4 LAYER STRAWBERRY MERINGUE CAKE

THIS IS A 4 LAYER MERINGUE CAKE FILLED WITH A COMBO OF WHIPPED HEAVY CREAM & MASCARPONE! IT IS FILLED WITH ALMOST 4 POUNDS OF STRAWBERRIES!!

HERE WAS THE CREAM AFTER BEING WHIPPED!

AND THE BERRIES WAITING FOR THEIR GUEST APPEARANCE!
I WAS INSPIRED TO TRY THIS RECIPE FROM LIZ AT THAT SKINNY CHICK CAN BAKE. SHE ADAPTED IT FROM SOUTHERN LIVING. LIZ-YOU WERE RIGHT-SOOOO DELISH! THANKS FOR YET ANOTHER YUMMY RECIPE MY FRIEND! XOXO

• 2 tablespoons cornstarch

• 1/8 teaspoon salt
• 2 cupssugar, divided
• 7 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 16 ounces mascarpone cheese
• 2 teaspoons vanilla extract
• 3 cups whipping cream
• 4 1/2 cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake-I didn’t measure-I prepared 4 pounds of berries and used most!
• Preheat oven to 250°.
• Cover 2 baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to keep in place.
• Beat egg whites and cream of tartar at high speed until foamy. Add salt and cornstarch. Slowly add 1 1/2 cups of the sugar, 1 tablespoon at a time, beating at medium-high until stiff peaks form and mixture is glossy, about 4 minutes.
• Place one quarter of egg white mixture onto circles drawn on parchment paper and spread evenly.
• 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. Mine took 2 hours and were not sticky.
• To assemble, beat mascarpone cheese and vanilla in bowl just until blended.
• Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold whipped cream into mascarpone mixture.
• Carefully remove 1 meringue from parchment paper; place on a serving plate. Layer with cream and berries. Repeat until using the last layer. Spread top layer with cream and decorate with halved berries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife. Warning: I found this verrrrrry difficult to cut neatly but the taste and presentations are worth making it again!!!!