Italian Homemade Meringata

Ingredients

• 3 large egg whites (room temperature)
• ¾ cup granulated sugar (fine sugar is best to use)
• ½ teaspoon cream of tartar or 1 teaspoon of lemon juice
• 1 pinch salt
• 1½ cups whole/heavy cream
• 2 tablespoons powdered sugar
• 1-2 cups assorted berries

Steps

1. 1

   Pre-heat oven to 200°F (95°C), line one or two cookie sheets with parchment paper. On one baking sheet, draw a circle the same size as the bottom of a 8 or 9 inch round cake pan.

2. 2

   In a medium bowl beat egg whites, cream of tartar and salt until soft peaks appear, add the sugar very slowly one tablespoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar.

3. 3

   Spread the meringue evenly on the circle, I made mine about ¼ inch thick. The remaining meringue place in one or two piping bags with your choice of tips and make stars. Bake the meringue for 90 minutes, place a wooden spoon handle in the door and continue to bake for 1- 1½ hours. Turn the oven off and let the meringue cool in the oven for 5-6 hour or overnight.

4. 4

   In a large bowl whip the cream until soft peaks form then add the sugar and beat until firm.

5. 5

   Place the meringue circle on the bottom of the springform pan, make two layers, starting with sliced berries, then ⅓ of the cream filling evenly spread on top, then meringue kisses and again another layer of the same. Decorate the top of the cake with the remaining cream, (I used a star tip and added star meringues and fresh berries. Place in the freezer for 2-3 hours. Let sit 30-45 in the fridge before serving. Enjoy!