I found this in one of my old cookbooks after I went
searching. It calls for this to be put into a 8 x 13 pan,
but I would think you could bake the meringue in any
shape (such as you described) you would like. Please let
me know if this is the correct recipe & I will stop looking.

Cherry Berries on a Cloud

6 egg whites
1/2 tsp cream of tartar
1/4 tsp salt
1 3/4 C sugar
2 C chilled heavy cream, whipped
2 pkg (3 oz. each) cream cheese, softened
1 C sugar
1 tsp vanilla

Preheat oven to 250 deg. F. In a large bowl, beat egg whites,
cream of tartar, and salt until foamy. Gradually add sugar,
1 T. at a time, beating until stiff & glossy. Do not underbeat.
Spread in a well buttered 8 x 13 pan.**

Bake 1 hr, turnoff oven & leave the meringue in the oven with
the door closed for 12 hours longer.

In a chilled bowl, beat cream until stiff. Blend together cream
cheese, sugar & vanilla. Fold into whipped cream. Spread over
meringue. Chill 12 to 24 hrs. Cut into serving pieces & top
with cherry-berry mixture.

**This is where I would change the recipe and make meringue
swirls with indentations in them for the berry mixture.

Cherry-Berry Topping

1 can (21 oz) cherry pie filling
1 tsp lemon juice
1 pkg (16 oz) frozen strawberries, thawed

Blend all ingredients together.

Serves 12