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.
GENOA
S. E. BELMONT, PORTLAND
ASTI SPUMANTI/DOMAINE CHAN. BRUT
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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