Lemon-Berry Sheet Pan Trifle

Ingredients

• 7 egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1½ cups granulated sugar
• 1 teaspoon pure vanilla extract
• 1½ cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 8 ounces strawberries, quartered
• 6 ounces raspberries
• 6 ounces blackberries
• 8 ounces blueberries
• ⅓ cup confectioners’ sugar
• Zest and juice of 1 lemon
• Lemon zest, as needed for finishing

Instructions

1. Preheat the oven to 275°F. Line two baking sheets with parchment.
2. In the bowl of an electric mixer fitted with the whip attachment, whip the egg whites and cream of tartar on low speed until foamy, about 2 minutes.
3. Raise the speed to medium and gradually add the sugar, whipping to stiff peaks, 7 to 8 minutes. Do not over whip; the egg whites should look soft and smooth, not clumpy or dry.
4. Add the vanilla extract and mix to combine. Using two spoons, dollop mounds of meringue onto the prepared sheets. The meringue scoops should be about a heaping ¼ cup, but you don’t need to be precise. Leave at least 1½ inches between each dollop.
5. Transfer the baking sheets to the oven and reduce the temperature to 225°F. Bake until the meringues are firm and set, about 1 hour and 15 minutes. Turn off the oven and leave the meringues to cool completely (and continue drying), another 2 hours.
6. Carefully remove the meringues from the parchment and place them on a baking sheet.
7. In the bowl of the electric mixer, whip the cream, confectioners’ sugar and vanilla extract to medium peaks.
8. In a medium bowl, toss the strawberries, raspberries, blackberries and blueberries with the sugar, lemon juice and zest to combine. Let sit for 10 minutes.
9. To serve, dollop the cream topping all over the meringues. Arrange the berries in an even layer, garnish with more lemon zest and serve immediately.