My grandmother made a similar dessert, but it was a thick, very rich, cooked custard; when cooled, canned "fruit cocktail", coconut and chopped nuts were added. Whipped egg whites were folded in, as well as lavashed on top, then the meringue top was "browned to set". This was always, and only, served after midnight mass, along with other rich French Canadian favorites.
My grandmother made a similar dessert, but it was a thick, very rich, cooked custard; when cooled, canned "fruit cocktail", coconut and chopped nuts were added. Whipped egg whites were folded in, as well as lavashed on top, then the meringue top was "browned to set". This was always, and only, served after midnight mass, along with other rich French Canadian favorites.