White Chocolate Mousse Filled Meringue W/Strawberries

• 4 egg whites, room temperature
• 14 teaspoon cream of tartar
• 18 teaspoon salt
• 1 cup sugar
• 12 teaspoon vanilla extract
• 4 ounces white chocolate chips
• 2 tablespoons Amaretto
• 2 tablespoons water
• 2 ounces cream cheese, softened
• 1 12 cups heavy cream
• sliced strawberry
• powdered sugar, for dusting (optional)

1. Meringue:.
2. Preheat oven to 275*.
3. Combine egg whites with cream of tartar and salt, beat until foamy.
4. Gradually add sugar while beating to form stiff glossy peaks and then fold in vanilla.
5. Spread over bottom and sides of a well-greased 9 inch pie plate.
6. Bake 50 minutes then turn oven off and let cool in oven without removing.
7. Mousse:.
8. In a double boiler, melt chocolate and cream cheese with liqueur and water until smooth.
9. Let the chocolate mixture cool to about 85 degrees.
10. (A small dab on your upper lip should feel slightly cool and not burn your lip.)
11. If it is too cold, the mixture could be grainy.
12. While the chocolate mixture is cooling, whip the cream in a bowl until it is thickened and barely beginning to hold a shape.
13. (When you tilt the bowl, it should flow to one side, fluffy, but still pourable and not stiff.
14. ).
15. Scrape the cream into the chocolate mixture and fold carefully until fully incorporated.
16. (It will seem too soft, but it will firm up, promise.
17. ).
18. Pour mixture over cooled meringue and refrigerate.
19. Before serving, top with sliced strawberries and dust with powdered sugar if desired.

egg whites, cream of tartar, salt, sugar, vanilla, white chocolate chips, water, cream cheese, heavy cream, strawberry, powdered sugar

Taken from www.food.com/recipe/white-chocolate-mousse-filled-meringue-w-strawberries-143194 (may not work)