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Instructions. Pour cream in a mixing bowl. Add the sugar to it. Now use the beater to beat this mixture well. Add the 1 teaspoon vanilla extract to the beaten mixture. This is your topping for the dessert. Set it aside for use in later parts of the recipe. Slice up the strawberries.
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Set rack in the center of the oven. Spread meringue over the unbaked cake batter in the pans. Place pans on oven rack and bake for 30 minutes at 350. While cake layers bake, make whipped cream and pastry cream. Make pastry cream: In a double boiler over boiling water, combine flour, sugar, salt milk and beaten egg and whisk until thick.
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Step one. Place vanilla wafers on serving plate; cover each cookie with one-half serving (1 tablespoon) Reddi-wip. Top each with a slice of strawberry. Serve immediately.
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Step 4. Drop 17 teaspoonfuls of the cloud mixture on one baking sheet and 18 on the other, spacing the dollops at least an inch apart. Bake (upper and lower racks) for 22 minutes, then turn off.
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Place the egg whites, 1/2 cup sugar and diced frozen strawberries into a large mixing bowl. Beat on high speed until the mixture triples in volume. Fold in the whipped topping. Spoon or pipe the strawberry mixture into the dessert dishes. Chill for at least 2 hours, or until firm.
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Instructions. Prepare angel food cake according to boxed instructions. You can make one big cake, cupcakes, or small cakes. (Cupcakes or small cakes will take less baking time.) While the cake is baking, place your heavy whipping cream in the bowl of a stand mixer or large bowl and use a hand mixer. Whip continuously on medium speed for 3 minutes.
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Let cool a minute and pour the syrup over the strawberries. Refrigerate for a few hours or overnight, until the strawberries have released ¼-1/2 cups of juice; In a food processor blend ¼-1/3 cup of the strawberry juice with the mascarpone cheese. Add the ricotta and vanilla to the mascarpone, and blend just until mixed.
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Instructions. Preheat the oven to 275 degrees F. In a large bowl, beat the egg whites with the cream of tartar and salt until foamy. While beating at high speed, gradually add the sugar one tablespoon or so at a time until it has been incorporated. Continue beating until the whites form stiff peaks.
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Set tops aside to use later as garnish. Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl. In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes).
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Beat the egg whites with an electric or hand whisk until stiff peaks form. Set aside. Wash and trim strawberries. Put the strawberries in a blender and puree them until completely liquified. Add the vanilla and stevia. In the meantime, in a small sauce pan heat 1/4 cup of water to about 100 degrees. Add the gelatin to the water and let dissolve.
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In a food processor, crush graham crackers into crumbs. Add butter and press into a 9×13 baking dish. In a large saucepan, add marshmallows and milk. Cook on medium heat until melted evenly together. Cool mixture. Once the mixture is cooled, whisk in vanilla. Fold in strawberries and whipped topping. Spread topping over crust.
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1 pkg. strawberry glaze. 1/2 c. sugar, if desired. Beat cream cheese and powdered sugar. Add vanilla. Fold in Cool Whip. In a different bowl, mix glaze, sugar (if desired) and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large bowl (a clear glass one is very pretty). Cover with half of cream cheese mixture.
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Step 3. Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form.
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In medium-sized bowl, whisk condensed milk, lemon juice and whipped topping until combined. Arrange half of the strawberries then half of the topping mix over bottom layer of the angel food cake. Top with remaining layer of cake, whipped topping and stawberries. Chill. Tip: Cut the bottom layer slightly thicker than the top layer for a solid base.
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directions. Beat cream cheese and powdered sugar. Add vanilla. Fold in whipped topping. Set aside. In a different bowl, mix glaze and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large clear glass bowl, it looks very pretty this way. Cover with half of cream cheese mixture.
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Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter. Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto.