Strawberry-Coconut Meringue

Yes, I know. These are not strawberries. I didn't have any on hand. So, I substituted with what I did have. You could, too! I'm sure this will taste just fabulous with any fresh seasonal fruit.

I don't make dessert all that often, but we had company tonight. We should have company every night. :) 

Strawberry-Coconut Meringue (I will rename it: Fresh Fruit-Coconut Meringue :))

Meringue
4 egg whites
pinch of salt
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
3/4 cup shredded coconut

Filling
1 cup heavy whipping cream
1/4 cup plain nonfat yogurt
1 1/2 tablespoons sugar

2 1/2 cup fresh fruit

To make the meringue: Preheat the oven to 300F. Line a baking sheet with parchment paper. 

Beat the the egg whites with the salt in a large bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the cornstarch, lemon juice, and vanilla and continue beating until firm peaks form. With the mixer running, very slowly beat in the sugar (this should take about 1 to 1 1/2 minutes). Continue beating until the egg whites are stiff and glossy and the sugar has dissolved. Gently fold in 1/4 cup of the coconut.

Pile the meringue in the center of the parchment and spread to about a 6" circle (it will puff and expand about 8"). Gently smooth the top and sides of the meringue. Sprinkle the top and sides with the remaining1/2 cup of the coconut.

Bake for 45 to 50 minutes or until the coconut is golden brown and the meringue is firm on the outside. Slide the meringue and parchment paper onto a wire rack and cool completely. Gently peel off the parchment paper.

To make the filling: Beat the heavy cream in a medium bowl with an electric mixer at medium speed until soft peaks form. Add the yogurt and sugar. Continue beating until firm, but not stiff, peaks form.

Pile the cream in the meringue. Top with the fruit before serving.

**Note:The meringue can be baked up to 2 days ahead of time and stored in an airtight container. To keep the meringue as crisp as possible, assemble the dessert right before serving. **