2Tbsp.Grand Marnier liqueur, or 1 tsp orange extract
2cupssliced strawberries
1cupblueberries
Fresh little sprigs of basil
Instructions
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Draw a 10-inch circle on the parchment.
In a large bowl, combine egg whites and cream of tartar. Beat at medium-high speed until foamy. Gradually beat in the sugar, a tablespoon at a time. Continue beating until stiff peaks form. Fold in the vinegar and almond extract.
In a small bowl, combine cocoa and cornstarch. Mix well and gently fold into the egg white mixture. Spoon this mixture onto the circle drawn on parchment paper. Bake for 1 1/2 hours. Turn oven off and let meringue cool completely in the oven.
Make the cream:
Beat the cream and powdered sugar until stiff peaks form. Add the liqueur or orange extract, mix and cover, and chill.
Just before serving, spoon the cream over the center of the meringue. Top with strawberries first, then blueberries, and garnish with tiny leaves of fresh basil. Slice servings like you would a pie, and serve right away!