Forgotten Torte

Directions

• 1

  Preheat oven to 425ºF. Generously butter the bottom and sides of a 9x13-inch glass baking dish.

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• 2

  In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-high speed until foamy. Add the cream of tartar and beat until soft peaks form, about 2 minutes. Gradually add the sugar 2 tablespoons at a time, beating well after each addition. Beat until whites are very stiff and glossy, then mix in 1 teaspoon of the vanilla.

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• 3

  Spoon the whites into the prepared baking dish and spread evenly over the bottom and up the sides using a rubber spatula or spoon. Place the pan in the preheated oven and turn the oven off; forget about the whites until the oven is cold (this is where the dessert gets its name!). When the oven is cold, remove the pan and chill the meringue, covered, for at least 4 hours.

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• 4

  ust before serving, in a stand mixer fitted with the whisk attachment, beat the whipping cream, powdered sugar and remaining teaspoon of vanilla together until soft peaks form. Spread the whipped cream inside the meringue shell and top with berries or sliced fruit. If desired, garnish with small leaves of fresh mint. To serve, use a sharp knife to slice squares of the dessert and lift them out with a spatula.

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