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Sleeping Meringue
Sleeping Meringue

1 angel food cake, sliced horizontally into halves
6 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
11/2 cups sugar 
1 teaspoon vanilla
1 cup whipping cream
2 cups sliced fruit, such as strawberries, peaches, blueberries, or a combination

Preheat oven to 450°.  Place half the angel food cake in a buttered deep-dish springform pan with a hole.  Beat egg whites in a large bowl until stiff peaks form; add salt and cream of tartar while beating.  Add sugar and vanilla gradually, and beat 15 minutes.  Pour meringue over cake half in pan.  Place in oven.  Turn off the heat, and go to bed (8–10 hours).  

Remove dessert from pan to a serving plate just before serving time.  Whip whipping cream in a bowl, and spread over top of dessert.  Garnish with fruit.  Makes 8–10 servings.

Note:  There is half a cake left over, so you can double the recipe and make two desserts, or just nibble on that extra half of the cake.  I consider that a cook’s benefit.
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