4 LAYER STRAWBERRY MERINGUE CAKE

THIS IS A 4 LAYER MERINGUE CAKE FILLED WITH A COMBO OF WHIPPED HEAVY CREAM & MASCARPONE! IT IS FILLED WITH ALMOST 4 POUNDS OF STRAWBERRIES!!



HERE WAS THE CREAM AFTER BEING WHIPPED!

AND THE BERRIES WAITING FOR THEIR GUEST APPEARANCE!
I WAS INSPIRED TO TRY THIS RECIPE FROM LIZ AT THAT SKINNY CHICK CAN BAKE. SHE ADAPTED IT FROM SOUTHERN LIVING. LIZ-YOU WERE RIGHT-SOOOO DELISH! THANKS FOR YET ANOTHER YUMMY RECIPE MY FRIEND! XOXO

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups sugar, divided

7 egg whites, at room temperature

1/2 teaspoon cream of tartar

16 ounces mascarpone cheese

2 teaspoons vanilla extract

3 cups whipping cream

4 1/2 cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake-I didn't measure-I prepared 4 pounds of berries and used most!

Preheat oven to 250°.

Cover 2 baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to keep in place.

Beat egg whites and cream of tartar at high speed until foamy. Add salt and cornstarch. Slowly add 1 1/2 cups of the sugar, 1 tablespoon at a time, beating at medium-high until stiff peaks form and mixture is glossy, about 4 minutes.

Place one quarter of egg white mixture onto circles drawn on parchment paper and spread evenly.

Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry. Mine took 2 hours and were not sticky.

To assemble, beat mascarpone cheese and vanilla in bowl just until blended.

Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold whipped cream into mascarpone mixture.

Carefully remove 1 meringue from parchment paper; place on a serving plate. Layer with cream and berries. Repeat until using the last layer. Spread top layer with cream and decorate with halved berries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife. Warning: I found this verrrrrry difficult to cut neatly but the taste and presentations are worth making it again!!!!

Peanut Butter Truffles

HAPPY PASSOVER!! WE ARE CELEBRATING WITH SOME PEANUT BUTTER TRUFFLES!

DON'T FORGET TO LEAVE SOME CARROTS FOR THE EASTER BUNNY! I HEARD HE LIKES TRUFFLES, TOO!

OR YOU CAN TURN THESE INTO A NICE BUCKEYE!
HERE, JUST TRY A BITE. GO AHEAD...

PEANUT BUTTER TRUFFLES
RECIPE ADAPTED FROM BROWN EYED BAKER

1 cup creamy peanut butter
¼ cup unsalted butter
¼ cup light brown sugar
1¼ cups powdered sugar
2 cups melted chocolate disk

In a pot, cook peanut butter, butter and brown sugar until combined and just starting to boil. Stir constantly and then remove from heat when bubbles start. Slowly stir in the powdered sugar and let cool to room temp. Roll into truffles, make them small to hold shape best. Lay on wax paper lined cookie sheet and chill. Dip in the melted chocolate and decorate!!! yum!