Raspberry Whipped Cream Torte

Photo: flickr user mrkathika

Ingredients

6 egg whites

1 cup sugar

1/4 teaspoon salt

2 teaspoons vinegar

1/2 teaspoon vanilla

2 pts. whipping cream

4 pkgs. red raspberries

Preparation

You can substitute 16 ounces of Cool Whip, softened. Add 1 package powdered Dream Whip to softened Cool Whip and mix with electric mixer until very thick.

Beat egg whites until foamy. Add sugar and beat well. Add salt, vinegar, and vanilla and beat well until it holds its shape. Pour onto cookie sheet covered with foil. Make indentation in middle to cut. Bake at 300 degrees for 60-70 minutes. When almost cool, cut in half and remove from foil. Whip cream and sweeten to taste. Frost meringue, add layer of red raspberries, then layer of whipped cream. Put on top

VARIATIONS FOR FILLING: 1 cup crushed pineapple, 1/4 cup maraschino cherries and 1/4 cup nuts. Strawberries or any tart fruit can be used instead of raspberries.