|Cream of tartar||1⁄4 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Heavy cream||2 Cup (32 tbs)|
Have egg whites at room temperature.
Grease and flour 2 large baking sheets lightly; line with waxed paper.
Pencil 9-inch circle twice on each sheet.
Beat egg whites until frothy; add salt and cream of tartar, beating thoroughly.
Add sugar, 1 tablespoon at a time, beating constantly.
Add vanilla; beat until stiff and glossy but not dry.
Divide meringue into 4 parts.
Fill pastry bag with meringue.
Press out a pencil- thick strip of meringue around rim of each circle.
Make lattice by pressing 4 strips of meringue hori- zontally and 4 vertically across circle, touching meringue rim.
Bake at 225 degrees for 45 minutes or until firm and dry.
Cool circles slightly; remove from paper while warm.
Divide whipped cream into 2 parts.
Place 1 lattice on serving dish; spread lightly with whipped cream.
Top with second layer.
Repeat until all layers are used; do not spread whipped cream on last layer.
Fill pastry bag with remaining whipped cream.
Pipe decorative swirls on side and rosettes around top.
Fill lattice cavities with straw- berries.
Refrigerate until serving time.