4 Egg Whites

Pinch of Salt

¼ tsp. Cream of Tarter

1 C. plus 2 Tbsp. Sugar

6 oz. Semi Sweet Chocolate

3 Tbsp. Water

3 C. Heavy Cream

1 pint Fresh Strawberries sliced

Pre heat oven to 250~. In a large bowl, combine egg whites, salt and cream of tarter and beat until stiff but not dry. Gradually beat in one cup of sugar until the whites become glossy. Spread the meringue about ¼ inch thick in three 8 inch circles on a non stick baking dish. Bake for twenty to twenty five minutes or until the meringue just begins to color but are still pliable. Remove the meringue from the oven, transfer to racks, let cool.

In the top of a double boiler, combine the chocolate and water, stir until the chocolate had melted completely, and set aside to cool. Whip the cream until stiff peaks form and while still beating, gradually add the remaining 2 tablespoons of sugar. Whipping cream should become very stiff and glossy. Spread a thin coating of the cooled chocolate over the meringue, cover with a ½ inch thick layer of whipped cream and top with a layer of sliced strawberries. Repeat the layers once more and add a final meringue on top. Frost the sides completely with whipped cream. Decorate with additional strawberries and drizzle with remaining chocolate. Refrigerate for at least two hours before serving.

Serves 8

Fil Ponzi