|¼ teaspoon||Cream of tartar|
|1½ cup||Of sugar|
|6 ounces||Semisweet chocolate|
|2½ cup||Whipping cream|
Preheat oven to 250 F. Beat egg whites with pinch of salt until foamy. Add cream of tartar and beat until soft peaks form. Very gradually beat in sugar to form a glossy meringue; texture and appearance should be similar to cosmetic cold cream. Line baking sheets with parchment or waxed paper.
Using an 8-in. cake pan, trace 3 circles. Use spatula to spread meringue evenly over circles. Bake in preheated oven 1 hour. Let meringues dry in oven an hour longer. The meringues shouldn't turn color beyond a very pale gold; if they begin to darken, prop oven door open. Remove meringues from oven and carefully peel off paper. Handling gently, set on racks to cool.
Melt chocolate with 3 tbs. water in a double boiler. Spread over meringues.
Make sure chocolate cools thoroughly on discs before continuing. Slice berries, save 8 lovely ones with hulls for decoration. Whip cream until stiff. Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream. Cover with half of the sliced berries. Repeat with second chocolate meringue. Place white meringue on top and spread with whipped cream. Pipe on a fancy border of whipped cream using a pastry bag.
Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue. Keep in refrigerator until ready to serve.
S. E. BELMONT, PORTLAND
ASTI SPUMANTI/DOMAINE CHAN. BRUT From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day