Fresh Strawberry Meringue Cake
Yield: Makes 10 to 12 servings
Total: 4 Hours, 20 Minutes
Hands On: 1 Hour
Total: 4 Hours, 20 Minutes
a.. 1 cup chopped pecans
b.. Parchment paper
c.. Masking tape
d.. 2 tablespoons cornstarch
e.. 1/8 teaspoon salt
f.. 2 cups sugar, divided
g.. 7 egg whites, at room temperature
h.. 1/2 teaspoon cream of tartar
i.. 2 (8-oz.) containers mascarpone cheese
j.. 2 teaspoons vanilla extract
k.. 3 cups whipping cream
l.. 4 1/2 cups sliced fresh strawberries
m.. Halved fresh strawberries
Preparation
1.. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan
10 to 12 minutes or until toasted and fragrant, stirring halfway through.
Remove from oven, and cool completely (about 10 minutes). Reduce oven
temperature to 250°.
2.. 2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch)
circles on each piece of paper. Turn paper over; secure with masking tape.
3.. 3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food
processor 40 to 45 seconds or until pecans are finely ground.
4.. 4. Beat egg whites and cream of tartar at high speed with an electric
mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at
medium-high speed until mixture is glossy, stiff peaks form, and sugar
dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg
white mixture, gently folding just until blended. Repeat procedure with
remaining pecan mixture.
5.. 5. Gently spoon egg white mixture onto circles drawn on parchment paper
(about 1 1/2 cups mixture per circle), spreading to cover each circle
completely.
6.. 6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn
oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or
until surface is dry and meringues can be lifted from paper without sticking to
fingers.
7.. 7. Just before assembling cake, stir together mascarpone cheese and
vanilla in a large bowl just until blended.
8.. 8. Beat whipping cream at low speed until foamy; increase speed to
medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff
peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped
cream into mascarpone mixture.
9.. 9. Carefully remove 1 meringue from parchment paper; place on a serving
plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top
with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining
meringue, mascarpone mixture, and halved strawberries. Serve immediately, or
chill up to 2 hours. Cut with a sharp, thin-bladed knife.
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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