Meringue & Berries

source: "Italian Desserts"

Orange Yogurt Cream
1¼ cups vanilla yogurt, drained
8oz cream cheese
5 tbsp sugar
1 tbsp Cointreau

Shell
5 egg whites
1/4 tsp cream of tartar
1 cup sugar
1/4 tsp cinnamon

Berries
4 cups of berries
2 tbsp honey

To prepare cream: Using a mixer, beat together the cream ingredients, on low speed for 10 minutes. Set aside and refrigerate.
To prepare shell: Preheat oven to 275F. Line a baking sheet with parchment paper. In a large bowl, beat the egg whites and cream of tartar until foamy. Beat in sugar, 1 tbsp at a time, and cinnamon, at high speed until meringue is stiff and very glossy.
On the lined baking sheet, spread and shape the meringue into a 9" inch square shell. Build a slight rim along the edges. Bake for 90 minutes. Turn off oven, and let the meringue sit in the closed oven for another hour. Remove and cool.
Assemble: Slather cream onto the shell. Mix berries and honey, and spread on top of cream. Slice, top with cream, and serve.