Ann Cox Eastes from Kroger made a Berry & Meringue Torte.
Berry & Meringue Torte
4 egg whites
½ t cream of tartar
1 c sugar
½ t vanilla
Fresh fruit (strawberries, bananas, raspberries, blueberries, peaches, etc.)
Whipped cream
Line 2 baking sheets with parchment paper. Trace 2 9-inch circles on parchment paper on baking sheets. Beat egg whites until frothy; sprinkle cream of tartar on top of egg whites and continue beating. Gradually add sugar while beating. Beat until stiff peaks form and sugar dissolves. Beat in vanilla. Divide and spread meringue evenly on each of 2 circles, building the edge slightly to form a rim. Place baking sheet in oven and bake meringues in a preheated 350F oven for 1 ½ hours. Turn the oven off, open the door and let cool completely. Place bottom meringue on serving plate. Gently top with half of custard filling and half of fruit. Gently place second meringue on top and fill with custard and fruit. Top with whipped cream. Cut into wedges and serve. Yield: 6-8 servings ***You may also create 8 4-inch meringues for individual servings. Baking instructions are the same.
Custard Filling
4 egg yolks
1 ½ c skim milk, divided
1 c sugar
1 ½ T cornstarch
½ t vanilla
Place egg yolks in a large bowl and beat slightly with a wire whisk. Add ½ cup milk and stir to mix. Combine sugar and cornstarch and stir to mix; add to yolk mixture and beat to combine. Add remaining milk and stir to combine. Heat in microwave on HIGH for 1 ½ minutes. Remove and stir custard. Heat in microwave again for 1 ½ minutes. Remove and stir custard. Heat for 1to 1 ½ minutes and stir custard. Remove from microwave and stir in vanilla. Chill until ready to serve.
