DIRECTIONS:
-
Use a clean, dry mixer bowl that holds at least 6 cups below top curve
of beaters; in it, combine egg whites and cream of tartar.
-
Beat whites at highest speed just until frothy (no bottom layer of free-flowing
viscous white).
-
Continue beating and add sugar; no more than 1 tablespoon per minute, sprinkling
it gradually over mixing whites.
-
When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes.
-
Whites should hold very stiff, sharp, unbending peaks.
-
Evenly spread meringue in a greased and flour-dusted, deep, 8 inch cheesecake
pan (one with removable bottom or spring released sides).
-
Bake in a 275F oven for 1 1/2 hours or until surface no longer feels sticky.
-
Remove cake from oven and place on wire rack; immediately run knife blade
around edge of pan to loosen cake.
-
Let cake cool in pan 5 minutes; then remove pan sides.
-
Cool 5 minutes longer; then invert onto a serving plate.
-
Run a long metal spatula between pan base and cake and lift off base; let
cake cool at room temperature (the shape is irregular).
-
Beat cream until stiff; stir in Cointreau.
-
Spread whipped cream smoothly over top and sides of cake, correcting imperfections
in symmetry of cake.
-
Garnish with whole strawberries.
-
Serve at once or keep cold up to 1 1/2 hours.
-
Cut into wedges; pass a bowl of sliced, sugared strawberries to spoon over
each serving.
|
