Bocconne Dolce – meringue dessert

Meringues 6 egg whites at room temp 1/4 tsp cream of tartar 1-1/2 cups white sugar Filling 1 cup semi sweet chocolate chips 3 tbsp water 3 cups whipping cream 5 tbsp white sugar 2 tsp vanilla 3 cups fresh strawberries slice lengthwise (save a few for garnish)

Meringue Beat egg whites and cream of tartar until soft peaks form. Beat in sugar gradually, beating until stiff and glossy. Line 3 round 8 inch pans with foil . Very lightly grease the foil. Divide and spread the meringue evenly among the pans. Bake in 250 degree oven for about 45 min. until dry and crispy firm. Cool on racks. Peel off foil. Filling In heavy saucepan melt chips with water over low heat. Spread over 2 meringue shells. Whip cream, sugar and vanilla until stiff. Spread over all 3 meringue layers. Place 1 layer with choc on serving plate. Spoon 1/2 strawberries over top. Place second layer with choc over first on plate. Spoon second f1/2 straberries on top. Add third layer. Garnish with whole berries. Chill 2 or 3 hours before serving.

I love meringue desserts and this is a nice light dessert that looks great. Gourmet Club recipe.