White Chocolate And Strawberry Meringue Cake - cooking recipe

Ingredients

6 None egg whites, at room temperature
1 1/2 cups granulated sugar
1 cup desiccated coconut
1/3 cup all-purpose flour, sifted
1/2 cup unsalted butter, melted, cooled
3 cups heavy cream
7 oz white chocolate, grated
1 1/2 lb strawberries, sliced
None None powdered sugar, to dust

Preparation

Preheat oven to 250\u00b0F. Draw a 10 x 5 inch rectangle on 3 large pieces of parchment paper then place paper, marked-side down, on 3 large baking trays.
Whip egg whites to soft peaks. Gradually add 3/4 cup sugar, until sugar dissolves and mixture is thick and glossy. Fold in remaining sugar and coconut, until just combined, then fold in flour and butter, until just combined.
Carefully spread 1/3 of mixture inside each rectangle. Bake for 1 hour, or until lightly browned and crisp when gently touched. Transfer meringues, with paper attached, to wire racks to cool completely. Carefully peel away paper.
To assemble, whip cream to soft peaks. Fold in 5 oz chocolate and 1 lb strawberries. Place 1 meringue rectangle on a serving platter, spread with 1/3 of cream mixture. Place another meringue rectangle on top and spread with another 1/3 of mixture. Repeat. Decorate cake with remaining strawberries. Serve dusted with powdered sugar and sprinkled with remaining chocolate.