Heat oven to 225°F.
Line bottom of round
pan 8 9 inches diameter with brown paper.
Beat egg whites and cream
of tartar until foamy. Beat in sugar, 1 teaspoonful at a time, and the
vanilla essence. Continue beating until stiff and glossy. Do not under-beat.
Mound meringue on a baking
sheet. With back of large spoon, make an impression in center of meringue.
This will later hold fruit. Bake 1 1/2 hours.
Turn off oven and leave
in oven, with door closed for 1 hour.
Finish cooling at room
temperature. Loosen edge of layer with a knife. Invert gently on plate.
Remove paper, and place right side up.
Beat whipped cream and
2 teaspoonfuls of sugar in a chilled small bowl until stiff. Frost side
of meringue and top with whipped cream.
Arrange fruit on top.
This recipe from www.inmamaskitchen.com
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