Overnight Raspberry (Or Strawberry) Meringue Torte - cooking recipe

Ingredients

1 1/2 cups egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
2 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 teaspoons butter
3 (10 ounce) packages frozen raspberries or (10 ounce) packages strawberries, in light syrup, thawed and undrained
1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 450\u00b0F.
Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
Place pan in 450\u00b0F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).