Fresh strawberries are a favorite summer treat. This light tasting, delicious treat is a joy to bite into.
Use the 3.5 L bowl and beaters for both the Meringue and to beat the cream
- 4 eggwhites (room temperature)
- ¼ tsp. salt
- ¼ tsp. cream of tartar
- 1 tsp. vanilla
- 3/4 cup sugar
Mix all but the sugar in the 3.5 L bowl and beat at high speed till peaks form. Slowly add sugar and continue beating till stiff and glossy. Spread into three 8 inch circles on a parchment lined large cookie sheet.Bake in 225 degree oven for about 2 hours or until meringues are bisque color. Turn off oven, open oven door and allow to rest for 15 minutes. Remove from oven and cool.
While this is baking prepare filling:
- 4 oz semi sweet chocoloate
- 2 Tbsp. water
- 3 cups heavy cream whipped
- 3 Tbsp sugar
- ½ tsp vanilla (to simplifiy use 1 large container Coolwhip instead of whipping cream, sugar and vanilla)
- 6 cups sliced strawberrie
- Strawberries and mint sprigs (optional)
Melt chocolate and water and beat till smooth. Spread chocolate evenly between two of the meringues. Gently fold strawberries into cream. Reserve one cup for topping and spread the remaining between the two chocolate topped meringues. Layer the two chocolate meringues and top with 3rd meringue. Garnish with remaining cream, strawberries and mint.
Refrigerate for minimum 3 hours or overnight.