6-LAYERS MERINGUE WITH BERRIES
MAKES 8 SERVINGS.
1 1/4 cups sugar
4 tsp cornstarch
Pinch of salt
1/2 cup raspberries
1 tsp orange zest
1 oz pkg instant white chocolate pudding mix
6 egg whites
1 pound strawberries, sliced
2 cups whipped topping
1/2 tsp cream of tartar
HEAT oven to 175 degrees. Line 3 baking sheets with foil. Trace two 8" circles on each piece of foil. In bowl, combine first 3 ingredients, set aside. Beat egg whites until frothy. Add cream of tartar. Beat until soft peaks form. Beat in sugar mixture until firm glossy peaks form. Spoon mixture into pastry bag fitted with 1/4" plain tip. PIPE equal amounts within traced circles, smoothing to create 6 discs. Bake 3 hours. Let cool completely in oven, remove foil. Prepare pudding mix as package directs, fold in whipped topping and zest. Place first meringue layer on platter, spread with 1/2 cup pudding mixture. Arrange 1/6 strawberries over pudding. Repeat layering 5 times, ending with pudding mixture, remaining strawberries and raspberries. SERVE immediately...
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