⁰F. Line a large baking sheet with parchment paper.
2. For meringues, beat egg whites in a mixer until soft peaks form, about 1 minute. Gradually add sugar and continue beating until stiff peaks form. Turn off the mixer. Add the lemon juice and vanilla flavoring and mix. Fold in the cornstarch and mix just until combined.
3. Using a pastry bag with a wide star tip, pipe the beaten egg whites into 3-inch wide “nests,” leaving space in the center for the cream. Leave about 5 inches between each meringue to allow for even baking.
4. Bake for 1 hour and 15 minutes. Turn off the oven and leave the meringues inside for another 30 minutes without opening the door. The outside will be dry and crisp and the inside will be soft.
5. Remove from oven and transfer the parchment paper with the meringues to cool on a rack.
6. Beat the heavy cream with the instant pudding until whipped. Fold in the Tnuva Quark cheese. When the meringues are completely cooled, pipe the cheese-cream mixture into the centers. Top with fresh or frozen fruit of your choice.