Mexican Meringue Cake With Strawberries
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Cointreau/Other orange-flavored liqueur / 1 1/2 teaspoons vanilla||3 Tablespoon|
|Sliced strawberries||1 Cup (16 tbs), sweetened to taste with sugar|
Use a clean, dry mixer bowl that holds at least 6 cups below top curve of beaters; in it, combine egg whites and cream of tartar.
Beat whites at highest speed just until frothy (no bottom layer of free-flowing viscous white).
Continue beating and add sugar, no more than 1 tablespoon per minute, sprinkling it gradually over mixing whites.
When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes.
Whites should hold very stiff, sharp, unbending peaks.
Evenly spread meringue in a greased and flour-dusted, deep, 8-inch cheesecake pan (one with removable bottom or spring released sides).
Bake in a 275° oven for 1 1/2 hours or until surface no longer feels sticky.
Remove cake from oven and place on wire rack; immediately run knife blade around edge of pan to loosen cake.
Let cake cool in pan 5 minutes; then remove pan sides.
Cool 5 minutes longer; then invert onto a serving plate.
Run a long metal spatula between room temperature (the shape is irregular).
Beat cream until stiff; stir in Cointreau.
Spread whipped cream smoothly over top and sides of cake, correcting imperfections in symmetry of cake.
Garnish with whole strawberries.