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1
Meringue:.
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Preheat oven to 275*.
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Combine egg whites with cream of tartar and salt, beat until foamy.
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Gradually add sugar while beating to form stiff glossy peaks and then fold in vanilla.
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Spread over bottom and sides of a well-greased 9 inch pie plate.
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Bake 50 minutes then turn oven off and let cool in oven without removing.
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7
Mousse:.
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8
In a double boiler, melt chocolate and cream cheese with liqueur and water until smooth.
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Let the chocolate mixture cool to about 85 degrees.
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10
(A small dab on your upper lip should feel slightly cool and not burn your lip.)
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If it is too cold, the mixture could be grainy.
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While the chocolate mixture is cooling, whip the cream in a bowl until it is thickened and barely beginning to hold a shape.
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13
(When you tilt the bowl, it should flow to one side, fluffy, but still pourable and not stiff.
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14
).
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Scrape the cream into the chocolate mixture and fold carefully until fully incorporated.
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(It will seem too soft, but it will firm up, promise.
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17
).
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Pour mixture over cooled meringue and refrigerate.
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19
Before serving, top with sliced strawberries and dust with powdered sugar if desired.
