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1
Preheat the oven to 325.
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2
Set a roasting pan in the center of the oven and add 1 inch of boiling water to it.
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3
Lightly spray a 15-cup Bundt pan with cooking spray.
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4
Using a handheld mixer, beat the egg whites with the cream of tartar and 1/4 teaspoon of salt at high speed until foamy.
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5
Beat in 1 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, until the meringue holds stiff peaks.
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6
Scoop the meringue into the Bundt pan.
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7
and set in the roasting pan.
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8
Bake for 20 minutes, until just firm.
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9
Transfer to a rack for 20 minutes.
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10
Top the pan with an inverted plate and turn the meringue out onto it.
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11
In a saucepan, simmer the cream, milk and vanilla bean.
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12
Meanwhile, in a heatproof bowl, whisk the yolks with the remaining sugar, salt and amaretto.
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13
Whisk half of the hot cream mixture into the yolks.
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14
Whisk the yolk mixture into the remaining cream in the saucepan.
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15
Cook over low heat, stirring, until the custard coats the back of a spoon, 8 minutes.
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16
Fine-strain the creme anglaise into a heatproof bowl and refrigerate until chilled, 1 hour.
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17
To serve, ladle some creme anglaise into a shallow bowl, top with a slice of the meringue and garnish with berries.
