How to make it

  • Preheat oven to very slow (250 degrees)
  • Beat until stiff the egg whites with a pinch of salt, and the cream of tartar.
  • Gradually add the cup of sugar and continue beating until smooth and glossy and very stiff.
  • Trace out 3 circles 8 inches in diameter on the backside of a piece of parment. Line baking sheets with the parchment and use the tracings as a guide to spread the meringue evenly over the circles about 1/4 inch thick. Bake in a very slow oven for 25 minutes until the meingue is the palest gold but still pliable.
  • Remove from oven and peel off the paper carefully. Put on cake racks to dry out and cool.
  • Melt the chocolate that you have chopped in fine pieces over simmering water with the 3 tablespoons of cream
  • Whip the three cups of cream with the sugar until firm peaks form.
  • Prep the strawberries.
  • Place a meringue circle on a serving plate and spread with a thin coating of the melted chocolate. Then spread a layer of the whipped cream and top this layer with the sliced strawberries. Put a second layer of meringue on top and repeat the layers.
  • Finally top with the third meringue disc.
  • Frost the sides with the remaining whipped cream.
  • Decorate the top with any remaining chocolate drizzled from a spoon in a decorative pattern. Top with the best looking whole strawberry.
  • Refrigerate at least two hours before service.

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