Strawberry Mousse Meringue Torte

Line 2 baking sheets with parchment paper. Draw two 8-inch (20 cm) circles on each sheet; turn parchment paper over. Set aside. Line side of 9-inch (23 cm) springform pan with parchment paper; set aside.

In bowl, beat together egg whites, cream of tartar and salt until soft peaks form; beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in vanilla.

Spoon one-quarter of the egg white mixture onto each circle; using offset spatula or knife, spread evenly to edge. Bake in top and bottom third of 275°F (140°C) oven, switching and rotating pans halfway through, until tops are firm, about 1 hour. Let cool on pan on rack; peel off paper.

Strawberry Mousse: In food processor, pur?strawberries with sugar until smooth; pour into saucepan. Bring to boil; reduce heat to medium and simmer, stirring occasionally, until reduced by one-third and spoon drawn across bottom of pan leaves space that doesn't fill in, about 30 minutes. Pour into bowl.

Meanwhile, pour water into small bowl; sprinkle gelatin over water. Let stand for 5 minutes. Add gelatin mixture to strawberry mixture and stir until melted. Refrigerate, stirring occasionally, until consistency of raw egg whites, about 20 minutes. (Or place bowl in larger bowl of ice water and chill, stirring occasionally, until consistency of raw egg whites. about 10 minutes.

In separate bowl, whip cream. Fold about one-third into strawberry mixture; fold in remaining whipped cream.

Place 1 meringue in prepared springform pan. Spoon one-third of the mousse over meringue; spread to edge. Repeat layers twice; top with remaining meringue. Cover with double layer of plastic wrap and freeze until firm, about 4 hours. (Make-ahead: Freeze for up to 2 days.)

Let torte soften in refrigerator for 30 minutes. Using small sieve, dust top of torte with icing sugar; garnish with strawberries.

Source : Canadian Living Magazine: July 2005