Recipe by Leslie in Texas
I haven't tried this yet, but it sounds wonderful! It's from the December 1980 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Genoa restaurant in Portland, Oregon.Refrigeration time is not included in the prep time.
- 6 egg whites, room temperature
- 1 pinch salt
- 1⁄4 teaspoon cream of tartar
- 1 1⁄2 cups sugar
- 6 ounces semisweet chocolate
- 3 tablespoons water
- 2 1⁄2 cups whipping cream, whipped
- 1 1⁄2 pints fresh strawberries, hulled and sliced lengthwise
- 6 -8 large strawberries (garnish)
Directions See How It's Made
- Preheat oven to 250 degrees.
- Beat egg whites with salt until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually beat in sugar until meringue is stiff and glossy.
- Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter.
- Evenly spread or pipe meringue into circles.
- Bake 1 hour.
- Turn off heat and let meringues dry in oven for another hour.
- Remove from oven and carefully peel off waxed paper;let cool completely on wire racks.
- Melt chocolate with water in top of double boiler and stir until smooth.
- Spread over 2 meringue layers and let stand until set.
- To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream.
- Cover with half of sliced berries.
- Repeat with second chocolate-covered layer.
- Top with plain meringue and frost entire cake with remaining whipped cream.
- Garnish with whole strawberries and refrigerate 24 hours.
- Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.