Mostachon - cooking recipe

Ingredients

Meringue
1 cup sugar
4 egg whites
1/2 teaspoon salt
20 Ritz crackers
1/2 teaspoon baking powder
Whipped topping
8 ounces cream cheese, softened
2 egg whites
3/4 cup sugar
3/4 cup whipping cream
1 teaspoon vanilla
strawberry
1 cup nuts (walnuts or pecans)

Preparation

Preheat oven to 290F.
Whip egg whites, when they start to rise add sugar and salt.
In a separate bowl combine crackers (crushed), nuts and baking powder.
Fold the egg white mixture into the dry ingredients with a spatula.
Put in a 9 inch springform pan.
Bake for 40 minutes, turn oven off and take out when oven is cold. (You may do this over night).
Whipped topping:.
Blend cream cheese to soften.
In another container whip whipping cream.
Fold together with a spatula.
Beat eggs (on stove in a double boiler to heat eggs) when they start to get stiff add sugar. Keep on stove until sugar is dissolved.
Add vanilla.
Keep beating until they are extremely stiff.
Combine with cheese mixture with a spatula let set in fridge for a minimum of 4 hours.
When serving:.
Meringue on bottom then whipped cream then top with strawberries.