|Caster sugar||14 Ounce|
|Double cream||1 Pint|
|Orange flavored liqueur||4 Tablespoon|
|Strawberries||2 Pound, hulled and washed|
Preheat the oven to very cool 275°F (Gas Mark 1, 140°C).
Cut out a circle of non stick silicone paper 9 inches in diameter and place it on a baking sheet.
Cut out another circle of non stick silicone paper 5| inches in diameter and place it on a second baking sheet.
In a medium sized mixing bowl, beat 4 egg whites together with a wire whisk or rotary beater until they form stiff peaks.
Add 4 teaspoons of the sugar and continue beating for 1 minute.
Using the side of a metal spoon as a cutting edge, fold in 8 ounces [1 cup] of the remaining sugar.
Spoon the mixture into a forcing bag fitted with a large plain nozzle.
Pipe the mixture on to the paper circles on the baking sheets, covering them completely.
Place the baking sheets in the centre of the oven and bake for 1 hour or until the meringues are firm and very lightly browned.
Meanwhile, rinse and dry the forcing bag and set it aside.
Remove the baking sheets from the oven.
Carefully transfer the meringues from the baking sheets to a wire rack.
Set aside to cool.
Cut out three more circles of non stick silicone paper: 7 3/8 inches, 4 3/8 inches and 2 1/2 inches in diameter.
Place the largest circle on one baking sheet and the other two circles, well spaced, on the second baking sheet.
In a medium sized mixing bowl, beat the remaining egg whites with a wire whisk or rotary beater until they form stiff peaks.
Add 1 tablespoon of the remaining sugar and beat for 1 minute.
Using the side of a metal spoon as a cutting edge, fold in the remaining sugar.
Spoon the mixture into the forcing bag and pipe it on to the paper circles on the baking sheets, covering them completely.
Place the baking sheets in the centre of the oven and bake for 1 hour or until the meringues are firm and light brown.
Remove the baking sheets from the oven and carefully transfer the meringues to a wire rack.
Leave them to cool.
Meanwhile, make the filling.
In a large mixing bowl, beat the cream and liqueur together with a wire whisk or rotary beater until they form stiff peaks.
Carefully peel off the silicone paper from the meringue circles.
Discard the paper.
Place the largest meringue circle on a large, flat serving plate.
Spread a thick layer of the cream mixture over the circle to cover it completely.
Cover the cream with some of the strawberries, standing them broad base down.
Place the second largest circle over the strawberries.
Spread a layer of cream over it and cover with strawberries.
Continue making layers until you come to the smallest circle.
Spread the remaining cream on the bottom of the smallest circle and place it on top of the pyramid.
Place the ziggurat in the refrigerator and chill for 30 minutes before serving.
Serving size: Complete recipe
Calories 4440 Calories from Fat 2209
% Daily Value*
Total Fat 246 g377.9%
Saturated Fat 0.2 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 350.8 mg14.6%
Total Carbohydrates 504 g167.9%
Dietary Fiber 18.1 g72.6%
Sugars 470.6 g
Protein 35 g70.9%
Vitamin A 2.2% Vitamin C 889.1%
Calcium 16% Iron 21.8%
*Based on a 2000 Calorie diet