Grand Marnier Meringue Torte

• Meringues:
• 2 teaspoons clear vanilla extract
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 6 large egg whites
• 3/4 cup superfine sugar
• Filling:
• 3 cups frozen extracreamy whipped topping, thawed
• 2 tablespoons Grand Marnier (orange-flavored liqueur)
• 1 1/2 teaspoons finely grated orange rind
• 2 tablespoons grated semisweet chocolate, divided
• 1/2 cup halved strawberries
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup raspberries
• Fresh mint sprigs (optional)
• Orange rind strips (optional)

1. Preheat oven to 200u0b0.
2. To prepare the meringues, cover a baking sheet with parchment paper. Draw 3 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
3. Place first 4 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Divide egg mixture among 3 drawn circles on baking sheet. Spread mixture onto circles using the back of a spoon. Bake at 200u0b0 for 2 hours or until dry. Turn oven off; cool meringues in closed oven at least 1 hour. Carefully remove meringues from paper.
4. To prepare filling, combine whipped topping, liqueur, and 1 1/2 teaspoons rind. Place 1 meringue on a serving platter; top with 1 cup whipped topping mixture and 2 teaspoons chocolate. Repeat layers twice with remaining meringues, whipped topping mixture, and chocolate. Combine berries; arrange over torte. Garnish with mint and rind strips, if desired.

meringues, clear vanilla, cream of tartar, salt, egg whites, sugar, filling, grand marnier, orange rind, chocolate, halved strawberries, blueberries, blackberries, raspberries, mint sprigs, orange rind strips

Taken from www.myrecipes.com/recipe/grand-marnier-meringue-torte-0 (may not work)