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1
Preheat oven to 250 F. Beat egg whites with healthy pinch of salt till foamy.
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2
Add in cream of tartar and beat till soft peaks form.
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3
Very gradually beat in sugar to create a glossy meringue; texture and appearance should be similar to cosmetic cool cream.
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4
Line baking sheets with parchment or possibly waxed paper.
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5
Using an 8-in.
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6
cake pan, trace 3 circles.
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7
Use spatula to spread meringue proportionately over circles.
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8
Bake in preheated oven 1 hour.
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9
Let meringues dry in oven an hour longer.
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10
The meringues should not turn color beyond a very pale gold; if they begin to darken, prop oven door open.
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11
Remove meringues from oven and carefully peel off paper.
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12
Handling gently, set on racks to cold.
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13
Heat chocolate with 3 tbs.
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14
water in a double boiler.
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15
Spread over meringues.
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16
Make sure chocolate cools thoroughly on discs before continuing.
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17
Slice berries, save 8 lovely ones with hulls for decoration.
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18
Whip cream till stiff.
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19
Place 1 chocolate-iced disc on serving plate and spread with thick layer of whipped cream.
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20
Cover with half of the sliced berries.
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21
Repeat with second chocolate meringue.
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22
Place white meringue on top and spread with whipped cream.
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23
Pipe on a fancy border of whipped cream using a pastry bag.
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24
Arrange whole berries around edge so bright red and green form a brilliant contrast to the white cream and meringue.
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25
Keep in refrigerator till ready to serve.
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26
GENOA
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27
ASTI SPUMANTI/DOMAINE CHAN.
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28
BRUT
