Meringue Torte

Summer is here…..fruit abundant….your turn to take the dessert to the party. This one will do it for you.

  • 6 egg whites
  • pinch of salt
  • 1/2 tsp. cream of tartar
  • 1  1/2 cups sugar
  • 1 tsp. pure vanilla extract
  • 1/4 cup light rum
  • 1  1/2 cup heavy whipping cream
  • whole berries, fresh
  • drained pineapple slices, chopped

The day before you need this, let the egg whites come to room temperature in a mixing bowl for one hour.  Butter the bottom only of a 9 inch tube pan.

Preheat the oven to 450 degrees. To the egg whites, add the salt and cream of tartar and beat until frothy. On high speed, add 2 tbsp. at a time beating well after each addition. Add the vanilla and beat until stiff peaks form. Turn into the tube pan, spreading evenly.

Place the pan in the middle of the oven and immediately turn off the heat. Let stand in the oven for overnight.

In the morning,  loosen the edges carefully with a spatula and put on a serving plate. Sprinkle the surface with the rum and refrigerate until well chilled (at least 5 hours).

When ready to serve, frost the top and sides with the whipped cream and top with the strawberries and fill the center with the chopped pineapple.

With a big smile on your face, take a bow and serve this fantastic, light dessert with flair.



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