Directions: |
Directions:Beat egg whites, salt cream of tarter till stiff. Gradually add 1 cup sugar continue to beat until meringue is stiff and glossy.
line baking sheet with wax paper or parchment paper.
Trace 3 circles 8" in diameter on paper. Spread meringue over \circles evenly about 1/4 inch thick.
Bake at 250º till meringue is off white abut pliable about 30 - 40 mins. Remove meringue from oven and IMMEDIATELY peal off paper carefully, and place on cake rack to dry.
In double boiler or microwave melt choc. chips and add water.
Whip whipping cream, till stiff, gradually add 1/3 cup sugar beating until stiff.
Three hours before serving assemble cake.
Place one meringue on serving palter, spread with 1/4 of the choc., top with whip cream and slices of strawberries. Repeat 2 more times.
(1meringue, 2 choc., 3 cream, 4 strawberries)
With remaining whip cream frost cake top and sides.
Decorate with remaining choc., swirl or drizzled on top and sides of cake. Garnish with 5 or 6 stemmed strawberries on top of cake, maybe dip in choc or slice to fan strawberry.
Keep in refrigerator. |
Personal
Notes: |
Personal
Notes: This cake has to be eaten right away. This is one of a kind, the best cake I have ever had, Family & friends love it , and they think it is hard to make, and feel really special when it is served, but it is easy to make.
Just make sure your meringue is cooked & dry.
If it doesn't release the paper it needs to cook longer.
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